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What to Cook When You Don't Feel Like Cooking - A Cookbook
RECIPES FOR BUSY PEOPLE WHO LOVE GOOD FOOD
With three little boys less than two years apart and a packed schedule as an online creator, Caroline Chambers often doesn’t feel like cooking. Can you relate? When you just can’t motivate yourself in the kitchen, this is the book you should reach for.
Inspired by Caro’s wildly popular Substack newsletter of the same name, What to Cook When You Don’t Feel Like Cooking is brimming with efficient recipes that take the guesswork out of dinner—in fact, each one is a complete protein, veg, starch, done! The recipes are organized by the amount of time they take to cook, so whether you have 15 minutes to throw together Peanutty Pork and Brussels or a little bit longer to simmer Turkey Bolognese with Sneaky Veggies, dinnertime is totally doable. On top of that, Caro gives you more ways to choose, so you can search by protein (Chicken thighs waiting in the fridge? Make White Chicken Chili. Nothing but beans in the pantry? Cannellini Caprese with Burrata is it!) or mood (Tomato Farrotto is perfect for a cozy craving, and Crunchy Honey Harissa Fish Tacos are an excellent way to show off). Most importantly, these recipes include Caro’s famously extensive swaps, riffs, tips, shortcuts, and more to be sure they work best for you, helping you save money, improvise, and even learn a thing or two. They don’t compromise quality or flavor—and they deliver every time. With as few ingredients, steps, and, of course, dirty dishes as possible, dinner awaits!
With three little boys less than two years apart and a packed schedule as an online creator, Caroline Chambers often doesn’t feel like cooking. Can you relate? When you just can’t motivate yourself in the kitchen, this is the book you should reach for.
Inspired by Caro’s wildly popular Substack newsletter of the same name, What to Cook When You Don’t Feel Like Cooking is brimming with efficient recipes that take the guesswork out of dinner—in fact, each one is a complete protein, veg, starch, done! The recipes are organized by the amount of time they take to cook, so whether you have 15 minutes to throw together Peanutty Pork and Brussels or a little bit longer to simmer Turkey Bolognese with Sneaky Veggies, dinnertime is totally doable. On top of that, Caro gives you more ways to choose, so you can search by protein (Chicken thighs waiting in the fridge? Make White Chicken Chili. Nothing but beans in the pantry? Cannellini Caprese with Burrata is it!) or mood (Tomato Farrotto is perfect for a cozy craving, and Crunchy Honey Harissa Fish Tacos are an excellent way to show off). Most importantly, these recipes include Caro’s famously extensive swaps, riffs, tips, shortcuts, and more to be sure they work best for you, helping you save money, improvise, and even learn a thing or two. They don’t compromise quality or flavor—and they deliver every time. With as few ingredients, steps, and, of course, dirty dishes as possible, dinner awaits!
272 pages, Hardcover
Published August 13, 2024
756 people are currently reading
1423 people want to read
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Displaying 1 - 30 of 112 reviews
September 23, 2024
this one is a capital W winner. 3 for 3 amazing recipes out of this one, harissa chicken and zucchini, peanuty pork and sprouts and curry ramen. All of the recipes checked my boxes - minimal ingredients, easy instructions, quick meals and most importantly, tasty food.
This is going on my “TO BUY” list.
This is going on my “TO BUY” list.
September 5, 2025
What a genius Caroline Chambers is! She divides her cookbook not by type but by time. On days when you can barely drag your carcass into the kitchen, Chambers provides recipes that take a mere 15 minutes. Depending on your stamina that day, recipes take anywhere from 15 minutes to an hour and even a little longer. (The latter’s perfect for weekends when one is home and available for hands-off but more time-intensive cuisine.
Even if the length of time it takes to prepare a recipe isn’t foremost in your mind, Chambers has different indexes so you can search with your own criteria in mind, including one based on what you have on hand, another by protein type and another based on how many you’re feeding. But the proof of a cookbook is in the recipes, right? And Chambers does a wonderful job: Be it Cheater Chicken Tinga Tostadas, Roasted Salmon and Asparagus with Dilly Sauce, Easy & Elegant Steak Salad, Parm-Crusted Tuna Melts, Slow-Cooked BBQ Ribs and Ranch-y Potatoes, and so much more! Five delicious stars for this unique cookbook.
Even if the length of time it takes to prepare a recipe isn’t foremost in your mind, Chambers has different indexes so you can search with your own criteria in mind, including one based on what you have on hand, another by protein type and another based on how many you’re feeding. But the proof of a cookbook is in the recipes, right? And Chambers does a wonderful job: Be it Cheater Chicken Tinga Tostadas, Roasted Salmon and Asparagus with Dilly Sauce, Easy & Elegant Steak Salad, Parm-Crusted Tuna Melts, Slow-Cooked BBQ Ribs and Ranch-y Potatoes, and so much more! Five delicious stars for this unique cookbook.
