May 22, 2013 John Thorne: They launched the 'Arab Spring' but now yearn for the good old days of a strongman John Rosemond: 'Disciplinary math' adds up to parental successl Warren Richey: Are prayers before public meetings OK? Supreme Court to decide Rick Montgomery: Use of ADHD drugs as study aid raises concern on campuses Brierley Wright, M.S., R.D.: 6 convincing reasons you should keep carbs in your diet Eoin O'Carroll: Scientists examine nothing, find something The Kosher Gourmet by Carole Kotkin: This soup is made from one of the great pleasures of spring: A wonderful pairing of rosy color and earthy tang May 20, 2013 Richard A. Serrano: Is Meir Kahane's assassin now a changed man? Hannan Adely: Town raises Palestinian flag at City Hall Melissa Healy: Genetic copies of living people from embryos no longer science fiction Morgan Housel: When smart investors do stupid things Sharon Saloman, M.S., R.D.: Hunger games: Eat more, weigh less, without starving Jewz in the Newz by Nate Bloom : Jews Inducted into Rock Hall of Fame; Anton Yelchin co-stars in New "Trek" film; Kutcher (but not Kunis) visits Israel; Jewish TV Star Praises Jewish Rap Star The Kosher Gourmet by Cathy Pollak: WARNING: This WALNUT CAKE WITH PRALINE FROSTING, perfect for afternoon coffee, is addicting May 13, 2013 Rabbi Nathan Lopes Cardozo: Why the giving of the document that would permanently change the world could only be done in desolation David G. Savage: Church-state, literally? Supreme Court weighing public school graduation in a church Emily Alpert: Recession dragged down birth rates for less-educated women Morgan Housel: The deep downside of home ownership Peter Teffer: Will Dutch police soon be stalking cybercriminals on your computer? Heidi McIndoo, M.S., R.D.: Meatless 'meat' can have its own set of problems The Kosher Gourmet by Diane Rossen Worthington: Celebrate! This must-try appetizer is delicate yet has depth of flavor: Corn-Leek Cakes with Caviar, Smoked Salmon and Creme Fraiche May 10, 2013 Rabbi Berel Wein: Be all that you should be Caroline B. Glick: The dirty little secret about Israel's Arabs Mona Charen: Hawking's Moral Calculus: The man and the movement he embraces Morgan Housel: The biggest retirement myth ever told Sandi Doughton: Eyes may provide new insight into brain problems Jewz in the Newz by Nate Bloom : The Great Gatsby's Jewish Ties; Jews in the "Time 100 list" List; People's Most Beautiful Women The Kosher Gourmet by Linda Gassenheimer: A sweet-hot meal: Pear salsa spices up salmon May 8, 2013 Peter Ford: Why China is welcoming both Israel's Netanyahu and Palestinians' Abbas Warren Richey: Obama administration quietly backs out of appeal over new contraceptive mandate Fred Weir: At Kerry-Putin meeting, US-Russia relations thaw --- a tad Amanda Paulson: Study reveals sad truths about community colleges 'Garbage man' in cells could extend life Harvard Health Letters: Evidence weak that zinc, echinacea are beneficial The Kosher Gourmet by Leela Cyd Ross : Almost too pretty to eat, this colorful salad with Sicilian inspiration will tickle the taste buds and delight your visual sensibility May 6, 2013 Edmund Sanders and Patrick J. McDonnell: Think Israel's objective in Syria is to weaken Assad or embolden the rebels? Think again Brian Bennett: Israeli airstrikes may show weakness in Syrian defense Michael Ollove: Millions of ex-felons, parolees and those on probation are about to be entitled to tax-payer paid health coverage Karen Kaplan: Most men can skip PSA test for prostate cancer, urologists say Kimberly Lankford: How to track down a lost life insurance policy Dream of Mars exploration achievable, experts say The Kosher Gourmet by Susan M. Selasky: EGGPLANT WRAPS are an easy, sumptuous and scrumptious meal May 3, 2013 Rabbi Nathan Lopes Cardozo: Human Courage and the Unavoidable, Disturbing Text Steven Emerson: Attorney General Fights CAIR in Court, Lauds it in Public Mediterranean diet helps beat dementia: study Harvard Health Letters: When to be screened for a hearing problem Jewz in the Newz by Nate Bloom : Iron Man's Jewish Connections; Marc Maron's New TV Show; Martin Landau Grows Up with