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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

Crispy, irresistible oven baked BBQ fries

Cathy Pollak



JewishWorldReview.com | Potatoes are my kryptonite. I don't care if they are mashed, baked, fried, hashed...it just doesn't matter. I can't say no to them in any form.


So what's a girl to do with five russet potatoes sitting on the counter? Cut them into thick wedges and slather them with barbecue sauce? Why not. And then eat them one by one until you feel you can't stuff yourself anymore. Rinse. Repeat.


The fry itself is not overwhelmed with barbecue sauce flavor, but it ends up having a nice smoky-sweet background taste. So, to really drive home the whole barbecue experience, mix more of the barbecue sauce with sour cream to make a dipping sauce. Yum.



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You will love how the barbecue sauce adds a crispiness to the edge of the fries. Make them for your next cook out. You won't be able to stop eating them!

OVEN BAKED BBQ FRIES

SERVES: 6


  • Cooking spray
  • 1/2 cup plus 1/4 cup barbecue sauce, divided
  • 1/4 cup olive oil
  • 1/2 teaspoon black pepper
  • 2-1/4 pounds russet baking potatoes, peeled and cut into uniform wedges
  • Kosher salt
  • 3/4 cup sour cream


Preheat oven to 425 F. Prepare two large rimmed baking sheets with foil and cooking spray. In a large bowl, whisk together 1/2 cup barbecue sauce, olive oil and black pepper.

Place sliced potatoes in bowl with barbecue sauce mixture and toss to coat. Spread sliced potatoes in a single-layer on both baking sheets. Bake until golden brown and tender with crispy edges, about 20-30 minutes (depending on your oven. Rotate pans once through the cooking process. Sprinkle with kosher salt after you remove from the oven.

Combine sour cream with remaining 1/4 cup barbecue for the dipping sauce. Let fries cool off a little before eating. The insides of thick-cut fries are very hot. You will taste more flavor if you let them cool slightly.



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(Cathy Pollak runs her own vineyard and winery in the Willamette Valley of Oregon. She blogs about food and wine at noblepig.com. One for the Table is Amy Ephron's online magazine that specializes in food, politics, and love. http://www.oneforthetable.com)





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