With the couples on either side of him as hot as the flames on his grill, our solo-dining yakiniku fan finds a mental escape.

Dining at a yakiniku restaurant in Japan quickly becomes a series of choices to make. Yakiniku menus consist primarily of a wide variety of different types and cuts of meat that you grill yourself, but per-plate portions tend to be small, so you’ll need to make multiple orders to get enough food to fill yourself up.

If you’re ordering a la carte, different kinds of meat have different prices, but many yakiniku restaurants offer all-you-can-eat options that give you unlimited access to certain types, and when our Japanese-language reporter Yuichiro Wasai opted for such a deal on a recent yakiniku outing, you’d think he would have then just ordered based on what kinds of meat he thinks taste the best. Things got a little more complicated, though, after Yuichiro sat down.

At most yakiniku restaurants, the majority of the seats are at tables with space for two, four, or more diners. At some, though, you’ll also find counter seating, and since that was an option on this day, Yuichiro had grabbed a counter seat. However, shortly after that a couple on a date sat down at the counter to one side of him, and then soon after that, another couple sat down on the other side.

In other words, Yuichiro was now sandwiched between two couples, and while they weren’t having full-on make out sessions, both pairs were in clearly lovey-dovey moods, scooched up against each other with their arms around each other as they ate.

Yuichiro found himself feeling increasingly self-conscious as he sat in what was a small buffer zone between the two amorous pairs, but because he was by himself, he couldn’t just focus on any dinnertime conversation of his own, and with his counter seat facing a wall, he couldn’t stare out a window either. However, it was at this moment that he realized that even though he was by himself, he could call on two allies to help him escape his feelings of awkwardness. Who were those saviors?

Beef short ribs and pork belly.

As mentioned above, at yakiniku restaurants you cook your meat yourself at a grill set into your table or section of the counter. Different cuts take different amounts of time to cook, but beef short ribs (kalbi) and pork belly tend to be two of the quicker ones  to grill, which also means that they’ll burn more quickly than others. In other words, you’ve got to pay very close attention when cooking kalbi and pork belly, and the more Yuichiro was focused on his meat, the less he noticed the heat coming off of the couples on either side of him.

With kalbi and pork belly being fairly fatty cuts, they also produce a lot of drippings as they cook, which causes flames to flare up from the grill. Usually this is a startling, or at least annoying, part of the yakiniku cooking process, but Yuichiro welcomed the distraction. Sometimes the flames were so strong that he felt the need to put an ice cube on the grill to cool things down a bit, and again, he was happy to have a reason to concentrate on what was in front of him, rather than on his flanks.

Though they’re not the only dripping-intensive yakiniku menu items, in his experimentation Yuichiro found that kalbi and pork belly have the best combination of juicy drippings and quick cooking time, letting you keep your cooking tongs, chopsticks, and brain in near-constant activity. So even though the all-you-can-eat option he’d ordered allowed him to choose from a broader swatch of the menu, he kept up a heavy rotation of kalbi and pork belly for his entire meal, as they truly are the best choices for someone who feels self-conscious when surrounded by couples.

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A quick one to say I’ve been thinking a lot about the different subtitles they’ve slapped on Lewis Hyde’s The Gift through the years, mostly because it was only this year I learned that the original 1983 edition looked like this:

I LOVE IT. WHY DID THEY CHANGE IT. WHAT GIVES.

The whole thing is a far cry from 2019’s:

As well as the copy I first encountered (published in 2007), which features a third option:

Which is…fine? It’s fine.

BUT WHO BURIED THE LEDE ON THE EROTIC LIFE OF PROPERTY?!

Audre Lorde originally presented “Uses of the Erotic: The Erotic as Power” as a paper in 1978, but it wasn’t published in Sister Outsider until 1984—just one year after the first edition of The Gift came out.

I wonder about this post-70s literary landscape, everything still reverberating with the energy of the 60s, the explosive visibility of sexuality in American youth culture, the rising tide of queer voices—but also the broader definition of eroticism.

