May 24, 2013 Rabbi Tzvi Hersh Weinreb: When I didn't so 'humbly disagree' Caroline B. Glick: Thank you, Hafez al-Assad Diana West: From the Brooklyn Bridge to London Morgan Housel: Why spotting bubbles is so much harder than you think Environmental Nutrition editors: NuVal labeling to the rescue? Jewz in the Newz by Nate Bloom : Memorial Day: Jews Serving and KIA in War on Terror; Liberace Bio-Pic; Jew Wins "Survivor"; Shalom, Dr. Brothers; More The Kosher Gourmet by Emma Christensen: HIDE THESE FROZEN TREATS FROM THE KIDDIES!: Sangria pops; Irish cream pudding pops; mango Lassi pops May 22, 2013 John Thorne: They launched the 'Arab Spring' but now yearn for the good old days of a strongman John Rosemond: 'Disciplinary math' adds up to parental successl Warren Richey: Are prayers before public meetings OK? Supreme Court to decide Rick Montgomery: Use of ADHD drugs as study aid raises concern on campuses Brierley Wright, M.S., R.D.: 6 convincing reasons you should keep carbs in your diet Eoin O'Carroll: Scientists examine nothing, find something The Kosher Gourmet by Carole Kotkin: This soup is made from one of the great pleasures of spring: A wonderful pairing of rosy color and earthy tang May 20, 2013 Richard A. Serrano: Is Meir Kahane's assassin now a changed man? Hannan Adely: Town raises Palestinian flag at City Hall Melissa Healy: Genetic copies of living people from embryos no longer science fiction Morgan Housel: When smart investors do stupid things Sharon Saloman, M.S., R.D.: Hunger games: Eat more, weigh less, without starving Jewz in the Newz by Nate Bloom : Jews Inducted into Rock Hall of Fame; Anton Yelchin co-stars in New "Trek" film; Kutcher (but not Kunis) visits Israel; Jewish TV Star Praises Jewish Rap Star The Kosher Gourmet by Cathy Pollak: WARNING: This WALNUT CAKE WITH PRALINE FROSTING, perfect for afternoon coffee, is addicting 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

Jewish World Review Asian Gravlax With Ginger Mustard Sauce: A no-cook appetizer for warm summer days By Diane Rossen Worthington JewishWorldReview.com | I like serving gravlax during the warm weather since no cooking is required. The fish is actually cooked, or cured, by the marinade. Easy to put together, thinly sliced gravlax is a crowd-pleasing appetizer. Gravlax is traditionally marinated with dill. This Asian variation uses the stronger, more aromatic cilantro along with fresh peeled ginger and spicy Sichuan peppercorns. Sometimes called anise pepper or Chinese pepper, Sichuan peppercorns can be found in Chinese markets. If they aren't available, use white peppercorns. The key to slicing the salmon is using a very sharp knife (a boning, fileting or Japanese sashimi knife works well) and slicing the salmon on the bias so it is on an angle. This makes for a very pretty presentation. Don't worry if your slices aren't perfect. You can lay them out on a serving plate, and the garnishes and sauce will hide any imperfections. Fresh julienned vegetables are quickly blanched in boiling water to cook them just slightly. Then the vegetables are sauteed in a little butter and oil to accentuate their flavor. 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. Remember that the curing takes time, so begin four days before you plan to serve this. This sweet mustard sauce has a texture similar to mayonnaise. It's great with poached salmon or gravlax. Serve the salmon on or alongside recommended breads with the Sweet Mustard Basil Sauce. To drink? Try a crisp and lively Sauvignon Blanc, which is ideal with the gravlax. ASIAN GRAVLAX WITH GINGER-MUSTARD SAUCE Serves 8 to 12 2 to 2 1/2 pounds fresh salmon fillet (1 large piece) 3 tablespoons sugar 2 tablespoons kosher or coarse salt 2 teaspoons Sichuan peppercorns or white peppercorns 1 teaspoon coriander seeds 1 tablespoon peeled and finely chopped fresh ginger 4 large bunches fresh cilantro Garnish: • Lemon wedges • Fresh cilantro leaves • Ginger-Mustard Sauce (recipe follows) • Thinly sliced, dark pumpernickel, French or sourdough bread, for serving 1. Lay the salmon on a sheet of wax paper. Combine the sugar, salt, peppercorns, coriander seeds and ginger in a small bowl. Rub the top of the salmon with half of the peppercorn mixture. Turn the fillet and rub the second side with the remaining mixture. Press down firmly on the salmon to help the seasonings adhere, and be sure to coat the fish evenly. 2. Arrange 2 bunches of the cilantro on the bottom of a large, shallow, nonaluminum pan. Place the salmon on top, then arrange the remaining 2 bunches of cilantro over the salmon, covering it as completely as possible. 3. Cover the salmon well with aluminum foil or plastic wrap, place a weight on top -- a heavy pot lid, brick, or large can -- and refrigerate. Turn the salmon twice a day for 4 days. Make sure the cilantro and peppercorn paste is still evenly distributed. 4. To serve, remove all the cilantro and peppercorn paste. Lightly pat the salmon dry with paper towels, making sure all the salt and sugar is removed. Slice crosswise very thinly on the diagonal. Arrange on a platter or serving plates and garnish with the lemon wedges and cilantro leaves. Serve with the Ginger-Mustard Sauce and the bread. GINGER-MUSTARD SAUCE Makes: 1 cup 1/4 cup Dijon or whole-grain mustard 3 tablespoons dark brown sugar 2 tablespoons cider vinegar 1 teaspoon dry mustard 1/3 cup vegetable oil 1 tablespoon peeled and finely chopped fresh ginger 2 tablespoons finely chopped fresh cilantro 1 tablespoon finely chopped fresh parsley 1. In a blender or food processor fitted with the metal blade, combine the prepared mustard, brown sugar, vinegar and dry mustard, and process for a few seconds. With the machine running, slowly add the oil in a steady stream and process until the sauce is thick and smooth. Add the ginger, cilantro and parsley, and process for another minute, or until blended. 2. Pour the sauce into a small bowl. Refrigerate for 2 to 3 hours, or until ready to use. Advance preparation: Sauce can be prepared up to 3 weeks ahead, covered, and refrigerated. Interested in a private Judaic studies instructor — for free? Let us know by clicking here. Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. © 2012, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.