Every now and again I discover a culinary concept so simple, yet so stunningly effective, that I wonder how I've managed without this in my life.
That's how I feel about these amazingly impactful Chocolate Chip Cookie Sticks.
The concept is incredibly easy to grasp.
Make up your favorite chocolate chip cookie dough - or mix up a bag of as-good-as homemade Betty Crocker Choc Chip Cookie Mix at Meatland - and press into a rectangular foil baking tray.
Bake as directed t
An element of surprise with maximum wow factor.
That's uppermost in my mind when preparing salads that stand out.
(As all good salads should.)
A dressing so good you can eat it with a spoon is essential - lemon juice 'n olive oil should be reserved only for simple Israeli chopped salad - and creative salad toppings that scream 'eat me' add all-important contrasting color and texture.
Continue the apples 'n honey theme for the duration of the chag and win over sukka di
So what do you think of when I say 'The Oprah Winfrey Show'?
Chances are, you're picturing Tom Cruise jumping on her couch, and that iconic Pontiac giveaway.
"You get a car....you get a car....you get a car....you ALL get a car!"
On a much smaller scale, I feel much like Oprah, as I bestow all with a treasured recipe you'll use always.
This simply amazing, no-knead foccacia is made using just 4 pantry ingredients, it's stirred up in minutes, and you h
I love how no sooner has the Fast gone out, and you've brushed the last cinnamon babka crumbs from your lips, that you become aware of the tapping of hammers as late-night, sukka building commences.
While I adore the atmosphere of Succoth, and the week-long socializing it entails, the daily over-indulgence can be overwhelming.
It's at times like this that light 'n luscious fish and spectacular salad recipes are put to best use, and it's especially now that I'm so grateful
Shortcut cooks have already cottoned on to the time-saving benefits of corned beef.
Preparation is as simple as adding premium Meatland quality corned beef to a pot of water to cover - adding peppercorns, a few bay leaves and 1/4 cup of vinegar to the water enhances the flavors hugely - and then simmering for one hour per kilo till done.
It's truly that easy....but a little pedestrian for a chag as high profile as this.
Up your game with minimal extra effort by adding
My closest friend and I were born literally hours apart, in the same Johannesburg hospital, and both our mothers and grandmothers had been friends for years.
Our lives have been intertwined for a lifetime but, despite our commonalities, we've always differed in our approach to cooking.
Reluctant to limit herself to following a recipe, this dear friend has routinely stuck to the 'throwing-ingredients-at-the-frozen-meat-and-seeing-what sticks' approach, and saw no reason to
Some months back I was browsing in an out-of-the-way garden center not very far from the Green Line.
I took it for granted that I'd never see anyone I'd know here but I thought wrong.
"You're Lisa from Meatland...I get your newsletters," remarked a stranger as he balanced a tray of colorful seedlings in his arms.
"We've made a lot of your recipes," he continued,"and would like to ask if you'd send out more vegetarian options."
Especially for this fellow garden center
I have two imperatives before sharing this week's winning recipe.
First up, I implore you not to simply file this away for a (distant) rainy day, but to make this gem as soon as possible.
Ingredients are economical and super easy to find, the recipe makes two loaves so you freeze or share and, most of all, you've lived without this lemon-scented goodness in your life for way too long already.
Secondly, I suggest you leave out the word 'zucchini' when selling this to cau
"How much do you earn?"
"What did you pay for your house?"
"Your baby is too hot dressed like that."
"Are you married or can I introduce you to my son?"
It takes some getting used to Israeli straight-talking but, when compared to the stand-offish societies that many of us hail from, I'll take the local outspokenness anytime.
I especially relate to Israelis' eagerness to share information, as is evident in that I willingly post recipes for many of Meatland's best sel