I just re-read Katherine Angel’s Unmastered: a Book on Desire, Most Difficult to Tell, which I picked up after Tomorrow Sex Will Be Good Again. Her exploration of eroticism veers more towards the question of what to do with desire that resists being codified, named, and negotiated in explicit terms. How do we reckon with consent culture alongside the lure of the unknown? What of discovery? What of the secret third thing?

Kate Wagner coming in at the right moment here with this essay:

A situational eroticism is what is needed now, in our literalist times. […] Arousal is a matter of the self, which takes place within the body, a space no one can see into. It is often a mystery, a surprise, a discovery. It can happen at a small scale, say, the frisson of two sets of fingers in one’s hair at once. It is beautiful, unplanned and does not judge itself because it is an inert sensation, unimbued with premeditated meaning. This should liberate rather than frighten us. Maybe what it means doesn’t matter. Maybe we don’t have to justify it even to ourselves. 

This draft has been languishing because I don’t have a neat bow to slap on the end of this. If there’s anything I’m thinking of, though, it’s that Hyde (or his publisher) wasn’t wrong to foreground eroticism in that first edition of the book. Eroticism is creativity, and neither are as much work as they are play.

Richard Forensky posted a photo:

By the time spring arrives, I’m ready to move on from the heavier meals of winter and into something that feels a little lighter, a little brighter, and a lot more energizing. Enter: spring salad recipes that will actually keep you full and energized,

Because the best salads aren’t just a pile of greens—they’re layered with texture, flavor, and enough substance to carry you through your day. Think crisp vegetables, fresh herbs, and protein-forward ingredients that make these feel like real meals, not an afterthought.

The Case for Spring Salads (That Actually Satisfy)

Below, I’ve rounded up my favorite fresh spring salads—from light, citrusy bowls to hearty, grain-based options—all designed to celebrate the season and leave you feeling your best.

Protein-Packed Spring Salads That Eat Like a Meal

Farmers Market Steak Salad

This salad hits that perfect balance of fresh and deeply satisfying. Juicy, garlicky steak layered over crisp, colorful vegetables and tossed in a sharp shallot vinaigrette. It’s hearty, protein-rich, and exactly what you want when you’re craving something substantial without feeling heavy.

Get the recipe

Crispy Torn Halloumi Salad

Golden, seared halloumi adds that perfect salty bite against fresh greens and seasonal vegetables. It’s warm-meets-crisp, with enough richness to turn a simple salad into something memorable.

Get the recipe

Black Lentil Salad with Roasted Vegetables & Goat Cheese

Earthy lentils meet crisp vegetables and a sharp vinaigrette for a salad that feels grounded but not heavy. It’s packed with plant-based protein and holds up beautifully.

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Feta Salad With White Beans and Lemon

Salty feta, creamy beans, and a punchy lemon relish come together in a way that feels both simple and special. It’s bright, bold, and filling enough to stand on its own.

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Erewhon Kale White Bean Salad

A little crunchy, a little creamy, and deeply satisfying, this is kale at its best. The white beans add substance, while the dressing softens everything just enough. Trust me, it’s crave-worthy.

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Mediterranean Tuna & White Bean Salad

This is the kind of pantry-friendly salad that somehow tastes far more elevated than it should. Creamy white beans and olive oil-packed tuna create a satisfying base, while herbs and acid keep everything feeling vibrant and fresh.

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Citrus Salmon Salad With Avocado & Arugula

Flaky salmon, crisp greens, and a bright, citrusy finish make this one feel equal parts light and grounding. It’s rich in protein and healthy fats, so you get that fresh, springy energy—without the mid-afternoon crash.

Get the recipe

Fresh & Crunchy Spring Salads

Radish & Fennel Citrus Salad

Peppery radish, crisp fennel, and juicy grapefruit strike that perfect balance of sharp and refreshing. Each bite wakes up your palate, making this one feel like spring in its purest form.

