In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

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

This ain't comfort food! Sophisticated Mac and Cheese, A One-Dish Meal Fit for Company

By Diane Rossen Worthington

JewishWorldReview.com | Mac and cheese might just be the most comforting comfort food ever devised. It has all the attributes of feel-good food: cheesy, creamy and familiar. And it never seems to go out of style.

Many restaurants are making upscale versions by adding exotic ingredients.

Combining cheddar cheese with peppery Monterey Jack cheese and a touch of Parmesan elevates this mac and cheese into a sophisticated dish -- a far cry from the "blue box" variety! The caramelized leeks are the secret ingredient that elevates the dish to a new level, along with the crispy cheese and breadcrumb topping.

I have served this at parties to rave reviews. This is a perfect one-dish meal along with a mixed green salad.

Help is on the Way:

Advance preparation: This may be made up to two days ahead, covered and refrigerated. Bring to room temperature before reheating in a 350 F oven for 20 minutes. You may need to cover with foil so it does not burn.

Use Italian penne or fusilli instead of elbow macaroni.

Substitute blue cheese for the Pepper Jack cheese.


Serves: 6

  • Butter for pan

    Leek mixture:

  • 3 tablespoons olive oil

  • 6 leeks, light green and white part only, cleaned and finely chopped

  • Salt and freshly ground black pepper

  • 1 tablespoon salt

  • 3 cups dried macaroni (about 3/4 pound large elbow macaroni)

  • 1 cup frozen petit pois

  • 1 /4 pound sliced vegetarian pastrami/ posciutto, finely chopped


  • 3 tablespoons unsalted butter

  • 3 tablespoons all-purpose

  • 3 cups milk or half and half, warmed

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground white pepper

  • 1 tablespoon Dijon mustard

  • 2 cups shredded Pepper Jack cheese

  • 2 cups shredded sharp cheddar cheese

  • 1/4 cup freshly grated Parmesan cheese


  • 1/4 cup freshly grated Parmesan cheese

  • 1/2 cup bread crumbs (Japanese Panko crumbs are my preference)

  • 2 tablespoons unsalted butter, cut into tiny pieces


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1. Preheat the oven to 375 F. Grease an 8-inch square baking pan or a 9- by 11-inch baking pan or glass Pyrex.

2. Heat oil in large nonaluminum skillet on medium-high heat. Add the leeks and sauté, stirring frequently, for about 15 minutes or until well softened and nicely caramelized. Add salt, and pepper and taste for seasoning. Transfer to a large mixing bowl. Reserve.

3. Bring a large saucepan of water to a rapid boil and add the salt. Add the macaroni and stir to separate, then cook for 5-7 minutes, until slightly soft to the bite, or according to package directions, stirring occasionally. Drain and place in bowl with leeks and toss. Add the pareve pastrami/ posciutto and frozen peas and toss. Reserve.

4. In a large saucepan over medium-low heat, melt the remaining butter. Sprinkle the flour over the butter and whisk to mix well. Cook, stirring all the time, for about 2 minutes or until the flour is well absorbed and the mixture is gently bubbling and golden. Add the warm milk gradually, continuing to stir all the time, and bring the sauce to a simmer on medium heat. Continue to cook until the white sauce is smooth and slightly thickened, about 3-4 minutes. Add all the cheeses. Remove from the heat and whisk constantly until the cheese is completely melted. Stir in the salt, pepper and mustard. Taste for seasoning. Pour over the macaroni leek mixture and mix to evenly combine and coat the macaroni.

5. Place the greased baking dish on a baking sheet. Transfer the macaroni mixture to the dish. For the topping: In a small bowl combine the cheese with the breadcrumbs and mix to evenly combine. Sprinkle on top of the macaroni in an even layer. Dot with the butter and bake uncovered, for about 35 to 40 minutes, or until the top is bubbling, beginning to form a crust and golden brown. Be very careful not to let the crumbs burn. Let the dish stand for at least 10 minutes before serving.

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Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host.

© 2013, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.