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 27, 2008 / 26 Menachem-Av 5768 Summer harvest linguine By Emily Nunn http://www.JewishWorldReview.com | (MCT) It's seems sad to cut into the gorgeous, shiny deep purple skin of an eggplant just to make a meal. And perhaps that's why some people buy them but never cook them, as if they were mere decoration, like those fancy, frilly leafed cabbages you see in bank landscaping and house magazines. But beauty is not nearly as enduring as deliciousness, and if you don't seize the day, your eggplants will end up sad and wrinkled on your kitchen counter, just like we all might, having never really lived their lives to the fullest. And just in case you're tempted: Not every eggplant was put on this Earth to end up as an old fashioned eggplant Parmesan or caponata. One of our favorite ways to eat it, however, actually comes from an old-fashioned cookbook. We first prepared and ate this recipe for eggplant with linguine back in the early '80s, when the idea of "health food" meant vegetables with loads of butter and sour cream, as in the vegetable stroganoff recipe in Mollie Katzen's 1977 "Moosewood Cookbook." In all these years, through all the food fashions, we never stopped making this dreamy eggplant dish from the same book; it's full of great flavor and texture without lots of added fat, depending on how easy you go on the Parmesan. We've added extra tomato and some grated zucchini to tip the scales on the side of the vegetables; more garlic doesn't hurt, either. MENU: Summer harvest linguine Orange, radish and cucumber salad with mint. Zabaglione with berries SUMMER HARVEST LINGUINE Preparation time: 20 minutes Cooking time: 50 minutes Yield: 6 servings 2 tablespoons each: olive oil, butter 4 cloves garlic, crushed 1 medium onion, chopped 1 teaspoon salt 1 bay leaf 1 medium eggplant, cut into 1/2-inch cubes 1 pound mushrooms, chopped 4 medium tomatoes chopped 1 large red or yellow bell pepper, seeded, chopped 1/2 cup fresh basil, chopped 1/4 cup tomato paste 4 black oil-cured olives, pitted, finely chopped 1 large zucchini, grated 1 cup red wine 1/2 cup finely chopped parsley 1/2 teaspoon freshly ground pepper 1 cup freshly grated Parmesan 1 box (1 pound) linguine, cooked to package directions 1. Heat the olive oil and butter in a large, heavy skillet over medium high heat. Add garlic, onion, 1/2 teaspoon of the salt and bay leaf; cook, stirring, until onions become translucent, about 5 minutes. Stir in eggplant and remaining 1/2 teaspoon of the salt. Cook, stirring occasionally, until eggplant begins to soften, about 10 minutes. Stir in mushrooms; cook, stirring occasionally, until mushrooms soften, about 10 minutes. 2. Stir in tomatoes, bell pepper, basil and tomato paste, mixing well. Lower heat to a simmer; cover. Cook 10 minutes. Stir in olives, zucchini, wine, parsley and pepper; cover. Cook until flavors come together, about 15 minutes. Stir in the Parmesan cheese. Serve with linguine. Nutrition information per serving: 474 calories, 27 percent of calories from fat, 14 g fat, 6 g saturated fat, 22 mg cholesterol, 69 g carbohydrates, 19 g protein, 746 mg sodium, 13 g fiber Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. © 2008, Chicago Tribune Distributed by McClatchy-Tribune Information Services.