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

The solution to Summer's challenge: Gnocchi and the season's best produce (Includes tips and techniques)

David Latt

JewishWorldReview.com | Walk through any farmers' market and the bounty of summer will be on display in mounds of freshly picked carrots, beets, lettuce, broccoli, cucumbers, peppers, onions, parsley, zucchini, corn, celery, green beans, tomatoes and spinach.

Nearby, depending on the season and where you are, there might be baskets of fat figs ready to burst, bright pink peaches, sharply colored pluots and plums, nectarines the size of soft balls and clusters of black, green and red grapes, seedless and seeded.

How great is all that wonderful food! Now, what to do with it? That's the challenge.


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It's hot outside, so who wants to cook? My suggestion is simple, make gnocchi. If you've never made gnocchi, you're probably saying it's too difficult. Only Italian chefs can do that. The truth is that gnocchi are easy to prepare. And it doesn't take much time in the kitchen.

Sauteing farmers' market vegetables creates the sauce. Toss in the cooked gnocchi and you're ready for a great meal. Perfect for a summertime lunch or dinner.


For best results, cook the gnocchi just before serving. Most yellow or white potatoes will work. I have used Yukon gold, fingerling and butterballs, all to good result.

Save the peels to make stock or saute in butter onions and parsley as a side for breakfast eggs.


  • 1 cup cherry tomatoes, washed, cut in half
  • 1 1/2 pounds potatoes, washed
  • 1 egg
  • 1 cup plus 1 tablespoon white flour
  • 2 tablespoons olive oil
  • 1/4 cup Italian parsley, leaves only, roughly chopped
  • 1 garlic clove, peeled, finely chopped
  • 2 shallots, washed, peeled, ends removed, roughly chopped
  • 1 cup corn kernels, washed
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups freshly grated Parmesan cheese

1. Coat the cherry tomatoes in olive oil, seasoned with sea salt and pepper. Place the tomatoes cut side up on a baking sheet lined with Silpat or non-stick parchment paper. Bake in a 350 F oven for 30 minutes. Remove and set aside.

2. Bring to a boil one gallon of water with 1 tablespoon kosher salt. Add the unpeeled potatoes. Cook uncovered 45 minutes or until the potatoes have softened enough that a paring knife enters them easily. Drain and let cool to the touch.

3. Using a pairing knife, peel the potatoes, reserving the skins for later use. Remove and discard any discolored parts.

4. Pass the cooked potatoes through a food mill fitted with a disk with large holes, accumulating the softened potato on a large cutting board.

5. Make a volcano shape, placing the raw egg in the middle of the potatoes. Dust with 1 cup of the flour and stir well with a fork. Use your hands to complete the dough, gently rolling the mixture until all the flour is incorporated.

6. Divide the dough into 3 balls. Sprinkle the cutting board with the remaining flour to prevent sticking. Roll out each of the balls into the shape of a long dowel about 3/4 inch in diameter.

7. Bring a gallon of water with 1 tablespoon kosher salt to a gentle boil.

8. Fill a large bowl with 8 cups of ice cubes and as much water. Set aside.

9. Using a knife or a dough scraper, cut the dough into half-inch engths. Drop a dozen gnocchi at a time into the gently boiling water. When the gnocchi float to the surface, use a slotted spoon, small wire mesh strainer or Asian wire skimmer to quickly transfer them to the bowl of ice water.

10. Continue until all the gnocchi are cooked and resting in the ice bath. Drain the gnocchi and toss with olive oil. Use immediately or place in a sealed container and refrigerate until ready to use.

11. In a large frying or chef's pan, saute the garlic, parsley, shallots and corn kernels until lightly browned. Add the roasted cherry tomatoes and cooked gnocchi. Being careful not to damage the gnocchi, gently incorporate the gnocchi with the sauce using a silicone spatula. Taste and adjust seasoning with sea salt and pepper.

12. Serve immediately with freshly grated Parmesan cheese.

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David Latt is an Emmy-award winning television producer who turns to cooking to alleviate stress. His experiences with food and his favorite recipes can be found on his blog, Men Who Like To Cook. One for the Table is Amy Ephron's online magazine that specializes in food, politics, and love. http://www.oneforthetable.com)