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Zucchini Ribbon Salad

Shaved zucchini feels delicate but holds its own with a bright, zippy dressing and just the right amount of texture layered in. It’s elegant without trying too hard—perfect for when you want something fresh but a little elevated.

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Snap Pea Salad

Sweet snap peas bring that unmistakable spring crunch, paired with fresh herbs and a light dressing that lets everything shine. It’s simple, crisp, and exactly what you want on a warm afternoon.

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Cucumber and Crispy Rice Salad

Cool cucumbers and golden, crunchy rice create an endlessly satisfying texture contrast. Tossed in a punchy, flavor-packed dressing, this is the kind of salad you keep going back to for “just one more bite.”

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Light & Herb-Forward Spring Sides

Pea Salad with Mint and Microgreens

Sweet peas and fresh mint are a natural pairing that never gets old. Light, bright, and just a little nostalgic, this one captures everything we love about spring in a single bowl.

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Fennel Salad

Thinly shaved fennel brings a subtle sweetness and crunch, lifted by citrus and herbs. It’s clean, understated, and the perfect reset alongside richer dishes.

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Grain & Hearty Spring Salads

Green Salad With Sesame Dressing

This is your everyday green salad, reimagined. The sesame dressing adds depth and richness, turning a bowl of greens into something craveable.

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Grilled Romaine Salad with Cherries and Feta

Grilling romaine transforms it completely—adding a subtle smokiness that makes this feel unexpectedly indulgent. Finished with a bright dressing, it’s simple but far from basic.

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Charlie Bird Farro Salad

Chewy farro, sweet tomatoes, and plenty of herbs make for a salad that feels effortless but incredibly well-balanced—equally suited for dinner parties or weekday lunches.

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Beet, Farro, & Goat Cheese Salad

Earthy beets and nutty farro create a deeply satisfying base, while fresh herbs and acidity keep it from feeling too heavy.

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Bright, Fruit-Forward Spring Salads

Green Fruit Salad with Ricotta and Herbs

A mix of crisp greens and peak-season fruit makes this feel endlessly adaptable. It’s the kind of salad that works with whatever you have on hand.

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Grapefruit, Avocado, and Golden Beet Salad with Crunchy Chickpeas and Feta

Creamy avocado meets tart grapefruit for a combination that’s both refreshing and satisfying. It’s bright and clean, with just enough richness to keep you coming back for another forkful.

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Strawberry Caprese Salad

Juicy strawberries and creamy burrata are a pairing that feels almost too easy—until you taste it. With a hit of herbs and acid, it’s sweet, savory, and unmistakably seasonal.

Get the recipe

This post was last updated on April 22, 2026, to include new insights.

The post 20 Spring Salads That Actually Fill You Up (Yes, Really) appeared first on Camille Styles.

Frozen butternut squash cubes add body and nutrients to this simple one-pot macaroni and cheese. We’ve added chicken breast and baby kale to make this a complete meal. Substitute spinach or chopped chard if you like. By using whole-wheat macaroni, you can boost the fiber by around 3 grams per serving. (1)

Active time: 15 minutes | Total time: 30 minutes

Creamy Mac n Cheese With Chicken and Baby Kale

Ingredients

• 2 tsp olive oil
• 1 lb (452g) boneless, skinless chicken breast, cut into bite-size strips
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 small onion, finely chopped
• 2 cups (473g) low-sodium chicken broth
• 1 cup (244g) 2% milk
• 1 10 oz. (283g) package frozen butternut squash
• 2 tsp dry mustard
• 1 bay leaf
• 2 1/4 cups (252g) whole-wheat elbow macaroni
• 3 cups (128g) baby kale
• 1 1/4 cups (140g) sharp cheddar cheese
• 2 tbsp nutritional yeast

Directions

Heat the oil in a large saucepan or skillet set over medium heat. When the pan is hot, add the chicken. Season with the salt and pepper and cook without stirring for 2 minutes. Add the onions, stir and continue to cook until the chicken is no longer pink in the center, 3 minutes. Transfer to a bowl and cover.