September 1, 2024
I’ve been a follower of Caro Chambers on Instagram since February of 2022 (when her video went viral where her eldest son Mattis gave her husband George a positive pregnancy test lol) and quickly subbed to her SubStack. She’s so real and funny and we have become Internet friends, and I have been waiting impatiently for this book. It is everything I hoped it would be and more. I love to try to make her recipes each week from the SubStack, although, as a single woman in my late-20s I end up eating what I cook through like the following few days. One of my FAVORITE things, the Hella Green Pasta (which I have never taken a pic of because it gets eaten too soon because I’ve made it with other people!!) made it in the book, and I can’t wait to try her pimento cheese galette (I’m a huge fan of her squash and boursin galette which I feel like is similar vibes!) Cannot recommend this book, the SubStack by the same name, or Caro’s Instagram page enough. Also she’s a smutty book lover too and gives book recs!!! I’ve already decided I’m making the pesto orzo first and the pots de creme. RUN AND BUY THIS BOOK!!!!
October 24, 2024
This has quickly become one of my top 2 favorite cookbooks. The recipes are simple but there are unique flavors and things I haven't tried. I like the pages that include 8 things to do with a rotisserie chicken or 8 melty sandwiches. I've tried and liked:
- Cheater Chicken Tinga Tostadas
- Chicken Parm Sliders
- Smashburger Sammies
- Peanutty Pork & Brussels
- Dilly Chop Salad
- Lamb & Hummus Bowls (made with ground beef since almost every recipe has riffs and things to swap)
- Cheater Chicken Tinga Tostadas
- Chicken Parm Sliders
- Smashburger Sammies
- Peanutty Pork & Brussels
- Dilly Chop Salad
- Lamb & Hummus Bowls (made with ground beef since almost every recipe has riffs and things to swap)
December 2, 2024
Yes I logged a cookbook, mind your business
April 21, 2025
LOVE this. I love everything about it. I have made dozens of meals, swapped out a whole bunch of stuff and, in general, gotten more comfortable in the kitchen. Faves - miso tofu tacos, smashburgers and garlicky greens!
November 30, 2024
I love the page about what to do with a rotisserie chicken! Overall a lot of appealing, easy, nutritious quick fix dinners. A lot of these are reminiscent of Hello Fresh dinners I've had, a good reminder that I CAN do quick and new things on my own.
February 7, 2025
I really wanted to like this book, but it’s a disappointment. The problem is that the author makes assumptions that aren’t correct: what if you don’t keep cooked barley in my fridge? (I had to cook the barley to then make the recipe.)
Another issue involves cooking two things in one pot / pan. In the first recipe I tried, cooking the sausage so that it browned resulted in the asparagus becoming mushy. The directions said to to cook the two at the same time in the pot, but the reality should’ve been to cook the sausage for awhile before adding the vegetable. That’s the kind of detail that’s important to a movie cook but is overlooked repeatedly in this book. (It’s also the exact type of problem that makes movie cooks dislike cooking, which is the problem this book claims to address.)
Spices are another problem with the recipes: What if you don’t want to deal with chopping garlic cloves? Where’s the conversion for using jarred minced / chopped garlic? Red pepper “flakes” aren’t in my Kroger; I can buy ground or crushed red pepper. Same issue in buying oregano. I don’t want to find specific versions of a spice. I want to buy whatever the store has and be able to use it. I also don’t want to spend a lot on species I’ll use once or twice.
The thing is that those of us who don’t cook b/c we think it’s a hassle also don’t want to keep a stockpile of food / spices sitting around. We need quick and easy conversions of these things. Too many assumptions are made about what the author thinks we already have / should have in our kitchens.
The author also doesn’t factor in the chopping time when she estimates the cooking time. A 15-minute meal actually took over 45 minutes when I included the chopping time. The clock needs to begin the minute all ingredients have been taken out of the fridge / pantry!
Do not buy this book if you want a cookbook truly designed for those who don’t enjoy cooking.
Another issue involves cooking two things in one pot / pan. In the first recipe I tried, cooking the sausage so that it browned resulted in the asparagus becoming mushy. The directions said to to cook the two at the same time in the pot, but the reality should’ve been to cook the sausage for awhile before adding the vegetable. That’s the kind of detail that’s important to a movie cook but is overlooked repeatedly in this book. (It’s also the exact type of problem that makes movie cooks dislike cooking, which is the problem this book claims to address.)
Spices are another problem with the recipes: What if you don’t want to deal with chopping garlic cloves? Where’s the conversion for using jarred minced / chopped garlic? Red pepper “flakes” aren’t in my Kroger; I can buy ground or crushed red pepper. Same issue in buying oregano. I don’t want to find specific versions of a spice. I want to buy whatever the store has and be able to use it. I also don’t want to spend a lot on species I’ll use once or twice.
