recipe

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A whole chicken in Japan is luxurious feast food. In France, it's everyday dinner on a budget.

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caramelized apples

Kinou Nani Tabeta? (What did you eat yesterday?) is a wonderful manga series that features lots of delicious recipes. One of them is a supremely simple recipe for stewed caramel apples.

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Yuzu-cha (yuzu tea)

Catching up on various things, plus a not-really-a-recipe for yuzu tea or yuzu-cha.

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(The 10 year anniversary of JustHungry is at the end of this month. To commemorate this event I’m highlighting some of my favorite posts from the archives. This very healthy squash pudding or crustless pie would make a very good side dish for Thanksgiving dinner. It's vegan, so anyone can enjoy it without worry! It is not that sweet - probably less sweet than many traditional side dishes. I hope you give it a try! Originally on published November 19, 2007, and tweaked a bit since. If you want this to be gluten-free, choose an appropriate type of miso. The miso adds a small but critical bit of umami and richness.)

You know how certain diehard carnivores react to words like 'vegan' 'no dairy' and, gasp, 'tofu in a sweet dish'. There's no reason to tell them that all of these phrases are applicable to this smooth, creamy baked squash pudding, until they've actually eaten and enjoyed. It even is devoid of white sugar, though it is sweetened with maple syrup. The simple combination of creamy squash pudding, flavored and sweetened with real maple syrup with the pure sweetness of the squash shining through, and sweet-sourness of the apples works perfectly together. (The tofu merely adds the creamy texture; you don't taste it at all.) It's rich, but rests very lightly on your stomach - not a bad thing after a heavy main course.

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(The 10 year anniversary of JustHungry is at the end of this month. To commemorate this pretty big birthday for the site, I'm highlighting some of my favorite posts from the archives. This recipe is for an authentic Swiss cheese fondue. It was my late mother in law Martha's recipe. It's perfect for a chilly evening. Originally published on December 26, 2008, one year after Martha passed away.)

Martha passed away on the 26th of December, 2007. When she was still healthy, we shared many a pot of cheese fondue with her during the cold winter months. Her fondue was without question, the best I've ever had anywhere. So in her memory, we made a proper cheese fondue.

I've already posted Martha's fondue recipe 5 years ago (she was still making them then), but since it was one of the very early posts here on Just Hungry, it has no relevant picture to accompany the recipe or anything. To rectify that, here again is Martha's proper Swiss fondue, with many photos and detailed instructions.

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A mini-version of the usual stuffed peppers.

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IMG: Goya champuru

About bitter gourd or bitter melon, called nigauri in Japanese and goya or go-ya- in Okinawan. Plus, a recipe for the most homey of Okinawan dishes, goya chanpuru or champuru.

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Fresh shiso leaf tea for hot summer days.

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tea

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(From the archives. If you're planning a big Fourth of July party, consider this very colorful, cool dessert, which I made for a party several years ago. There are a lot of steps involved, but you can cut corners with storebought meringue and sugar cookies if you prefer. Originally published in July 2006 (!))

I love outdoor parties in the summer, especially when it means a barbeque. July the 4th barbeque parties are the best, and I miss them sorely when I am not in the U.S. This year though, we are going to have a July the 4th party on Sunday (since the 4th is not a holiday here), complete with grilled hamburgers, wurst, and chicken. Someone else is going to do all that grilling, so I am making the dessert.

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The weather has finally gotten warm around these parts after a very cold spring, and we're eating more summertime food now. This is one of our favorite salad-type dishes. The sesame dressing is very versatile, and you can use it for any manner of things, but here I've just used it with cucumber.

Tip: the longer you let it rest before serving, the saltier the cucumber will get, so if you want to serve it as a salad you'd want to combine the cucumber with the dressing just before serving. On the other hand, if you let it marinate in the refrigerator the cucumber becomes assertive enough to eat with plain rice as part of a Japanese meal.

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