Add the broth, milk, squash, mustard and bay leaf to the saucepan and bring to a boil over medium-high heat. Mash the squash with a potato masher until mostly smooth. Add the pasta and stir to combine. Cover, reduce heat to low, and cook for 6 minutes, stirring once. Fold in the chicken-onion mixture and kale with a rubber spatula, cover and cook until the kale has wilted, 2 minutes.

Remove the pan from the heat and stir the cheese and nutritional yeast into the pasta. Serve immediately.

Serves: 6 | Serving size: 1 cup

Nutrition (per serving): Calories: 382; Total Fat: 11g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g ; Cholesterol: 23mg; Sodium: 364mg; Carbohydrate: 42g; Dietary Fiber: 6g; Sugar: 6g; Protein: 34g

Originally published November 20, 2018; Updated February 2026

The post Creamy Mac n Cheese With Chicken and Baby Kale appeared first on MyFitnessPal Blog.

We’re not sure if we can say greed is good, but it does look delicious.

Japanese convenience stores are not exactly the sort of places that inspire one to a philosophy of stoic minimalism. Each and every shelf and cooler case is packed with tempting treats, and while they may not necessarily be things we need to eat, they’re definitely things we want to, and the ease of access from Japan’s dense network of such shops makes them little open-24-hours palaces to quick gratification.

7-Eleven Japan has been knowingly leaning into this with its Greedy Sandwich (or Yokubari Sandwich, it’s called in Japanese) series of decadently delicious sandwiches. The line started off with savory heavy-hitters like mincemeat cutlet and macaroni and salami sandwiches, but it’s recently expanded into desserts, which brings us to 7-Eleven’s newest offering: a sandwich of chocolate chips and whipped cream.

Actually, the official name of the Chocolate Chip and Whipped Cream Greedy Sandwich still doesn’t cover all of its indulgent wonders. Because even after putting a thick layer of whipped cream and chocolate chips between the sandwich’s slices of bread, 7-Eleven apparently took a look at it and thought “Yeah, but is there a way to give it even more chocolate?”, and then realized that they could by putting chocolate shavings all over the outward-facing surface of the cream.

Dessert members of the Yokubari Sandwich series also use special pink bread, like we saw in our recent taste test of 7-Eleven’s Chocolate Sprinkles and Whipped Cream sandwich. We’re going to have to wait a little longer before we can see how the Chocolate Chip and Whipped Cream sandwich compares, but we’re eager to find out after it goes on sale May 20 for 198 yen (US$1.30).

Source, images: PR Times
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Customizable Yukimi Daifuku shop makes an amazing variety of sweet treats so that you can find the perfect one for you.

There are certain problems in life that it’s nice to have. For example, Japan has so many amazing desserts that just picking one can be a tough decision, and that’s not going to get any easier with the opening of My Yukimi Daifuku, a new sweets shop coming to Tokyo’s Nakameguro neighborhood this summer.

As the name implies, My Yukimi Daifuku is a place for Yukimi Daifuku, confectioner Lotte’s brand of mochi ice cream dumplings, and it’s going to very much be contributing to our delicious dilemma of having so many dessert options, as it’ll be offering 648 different kinds of Yukimi Daifuku.

▼ Pictured: Less than 3 percent of the My Yukimi Daifuku dessert lineup

My Yukimi Daifuku arrives at this amazing amount of variety by letting you customize the dumplings to your liking. You start by choosing from one of eight ice cream flavors, matcha, hojicha (roasted green tea), vanilla, chocolate, strawberry, banana, cream cheese, or mint chocolate chip. Next you choose one of eight “toppings” for your scoop of ice cream, but it’s really more like a filling, since the cream and its topping are going to be wrapped in mochi. The options here include chocolate ganache, tsubu an (sweet red bean paste), kuromitsu (brown sugar molasses), strawberry sauce, and mascarpone cheese. Finally, you select one of eight “finishers” to be spread over the top of the wrapped mochi dumpling, such as matcha or cocoa powder, kinako (roasted soybean powder), or cookie crumbles.

