It’s that time of year: Easter is just around the corner, and with it comes all the joy of spring’s most delicious offerings. Carrot cake is back, asparagus and arugula are making their seasonal return, and al fresco dining is officially in full swing. And while planning an Easter menu can feel a little overwhelming, these vegan Easter recipes make it easy to put together a spread that feels festive, fresh, and full of flavor.

Whether you’re fully plant-based or simply looking to add more vegetables to your holiday table, these vegan Easter recipes are true standouts. They bring just as much beauty and joy to the celebration as Easter itself, proving that a meal centered around produce can still feel special, abundant, and completely satisfying.

20 Vegan Easter Recipes to Brighten Up Your Table

Traditions vary, but my family typically gathers for Easter in the mid-afternoon. It gives the morning a slower, more relaxed pace and leaves just enough time between lunch and dinner to “rest your eyes,” as my dad would say. There’s no rush to pull together a full brunch situation, and you can graze your way through the afternoon and into the evening. It really is the best of both worlds! That said, more power to the brunch people—there’s nothing like a beautiful spring table in the early afternoon to brighten the day and spark a little extra joy.

And here’s the best part: every recipe on this list works beautifully no matter how you celebrate. From vegan Easter brunch ideas and seasonal side dishes to crowd-pleasing mains, cocktails, and desserts, these vegan Easter recipes make it easy to build a menu everyone will love. Whether you’re hosting a fully plant-based gathering or simply adding a few fresh spring dishes to the table, these recipes are festive, flavorful, and perfect for celebrating the season.

This post was last updated on March 31, 2026, to include new insights.

The post 20 Plant-Based Easter Recipes (That Everyone Will Want to Devour) appeared first on Camille Styles.

Kitakitsune Milk celebrates the charm of Hokkaido with kawaii style. 

Japan’s northernmost prefecture of Hokkaido is famous for many things, including high-quality milk, thanks to the region’s many dairy farms, and the indigenous Ezo red fox, known locally as the “kitakitsune” (“northern fox”).

Both these renowned claims-to-fame are now being honoured in a new Krispy Kreme product called the “Krispy Kreme Premium Hokkaido Kitakitsune Milk“.

The “Krispy Kreme Premium Hokkaido” series is a line of premium doughnuts developed with a focus on Hokkaido’s ingredients, local products, and culture. According to the chain, the kitakitsune doughnut is a limited-edition exclusive that once appeared in Hokkaido three years ago, but now it’s back with an even cuter expression and an updated flavor that truly captures the essence of Hokkaido.

This new version features a fluffy dough filled with smooth milk cream made with Hokkaido milk and covered in a rich, pudding-flavoured coating. Dark chocolate is used to faithfully recreate the fox’s slightly upturned, almond-shaped eyes, and coffee-flavoured chocolate is used to represent the tiny nose. The whiskers are made with white chocolate, while the pointed ears are formed with the help of sesame cheese crackers, creating an adorable expression that’s true to the look of the animal.

Cute and delicious, this doughnut represents Hokkaido’s natural beauty and charm, and will only be available this summer. Just as the kitakitsune can only be found on Hokkaido, these doughnuts will also be exclusively available there, at the island’s four store locations. Sales will commence at these stores (listed below) from 3 June for a limited time., with each doughnut priced at 388 yen (US$2.44) for takeout or 396 yen for eat-in.

Store information

Krispy Kreme Sitatte Sapporo Store / クリスピー・クリームSitatte sapporo 店
Address: Hokkaido-ken, Sapporo-shi, Chuo-ku, Kita 2-jo Nishi 3-chome 20-1, Sitatte Sapporo B1F
北海道札幌市中央区北2条西3丁目20-1 sitatte sapporo B1F
Open: 8:00 a.m.–9:00 p.m. (Mon–Fri); 10:00 a.m.–9:00 p.m. (Sat–Sun)
Website

Krispy Kreme Sapporo Pole Town Store / クリスピー・クリーム札幌ポールタウン店
Address: Hokkaido-ken, Sapporo-shi, Chuo-ku, Minami 3-jo Nishi 4-chome, Pole Town B-72
北海道札幌市中央区南3条西4丁目 ポールタウン B-72
Open: 10:00 a.m.–9:00 p.m. (Mon–Fri); 10:00 a.m.–10:00 p.m. (Fri–Sat); 10:00 a.m.–8:00 p.m. (Sun and public holidays)
Website

