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December 2, 2014

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

Famed chef Mario Batali: A winning summer combination: FRESH BEANS AND PESTO GENOVESE

By Mario Batali





JewishWorldReview.com | Fresh fagiolini, or haricots verts as they're known in Italy's neighbor to the north, are some of the best indicators that summer has reached its peak.


Because green beans are harvested when young, the pods are tender and edible. In Italy, they're often cooked until just soft and simply dressed with extra virgin olive oil, salt and pepper. At my New York restaurant Otto, we serve blanched green beans with sweet charred Vidalia onions, olive oil and orange juice. That hint of acidity in the OJ heightens the freshness. In this recipe, I spice the beans up a bit with red chili and red wine vinegar.


Green beans are available year-round but they are at most delicious during the summer. Rather than packaged beans, try to buy beans that are sold loose in order find the freshest pods.


What we commonly think of as "pesto" is only one variety of the sauce. Pesto Genovese is the basil pesto native to the northwesterly Ligurian coast. This recipe is a riff on the Genovese version in which I use almonds rather than pine nuts and add fresh marjoram, one of my favorite summer herbs.



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Fresh green beans are delicious on their own (even raw), but this takes them to the next level.





CHARRED GREEN BEANS WITH ALMOND MARJORAM PESTO


Recipe courtesy of "Molto Batali" (ecco, 2011)


Serves: 8 to 10 as a side dish


Pesto:


  • 2 garlic cloves

  • 1/2 cup fresh marjoram leaves (or use oregano leaves)

  • 1/2 cup fresh basil leaves

  • 1 teaspoon salt

  • 1/2 cup extra virgin olive oil

  • 1/2 cup sliced blanched almonds



Beans:


  • 3 tablespoons plus 2 tablespoons extra virgin olive oil

  • 2 pounds fresh young green beans, trimmed

  • 5 garlic cloves, halved

  • 1 small fresh hot chili, cored, seeded and minced; or 1 teaspoon hot red pepper flakes

  • 6 tablespoons red wine vinegar

  • 2 tablespoons sugar



First, make the pesto: Combine the garlic, marjoram, basil and salt in a food processor, and process until chopped. With the machine running, slowly add the olive oil in a thin stream. Add the almonds and pulse to form a smooth paste. Taste for seasoning, and set aside. (This pesto will keep for 1 week in the fridge if the surface is covered with a layer of oil.)

Heat a 12- to 14-inch cast-iron skillet over high heat. When it's hot enough to evaporate a bead of water, swirl 3 tablespoons of the oil around in the skillet. Add half of the green beans and saute for several minutes, stirring constantly, until they are just tender and starting to turn dark brown in spots. This should look and feel like a stir-fry. Transfer the beans to a plate, but keep the pan on the heat. Repeat with the remaining beans and set them aside.

Add the remaining 2 tablespoons of oil to the skillet. Add the garlic and chili, and cook for about 1 minute. Add the vinegar and the sugar, and let it sputter for 10 seconds. Then return the still-warm beans to the skillet and stir until they are coated and hot.

To serve, spread a thin layer of the almond pesto on a platter. Then pile the beans up and spoon more pesto over the top. Serve warm or at room temperature.

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© 2012, MARIO BATALI. Distributed by Tribune Media Services Inc.