May 13, 2013 Rabbi Nathan Lopes Cardozo: Why the giving of the document that would permanently change the world could only be done in desolation David G. Savage: Church-state, literally? Supreme Court weighing public school graduation in a church Emily Alpert: Recession dragged down birth rates for less-educated women Morgan Housel: The deep downside of home ownership Peter Teffer: Will Dutch police soon be stalking cybercriminals on your computer? Heidi McIndoo, M.S., R.D.: Meatless 'meat' can have its own set of problems The Kosher Gourmet by Diane Rossen Worthington: Celebrate! This must-try appetizer is delicate yet has depth of flavor: Corn-Leek Cakes with Caviar, Smoked Salmon and Creme Fraiche May 10, 2013 Rabbi Berel Wein: Be all that you should be Caroline B. Glick: The dirty little secret about Israel's Arabs Mona Charen: Hawking's Moral Calculus: The man and the movement he embraces Morgan Housel: The biggest retirement myth ever told Sandi Doughton: Eyes may provide new insight into brain problems Jewz in the Newz by Nate Bloom : The Great Gatsby's Jewish Ties; Jews in the "Time 100 list" List; People's Most Beautiful Women The Kosher Gourmet by Linda Gassenheimer: A sweet-hot meal: Pear salsa spices up salmon May 8, 2013 Peter Ford: Why China is welcoming both Israel's Netanyahu and Palestinians' Abbas Warren Richey: Obama administration quietly backs out of appeal over new contraceptive mandate Fred Weir: At Kerry-Putin meeting, US-Russia relations thaw --- a tad Amanda Paulson: Study reveals sad truths about community colleges 'Garbage man' in cells could extend life Harvard Health Letters: Evidence weak that zinc, echinacea are beneficial The Kosher Gourmet by Leela Cyd Ross : Almost too pretty to eat, this colorful salad with Sicilian inspiration will tickle the taste buds and delight your visual sensibility May 6, 2013 Edmund Sanders and Patrick J. McDonnell: Think Israel's objective in Syria is to weaken Assad or embolden the rebels? Think again Brian Bennett: Israeli airstrikes may show weakness in Syrian defense Michael Ollove: Millions of ex-felons, parolees and those on probation are about to be entitled to tax-payer paid health coverage Karen Kaplan: Most men can skip PSA test for prostate cancer, urologists say Kimberly Lankford: How to track down a lost life insurance policy Dream of Mars exploration achievable, experts say The Kosher Gourmet by Susan M. Selasky: EGGPLANT WRAPS are an easy, sumptuous and scrumptious meal May 3, 2013 Rabbi Nathan Lopes Cardozo: Human Courage and the Unavoidable, Disturbing Text Steven Emerson: Attorney General Fights CAIR in Court, Lauds it in Public Mediterranean diet helps beat dementia: study Harvard Health Letters: When to be screened for a hearing problem Jewz in the Newz by Nate Bloom : Iron Man's Jewish Connections; Marc Maron's New TV Show; Martin Landau Grows Up with Israel; Shalom, Allan Arbus The Kosher Gourmet by Diane Rossen Worthington: A sweet surprise for Mother's Day dessert May 1, 2013 Jonathan Rosenblum: An Improbable Journey to Orthodoxy Jonathan Tobin: Blame Obama, Not Israel for Syria Push Kids, kittens the Same? With employee perks at struggling Internet pioneer Yahoo! it's hard to tell Halena M. Gazelka, M.D.: Mayo Clinic Medical Edge: What you need to know about implanted pain relief devices Sandy Kleffman: Artificial kidney offers hope to patients tethered to a dialysis machine Jessica Shugart: When it comes to math, MRIs may be better than IQs The Kosher Gourmet by Mario Batali: The celebrated chef on how high-maintenance ASPARAGUS RISOTTO need not be April 29, 2013 Roy Gutman: Poland's new Jewish museum celebrates life, doesn't revisit Holocaust Mark Clayton: Terrorism in America: Is US missing a chance to learn from failed plots? Kim Murphy: Boston Bomber's 'Svengali' Revealed Morgan Housel: He's rich, smart and old: Listen to him Thomas Salinas, D.D.S.: Mayo Clinic Medical Edge: The safety of amalgam fillings Harvard Health Letters: Tomatoes and stroke protection Pete Spotts: Tiny satellites + cellphones = cheaper 'eyes in the sky' for NASA The Kosher Gourmet by Diane Rossen Worthington: Swing into spring with lemon cream pie April 26, 2013 Rabbi Abraham J. Twerski: The world is a mirror Caroline B. Glick: Time to confront Obama Clifford D. May: Defense in the Age of Jihadist Terrorism Kimberly Lankford: New strategies ease pain of paying for long-term care insurance Howard LeWine, M.D.: Ask the Harvard Experts: Too much ibuprofen? Sharon Palmer, R.D.: How to feel your best -- with plenty of energy, a healthy weight and optimal mental and physical function -- without driving yourself batty Jewz in the Newz by Nate Bloom: Jewish Major Leaguers, 2013; New Movies and Comedy Show; Shalom, 'Lumpy' (Leave it to Beaver) The Kosher Gourmet by Emily Ho : A bright and cheerful salad to herald the warmer months ahead April 24, 2013 Steven Emerson: Boston Bomber Exposes Islamist Secret Top Muslim cleric boycotts inter-faith dialogue conference attended by 'Jews' Morgan Housel Admit it: No one has any idea what's going on Harvard Health Letters: Can you get headaches from headache medication? Kerri-Ann Jennings, M.S., R.D.: How to easily get more Omega-3s in your diet Melissa Healy: Pot in a pill: All the pain relief without the smoke The Kosher Gourmet by Susan Russo: Chipotle Chili Butternut Squash Soup is bold, zesty, hot April 22, 2013 Ken Dilanian: Counterterrorism's future is unclear Hagel, on maiden Middle East visit, arrives in Israel bearing gifts and promises US man departing country arrested on terror charges Barbara Williams: An unorthodox but growing treatment in a 9-year-old's battle against cancer P.J. Skerrett, M.D.: How to recognize a good whole grain product Jewz in the Newz by Nate Bloom: Teen actor Jonah Bobo in New Flick: Hunky James Wolk on Mad Men; Erich Segal's Daughter Writes Prize-Winning Jewish Novel The Kosher Gourmet by Diane Rossen Worthington: 'Noodles,' Asian style is a carb sub, sure. But they are also amazingly delicious and colorful April 19, 2013 Rabbi Yonason Goldson: When violence seems the only answer Caroline B. Glick: Why Obama's visit to Israel had no impact on public opinion or government policy Morgan Housel: Gold collapse: The start of something big? Harvard Health Letters: Can you die of a broken heart? Pete Spotts: Livable super-Earths? Two candidates among Kepler's latest finds Nora Schultz: Oxytocin helps beat booze cravings The Kosher Gourmet by Carole Kotkin: Middle Eastern cuisine meets Italian delicious with this lentil and eggplant pastitsio April 17, 2013 Shira Rubin: Too much of a good thing? 'Palestinians' realize downside of foreign aid boom Geoffrey Mohan: Can computers decode dreams? Researchers take a first step Morgan Housel: BAD NEWS: EVERYONE IS RIGHT! Brierley Wright, M.S., R.D.: 6 heart-healthy eating tips help cut saturated fat but not taste Michael Craig Miller, M.D.: Ask the Harvard Experts: Told your child has sensory processing disorder? Seek a second opinion The Kosher Gourmet by Diane Rossen Worthington: Corn and Curry Add Zing to Chilled Soup April 15, 2013 Rabbi Yonason Goldson: The Death of Education? Kristen Chick: Egyptian Christians respond with harsh words to attack -- rocks, Molotov cocktails, and gunfire -- against main cathedral Marcy Darnovsky and Karuna Jaggar: High Court to decide if you should own your DNA Howard LaFranchi: US bracing for more Russian blowback after taking action against 18 more human rights violators Kristin Ohlson : The loneliest fight The Kosher Gourmet by Dana Velden: A tasty, rich dish that hints at spring's arrival while still anchored in a favorite winter staple

Jewish World Review This sticky toffee gingerbread is a dream: fragrant, rich and extra-moist Noelle Carter | Los Angeles Times JewishWorldReview.com | (MCT) This rich, dark gingerbread is fragrantly spiced with cinnamon, cloves, nutmeg and fresh ginger, and doused with homemade toffee sauce fresh out of the oven, making for an extra-moist cake. IMPERIAL'S STICKY TOFFEE GINGERBREAD SERVINGS: 12 TOTAL TIME: 1 hour, 20 minutes, plus cooling time for the cake NOTE: Adapted from a recipe by pastry chef Michelle Vernier at Imperial in Portland, Ore. Toffee sauce: 5 ounces (1 1/4 sticks) butter 1 1/2 cups sugar 1 1/2 tablespoons honey 1 1/2 cups heavy cream 1 teaspoon salt 1 teaspoon vanilla extract In a large, heavy-bottomed saucepan, cook the butter, sugar and honey to a deep, dark caramel color over medium-high heat, stirring frequently. Meanwhile, bring the cream, salt and vanilla to a gentle simmer in a separate saucepan. When the sugar mixture is ready, carefully and slowly whisk in the hot cream (it will bubble, and it could spill over the pan if poured too quickly). Remove from heat and set aside. This makes about 3 cups toffee sauce. WE FEED YOUR SOUL, INTELLECT --- AND STOMACH Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here. Ginger cake: 1 cup porter beer 1 cup molasses 1 1/2 teaspoons baking soda 3 eggs 1/2 cup sugar 1/2 cup light brown sugar 1/2 cup apple butter 6 ounces (1 1/2 sticks) melted butter 2 tablespoons grated fresh ginger 2 cups (9.5 ounces) flour 1 1/2 teaspoons baking powder 1 tablespoon ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon grated nutmeg 2/3 cup prepared toffee sauce, plus more for serving Freshly whipped cream, for serving 1. Heat the oven to 350 degrees. Butter and flour a 9-inch-square baking pan. 2. In a small, deep, heavy stockpot, bring the porter and molasses to a boil over high heat. Carefully whisk in the baking soda (the mixture will bubble up and could easily bubble over the pan if it is not big enough). Remove from heat and set aside until the mixture settles. 3. In a large bowl, whisk together the eggs, sugar, brown sugar, apple butter, melted butter and grated ginger. Sift in the flour, baking powder, ground ginger, cinnamon, cloves and nutmeg, then slowly whisk in the beer/molasses mixture. Pour the batter into the prepared pan. 4. Bake until the cake is set and a toothpick inserted in the center comes out clean, 55 to 60 minutes. Remove the cake and drizzle over two-thirds cup toffee sauce, then return the cake to the oven and bake for an additional 2 minutes. Remove the cake and cool, still in the pan, on a rack for 30 minutes before serving. 5. Serve the warm cake with additional toffee sauce and softly whipped cream. Each serving (served with a scant 2 tablespoons sauce and without whipped cream): 576 calories; 5 grams protein; 80 grams carbohydrates; 1 gram fiber; 27 grams fat; 16 grams saturated fat; 121 mg cholesterol; 55 grams sugar; 392 mg sodium. Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. Interested in a private Judaic studies instructor — for free? Let us know by clicking here. © 2013, Los Angeles Times Distributed by MCT Information Services