Krispy Kreme Sapporo Le Trois Store / クリスピー・クリーム札幌ル・トロワ店
Address: Hokkaido-ken, Sapporo-shi, Chuo-ku, Odori Nishi 1-chome 13, Le Trois 1F
北海道札幌市中央区大通西1丁目13 ル・トロワ1F
Open: 10:00 a.m.–9:00 p.m.
Website

Krispy Kreme Chitose Outlet Mall Rera Store / クリスピー・クリーム千歳アウトレットモール・レラ店
Address: Hokkaido-ken, Chitose-shi, Kashiwadai Minami 1-2-1, Lot 1220
北海道千歳市柏台南1-2-1 1220区画
Open: 11:00 a.m.–4:00 p.m. (Sat and Sun only)
Closed Mon-Fri
Website

Source, images: Press release
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Health officials said the majority of people who were sick reported drinking raw milk from two different milking operations in the north and south of the state

© <p>Getty</p>

This chilled sando is a convenience store must-try.

When you’re travelling around Japan and learning the language, you’ll find yourself picking up new words in odd places, and right now the word at 7-Eleven is “yokubari“. Literally translating as “greedy” or “indulgent“, the chain is using the word to describe a range of single-serve “one-piece” sandwiches that are so loaded with decadent fillings they’re bulging at the seams, and now there’s a new variety on the shelves.

▼ Chocolate Chip & Whipped Cream

At first glance, you might wonder where the chocolate chips are, as the cross-section shows what appears to be flakes rather than chips.

The chocolate chunks are there but they’re hiding inside the sandwich, scattered within the cream filling.

We only found out about the chunks after picking up one of the “yokubari sando” at our nearest 7-Eleven. It took us a while to get to the inside of the sando, though, as we were mesmerised by just how beautiful it looked.

▼ The combination of white, brown and pink created a wonderfully harmonious colour palette.

The pink slices are called “sakura bread”, and are said to add more than just visual appeal as they’re slightly salty, with a flavour that’s reminiscent of pickled cherry blossoms.

Opening the sandwich for a closer look, we were pleased to see that the filling hadn’t just been pushed to the cross section – it covered the entire surface area of the bread, proving the chain wasn’t skimping on the chocolate chip cream.

This is when we discovered that the cream was actually filled with chunks of chocolate, making it look like chocolate chip ice cream.

▼ Flakes up front, chips out back.

Putting the sandwich back together for a taste, we took a big bite and lost ourselves to the super soft texture.

The bread was plump and chewy, the cream was fluffy and exquisite, and the mixture of chocolate flakes and chips made it taste chunky and melty at the same time.

This meltiness actually had another surprising effect, as it made the whole thing taste like an ice cream sandwich. The chocolate itself tasted like the hardened sort you get on chocolate-covered ice creams, so every bite fooled the taste buds into thinking this was an ice cream.

It was such an unusual sensation that we hardly noticed any saltiness from the sakura bread – if it was there it only added to the ice cream effect – and we were glad we had it chilled as this made it taste even more like chocolate chip ice cream.

We didn’t think the chain could outdo itself after wowing us with its previous Yokubari Sando, filled with colourful chocolate sprinkles, but we’re happy to say they’ve blown us out of the water with this new variety. Sweet, delicious, and very indulgent, the Chocolate Chip and Whipped Cream Yokubari is a convenience store must-try, and it’s perfectly timed for summer, when its ice cream-esque character will keep you cool and refreshed during Japan’s scorchingly hot days.

Images©SoraNews24
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Japan’s Kansai region inspires some very bold baking in Shakey’s Japan’s ovens.

A while back, Shakey’s celebrated its 50th anniversary of arriving in Japan with a special selection of pizzas that it called the “American Pizza Tour.” But having passed the half-century mark in Japan now, the chain has seen some very tasty stuff in this country too, and brings us to Shakey’s newest creations, pizzas inspired by the culinary traditions of central Japan’s Kansai region.

