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 Feb. 1, 2007 /14 Shevat, 5767 Soup doctor to the rescue with spoonfuls of comfort By Steve Petusevsky http://www.JewishWorldReview.com | (MCT) There is great comfort and a little bit of genius in every spoonful of homemade soup. A steaming bowl exudes love, warmth and nostalgia. Served with a salad and warm bread, it is a delicious and filling meal. Versatile soup is appropriate when you are entertaining people at a joyous occasion, when you are homesick or feeling under the weather. It might, in fact, be the perfect food. The word itself comes from the English term ``sop,'' which means to soak a piece of bread in liquid. History suggests that soup emerged shortly after the discovery of earthenware pottery. Seems logical to me. I am happy we have evolved into a nation of soup lovers. When we talk about soup today, we can mean chilled varieties too, like gazpacho and potato leek. On a recent trip to Spain, I tasted no less than three dozen kinds of gazpacho. Soups can be clear thin broths or creamy and thick like New England chowders. Just about every culture has a signature soup. Think Russian borscht, French pot au feu or onion soup, German lentil soup or American split pea. I make soup once a week. Sometimes it's to use up leftovers. Other times I want to take something to a sick friend. This past week I got to kill two birds with one stone, so to speak. My fiancee was sick and my daughter was home from school with strep throat. I automatically went into emergency soup mode. I scavenged through my refrigerator and found half of a giant calabasa squash that had been languishing for a month. I had plenty of red onions, cilantro, other fresh herbs and Yukon gold potatoes. I felt a recipe coming on, especially when I discovered a bag of limes, which became my inspiration. I made a spicy, lime-scented calabasa squash and potato chowder. It would be a take-off on tortilla and lime soup. I set out to make a healing spicy soup that would cause the eater to sweat and cleanse her system. I ended up making a huge pot and splitting it three ways. One cup for me and 2 quarts for each of the patients. Both my brothers are doctors, but I gladly embrace being the soup doctor in my family. SPICY PUMPKIN AND POTATO CHOWDER WITH LIME AND CILANTRO Makes about 6 cups Calabasa squash are sold in large wedges in most supermarkets. It is loaded with beta carotene and other vitamins. You can use all-purpose potatoes, if you wish, but Yukon gold hold up better in soup. Feel free to use culantro instead of cilantro. Fidelini noodles are sold in packages in the Latin section of supermarkets. For a hearty meal, place soup in large earthenware bowls and melt Monterey jack cheese over the top. 2 teaspoons olive oil 1 red onion, chopped 1 red bell pepper, cored, seeded and chopped 1/2 green bell pepper, cored, seeded and chopped 1 jalapeno pepper, cored, seeded and minced 3 cloves garlic, minced 3 large Yukon gold potatoes, peeled and cut into 1/2-inch cubes 4 cups peeled calabasa squash, cut into 1/2-inch cubes 4 ounces dried angel hair pasta, broken into 2-inch pieces, or 2 nests fidelini pasta 3 (32-ounce) cartons vegetable broth Juice of 4 limes 1 cup chopped cilantro 8 scallions, minced Salt and fresh-ground black pepper, to taste Assembly: Heat oil in a nonreactive large soup pot over medium heat. Add the onions, peppers, jalapenos and garlic; saute 2 minutes. Add potatoes, squash, pasta and vegetable broth. Bring to a boil, reduce heat and simmer 35 minutes until vegetables and pasta are tender. Add lime juice, cilantro, scallions, salt and pepper. Per (1-cup) serving: 87 calories, 9 percent calories from fat, .83 gram total fat, .13 gram saturated fat, no cholesterol, 18 grams carbohydrates, 2 grams total fiber, 3 grams total sugars, 16 grams net carbs, 2 grams protein, 811 milligrams sodium. Sign up for the daily JWR update. It's free. Just click here. Steve Petusevsky is the author of "The Whole Foods Market Cookbook". (Click HERE to purchase. Sales help fund JWR.) To comment, please click here. © 2007, South Florida Sun-Sentinel. Distributed by McClatchy-Tribune Information Services