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

A Sweet Essence Yet Creamy Herbal Soup that Captures the Taste of Autumn

By Diane Rossen Worthington

JewishWorldReview.com | I am partial to vegetable and potato soups when the weather turns cold. Winter squash and sweet potatoes are a complementary blend for a soup. Easy to put together and satisfying for your family or friends, this bright orange puree has lots of interesting flavor notes. The squash and sweet potatoes contribute a sweet essence. Roasting the vegetables brings out their inherent sweetness by lightly caramelizing them. (Once you roast these vegetables you may never cook them any other way.)

Fresh thyme and sage leaves add an herbal flavor layer that enhances the sweet potatoes and squash. The herbed sour cream adds a creamy note without adding lots of extra fat. Many soups call for cream in the base; this rendition gets its creamy texture from blending the vegetables and stock -- so you can enjoy it guilt-free. This is a stylish vegetarian soup option as well.

When shopping for sweet potatoes, it is important to select the moist, reddish brown-skinned sweet potatoes (often labeled yams), rather than the drier, yellowish-skinned sweet potatoes that are decidedly less sweet. Look for a ripe butternut squash and carefully peel it with either a sharp knife or a serrated peeler. Scoop out the seeds and cut it into small pieces. If you are strapped for time, pick up a 3/4 to 1 pound package of peeled and cut-up squash.

It's fun to serve this with a glass of Beaujolais Noveau.



  • 2 pounds moist (reddish brown-skinned) sweet potatoes (about 3 medium), peeled and cut into 1-inch pieces .

  • 1 small butternut squash (about 1 1/4 pounds), peeled and cut into 1-inch pieces

  • 1 medium onion, quartered

  • 1 tablespoon, plus 1 teaspoon finely chopped fresh thyme

  • 1 tablespoon, plus 1 teaspoon finely chopped fresh sage

  • 1 1/2 tablespoons olive oil

  • 5 cups vegetable stock

  • Pinch of freshly grated nutmeg

  • Salt and white pepper

  • 1/2 cup sour cream


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1. Preheat the oven to 425F.

2. In a large bowl, combine sweet potatoes, squash, onion, 1 tablespoon each of the thyme and sage. Add olive oil and toss to coat. Spoon mixture onto a baking sheet with a lip, spreading the vegetables out to a single layer.

3. Roast vegetables about 35-40 minutes, stirring twice, until lightly caramelized.

4. Remove baking sheet from oven and place the vegetables in a large saucepan. Add the stock and, using an immersion blender, process the soup until smooth. Make sure to keep the blender stick at the bottom of the pan while pureeing to avoid any splattering.

5. Add remaining 1 cup of stock, nutmeg, salt and pepper and bring to a simmer. Taste for seasoning. (If you find the soup needs a bit more sweetness, add a pinch or two of brown sugar.)

6. In a small bowl, mix sour cream with remaining 1 teaspoon each of thyme and sage. Add salt and white pepper and taste for seasoning.

7. When ready to serve, heat soup to just simmering and ladle into warm bowls. Swirl a spoonful of herbed sour cream into each bowl and sprinkle with fresh thyme.

Advance Preparation: May be prepared up to one day ahead through step 6, covered and refrigerated. Reheat gently. This soup also freezes well. Adjust the seasonings when you reheat the frozen soup.

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Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host.

© 2013, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.