Israel; Shalom, Allan Arbus The Kosher Gourmet by Diane Rossen Worthington: A sweet surprise for Mother's Day dessert May 1, 2013 Jonathan Rosenblum: An Improbable Journey to Orthodoxy Jonathan Tobin: Blame Obama, Not Israel for Syria Push Kids, kittens the Same? With employee perks at struggling Internet pioneer Yahoo! it's hard to tell Halena M. Gazelka, M.D.: Mayo Clinic Medical Edge: What you need to know about implanted pain relief devices Sandy Kleffman: Artificial kidney offers hope to patients tethered to a dialysis machine Jessica Shugart: When it comes to math, MRIs may be better than IQs The Kosher Gourmet by Mario Batali: The celebrated chef on how high-maintenance ASPARAGUS RISOTTO need not be April 29, 2013 Roy Gutman: Poland's new Jewish museum celebrates life, doesn't revisit Holocaust Mark Clayton: Terrorism in America: Is US missing a chance to learn from failed plots? Kim Murphy: Boston Bomber's 'Svengali' Revealed Morgan Housel: He's rich, smart and old: Listen to him Thomas Salinas, D.D.S.: Mayo Clinic Medical Edge: The safety of amalgam fillings Harvard Health Letters: Tomatoes and stroke protection Pete Spotts: Tiny satellites + cellphones = cheaper 'eyes in the sky' for NASA The Kosher Gourmet by Diane Rossen Worthington: Swing into spring with lemon cream pie April 26, 2013 Rabbi Abraham J. Twerski: The world is a mirror Caroline B. Glick: Time to confront Obama Clifford D. May: Defense in the Age of Jihadist Terrorism Kimberly Lankford: New strategies ease pain of paying for long-term care insurance Howard LeWine, M.D.: Ask the Harvard Experts: Too much ibuprofen? Sharon Palmer, R.D.: How to feel your best -- with plenty of energy, a healthy weight and optimal mental and physical function -- without driving yourself batty Jewz in the Newz by Nate Bloom: Jewish Major Leaguers, 2013; New Movies and Comedy Show; Shalom, 'Lumpy' (Leave it to Beaver) The Kosher Gourmet by Emily Ho : A bright and cheerful salad to herald the warmer months ahead April 24, 2013 Steven Emerson: Boston Bomber Exposes Islamist Secret Top Muslim cleric boycotts inter-faith dialogue conference attended by 'Jews' Morgan Housel Admit it: No one has any idea what's going on Harvard Health Letters: Can you get headaches from headache medication? Kerri-Ann Jennings, M.S., R.D.: How to easily get more Omega-3s in your diet Melissa Healy: Pot in a pill: All the pain relief without the smoke The Kosher Gourmet by Susan Russo: Chipotle Chili Butternut Squash Soup is bold, zesty, hot April 22, 2013 Ken Dilanian: Counterterrorism's future is unclear Hagel, on maiden Middle East visit, arrives in Israel bearing gifts and promises US man departing country arrested on terror charges Barbara Williams: An unorthodox but growing treatment in a 9-year-old's battle against cancer P.J. Skerrett, M.D.: How to recognize a good whole grain product Jewz in the Newz by Nate Bloom: Teen actor Jonah Bobo in New Flick: Hunky James Wolk on Mad Men; Erich Segal's Daughter Writes Prize-Winning Jewish Novel

Jewish World Review The best veggie burger on the planet? By Noelle Carter JewishWorldReview.com | (MCT) Upper West in Santa Monica makes a veggie burger that's a wildly flavorful combination of ingredients, packed into a generous patty and grilled to perfection. Served topped with a thick, smoky tomato aioli, roasted piquillo peppers, sliced avocado and a chunky, sweet-tart pineapple relish, this is one burger that might even make a convert out of the most ardent meat lover (at least temporarily). UPPER WEST'S VEGGIE BURGERS TOTAL TIME: About 3 hours, plus cooling times NOTE: Adapted from Upper West in Santa Monica. Shred the vegetables and cheese using the shredder attachment on a food processor; a grater can also be used. Liquid smoke is available at most well-stocked supermarkets. Roasted piquillo peppers, packed in jars or cans, are available in gourmet markets and select well-stocked supermarkets Servings: 6 Tomato aioli 2 1/2 teaspoons fresh thyme 1 tablespoon plus 1 3/4 teaspoons dried oregano 1 teaspoon extra-virgin olive oil 2 tomatoes, halved lengthwise 1 1/4 teaspoons liquid smoke 1 1/2 cups mayonnaise Salt, to taste WE FEED