We start with the Kansai Chili Con Carne Style Pizza. The topping for this complex concept is sujikon, a dish popular in Kansai made by simmering gyusuji (beef tendon) and konnyaku (konjac gelatin) simmered in a soy sauce-based stock. The sauce here has a Kansai twist too, as it’s a mixture of tomato sauce and Doro Sauce, a thick savory Worcestershire-like sauce made in Kobe with a little spicy kick to it.

Next we have the Saikyo Grilled Spanish Mackerel Alfredo Style Pizza. Kyoto is also part of the Kansai region, and while history buffs love the city for its temples and shrines, foodies are especially fond of saikyoyaki, a Kyoto specialty of white miso-marintaed grilled fish. Sawara (Spanish mackerel) is the most commonly used type of fish for saikyoyaki, and so that’s what comes with this pizza, with its elegantly sweet notes accompanied by a buttery Alfredo sauce and crisp mizuna (Japanese mustard greens).

Dessert also comes courtesy of inspiration from Kyoto cuisine. Though not mentioned in the name of the Matcha and Strawberry Dessert Pizza, here Shakey’s is drawing from nama yatsuhashi, Kyoto’s representative confectionary of folded mochi with anko (sweet red beans) inside and often a dusting of cinnamon. This dessert pizza has a butter anko sauce and is topped with little balls of gyuhi (extra soft mochi) and strawberry pieces, with matcha powder and cinnamon which should deliver an intriguing mix of sweet, bitter, and tart sensations.

And finally, Shakey’s will be serving up Doro Sauce BBQ Spaghetti too, which should let you get an even more pronounced taste of the condiment than with the Kansai Chili Con Carne Style Pizza.

There’s no denying that the new pizzas are all very bold, pioneering innovations…but it’s also hard to deny that they’re pretty weird. Since Shakey’s Japan operates on a flat-fee, all-you-can-eat system, though, there’s no need to commit to ordering a whole pie, so you can try a single slice first, then go back for more if/when they win you over.

Shakey’s Japan Tour 2026 Kansai, as the new items’ stint is called, runs from now until August 31.

Source: PR Times
Top image ©SoraNews24
Insert images: PR Times
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Vogue’s summer 2026 cover star enters the kitchen to prepare braised leeks and cocktails for the latest edition of ‘Now Serving.’

As well as a double-sized cheesecake worth fighting battles over.

The world may be subject to the annoyances of shrinkflation, but over the past few years, there’s been a running trend in Japan of campaigns where prices remain the same though the amount of food is increased. Family Mart started the show, with Lawson, MiniStop, NewDays, and other convenience store chains now regularly holding these campaigns.

7-Eleven Japan kind of missed that wave, but with the Founding Anniversary Sale that started on May 12, they released six food items that saw increases in their amounts, including a bowl of ramen that weighed a hefty 1,084 grams (2.4 pounds).

From May 19, the second phase of what they’re calling the “Thank You Extra Large” series started, with an addition of another six products. Seeing as we managed to get our hands on the entire set, let’s tap into our gastronomic senses and share our thoughts and feelings on each item.

Salted Rice Ball (156 yen [US$0.98]) – ★★☆☆☆

The Salted Rice Ball is a simple but classic item, with no hidden surprises inside and only an increased amount of rice. While it is a joy just to have an increase in volume, its other characteristics haven’t changed so it’s not bad, but since it lacks excitement, it only gets two stars.

Sausage Egg Muffin (311 yen) – ★★★☆☆

This has increased muffin, sausage, and cheddar cheese, and a total weight of 215 grams (0.47 pounds), making it quite satisfying to eat. Picking it up provides you with a heavy and solid feeling in your hand, and the side-view is really tall.

This is “three stars” that leans heavily and cheesily towards four.

Fluffy and Chewy Pull-Apart Bread with Chocolate Cream (170 yen) ★★★★☆

The pull-apart bread with an increased total weight is visually impressive: it’s just so long. The impact is strong and has a clear sense of value. In addition to the deliciously chewy dough, the smooth chocolate cream contrasting with the chunky chocolate chips is also great.

This bread is a highly rated “four stars”.