The thing is that those of us who don’t cook b/c we think it’s a hassle also don’t want to keep a stockpile of food / spices sitting around. We need quick and easy conversions of these things. Too many assumptions are made about what the author thinks we already have / should have in our kitchens.
The author also doesn’t factor in the chopping time when she estimates the cooking time. A 15-minute meal actually took over 45 minutes when I included the chopping time. The clock needs to begin the minute all ingredients have been taken out of the fridge / pantry!
Do not buy this book if you want a cookbook truly designed for those who don’t enjoy cooking.
March 4, 2025
Update: I’ve been thinking about this cookbook so much that I bought it! Making the chicken chili again tonight
Great inspiration! So many winners: Lemon Pancakes and the White Chicken Lime Chili for sure.
Great inspiration! So many winners: Lemon Pancakes and the White Chicken Lime Chili for sure.
January 11, 2025
Interesting cookbook with excellent suggestions for varying dishes easily. Two recipes using rotisserie chicken have already been added to the rotation here.
June 17, 2025
If I haven't talked to you about this book yet, it's only a matter of time. I love love LOVE so many recipes that I've tried and yet no recipe is too precious for a swap or riff. amazing, 100000/10, will continue talking about how much I love it until the day i die.
February 14, 2025
I was really excited to get this book, as Caroline Chambers has a cult following online and my friends rave about her.
A few things about this cookbook that didn't work for me:
- The different, tiny fonts and general recipe layouts are crazymaking to read, and even more difficult to navigate in the kitchen when you are actually cooking. The ingredients are bolded inconsistently in the recipes and something would pop up early and then not appear again. Presumably some of those items were meant to be garnishes, but it wasn't clear.
- The staged photos of the family aren't my thing, and it was annoying that the food from the related recipes was barely visible in those pictures.
- As others have noted, many of the recipes take longer than their stated cook time. I had to do a lot of adjusting to get things like chicken to cook through (and the recommended fast cooking time resulted in some pretty dry meat). The recipes also tended to require a ton of clean-up, which is not ideal when you're a busy working parent and cooking for your family.
A lot of these recipes look delicious and there's great variety here. This cookbook fell short for me on usability and the recipes didn't live up to the hype.
A few things about this cookbook that didn't work for me:
- The different, tiny fonts and general recipe layouts are crazymaking to read, and even more difficult to navigate in the kitchen when you are actually cooking. The ingredients are bolded inconsistently in the recipes and something would pop up early and then not appear again. Presumably some of those items were meant to be garnishes, but it wasn't clear.
- The staged photos of the family aren't my thing, and it was annoying that the food from the related recipes was barely visible in those pictures.
- As others have noted, many of the recipes take longer than their stated cook time. I had to do a lot of adjusting to get things like chicken to cook through (and the recommended fast cooking time resulted in some pretty dry meat). The recipes also tended to require a ton of clean-up, which is not ideal when you're a busy working parent and cooking for your family.
A lot of these recipes look delicious and there's great variety here. This cookbook fell short for me on usability and the recipes didn't live up to the hype.
September 5, 2024
2.5/5 stars
It's detailed and well-written. The format is easy enough to understand as well. Almost every dish had a picture of what it typically looks like to give people an idea of what they're making. I would recommend this for a beginner who is trying to explore different options that are quick to make. Someone with more experience cooking may already know these tricks and may find it repetitive. As for the actual recipe, it all depends on what you're looking for and taste. I'll likely try her greens and sweets but that's about it.
It's detailed and well-written. The format is easy enough to understand as well. Almost every dish had a picture of what it typically looks like to give people an idea of what they're making. I would recommend this for a beginner who is trying to explore different options that are quick to make. Someone with more experience cooking may already know these tricks and may find it repetitive. As for the actual recipe, it all depends on what you're looking for and taste. I'll likely try her greens and sweets but that's about it.
August 25, 2024
An excellent cookbook if I kept more food on hand. Recipes divided by time. I was expecting more dinners with very few ingredients, but I will make some of the things when I have time to plan ahead.
July 16, 2025
My 2025 Cookbook Trials - logging these in Goodreads to keep track of my cooking adventures this year. My new year's resolution for 2025 was to try more recipes - at least one new one per month. To aid in this endeavour, I'm once again signing out cookbooks from the public library.
I was not familar with Caro Chambers before I picked up this cookbook (and still am not - I read she has a "Substack"... which I actually have no clue what that means either...), so I can't remember where I found the recommendation for this cookbook. Perhaps a best-of-2024 list or Reddit thread, but I'm sure the title was what grabbed me right away. Not because I always "don't feel like cooking", but the implication of not feeling like cooking is that you want or need to cook quickly! What I usually struggle with is lack of time or not being able to pre-plan - despite my love for cooking. I was sure I would find lots of suitable recipes here for a weeknight meal and easy ingredient substitutions. I'm so glad to say Caro Chambers did not disappoint!
