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

A simple, rustic white pizza: Good ingredients, fresh herbs, and an infused olive layered upon a crispy crust hits the spot

James T. Farmer III

JewishWorldReview.com | If you're not a huge red sauce fan, but do love pizza, this one is for you. A quick meal for two, this recipe can be doubled for a group. It pairs well with white wine, which goes nicely with cheeses and cream dishes.

Simple yet rustically elegant, this little meal comes together in a flash. Good ingredients, fresh herbs, and an infused olive layered upon a crispy crust hit the spot. Since I always have rosemary and parsley on hand, they were the top candidates for this pizza. The latter herb is highly underrated -- parsley has a wonderfully unsullied flavor and tastes somewhat like it looks: green, crisp and fresh.

Many groceries stock delicious brands of pizza dough, so go ahead and cheat. After all, they've already made it and it's just waiting for you to bake it. Many brands of dough in a can aren't bad either.

For olive oil, I use infused oil that has a mix of garlic, salt, white and red pepper, thyme, bay leaves, some coriander and fennel. Making your own infused oil is easy: Just mix up a grouping of your favorite herbs and spices, about a teaspoon of each, and let the mix "steep" in some olive oil for a bit. The longer this assembly melds together, the better it gets! Specialty food stores also carry great selections of infused oils.

As for cheese, use ricotta for the base (then the oil splashed on top): shredded mozzarella, romano, provolone, and fontina make up the lactose body of this pizza with a sprinkling of parmesan for good measure. If buying a gaggle of cheeses isn't your cup of tea, use a blend from the grocery.


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Bake the pizza until it looks done and the cheese is toasted and completely melted. As soon as you take the pizza from the oven, sprinkle the fresh herbs on top and let the heat wilt them perfectly, adding that fresh layer only herbs can. A rustic cutting board is the perfect platform to serve the pizza from.


MAKES: 2 servings

  • 1 grocer's bakery pizza dough, thin crust preferably
  • 3/4 cup of ricotta cheese
  • About 4 tablespoons of infused olive oil
  • 2 cups of mixed cheeses (mozzarella, provolone, fontina and romano)
  • 3/4 cup of shredded or grated parmesan
  • Handful of curly leaf parsley and rosemary leaves (basil or thyme would be great in summer)

Preheat the oven to 400 F.

Lay out the dough on a greased baking sheet and spread the ricotta across the dough; then drizzle with the oil.

Sprinkle the mixed cheeses evenly across, and bake for about 12-15 minutes. Remove from oven when the dough is crispy and the cheese is toasted.

Toss on some fresh herbs and serve hot with a good chilled white wine.

(James T. Farmer III shares his love of food, flowers and photography on his blog All Things Farmer. His book "A Time to Plant"is now available. One for the Table is Amy Ephron's online magazine that specializes in food, politics, and love. http://www.oneforthetable.com)

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