Rice Bowl with Beef (645 yen) ★★★★☆

Claiming to be delicious down to the sauce, the beef bowl has seen an increased amount of both beef and rice, recording a weight of 610 grams (1.3 pounds). Eating it up, we appreciated how it wasn’t just bulked up with extra rice, but did in fact include a decent amount more meat too.

This dish is definitely recommended for those who want a voluminous meal: four stars.

Chilled Bukkake Soba with Rich Dashi-Blended Tororo (529 yen) ★★★★☆

Here is a simple dish of tororo soba noodles with increased noodles, sauce, and tororo (grated yam). With the total weight of 549 grams (1.2 pounds) making it slightly inferior to the beef bowl, it is about 120 yen cheaper, so the value for money is excellent.

Factoring in the increasing temperatures, this cooling and refreshing meal is assuredly worth four stars.

New York Cheesecake (291 yen) ★★★★★

This phase’s winner by far! With a mouthwatering taste that will capture the heart of anyone with a penchant for desserts, this feels like a cheesecake on steroids, having roughly the same weight as two of the regular cheesecakes.

It’s proven to be so popular that it’s out of stock in many of the stores, so prepare for a battle to get it. A hands-down five stars.

Our number one recommendation to try is the New York Cheesecake, so even if you try nothing else from this phase, though they all have their own charms and are delicious in their own right, be sure to swing by your nearest 7-Eleven store to try it.

This item is so good that cheesecake shortages might be a common feature of the coming weeks, but you only have until the final day on Monday, June 1, to partake in this campaign, so keep your eyes locked on those refrigerator restocks.

Related: 7-Eleven Japan Campaign Site
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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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You probably already know about my favorite cookbooks of all time—the ones I return to again and again when I need weeknight inspiration, or I’m cooking for friends. But when summer rolls around and I’m craving lighter, nutrient-dense meals, these are the healthy summer cookbooks I reach for year after year.

There’s something about summer that shifts the way we cook. We want meals that are fresh, colorful, and a little lighter—recipes that come together easily and let great ingredients shine. Lately, that’s looked like leaning into my Weeknight Dinner Rhythm—a simple, flexible approach to planning meals that keeps things feeling effortless (even on the busiest days).

These cookbooks fit right into that flow. They’re the ones I reach for when I want something nourishing but unfussy—meals built around what’s in season, and designed to be shared, taken outside, or pulled together at the last minute.

If you’re looking for inspiration, these are my go-to healthy cookbooks for summer cooking—the ones that make eating well feel effortless, seasonal, and genuinely exciting.

What Makes a Great Healthy Summer Cookbook?

Not all “healthy” cookbooks feel right for summer. The ones I come back to this time of year have a few things in common:

• They follow the season. Recipes are built around peak produce—tomatoes, herbs, stone fruit, all the things that taste best right now.
• They keep things simple. Minimal prep, fewer steps, and meals that come together without overthinking it.
• They lean plant-forward (without being rigid). Vegetables take center stage, but there’s flexibility to cook how you want.
• They’re made for real life. Quick lunches, easy dinners, and dishes you can pull together for a last-minute gathering.
• They make you want to cook. This might be the most important one—books that feel inspiring, not prescriptive.

For me, the best healthy summer cookbooks inspire me to eat in a way that feels lighter, more intuitive, and a little more connected to the season.

13 Healthy Summer Cookbooks That Inspire Lighter, Brighter Cooking

Good Things: Recipes and Rituals to Share by Samin Nosrat

Samin Nosrat makes cooking feel both intuitive and joyful, and this book leans into that spirit even more. It’s less about strict recipes and more about the rituals and rhythms that bring people to the table—something that feels especially aligned with slower, more intentional summer cooking.

The dishes are simple, seasonal, and deeply satisfying, with an emphasis on flavor and balance over perfection. It’s the kind of book you reach for when you want to cook something that feels good—uncomplicated, generous, and meant to be shared.

Best for: Relaxed, seasonal cooking that centers connection

Something from Nothing by Alison Roman

Alison Roman’s approach to cooking is all about making the most of what you have (and making it taste really, really good). This book is built around that idea, with recipes that transform simple ingredients into meals that feel thoughtful without requiring much effort.

It’s especially useful in the summer, when a handful of peak ingredients can do most of the work. Think unfussy dishes, bold flavors, and just enough edge to keep things interesting.

