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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Slobodzian: Faith healing and third degree murder: Thorny legal case Lindsay Wise: Few options for online users to avoid spying, experts say Sharon Palmer, R.D.: There are plenty of nutritional food bargains out there Harvard Health Letters: Can bariatric surgery control diabetes? Zach Murdock: Superglue helps doctors save infant's life The Kosher Gourmet by Celebrated chef Mario Batali : As good as grilling gets: Rib eye with dry mushroom spice rub June 7, 2013 Rabbi David Aaron: Beating jealousy Caroline B. Glick: Wounded . . . and dangerous Clifford D. 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 Crispy, irresistible oven baked BBQ fries Cathy Pollak Oneforthetable.com 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. 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. 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. Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. Interested in a private Judaic studies instructor — for free? Let us know by clicking here. (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) © 2012, ONE FOR THE TABLE. DISTRIBUTED BY TRIBUNE MEDIA SERVICES INC.