There's so much to flip through in this cookbook with most recipes being simple and quick. I avoided the bigger cuts of meat (ie. steaks, ribs, chops) because I feel like those should take more time like a well-planned weekend recipe. I also avoided the pastas/pasta bakes as our household does not eat much pasta and reserves those meals for when we have incredible sauces to pair with. "Easy" pasta recipes just don't hold any appeal (if I'm going to eat a bowl of carbs, I prefer a big bowl of rice). For me, where this cookbook really shines is in the use of ground meats and peanut butter - both staples in our household and a great source of quick-cook protein!
RECIPES TRIED:
1) Peanutty Pork & Brussels - Due to the season, brussel sprouts were not easy to find, so I substituted for napa cabbage which I already had on hand (recipe suggests cabbage, green beans, bell peppers, zucchini or eggplants... which is so varied that I imagine any veg will do). I didn't have cilantro, so swapped for basil. As expected, this was a quick and delicious stirfry - great with rice, orzo, quinoa or couscous.
2) Peanut Butter Cup Pots de Crème - So easy and great texture but definitely very sweet! There's a note in the recipe to "make it sweeter" - no, thank you! Of course I've had better versions, but you cannot deny how little effort you need for this recipe to get a solid crowdpleasing dessert.
3) Peanut Chicken Chop - Just bought a Costco rotisserie chicken to try this out!
Updated 15Jul2025 Again so many substitutions: sliced cucumber instead of shredded carrots, corn kernels instead of edamame... and still, it came out fantastic! The dressing is delicious and storable in the fridge for another meal! The great Costco chicken definitely helped too, but regardless this recipe is a keeper and an easy adapter!
RECIPES STILL TO TRY:
4) Lamb & Hummus Bowls - Might substitute lamb for something else, but the spice mix sounds great.
5) Cheesy Beef and Sweet Potato Flautas - Do I want to make flautas?
6) Sheet Pan Chicken Poblano Fajitas - The poblanos piqued my interest here.
7) Also check out the couscous side dish variations!
Note to self: In a few recipes, I noticed the use of sesame oil which I believe refers to refined sesame oil (higher smoke point) and not toasted sesame oil (should never cook with - more of a seasoning). I don't think this is readily available at least in my grocery stores and just gave me pause because the chance for confusion here could be high and cooking with toasted sesame oil... well, that would just ruin the recipe altogether.
I was not familar with Caro Chambers before I picked up this cookbook (and still am not - I read she has a "Substack"... which I actually have no clue what that means either...), so I can't remember where I found the recommendation for this cookbook. Perhaps a best-of-2024 list or Reddit thread, but I'm sure the title was what grabbed me right away. Not because I always "don't feel like cooking", but the implication of not feeling like cooking is that you want or need to cook quickly! What I usually struggle with is lack of time or not being able to pre-plan - despite my love for cooking. I was sure I would find lots of suitable recipes here for a weeknight meal and easy ingredient substitutions. I'm so glad to say Caro Chambers did not disappoint!
There's so much to flip through in this cookbook with most recipes being simple and quick. I avoided the bigger cuts of meat (ie. steaks, ribs, chops) because I feel like those should take more time like a well-planned weekend recipe. I also avoided the pastas/pasta bakes as our household does not eat much pasta and reserves those meals for when we have incredible sauces to pair with. "Easy" pasta recipes just don't hold any appeal (if I'm going to eat a bowl of carbs, I prefer a big bowl of rice). For me, where this cookbook really shines is in the use of ground meats and peanut butter - both staples in our household and a great source of quick-cook protein!
RECIPES TRIED:
1) Peanutty Pork & Brussels - Due to the season, brussel sprouts were not easy to find, so I substituted for napa cabbage which I already had on hand (recipe suggests cabbage, green beans, bell peppers, zucchini or eggplants... which is so varied that I imagine any veg will do). I didn't have cilantro, so swapped for basil. As expected, this was a quick and delicious stirfry - great with rice, orzo, quinoa or couscous.
2) Peanut Butter Cup Pots de Crème - So easy and great texture but definitely very sweet! There's a note in the recipe to "make it sweeter" - no, thank you! Of course I've had better versions, but you cannot deny how little effort you need for this recipe to get a solid crowdpleasing dessert.
3) Peanut Chicken Chop - Just bought a Costco rotisserie chicken to try this out!
Updated 15Jul2025 Again so many substitutions: sliced cucumber instead of shredded carrots, corn kernels instead of edamame... and still, it came out fantastic! The dressing is delicious and storable in the fridge for another meal! The great Costco chicken definitely helped too, but regardless this recipe is a keeper and an easy adapter!
RECIPES STILL TO TRY:
4) Lamb & Hummus Bowls - Might substitute lamb for something else, but the spice mix sounds great.
5) Cheesy Beef and Sweet Potato Flautas - Do I want to make flautas?
6) Sheet Pan Chicken Poblano Fajitas - The poblanos piqued my interest here.
7) Also check out the couscous side dish variations!
