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 April 12, 2013 Rabbi Dr. Tzvi Hersh Weinreb: The Inspired Loner Caroline B. Glick : Must we continue to be enablers of our own destruction? Mark Clayton: New cybersecurity bill: Privacy threat or crucial band-aid? Morgan Housel: Twitter: The carnival barker of investing Harvard Health Letters.: Dietary supplements: Do they help or hurt? Jewz in the Newz by Nate Bloom: Jackie Robinson's Friend, Hank Greenberg; CNN's Jake Tapper; Texas County in the News is named for 19thC. Jewish soldier and Congressman The Kosher Gourmet by Susan Russo: FRUITY QUINOA STUFFED PEPPERS: A flavorful, colorful and edible vessel of delicately fluffy, mildly nutty filling combined with chewy apricots, tangy cherries, and crunchy pistachios April 10, 2013 Edmund Sanders: Kerry leaves Israel with hopes, but few results Nicholas Blanford: Iran's 'axis of resistance' loses its Palestinian arm to Syrian war Peter Grier: North Korean missiles: Could US shoot them down? Morgan Housel: Warning: Don't waste your capital being fooled by profit prophets Donald Hensrud, M.D.: Mayo Clinic Medical Edge: Take vitamin supplements with caution --- even approved, they may actually do damage Eryn Brown: 74 DNA discoveries move cure closer for three cancers Mark Guarino: Google Glass already has some lawmakers on high alert The Kosher Gourmet by Dana Velden: A soup to feed every guest, no matter how finicky April 8, 2013 Jonathan Tobin: What Part of No Preconditions Do American Jews Not Get? Christa Case Bryant: No Place on Earth Fred Weir: Is Putin finally trading his own party for a new power base? Hara Estroff Marano: The Spice of Life P.J. Skerrett, M.D.: Harvard Health Letters: Generic drugs: Don't ask, just tell David Cook : Husband-hunting advice from Princeton alum triggers outrage, humor The Kosher Gourmet by James T. Farmer III : A simple, rustic white pizza: Good ingredients, fresh herbs, and an infused olive layered upon a crispy crust hits the spot

Jewish World Review Easy to Love Aubergine Lisa Gosselin Eating WEll JewishWorldReview.com | When I was 11, a strange purple vegetable appeared in our kitchen. My family had moved to France, and my mother, enthralled by the bulbous aubergines at the market, lugged a giant one home. It looked strangely amorphous. I promptly declared it inedible. But then came a ratatouille, a stew of vegetables I never would have eaten on their own. Simmered with garlic and onions, the eggplant, zucchini and tomatoes made a heady, irresistible dish. I was hooked. Later, I found eggplant had a magical effect on so many Mediterranean dishes, absorbing the flavors of the region (olive oil, garlic and fresh herbs), giving recipes a buttery richness and often replacing meat. Stuffed eggplant became my vegetarian staple; eggplant caponata, a Sicilian spread often spiked with anchovies, a go-to appetizer. Today, I keep reading studies on how the traditional Mediterranean eating pattern is associated with such low incidences of heart disease, diabetes and even depression. Some say it's the olive oil. Some say it's the abundance of fruits and vegetables, whole grains and fresh seafood. I have no scientific evidence to back this up, but those weird purple aubergines have simply made me happier. I thank my mom. 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. BAKED STUFFED EGGPLANT These stuffed eggplants are filled with peppers, onion, garlic and tomatoes. Serve along with olives, hummus, warm pita and tabbouleh for a fantastic vegetarian feast. SERVES: 4 Prep Time: 30 minutes Total Time: 1 1/4 hours 2 small-to-medium Italian eggplants (6-8 inches long, 10-12 ounces each) 3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided 1 teaspoon salt, divided 1 large onion 2 cloves garlic 1 large green bell pepper, cut lengthwise into quarters 3 plum tomatoes 1/2 cup plus 3 tablespoons chopped flat-leaf parsley, divided 1 teaspoon sugar 2 bay leaves Lemon wedges for serving Preheat oven to 400 F. Coat a large roasting pan with cooking spray. Remove leaves from eggplants, but leave the stems on. Cut the eggplants in half lengthwise, through the stem. Using a small sharp knife, make a deep slit lengthwise down the flesh side of each eggplant half: start about 1 inch below the stem and stop about 1 inch from the bottom. Do not cut completely through the skin. Brush the eggplant all over with 2 tablespoons oil. Sprinkle the eggplant flesh with 1/4 teaspoon salt. Place cut-side down in the prepared roasting pan. Bake for 15 minutes. Meanwhile, quarter and thinly slice onion. Finely chop garlic. Thinly slice 1 bell pepper quarter and set aside; dice the remaining pepper. Cut 1 tomato into 4 wedges and set aside; dice the remaining 2 tomatoes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring, for 1 minute. Add the diced bell pepper, the diced tomatoes, 1/2 cup parsley, sugar, bay leaves and the remaining 3/4 teaspoon salt. Cook, stirring, for 3 minutes. Remove from heat; discard bay leaves. After the eggplant has baked for 15 minutes, remove from the oven. Carefully turn each eggplant half over and use 2 spoons to open and widen the slits. Stuff the slits with the vegetable mixture, pressing it down gently. Place a wedge of tomato in the middle of each half; evenly divide the reserved sliced pepper among the halves. Add 1/4 inch hot water to the roasting pan. Drizzle the eggplant with the remaining 2 teaspoons oil. Bake 30 minutes more. Let cool for at least 15 minutes. Serve warm or cool completely, refrigerate and serve cold. Garnish with the remaining 3 tablespoons parsley and lemon wedges. To Make Ahead: Loosely cover and refrigerate for up to 3 days. Recipe Nutrition: Per serving: 192 calories; 13 g fat (2 g sat, 10 g mono); 0 mg cholesterol; 18 g carbohydrate; 1 g added sugars; 3 g protein; 7 g fiber; 595 mg sodium; 632 mg potassium Nutrition Bonus: Vitamin C (103 percent daily value), Vitamin A (29 percent dv), Potassium (18 percent dv), Folate (17 percent dv) 1 Carbohydrate Serving Exchanges: 2 vegetable, 3 fat (Lisa Gosselin is contributing food editor at EatingWell. EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.) 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, Eating WEll Inc.. DISTRIBUTED BY TRIBUNE MEDIA SERVICES INC..