It’s not about “healthy” in a rigid sense, but it absolutely delivers on feel-good, ingredient-driven cooking that fits right into a lighter, more seasonal way of eating.

Best for: Turning simple, seasonal ingredients into craveable meals

Scandinavian Everyday: Vibrant, Simple Meals from Northern Europe by Nichole Accettola

This is one of those cookbooks that instantly transports you. Nichole Accettola brings a fresh, modern take on Scandinavian cooking—one that feels incredibly aligned with healthy summer meals: simple, seasonal, and deeply nourishing.

The recipes are built around whole ingredients and thoughtful combinations, from grain bowls and bright salads to cozy soups and not-too-sweet desserts. Everything feels clean and balanced, but never austere.

There’s a warmth to the way she writes and cooks that makes you want to settle in and try something new.

Accettola, the IACP award–winning chef behind Kantine, makes even the most unfamiliar dishes feel approachable. It’s a book I reach for when I want something a little different, but still easy, seasonal, and grounded in feel-good ingredients.

Best for: Bright, seasonal meals that feel both fresh and transportive

Salad Freak: Recipes to Feed a Healthy Obsession by Jess Damuck

If there’s one book that captures the spirit of healthy summer cooking, it’s this one. Salad Freak makes a strong case for putting vegetables at the center of the table—and actually being excited about it.

The recipes are vibrant, texture-driven, and deeply satisfying, proving that salads can be far more than an afterthought. Damuck leans into seasonal produce, building each dish around what’s fresh and at its peak, with plenty of unexpected details (think frizzled shallots, chili crisp, and her signature layered approach).

It’s equal parts inspiration and instruction—a cookbook that doesn’t just tell you to eat more vegetables, but makes you crave them.

Best for: Turning peak summer produce into actually-exciting meals

One: Pot, Pan, Planet by Anna Jones

Anna Jones has long been known as the “Queen of Greens,” and this book is a masterclass in making plant-forward, feel-good meals that don’t sacrifice flavor for simplicity. The premise is refreshingly practical: fewer dishes, less waste, and recipes that come together with ease—exactly what I want from a healthy cookbook for everyday cooking.

Everything is rooted in seasonal produce and thoughtful sourcing, with an emphasis on sustainability that feels inspiring, not overwhelming. The recipes strike that perfect balance between comforting and fresh—think Saag Aloo Shepherd’s Pie or Carrot & Sesame Pancakes, each one offering a familiar flavor with a lighter, more modern twist.

It’s the kind of book that shifts how you cook—more vegetables, less fuss, and meals that feel as good to make as they do to eat.

Best for: Low-effort, plant-forward dinners with minimal cleanup

Unbelievably Vegan: 100+ Life-Changing, Plant-Based Recipes by Charity Morgan

If you’ve ever been curious about plant-based cooking but didn’t know where to start, this is the book I’d hand you. Charity Morgan makes it feel approachable from the very first page: no strict rules, no sense of restriction, just really good food that happens to be vegan.

Her “plegan” philosophy (plant-based, but flexible) comes through in recipes that are as comforting as they are nourishing. Many are inspired by her Puerto Rican and Creole roots, bringing bold flavor to dishes like smoky jambalaya, cheezy grits bowls, and satisfying lentil-based mains.

It’s the kind of healthy cookbook that shifts your habits—less about what you’re cutting out, more about what you’re excited to make.

Best for: Comfort food favorites reimagined with a plant-based twist

Healthier Together: Recipes for Two—Nourish Your Body, Nourish Your Relationships by Liz Moody

Liz Moody’s approach to healthy eating is refreshingly grounded: it should feel good, taste good, and be something you actually want to stick with. This book grew out of cooking for two, but its real strength is how it reframes healthy cooking as something shared. Think less about rules and more about building habits that last.

The recipes strike that balance between nourishing and craveable, with plenty of vegetable-forward dishes alongside lighter takes on comfort classics. (Her General Tso’s cauliflower and better-for-you chocolate chip cookies are on repeat in my kitchen.) It’s a reminder that eating well doesn’t have to be a solo pursuit—it can be one of the easiest, most enjoyable ways to connect.

