Living in South Africa came with a host of unwritten, social etiquette rules. Wedding and bar mitzva invitations were sent out 2 months in advance, children's birthday parties demanded at least 4 weeks' notice, Saturday night dinner reservations were carefully diarized, and even kids' play-dates required forward planning And...exhale. What a relief it was to move to Israel with its spontaneous, live-in-the-moment society. Of course, not planning ahead does has it dr

The month of May is clearly going through an identity crisis and thinks it's August. That's the only explanation I have for the recent, brutal weather. While my get-out-of-the-hot-kitchen-quick recipes are usually reserved for the ugliest part of summer, the spiraling temperatures call for a review, and so I'm releasing this summer, sanity-saving gem a few months early. Sunshine bright, super light, and ideal for frazzled cooks. Ingredients: 500g salmon fillet, portioned in

The month of May is clearly going through an identity crisis and thinks it's August. That's the only explanation I have for the recent, brutal weather. While my get-out-of-the-hot-kitchen-quick recipes are usually reserved for the ugliest part of summer, the spiraling temperatures call for a review, and so I'm releasing this summer, sanity-saving gem a few months early. Sunshine bright, super light, and ideal for frazzled cooks. 500 grams salmon fillet, cut in strips or

I'd prefer not to wait till next week's newsletter to share this classic baked cheesecake recipe with you because, coming so close to Shavuot, you may decide you don't have enough time to make it. And that would be so sad. This isn't the Red Velvet Cheesecake you pinned to a Pinterest board and never tried. It's not the Salted Caramel Cheesecake that everyone complains doesn't really taste like cheesecake. It's not a fashion-driven Brownie Cheesecake, Oreo Cheesecake,

We'll shortly be celebrating 4 yearrs of Meatland newsletter recipe inspiration and, in this time, have warmly welcomed over 5000 subscribers to our mailing list. We love receiving feedback on dishes you've made, and products you've tried, and we look forward to continuing to inspire you in the future. Right now the calendar says Spring, but the temperature gauge screams Summer, and light 'n' luscious salads are the order of the day. This protein packed Middle Eastern inspire