June 17, 2013 Rabbi Simcha Weinstein: Black to the Future: American Apparel Gets Biblical Patrik Jonsson: Minnesota Nazi: How did Nazi hunters miss Michael Karkoc? Kate Irby, Ali Watkins, Trevor Graff and Kevin Thibodeaux: All the ways you're being watched Don Lee: G-8 meeting will test NSA leaks' effect on U.S. influence Patrik Jonsson: Fort Hood shooting: Judge nixes Nidal Hasan defense strategy. What now? Stacey Burling: Why the stigma for migraine sufferers? The Kosher Gourmet by Lisa Abraham: Does it work? 5 new kitchen gadgets put to the test June 14, 2013 Rabbi Abraham J. Twerski: A spiritual budget: Religious economics and being a ruler John P. Martin: Hitler insider's missing diary found Matt Pearce: NSA surveillance disclosure could affect court cases Peter Tinti: US bounties changes strategy on (Wild, Wild) West African jihadis Daniel Pendrick, M.D.: Memory loss? Old age may be the least of it Lauren F. Friedman: But it's all natural! 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May: Al Qaeda vs. Hezbollah Harvard Health Letters: Fighting back against allergy season Kimberly Lankford: Grandparents who use FSA to cover grandkid's braces and other must-know info Jewz in the Newz by Nate Bloom:J ewish Tony Nominees/Tony Awards; Jewish Teen Actor In Sci-Fi Flick; Jewish singer in "Voice" finals The Kosher Gourmet by Anjali Prasertong: A tart filling so good it might not make it to the crust June 5, 2013 John Rosemond: Mom, Dad: Talk More and listen less Kristen Chick: Egypt court sentences 43 pro-democracy workers to prison Sharon Palmer, R.D.: Mushrooms Have Medicinal As Well As Culinary Value Morgan Housel: Why you never learn from your investment mistakes Don Lee: In China, kindergarten rivalry takes deadly turn The Kosher Gourmet by Sara Kate Gillingham-Ryan: 30-Minute Coq au Vin isn't a dream June 3, 2013 Molly Hennessy-Fiske: Military judge to consider letting Fort Hood shooting defendant represent himself Richard A. Serrano: Pvt. 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Jewish World Review Grilled marinated chicken brochettes with a Moroccan twist By Diane Rossen Worthington JewishWorldReview.com | Jeff Koehler has penned a beautifully photographed book that captures his culinary journey to Morocco. In this volume, you can travel to spice-scented markets and practically taste the authentic flavors of this storied land. More than a cookbook, "Morocco" will guide you into its fascinating culinary history as well as teach you about its unique geography. Key kitchen tools and pantry items are also highlighted. The recipes are as interesting and varied as the country's terrain. This is food that will inspire. You'll find a colorful array of salads tinged with exotic flavors, such as Carrot and Cumin Salad or Spicy Eggplant, Tomato and Garlic Salad. Tagines, couscous, phyllo and bread dishes are represented as well. Some recipes require lots of hands-on preparation, but these brochettes are truly Seriously Simple. Chicken brochettes are a favorite throughout Morocco, sold as snacks in street stalls and in simple cafes. They are inexpensive, flavorful and quick to prepare. The spice mix combines pungent fresh cilantro with slightly bitter cumin and is rounded out with warm, sweet, paprika and peppery cayenne and black pepper notes. The chicken takes on an appealing golden hue from the cumin and paprika. 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. Figure about four brochettes per person as part of a meal. Accompany these with a few salads and plenty of bread. Perfect for a casual outdoor dinner. GRILLED MARINATED CHICKEN BROCHETTES Reprinted with permission from "Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora" by Jeff Koehler (Chronicle Books, 2012) Makes about 16 brochettes; serves 4 2 heaped tablespoons finely chopped fresh cilantro 2 teaspoons ground cumin 1 teaspoon sweet paprika 1/2 teaspoon cayenne pepper (optional) Salt and freshly ground black pepper 6 tablespoons olive oil 4 boneless chicken breasts (about 2 lbs.) cut into 3/4- to 1-in cubes 1. If using bamboo skewers, immerse skewers in cold water to soak for at least 1 hour. This will prevent them from burning when grilled 2. In a large mixing bowl, add the cilantro, cumin, paprika and cayenne pepper. Generously season with salt and pepper. Moisten with the oil and blend well. Add the chicken and turn to coat. Cover, refrigerate, and marinate for 1 hour, turning occasionally. 3. Prepare skewers with 6 to 8 cubes of chicken on each. The pieces should be just touching, but not squashed tightly together. 4. If using a grill pan, skillet, or griddle, heat over medium-high heat. If using a barbecue, prepare a fire and heat until the coals are glowing. If using a broiler, preheat the broiler. 5. Cook the brochettes, nudging them from time to time with the help of a spatula in order to cook evenly on all sides, until the meat is cooked through and firm to touch, 4 to 5 minutes. Serve hot. 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.