In this issue
April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Creamy peppercorn sauce for grilling --- both veggies and steak; a whisper of saltiness perfectly complements a wonderful sweet-sour balance of brussels sprouts and orange segments

By Linda Cicero

JewishWorldReview.com | (MCT) I'm sharing a quick recipe for a creamy peppercorn sauce. I particularly like it on grilled vegetables (use a good vegetable stock instead of beef if you're serving to vegetarians), but it is bold enough to work with sliced steak. The recipe is from Kraft Kitchens. But first, some common-sense tips for better grilling:

Heat the grill for 10 to15 minutes before using.

Oil the hot grill rack with a vegetable oil-soaked paper towel (hold with tongs and rub over the rack) or with a barbeque brush. Do not use cooking spray as it can flare.

Marinate before you grill to tenderize and flavor meat and encourage a good char. When marinating tougher steak cuts, a good rule of thumb is to allow 24 hours, and for other meats and poultry, six to eight hours. For fish, stick to 30 minutes.


  • 1 teaspoon cornstarch

  • 1/2 teaspoon brown sugar

  • 1/2 cup beef broth

  • 1/2 cup (half of an 8-ounce tub) cream cheese spread (reduced-fat OK)

  • 2 tablespoons green peppercorns


Whisk cornstarch and sugar in medium saucepan. Gradually whisk in broth. Cook on medium heat 2 minutes or until thickened, stirring constantly. Stir in cream cheese spread and peppercorns. Cook, stirring, 2 to 3 minutes or until cream cheese is melted and sauce is well blended. Makes 4 servings.


Executive Chef Timon Balloo of Sugarcane Raw Bar Grill in Miami kindly shared the recipe for this wonderful take on the much-maligned brussels sprout. I have always been fond of this "baby cabbage," but only recently discovered how versatile it can be.

It is great shredded in slaw, added to a stir-fry or quickly sauteed. In the Sugarcane version, a whisper of saltiness perfectly complements a wonderful sweet-sour balance with the sprouts and orange segments.

  • 6 ounces (about 1 3/4 cups) brussels sprouts .
  • 1 cup olive oil
  • 6 peeled orange segments, sliced in half
  • 2 tablespoons balsamic vinegar
  • Salt
  • 1 teaspoon low-sodium soy sauce
  • 1 teaspoon sugar

Thoroughly wash brussels sprouts and cut into quarters. Allow to dry. Heat oil in a small frying pan until shimmering. Deep-fry sprouts until golden brown. Remove from pan with slotted spoon, and place on paper towels to drain.

In a bowl, mix sprouts with orange pieces, vinegar and a pinch of salt. Combine sugar and soy sauce, and drizzle on top. Makes 2 servings.

Per serving: 295 calories (80 percent from fat), 27 g fat (4 g saturated, 20 g monounsaturated), 0 cholesterol, 3 g protein, 12 g carbohydrates, 3 g fiber, 108 mg sodium.

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