▼ The menu, with photographs showing the various stages of production for the Yukimi Daifuku

And even those aren’t quite all the flavors to choose from, as My Yukimi Daifuku will have special treats for early summer (June and July), midsummer (August), and the “lingering heat” of September. For early summer, the featured flavor will be a combination of frozen yogurt, blueberry sauce, and cookie crumbles, for a refreshing, cooling sensation.

The mochi ice cream dumplings are handmade to order to deliver the freshest flavor possible, and also likely because it’d be impossible to keep so many different combinations pre-made in stock. Perhaps in recognition of how hard it’d be to narrow down 600-plus choices, My Yukimi Daifuku sells its mochi ice cream dumplings in sets of two, with prices ranging from 900 to 980 yen (US$5.70-US$6.20) depending on the exact ingredients you choose. Even then, though, you’re going to have some decisions to make, especially since the shop will only be open from June 17 to September 23, meaning that even if you were to go every day, you’d still never run out of new treats to try.

Shop information
My Yukimi Daifuku / my雪見だいふく
Address: Tokyo-to, Meguro-ku, Kamimeguro 1-13-11
Open 1 p.m.- 8 p.m. (weekdays), 11 a.m.-8 p.m. (weekends, holidays)
Open June 17-September 23

Source, images: PR Times
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Quick and easy, this is a meal that’ll have you going back for seconds.

One of our favourite hacks when it comes to making Japanese-style meals is to whip out our rice cooker and stuff it with all sorts of unconventional ingredients. These so-called “rice cooker recipes” almost always result in surprisingly delicious meals, and our latest culinary experiment turned out to be so tasty and easy to make that we wanted to share it so you can enjoy it too.

The recipe itself is adapted from one created by Marudai Foods, the makers of “Smoked House Aged Wiener” sausages, so you can rest assured that its foundations have been tried and tested for deliciousness. While the brand’s sausages are, as you might expect, on the ingredients list, the recipe also includes vegetables, making it ideal for people looking to add more nutrition to their diets, and for parents looking for a tasty way to encourage their kids to eat veggies.

So let’s get cooking, starting first with the ingredients you’ll need.

• Marudai Foods “Smoked House Aged Wiener” sausages x 1 pack
• Carrot x 1
• Canned sweetcorn x 1 can
• Uncooked rice x 2 go (“go” is a traditional rice-measuring unit that equates to about 150 grams, so you’ll need 300 grams)
• Granulated dashi soup stock x 1 tablespoon
• Soy sauce x 1.5  tablespoons
• Cooking sake x 1 tablespoon
• Chopped green onions to garnish

Method

1.  Cut the wieners diagonally in half. Peel the carrot, and drain the corn from the can.

2. Add the rice to the rice cooker, then add the dashi granules, and water to the scale of “2 go” on the side of the bowl. Place all the other  ingredients on top and press the button to start the rice-cooking cycle.

3. After it’s cooked, mix everything well and top with green onions. Then add extra soy sauce, and butter if you like, and you’re done!

The moment you open the rice cooker, the smoky aroma and the umami of the wiener emanates upwards, instantly stimulating your appetite. Though the whole carrot might seem large, it’s so soft that it can be easily cut with a shamoji rice paddle and mixed around.

When you go to serve the meal, it’ll look so colourful and appetising that even the most veggie-averse diners won’t be able to resist trying it.

Everything is so soft and moreish you’ll be going back for refills, and the mix of carbs and protein will fill you up nicely.

As the rice cooks, it absorbs all the savoury flavour from the sausages, making everything extra tasty. It’s a fun and easy way to make a nutritious meal that actually tastes good, and once you’ve mastered a recipe like this you can move on to slightly more challenging, and more carb-heavy, meals like this massive deep-dish Chicago pizza.

Related: Marudai Foods, Twitter/@marudaiwanpaku
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