Note to self: In a few recipes, I noticed the use of sesame oil which I believe refers to refined sesame oil (higher smoke point) and not toasted sesame oil (should never cook with - more of a seasoning). I don't think this is readily available at least in my grocery stores and just gave me pause because the chance for confusion here could be high and cooking with toasted sesame oil... well, that would just ruin the recipe altogether.
December 19, 2024
I haven’t purchased a cookbook in many years, perhaps before the Internet became a thing. Lol. But this book has inspired me to go purchase one. (This one - I borrowed this current copy from the library but now must own it). I can see myself cooking about 80% of these recipes, which is surprisingly good when you live with a whole houseful of picky eaters.
December 20, 2024
I LOVE this cookbook.
March 16, 2025
I skimmed this but will have to circle back to it. Most of the recipes look good, but are a ginormous step above what i would even remotely consider simple easy or quick.
March 11, 2025
Just read through this whole book. Excited to try some of these recipes! I loved her tone and relaxed excitement when talking about food. Also Caro as a nickname for Caroline? Love it.
Read
January 12, 2025Pleasantly surprised by this cookbook which I checked out from library to try it. Both the curry meatballs and cabbage cacio e Pepe were both winners.
February 18, 2025
Another pandemic book. I almost sighed when I read this in her introduction. But something was a bit different here. I don't know what it was about Chambers.... Her voice? Her honesty? Her spontaneity? Chambers' philosophy was the same as Westervelt's This is Not a Cookbook with hacks and swaps and freedom in the kitchen but I could relate to Chambers a lot more for some reason. She definitely gives the reader lots of freedom but there is guidance and wisdom too. Lots of it.
I'm going to start at the end. I love how she has her book "indexed." She has her recipes listed by proteins. Got fish? Peruse the recipes here. (A lot of her recipes just call for "fish," she's not particular whether it's halibut or cod or whatever you have on hand.) Then (and I love this index), she presents "What to Cook When..." Want to feel especially healthy? There's recipes for that. What about craving something cozy. She's got you covered. Need to feed people lunch? What about a meal that's perfect to drop off for a friend? Pasta craving? Sandwich mood? Need a One-Pot or Sheet pan Meal? What if you want to show off? Or just be lazy and use your slow cooker? I think this is a genius way to index. And, once you've found what you're craving?
Moving on from the end of the book, I don't really know where to begin. I bookmarked so many recipes, like at least every other one. Let's start with the intro. Chambers is a child of the south and she acknowledges the "smoky, sweet, tangy and fried are in my blood" (9). She expanded her Southern charm taste with her catering business and found crave-worthy food:
And then she had a family of babies and toddlers to feed. When applicable to a recipe, she offers Tips and other hacks. Slow denotes those recipes that can be easily adapted to a slow cooker. Shortcuts are just that, usually involving a store bought hack or an idea to save some time in prepping. Learn are tips that make one a better cook with explanations why you're doing a technique or process. Riff gives ideas for swapping proteins, veggies, or sauces. Some are so "riffy" that you might have a new recipe when you get done. Swap is a major idea in this book. She wants you to swap it up! Bulk it up gives ideas for stretching the meal to feed more people or making it more complete for "hungrier people." Her tips are meant to allow you to relax in the kitchen: "Do your thing! Cooking does not have to be stressful. Maybe you'll never love it, but man, don't let it stress you out." (13)
She's a proponent of getting you in the kitchen and provides nineteen ways to make yourself cook "even when you really, really don't feel like it" (14). These hacks are everything from ordering your groceries online to having potlucks where your not cooking everything. There's also little games to play:
Chambers shares here favorite "pre-made" staples that she always has on hand here too: Trader Joe's dumplings, Costco pesto, Lotus foods ramen noodles and Rao's jarred marinara (15).
Now that she's set up the premise and philosophy, she gobsmacks you with some of the most delicious and easy sounding recipes I've seen in a long time. She continues to make this cookbook easy to use, dividing the sections into time frames---recipes that take "15-ish Minutes," "30 Minutes," "45 Minutes," "1 Hour," and "A little bit longer." At the beginning of each recipe, she talks about its origin or how much her family loves it or what it's the perfect dish for (to take to a picnic, haul for lunch, take to a friend's house for dinner, etc.) If I continued on to talk about every single recipe I bookmarked, this post would take days to read and it's already long enough. Instead, I am just going to list them here with a few words of praise.
Garlicky Grains with Asparagus and Chicken Sausage. The type of grain and even the veggie is arbitrary and can be swapped out. Use a regular pork Italian sausage too if you prefer.
Cheater Chicken Tinga Tostadas uses rotisserie chicken and people "lose their minds" over these.
Peannutty Pork & Brussles is more of a formula than a recipe. Use chicken and green beans, ground beef and shredded cabbage, pork and bell peppers. Endless possibilities.
Any Fish with Saffron Cherry Tomatoes. I don't have to point out the versatility here.
