Dec. 2, 2008 Melanie Phillips: The Mumbai atrocity is a wake-up call for a frighteningly unprepared world Stratfor Geopolitical Intelligence Report: Strategic Motivations for the Mumbai Attack Dec. 1, 2008 Max Freidlander, as told to Jacklyn C. Wadler: India Inkings Mark Steyn: Whodunit!? Nov. 28, 2008 Rabbi Ahron Rapps: An evil seed that didn't have to be Melanie Phillips: Carpe diem --- or can we all relax now? Nov. 26, 2008 Michael Feldberg: Meet the Orthodox Jew who laid groundwork for scientific development of ordnance that undergirds America's current world leadership Andrea Simantov: Shades of life Nov. 25, 2008 The Jewish Ethicist by Rabbi Dr. Asher Meir : Getting Emotional For Influence The Kosher Gourmet by Ethel G. Hofman : Thanksiving feast! Nov. 24, 2008 Rabbi S. Binyomin Ginsberg: 'I just Became a grandchild!' Barry Rubin: Don't flatter your enemies, protect your friends Nov. 21, 2008 Rabbi A. Henach Leibowitz: Money matters? Caroline B. Glick: Civilization walks the plank Nov. 20, 2008 Rabbi Avi Shafran: Bronfman's blindness The Kosher Gourmet By Linda Gassenheimer: Portobellos add a hearty flavor to pasta with pesto Nov, 19, 2008 The Jewish Ethicist by Rabbi Dr. Asher Meir : Spread the wealth? Jewish tradition and income equality Elliot B. Gertel: 'Mad Men': Tackling prejudices or reinforcing them? Nov, 18, 2008 Dr. Debby Schwarz Hirschhorn: The End of the Age of Reason Jonathan Tobin: Does Barack + Bibi = Disaster? Nov, 17, 2008 Rabbi Yonason Goldson: The End of the Age of Reason Diana West: Gulling Americans into making terror legit? Nov, 14, 2008 Rabbi A. Henach Leibowitz: The Power of Spiritual Inertia Caroline B. Glick: The perils ahead Nov, 13, 2008 Stratfor Intelligence Briefing: How Bush and Obama together could change the Middle East dynamic The Kosher Gourmet by JeanMarie Brownson: Sweet and savory, crispy and meltingly tender bestilla Nov, 12, 2008 The Jewish Ethicist by Rabbi Dr. Asher Meir : Tyrannical Co-Workers Michael Doyle: High Court to consider today donated monuments that may have religious messages in public parks Nov, 11, 2008 Frank J. Gaffney, Jr.: Will Obama stop government officials considering institutionalizing financial jihad? Jonathan Tobin: They Will Decide Their Own Fate Nov, 10, 2008 Rabbi Avi Shafran: $8 billion, modern-day Tower of Babel being built? Barry Rubin: A letter to the president-elect from a Middle East realist Nov, 7, 2008 Rabbi Francis Nataf: Of Children and Immortality Caroline B. Glick: Livni's Obama strategy Nov, 6, 2008 Rabbi Yonason Goldson: How I tricked a classroom of apathetic students into grasping the fallacy of moral relativism The Kosher Gourmet By Gina Kim: Tips for making the perfect soup --- includes recipes Nov, 5, 2008 The Jewish Ethicist By Rabbi Dr. Asher Meir: Destitute Debtors Bruce Weinstein: 'Religulos': Bad title,even worse movie Nov, 4, 2008 Frank J. Gaffney, Jr.: Treasury Dept. submits to Shariah law Frida Ghitis: A surprise for Obama in the Middle East Nov, 3, 2008 Jonathan Rosenblum: Who says Jews are Smart? Jonathan Tobin: Was He Wrong About Everything? March 22, 2007 J-Rhythms with Avraham Rosenblum: JWR's cutting-edge music program showcasing performers -- singers, song writers, musicians, and bands -- who learn and live the Torah lifestyle (OUR NEWEST IGODCAST !) Oct. 29, 2003 Mortimer B. Zuckerman: Graffiti On History's Walls (MUST-READ!)

Jewish World Review August 20, 2008 / 19 Menachem-Av 5768 Chicken Salad with Asian Dressing By Linda Gassenheimer http://www.JewishWorldReview.com | (MCT) Here's a simple meal made with shiitake mushrooms, chicken, cashew nuts and an Asian dressing. It's perfect summer evening fare, warm or at room temperature. Most supermarkets stock toasted sesame oil, which lends a nutty flavor. Steamed Chinese noodles can be found refrigerated in the produce department. If you would prefer making the dish with ingredients on hand, angel hair pasta can be used in place of Chinese noodles, white vinegar diluted with a little water in place of rice vinegar, regular sesame or canola oil in place of toasted, walnuts in place of cashews and any sliced mushrooms in place of shiitake. This meal contains 642 calories with 27 percent of calories from fat. HELPFUL HINTS: Any type of cooked chicken can be used. Minced garlic can be found in jars in the produce section of the market. A quick way to slice scallions is to snip them with a scissors COUNTDOWN: • Place water for noodles on to boil. • Mix sauce. • Boil noodles. • Make salad. SHOPPING LIST To buy: 1 bottle toasted sesame oil, 1 bottle rice vinegar, 1 package steamed Chinese noodles, 3/4 pound cooked chicken breast meat, 1 red bell pepper, 1 small package shiitake mushrooms, 1 bag ready-to-eat romaine lettuce, 1 bunch scallions, 1 small package cashew nuts. STAPLES Low-sodium soy sauce, bottle minced garlic, salt, black peppercorns CHICKEN SALAD WITH ASIAN DRESSING 2 tablespoons low-sodium soy sauce 3 tablespoons rice vinegar 1.5 tablespoons toasted sesame oil (divided use) 4 oz pound steamed or dried Chinese noodles 12 oz pound boneless, skinless, roasted or rotisserie chicken breast * 2 teaspoons minced garlic 1 red bell pepper, sliced (about 1 cup) 1 cup sliced shiitake or portobello mushrooms Salt and freshly ground pepper Washed, ready-to-eat romaine lettuce (about 3 cups) 2 scallions, sliced 2 tablespoons cashew nuts Place a medium saucepan filled with water on high heat. Mix the soy sauce, vinegar and 1 tablespoon sesame oil. When water boils, add the noodles. Cook 2 minutes and drain in a colander. Run cold water through them. Set aside. Heat the remaining 1/2 tablespoon sesame oil in a wok or nonstick skillet over high heat. Add the chicken, garlic, red pepper and mushrooms. Stir fry 1 to 2 minutes. Remove pan from the heat and add the noodles, sauce mixture and salt and pepper to taste. Toss well. Divide lettuce between 2 dinner plates. Spoon noodle and meat mixture over lettuce. Sprinkle with scallions and cashews. Makes 2 servings. Per serving: 642 calories (27 percent from fat), 19.6 g fat (2.9 g saturated, 10 g monounsaturated), 144 mg cholesterol, 53.7 g protein, 60.9 g carbohydrates, 8 g fiber, 742 mg sodium. Sign up for the daily JWR update. It's free. Just click here. Linda Gassenheimer is the author of 14 cookbooks, including, ''Good-Carb Meals in Minutes." (Click HERE to purchase. Sales help fund JWR.) To comment, please click here. © 2008, The Miami Herald Distributed by McClatchy-Tribune Information Services.