Best for: Simple, feel-good meals that are even better when shared

Love & Lemons Every Day by Jeanine Donofrio

Jeanine Donofrio has a gift for making vegetables feel anything but routine. This book is packed with bright, imaginative recipes that work just as well for quick weeknight dinners as they do for slower weekend cooking.

What I love most is how she rethinks everyday produce. Donofrio transforms veggies into something unexpected, whether that’s cauliflower steaks with lemon salsa verde, a cozy rutabaga walnut ragu, or even a chocolate cake with sweet potato frosting. It’s equal parts practical and creative, with plenty of ideas for using up scraps and making the most of what you already have on hand.

If you’re looking to bring more variety into your healthy summer cooking, this is one you’ll come back to often.

Best for: Creative, veggie-forward meals that keep things interesting

Modern Lunch: 100 Recipes for Assembling the New Midday Meal by Allison Day

I will never be someone who forgets to eat lunch. It’s easily my favorite meal of the day! This book makes it feel like something worth looking forward to.

Allison Day rethinks the midday meal with recipes that are fresh, satisfying, and easy to pull together or pack on the go. Chicken and cucumber ribbon salad with peanut butter vinaigrette or walnut-crusted avocado with feta and eggs over pesto rice. These are meals that feel elevated, but never complicated.

It’s a go-to when I want something that’s both nourishing and energizing, especially during the warmer months when lighter, produce-forward meals just make sense.

Best for: Upgrading your lunch routine with fresh, packable meals.

Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook by Carla Lalli Music

Carla Lalli Music’s approach to cooking is exactly what I want in a busy season: unfussy, ingredient-driven, and full of flavor. She has a way of stripping recipes down to what actually matters. There are no extra steps and no overcomplication—just techniques that make sense and food that delivers.

What I love most is how intuitive it feels. This is the kind of book that teaches you how to cook, not just what to cook. It covers how to work with what’s in your kitchen, lean on pantry staples, and build meals around what’s fresh and in season.

This book is a go-to when I want to feel a little more confident and a lot less rigid in the kitchen.

Best for: Building confidence and cooking more intuitively with what you have

Mostly Plants: 101 Delicious Flexitarian Recipes from the Pollan Family by Tracy Pollan

The Pollan family’s approach to eating well is one I come back to again and again: focus on plants, keep things flexible, and don’t overcomplicate it. This book brings that philosophy to life in a way that feels realistic—especially if you’re cooking for a mix of preferences at the table.

You’re not asked to overhaul your diet. These recipes simply shift the balance. Vegetables take center stage, with satisfying, approachable dishes that still leave room for flexibility when you want it.

It’s an easy entry point into more plant-forward cooking, especially in the summer months when produce is at its peak and meals can be simple, fresh, and shared.

Best for: Flexible, family-friendly meals that make eating more plants feel effortless

Dinner for Everyone: 100 Iconic Dishes Made 3 Ways—Easy, Vegan, or Perfect for Company by Mark Bittman

If you’ve ever tried to cook for a group with different preferences, you know how quickly it can get complicated. Mark Bittman solves that with a simple, brilliant idea: every recipe comes with three variations. One straightforward, one plant-based, and one that’s a little more elevated for entertaining.

The result is a cookbook that’s incredibly useful in real life. You can make one dish and adapt it depending on who’s at the table, without starting from scratch or making multiple meals.

It’s grounded in fresh ingredients and approachable techniques, making it an easy fit for everyday cooking. Especially in the summer, when meals tend to be more relaxed and shared.

Best for: Cooking one meal that works for everyone at the table

Every Day is Saturday: Recipes + Strategies for Easy Cooking, Every Day of the Week by Sarah Copeland

This cookbook makes you want to slow down and enjoy the everyday a little more. Sarah Copeland builds her recipes around the idea that good food doesn’t have to wait for the weekend. It can be simple, seasonal, and special any night of the week.

The dishes strike that balance beautifully, from Moroccan tomato toast to raspberry ripple ice cream cake. They’re approachable enough for a weeknight, but with just enough flair to make it feel intentional.

It’s all about creating small moments around the table, which feels especially right during the summer months when meals tend to stretch a little longer.

Best for: Bringing a slower, more intentional feel to everyday meals

This post was last updated on May 16, 2026, to include new insights.

