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

Slaw, y'all: For BBQs or Sabbath dinner, these southern recipes are something else!

By Kathleen Purvis

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http://www.JewishWorldReview.com | (MCT) Want a primer in eating Carolinas-style?

Forget that whole "east versus west" barbecue discussion. Instead, look at our coleslaw.

You won't have trouble finding it. In the rest of the country, coleslaw may be next to the potato salad at summer picnics.

But here in the Carolinas, coleslaw is something else. You could say it's everywhere else.

It's on top of your hot dog. It's inside your burger. It's nestled so close to barbecue that you could call the pairing a common-slaw marriage.

Everywhere else it's a side dish. Around here, it's elevated to condiment status. It adds crunch and spice that contrasts with the chili dogs served in steamed buns.

Sometimes, Carolina coleslaw is yellow with mustard. Sometimes it's red and spicy. Even when it has mayonnaise, it has a spark of vinegar.

"Coleslaw is a stranger beast in the Carolinas than it is in the rest of the South," John T Edge said.

A regular writer for Gourmet and founder of the Mississippi-based Southern Foodways Alliance, Edge has spent more than a decade chewing over Southern food.

The index of the first edition of his 2000 book, "The Southern Belly," cited 34 page references for coleslaw, more than the number of references for biscuits, collards, cornbread or iced tea and exceeded only by the references for "chicken, fried."

A new, revised edition of "The Southern Belly" was released last month. It no longer has a subject index, but Edge says his coleslaw research definitely expanded.

"I took another tour around the South to update and expand `Southern Belly,'" said Edge. "It did bring into relief the prevalence and the diversity of coleslaw."

The Carolinas aren't the only place that puts coleslaw on a barbecue sandwich. Edge found that in Mississippi and Memphis, too.

"But it's integrated in the Carolinas. I see a high preponderance of slaw dogs in the Carolinas. I see French fries dipped in slaw in the Carolinas."

Then there's the slaw that the rest of the country can't even imagine: The strange slaw-sauce of R.O.'s Barbecue in Gastonia.

A soupy mixture of mayonnaise, ketchup, hot spices and a little minced cabbage and relish, it's slathered on sandwiches and served in cups with a spoon. People buy it by the quart for everything from hot dogs to chip dip.

"It's like the bastard child of McDonald's special sauce and bloodshot coleslaw (red slaw)," says Edge, who added a page about R.O.'s slaw to the new book.

"It's no longer recognizable as slaw by anyone unless they are from Gastonia or read the label."

Who knows how the many coleslaws of the Carolinas got started? Cabbage is cheap, a little cabbage makes a lot of coleslaw, and it keeps for several days.

Call it a metaphor for a melting pot nation: Just another example of a people united by their differences.


Serves 6 to 8. From "Seasoned in the South," by Bill Smith (Algonquin, 2006). Yes, most places that serve mustard-based slaw probably use mayonnaise, not cream. But this version from Smith, chef of the Chapel Hill restaurant Crook's Corner, is a change worth making.

  • 1 small green cabbage, about 2 pounds

  • 1 large carrot, peeled

  • 4 tablespoons yellow mustard

  • 1/2 cup heavy cream

  • 2 tablespoons apple cider vinegar

  • 2 tablespoons sugar

  • 2 teaspoons salt

  • 1 teaspoon whole celery seeds

Remove tough or damaged outer leaves from cabbage. Quarter cabbage and cut away the inner stalk. Remove thick, tough inner leaves if desired.

Chop cabbage finely to make about 8 cups, using a knife, slicing blade on food processor or large grater. Place in a large mixing bowl. Grate carrot into the cabbage.

Whisk together remaining ingredients in a small bowl. Pour over the cabbage and stir to coat thoroughly.

Let stand 15 minutes and stir again. Taste and add more sugar and salt if needed. Let stand 15 minutes longer and serve, or refrigerate, covered, for 2 or 3 days.


Serves 8. Adapted from "Peace, Love, and Barbecue," by Mike Mills and Amy Mills Turnicliffe (Rodale, 2005). The key to Lexington-style slaw is the texture. It needs to be more finely chopped than most slaws. See our note at the bottom on an easy way to do it.

  • 1/2 cup apple cider vinegar

  • 1/4 cup sugar

  • 1/2 cup ketchup

  • 1/2 teaspoon kosher salt or slightly less table salt

  • 5 to 6 cups finely chopped cabbage (see note)

  • 1 teaspoon ground black pepper

  • 1 tablespoon hot sauce, preferably Texas Pete

Whisk the vinegar, sugar, ketchup, salt, pepper and hot sauce in a small bowl until the sugar dissolves.

Place the cabbage in a large bowl. Add the dressing and stir until well-combined. Taste and adjust seasonings. Refrigerate about 1 hour before serving.

Note: Restaurants and large community barbecues usually use a food chopper or mill to chop the cabbage. To replicate it at home, we've found a two-step process using a food processor. First, remove the rough outer leaves of a head of green cabbage. Quarter the cabbage, cut away the inner core and pull out some of the thick leaves if desired.

Set up a food processor with a slicing blade. Feed the cabbage quarters through the feed tube to create long shreds. Place in a work bowl.

Change the food processor to the standard metal blade. Working in two batches if necessary, place the shredded cabbage back in the processor and pulse several times until finely chopped. Don't overprocess or you'll get mush.


Makes 6 to 8 servings. From "The Glory of Southern Cooking," by James Villas (Wiley, 2007).

  • 1 small green cabbage, about 2 pounds

  • 1 large or 2 medium carrots, peeled

  • 1 small onion, peeled

  • 1 1/2 tablespoons cider vinegar

  • 1/2 teaspoon celery seeds

  • Salt and freshly ground pepper to taste

  • 3/4 cup mayonnaise

Remove and discard the outer leaves of the cabbage if necessary. Quarter the head. Cut out and discard the hard center core. Pull out and discard some of the thick parts of the leaves if desired.

Cut quarters into thin shreds and place in a large bowl. Shred the carrot into the bowl using the large holes on a box grater. Grate the onion into the bowl, then mix it all together.

Combine the vinegar, celery seeds, salt, pepper and mayonnaise in a small bowl and mix until blended and smooth. Pour over the cabbage mixture and toss until well-blended. Cover and refrigerate 2 hours before serving.


Serves 12. Not all coleslaws are loaded with fat. Mayonnaise-haters will like this one

  • 1 small green cabbage

  • 1 large green bell pepper, seeded and cut in thin strips

  • 1 medium carrot, peeled

  • 1/2 medium sweet onion, cut in thin crescents

  • 1/4 cup white vinegar

  • 3 tablespoons honey

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground turmeric

  • 1/8 teaspoon celery seed

  • 1 tablespoon canola oil

  • Salt and freshly ground black pepper

Remove any damaged or tough outer leaves from cabbage. Cut in quarters and remove tough inner core and the thickest inner leaves. Shred thinly with a knife. Place shredded cabbage in a large bowl. Add green pepper strips.

Shred carrot on the large holes of a box grater. Add to cabbage.

Combine vinegar, honey, ginger, turmeric and celery seed in a small saucepan. Bring to a boil over medium heat, stirring to dissolve the honey. Remove from heat and whisk in the oil.

Pour hot dressing over the cabbage and toss until well combined. Season to taste with salt and pepper.

Cover and refrigerate 4 to 24 hours before serving.

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