May 24, 2013
May 22, 2013
They launched the 'Arab Spring' but now yearn for the good old days of a strongman
May 20, 2013
Richard A. Serrano: Is Meir Kahane's assassin now a changed man?
Genetic copies of living people from embryos no longer science fiction
Jewz in the Newz by Nate Bloom :
The Kosher Gourmet by Cathy Pollak:
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
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
May 10, 2013
Rabbi Berel Wein: Be all that you should be
May 8, 2013
Peter Ford: Why China is welcoming both Israel's Netanyahu and Palestinians' Abbas
Obama administration quietly backs out of appeal over new contraceptive mandate
At Kerry-Putin meeting, US-Russia relations thaw --- a tad
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
May 3, 2013
Kids, kittens the Same?
With employee perks at struggling Internet pioneer Yahoo! it's hard to tell
Artificial kidney offers hope to patients tethered to a dialysis machine
April 29, 2013
Poland's new Jewish museum celebrates life, doesn't revisit Holocaust
Terrorism in America: Is US missing a chance to learn from failed plots?
Boston Bomber's 'Svengali' Revealed
Tiny satellites + cellphones = cheaper 'eyes in the sky' for NASA
April 26, 2013
Clifford D. May:
Defense in the Age of Jihadist Terrorism
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
April 24, 2013
Jewish World Review
Smoke gets in your guac
Holy moley, grilled guacamole? Well, yes! Have you tried it? If not, you should. It's easy, smoky and so, so good. Here's how to make it.
Grilled guacamole is very simple: Just grill the avocados. This doesn't have to be terribly neat or scientific; just peel the avocados and throw them on the grill for a few minutes. If you don't have a grill, try cooking them for a few minutes under the broiler or on a grill pan.
The result is a lightly smoky, rich and silky guacamole. I love all sorts of nontraditional additions to guacamole, but with this recipe I was a purist: I smashed the grilled avocados with nothing more than a bit of lime juice, salt and pepper. (If you like you can add some garlic, onion or cilantro.)
|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.
It is some of the most delicious guac you will ever taste. The rich, smoky flavor is a subtle and unforgettable twist on an old favorite.
Serves: 2 to 4
- 4 Hass avocados, ripe but not squishy
- Olive oil
- 1/2 lime
- Kosher salt and freshly ground pepper
- 1 clove garlic, minced or pressed (optional)
- 1/4 red onion, finely chopped (optional)
- 1/3 cup cilantro, finely chopped (optional)
Heat a gas or charcoal grill and oil the grate lightly. Split each avocado skin with a sharp knife, just piercing the skin. Peel the skin away, leaving the avocado whole. Cut the avocado in half lengthwise, and remove and discard the pit. Lightly brush each avocado half with olive oil.
Arrange the avocado halves on the grill and cover. Grill for about 5 minutes, then flip. Cover and grill for another few minutes, or until the avocados are heated through and have grill marks. (Keep an eye on them; I recommend doing them on a low heat; depending on your grill it could take less -- or more! -- time.)
Take the avocados off the grill and let them cool slightly. Smash them with a fork and stir in the juice from half a lime, and salt and pepper to taste. Add garlic, onion and cilantro, if you wish. Serve immediately with chips.
(Faith Durand is managing editor of TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to email@example.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, APARTMENT THERAPY. Distributed by Tribune Media Services Inc.