Peanut Chicken Chop. A "chop" is what she often calls a dinner salad. You can see that peanut dressings and sauces are a thing which leads to her Veggie Penut Noods, too.
Saucy Eggs w/Salty Olive Oil Bread is a pantry clean out recipe, use whatever pasta sauce you have and whatever hearty bread is on the counter.
Cannellini Caprese with Burrata---just open some cans and slice some tomatoes.
Cabbage-io de Pepe is a great way to use up cabbage (which I feel like I always get in the farm bag).
Cheesy Rice and Beans is so simple but so easy and delicious looking.
Cheesy Beef and Sweet Potato Flautas. Chambers has quite a few recipes with sweet potatoes (another farm bag surplus).
One-Pan al Pastor Enchiladas. I could literally almost smell these as I was reading.
Thai Veggie Chop is another big salad that you could throw a lot of things into.
Crunchy Sheet Pan Sliders is an In-and-Out inspired giant patty.
Crunchy Refried Bean Taco-Dillas is one I will try sooner than later.
Tater Tot Egg Bake just reinforces she's a mom (and that she doesn't take herself too seriously).
Giant Ham & Cheese Croissant is made with puff pastry sheets.
Maple Roasted Potatoes & Labneh and Melty Mexican Cauliflower could both be meals in themselves.
Caramelized Peach Snickerdoodle Cobbler (no explanation needed for this one)
Salted Brown Butter Toffee Skillet Cookie utilizes dark chocolate and Heath bars.
Sorry. That's still a long list. I've left out a few but know there are some very inventive recipes in this book. Don't let the rice and beans or the tater tot recipes put you off.
What am I trying first? Probably the crunchy bean taco recipe and that cookie recipe for sure.
I'm going to start at the end. I love how she has her book "indexed." She has her recipes listed by proteins. Got fish? Peruse the recipes here. (A lot of her recipes just call for "fish," she's not particular whether it's halibut or cod or whatever you have on hand.) Then (and I love this index), she presents "What to Cook When..." Want to feel especially healthy? There's recipes for that. What about craving something cozy. She's got you covered. Need to feed people lunch? What about a meal that's perfect to drop off for a friend? Pasta craving? Sandwich mood? Need a One-Pot or Sheet pan Meal? What if you want to show off? Or just be lazy and use your slow cooker? I think this is a genius way to index. And, once you've found what you're craving?
Once you find your recipe, what can you expect? Perhaps the most special part of this cookbook is that every single recipe is a complete meal. There's no sides chapter, there are no sneaky subrecipes that will take you an extra hour to cook. (There are, however, obligatory greens and obligatory sweets for when you just need a little something extra!) My goal is to take the guesswork out of mealtime for you---everything you need for dinner is right there on the page. (12)
Moving on from the end of the book, I don't really know where to begin. I bookmarked so many recipes, like at least every other one. Let's start with the intro. Chambers is a child of the south and she acknowledges the "smoky, sweet, tangy and fried are in my blood" (9). She expanded her Southern charm taste with her catering business and found crave-worthy food:
I learned what kinds of foods make people feel joy. The flavors that make them do they happy wiggles. The recipes they would come back into the kitchen begging for. (10)
And then she had a family of babies and toddlers to feed. When applicable to a recipe, she offers Tips and other hacks. Slow denotes those recipes that can be easily adapted to a slow cooker. Shortcuts are just that, usually involving a store bought hack or an idea to save some time in prepping. Learn are tips that make one a better cook with explanations why you're doing a technique or process. Riff gives ideas for swapping proteins, veggies, or sauces. Some are so "riffy" that you might have a new recipe when you get done. Swap is a major idea in this book. She wants you to swap it up! Bulk it up gives ideas for stretching the meal to feed more people or making it more complete for "hungrier people." Her tips are meant to allow you to relax in the kitchen: "Do your thing! Cooking does not have to be stressful. Maybe you'll never love it, but man, don't let it stress you out." (13)
She's a proponent of getting you in the kitchen and provides nineteen ways to make yourself cook "even when you really, really don't feel like it" (14). These hacks are everything from ordering your groceries online to having potlucks where your not cooking everything. There's also little games to play:
Reach your arm deep into the back of your pantry. Grab a bag/cannister/jar that you haven't even seen in a few months. Google "recipes using [fill in the blank]" to find a recipe to use that ingredient. Sometimes inspiration is lurking in a dark corner behind the slivered almonds! (14)
Chambers shares here favorite "pre-made" staples that she always has on hand here too: Trader Joe's dumplings, Costco pesto, Lotus foods ramen noodles and Rao's jarred marinara (15).