YOUR SOUL, INTELLECT --- AND STOMACH Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here. In a large bowl, mix together the thyme, oregano and oil. Add the tomatoes and toss to combine. Heat a grill (or grill pan) over medium-high heat until hot. Grill the tomatoes until softened, about 4 to 5 minutes depending on the heat. Remove the tomatoes to a blender and pulse until smooth. Combine the softened tomatoes with the liquid smoke and mayonnaise in a large bowl and mix well to combine. Season to taste with salt. This makes about 2 cups aioli, more than is needed for the recipe; the aioli will keep, covered and refrigerated, for 1 week. Pineapple relish Oil for grilling 1 pineapple, peeled, cored and sliced into 1/4-inch slices 1/2 red onion, diced 1/2 cup diced jalapenos (from about 6 jalapenos), or to taste 1 1/4 cup white wine vinegar 1 1/2 cups water 1/4 cup plus 2 tablespoons honey 1 tablespoon sugar 1/2 teaspoon salt Heat a grill or grill pan over medium-high heat until hot. Brush with a thin coat of oil, then add the pineapple slices and grill until nicely charred, 2 to 4 minutes on each side. Cool the pineapple, then dice into one-fourth- to one-half-inch pieces. In a large saucepan, combine the pineapple, onion, jalapeno, vinegar, water, honey, sugar and salt over low heat, and cook until almost all of the liquid is evaporated, about 45 minutes, stirring occasionally. Chill, uncovered, on a rimmed baking sheet in the refrigerator. This makes 4 cups relish, more than is needed for the recipe; the relish will keep, covered and refrigerated, up to 2 weeks. Veggie burgers and assembly 1 onion, grated 3 cloves garlic, chopped 2 carrots, shredded 1 large (or 1 1/2 medium) yellow squash, shredded 1 large (or 1 1/2 medium) zucchini, shredded 2/3 cup white wine 1 tablespoon ground cumin 1 teaspoon ground yellow curry powder 2 teaspoons kosher salt, more to taste Scant 3/4 teaspoon black pepper 3 1/3 cups rolled oats 1 1/4 cups cooked black beans 1 egg, beaten 2 tablespoons plus 2 teaspoons soy sauce 2/3 cup shredded Cheddar cheese 1 1/3 cup panko (Japanese-style) bread crumbs Flour for dusting Oil for pan frying Tomato aioli Sliced roasted piquillo pepper Sliced avocado Pineapple relish Hamburger buns, preferably brioche 1. In a large saute pan, combine the onion, garlic, carrot, squash and zucchini with the wine over medium-high heat. Cook the mixture until the vegetables are softened and the liquid is mostly absorbed, 12 to 14 minutes. 2. Stir in the cumin, curry powder, salt, black pepper, oats and black beans. Continue to cook, stirring gently, for an additional 5 minutes to develop the flavors. Remove from heat and set aside to cool. 3. In a large bowl, whisk together the egg and soy sauce, then add the cheese and panko crumbs. Add the cooled vegetable mixture and stir well to combine. 4. Divide the mixture evenly into 6 mounds. Press each mound together, forming a patty. Lightly dust the patties with flour. 5. Heat a griddle or large saute pan over medium-high heat. Grease with a little oil, then add the patties (do not crowd; this may need to be done in batches). Pan-fry until crisp and dark brown on each side and the center is cooked through, about 5 minutes. Timing will vary depending on the heat of the griddle or pan, cover the griddle or pan with a lid so the center cooks along with the outside of the burgers. Keep the burgers warm until all are cooked through. 6. To assemble each burger: Spread the inside of each side of the bun with 2 tablespoons tomato aioli, or to taste. Place a burger on the bottom bun, then top with a sprinkling of piquillo peppers. Layer with sliced avocado, then top with 3 tablespoons pineapple relish, or to taste. Place top bun on each burger. Serve immediately. Each assembled burger: 877 calories; 22 grams protein; 91 grams carbohydrates; 12 grams fiber; 47 grams fat; 15 grams saturated fat; 157 mg cholesterol; 16 grams sugar; 1,186 mg sodium. Interested in a private Judaic studies instructor — for free? Let us know by clicking here. Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. © 2012, Los Angeles Times Distributed by McClatchy-Tribune Information Services.