The post 13 Healthy Cookbooks That Inspire Brighter Cooking All Summer appeared first on Camille Styles.

Getting more convenience store food for our yen is always a fun time, but this campaign is bordering on ridiculous.

On 12 May, 7-Eleven Japan kicked off its its “Founding Anniversary Sale” by giving us over 50 percent more of some of our favourite products in the first phase of its so-called “Thank You Extra Large” series.

▼ We immediately visited our nearby 7-Eleven and managed to get our hands on four of the upsized products.

The products we procured were:

• Corn & Mayonnaise (170.64 yen [US$1.08])
• Egg Salad Sandwich (291.60 yen)
• Radish, Cucumber, Carrot, Rice Malt, Miso & Mayonnaise  (280.80 yen)
• Mega Pork Ramen with Extra Fat (734.40 yen )

There are actually six products in the range, but despite visiting several stores to purchase the complete set, we were unable to find the following two items:

• Flame-Grilled Pork Fried Rice (496.80 yen)
• Fluffy Dorayaki with Red Bean Paste & Whipped Cream (213.84 yen)

This was probably a blessing in disguise, as the size of the four we had already looked like a lot of food. The ramen, in particular, produced under the supervision of award-wining Chiba-based ramen restaurant Chuka Soba Tomita., looked especially ginormous.

We decided to test this hefty beast first, popping it on the scales to reveal its true weight, which turned out to be…

▼… an astonishing 1,084 grams (2.4 pounds)!

As the container weighs about 23 grams, what we have here is more than a kilo of food, which is a great deal given that the price remains unchanged despite the 50-percent upsize. Although the pork fat is highlighted as an increased ingredient, it’s also said to have more vegetables, noodles, soup, and garlic, so we were curious to know how these extra ingredients would affect the taste.

▼ We popped it into the microwave, for 10 minutes at 500 watts, which is quite a long time for microwaveable food.

As it was heating, we felt slightly intimidated by the intense garlic smell that filled the room, and when we opened the lid we couldn’t quite believe the amount of food that lay before us.

The ingredients were so huge they made the container look tiny, and we began to wonder how we could eat our noodles without them spilling out everywhere.

Carefully lifting the char siu, we could see a huge pile of bean sprouts and cabbage beneath it, with the rest of the meal consisting of garlic, noodles, and pork fat.

With big noodle meals like this, locals make use of a special move called “tenchi gaeshi“, which literally translates as “heaven-and-earth flip“. This involves lifting the noodles from the bottom of the bowl and “flipping” them over the vegetables on top, to prevent them from getting soggy and to mix the broth, noodles, fat, sauce, and vegetables more evenly.

▼ Performing the “tenchi-gaeshi” mixing maneuver requires extra skill with this huge meal.

After carefully flipping heaven and earth, we were even more impressed at how much food was in the bowl, and when we took a sip of the broth, we were hit by the intensely powerful flavour of garlic and pork fat, which was absolutely delicious.

This was a high-quality meal, and the noodles were equally fantastic, providing just the right amount of chewiness to help round out the bold flavours.

The sheer volume was truly unbelievable, and nothing like what you’d normally see at a convenience store. It was so filling that by the end of the meal, we didn’t have any belly room for the other items we’d picked up.

▼ The vegetable sticks, with rice malt, miso and mayonnaise dip, would’ve been a nice way to cut through all the fat, but we just couldn’t fit them in.

The Egg Salad sandwich, or “THE Tamago” (“THE Egg”) as it’s called in Japanese, now contains three cut sandwiches instead of two, making it a great deal.

▼ And finally, the Corn & Mayonnaise bread has also been upsized, so it’s now almost twice as large as a smartphone.

The first phase of the campaign is scheduled to run from 12 May to 25 May, with the second phase bringing us a new line of upsized items from 19 May to 1 June. After receiving flack from customers who claimed that some convenience stores have been skimping on their offerings recently, there’s certainly no skimping with these campaign products, so hop in and try them while you can!

Images©SoraNews24
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powerpig posted a photo:

One of the fun things about the Retro Range is that it's properly sized for the LEGO turkey. :)

A building guide is now available at chrismcveigh.com

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