Now that she's set up the premise and philosophy, she gobsmacks you with some of the most delicious and easy sounding recipes I've seen in a long time. She continues to make this cookbook easy to use, dividing the sections into time frames---recipes that take "15-ish Minutes," "30 Minutes," "45 Minutes," "1 Hour," and "A little bit longer." At the beginning of each recipe, she talks about its origin or how much her family loves it or what it's the perfect dish for (to take to a picnic, haul for lunch, take to a friend's house for dinner, etc.) If I continued on to talk about every single recipe I bookmarked, this post would take days to read and it's already long enough. Instead, I am just going to list them here with a few words of praise.
Garlicky Grains with Asparagus and Chicken Sausage. The type of grain and even the veggie is arbitrary and can be swapped out. Use a regular pork Italian sausage too if you prefer.
Cheater Chicken Tinga Tostadas uses rotisserie chicken and people "lose their minds" over these.
Peannutty Pork & Brussles is more of a formula than a recipe. Use chicken and green beans, ground beef and shredded cabbage, pork and bell peppers. Endless possibilities.
Any Fish with Saffron Cherry Tomatoes. I don't have to point out the versatility here.
Peanut Chicken Chop. A "chop" is what she often calls a dinner salad. You can see that peanut dressings and sauces are a thing which leads to her Veggie Penut Noods, too.
Saucy Eggs w/Salty Olive Oil Bread is a pantry clean out recipe, use whatever pasta sauce you have and whatever hearty bread is on the counter.
Cannellini Caprese with Burrata---just open some cans and slice some tomatoes.
Cabbage-io de Pepe is a great way to use up cabbage (which I feel like I always get in the farm bag).
Cheesy Rice and Beans is so simple but so easy and delicious looking.
Cheesy Beef and Sweet Potato Flautas. Chambers has quite a few recipes with sweet potatoes (another farm bag surplus).
One-Pan al Pastor Enchiladas. I could literally almost smell these as I was reading.
Thai Veggie Chop is another big salad that you could throw a lot of things into.
Crunchy Sheet Pan Sliders is an In-and-Out inspired giant patty.
Crunchy Refried Bean Taco-Dillas is one I will try sooner than later.
Tater Tot Egg Bake just reinforces she's a mom (and that she doesn't take herself too seriously).
Giant Ham & Cheese Croissant is made with puff pastry sheets.
Maple Roasted Potatoes & Labneh and Melty Mexican Cauliflower could both be meals in themselves.
Caramelized Peach Snickerdoodle Cobbler (no explanation needed for this one)
Salted Brown Butter Toffee Skillet Cookie utilizes dark chocolate and Heath bars.
Sorry. That's still a long list. I've left out a few but know there are some very inventive recipes in this book. Don't let the rice and beans or the tater tot recipes put you off.
What am I trying first? Probably the crunchy bean taco recipe and that cookie recipe for sure.
January 15, 2025
I really liked this one. I’m not much of a cook, but I love cookbooks. This one seems like the recipes would work and taste good.
October 31, 2025
I couldn’t resist this title and the book turned out to provide the answer – lots of delicious-sounding recipes that didn’t take much time. The recipes are divided into how long it takes to prepare beginning with 15-ish minutes, 30 minutes, 45 minutes, 1 hour, and “a little bit longer.” The author also included some easy-to-prepare party recipes, which I thought were inspirational.
Caroline Chambers was not someone I had heard of, but her credentials were impressive: a New York Times best-selling cookbook author, recipe developer, and culinary expert, and on top of that she has three small boys who she has to feed after a day of work. She is also an online creator so you can watch her videos, etc.
The good things about this cookbook were great photos, clear and concise recipes, great tips, swap ideas, and bulk it up suggestions. I would make over half of these recipes. The not-so-good-thing was that there aren’t very many vegetable recipes. She has four in the “Obligatory Greens” chapter. To her credit, some of the other recipes can be modified to become salads. As I am a long-time confident cook, I often modify ingredients, cooking times and other techniques. So as I read this cookbook with new-to-me ideas I found myself adjusting recipes to fit my preferred ingredients/spices, adding a carb side dish here or a veggie dish there.
In addition to the easy-to-follow recipes, I liked her breezy tone and constant encouragement, acknowledging that all of her readers might not actually like to cook or be confident. This could be a good cookbook for a younger or an inexperienced cook and would also make a good shower or wedding gift. Or for someone who has been cooking for years and wants some fresh inspiration without a lot of work (sounds like me).
I borrowed this book from the library to see if it was worth having in my home collection. I haven’t actually tried making anything yet but I’m tempted to buy this one.
Caroline Chambers was not someone I had heard of, but her credentials were impressive: a New York Times best-selling cookbook author, recipe developer, and culinary expert, and on top of that she has three small boys who she has to feed after a day of work. She is also an online creator so you can watch her videos, etc.
The good things about this cookbook were great photos, clear and concise recipes, great tips, swap ideas, and bulk it up suggestions. I would make over half of these recipes. The not-so-good-thing was that there aren’t very many vegetable recipes. She has four in the “Obligatory Greens” chapter. To her credit, some of the other recipes can be modified to become salads. As I am a long-time confident cook, I often modify ingredients, cooking times and other techniques. So as I read this cookbook with new-to-me ideas I found myself adjusting recipes to fit my preferred ingredients/spices, adding a carb side dish here or a veggie dish there.
In addition to the easy-to-follow recipes, I liked her breezy tone and constant encouragement, acknowledging that all of her readers might not actually like to cook or be confident. This could be a good cookbook for a younger or an inexperienced cook and would also make a good shower or wedding gift. Or for someone who has been cooking for years and wants some fresh inspiration without a lot of work (sounds like me).
I borrowed this book from the library to see if it was worth having in my home collection. I haven’t actually tried making anything yet but I’m tempted to buy this one.
March 2, 2025
Exactly what I needed in a cookbook right now. Context: I lived overseas for 25 years and had a maid to do all my cleaning and cooking. Now I live in the US and have to do all the cooking. I like to cook and I have many different food sensitivities, so yes, I do all the cooking. But there are times when I don't want to. This book has great recipes. Was highly recommended by a library patron, so I brought it home and now am copying tons of recipes into my PlantoEat recipe book. (5-star review for PTE!)
I really appreciate how it's broken down into time it takes to cook the recipe. I also appreciate the tips and substitution suggestions. And that not everything has tomatoes or spicy notes.
I'm leafing through, salivating at every page, and then... I leaf back and find the section "Let's Talk About Seasoning" and the book earns its 5 stars: "P.S. You do not always have to use pepper. The history of why Americans use so much black pepper in our cooking is fascinating, and it boils down to this: good marketing. Pepper is not an ingredienta that needs to be in every single thing that you cook. (Salt, however, is!)" Pepper is one of the foods I'm sensitive to and it's everywhere. Makes me lips tingle, so I know it's everywhere. Seeing those words in print was very reassuring.
Update: despite the above re pepper, every recipe says, “season with salt and pepper.” ((sigh)) I guess I wasn’t as seen as I thought.
Also, why not include instructions for ingredients in the ingredients list. E.g., “red onion, diced” She includes that in the main steps. What about mise-en-scene?
Still, good recipes overall.
I really appreciate how it's broken down into time it takes to cook the recipe. I also appreciate the tips and substitution suggestions. And that not everything has tomatoes or spicy notes.
I'm leafing through, salivating at every page, and then... I leaf back and find the section "Let's Talk About Seasoning" and the book earns its 5 stars: "P.S. You do not always have to use pepper. The history of why Americans use so much black pepper in our cooking is fascinating, and it boils down to this: good marketing. Pepper is not an ingredienta that needs to be in every single thing that you cook. (Salt, however, is!)" Pepper is one of the foods I'm sensitive to and it's everywhere. Makes me lips tingle, so I know it's everywhere. Seeing those words in print was very reassuring.
Update: despite the above re pepper, every recipe says, “season with salt and pepper.” ((sigh)) I guess I wasn’t as seen as I thought.
Also, why not include instructions for ingredients in the ingredients list. E.g., “red onion, diced” She includes that in the main steps. What about mise-en-scene?
Still, good recipes overall.
September 5, 2024
A variety of very accessible recipes, clear instructions, added value, and a bright and enticing Style makes Chambers’ cookbook a very good gift suggestion for anyone, but especially for anyone with limited experience and time to cook. Vibrant photography and colorful headings accent each recipe which almost always includes a combination of added value sentences under Tip, Slow, Shortcut, Learn, Riff, Swap, and Bulk It Up after her brief and engaging Intro that encourages every cook, at any level, to “do your thing.” Foreword material also includes a list of reasons to encourage cooking for yourself, how to equip your kitchen, what ingredients to keep on hand, a love letter to salt, and how to swap out ingredients in recipes like proteins, fats, and veggies. Divided into 7 parts: by time it takes to prepare (15-ish minutes to a little bit longer than an hour), and short chapters on Obligatory Greens and Sweets. I enjoyed her choice of language, her enthusiasm, and the family pictures interspersed with the delicious dishes. High marks. Readalikes may be Melissa Clark’s Dinner in One, Dan Pelosi’s Let’s Eat, and Robin Miller’s 30-minute Meal Prep.
December 7, 2024
I’d seen her newsletter briefly on Substack but never read it or followed her. Turns out we’re from the same city and went to the same university. Small world! She is a storyteller in the recipe headnotes but also very helpful and encouraging in the recipe itself.
I like all the swap and riff ideas; it’s nice to be reminded about simple things like that. The really inspiring recipes to me are ones that can be adapted to the slow cooker, something I’m trying to use more, even though are only a household of two and we WFH.
Sometimes the meals feel incomplete (protein + veggies but no carb) but she usually gives an idea of what to pair with it. Some of the dish photos are not close up/in focus but every page does have a photo. Maybe she and I don’t match our flavors sometimes but there are some probable winners in here.
Didn’t try anything before I had to return my library copy, but I saved the cauliflower coconut curry to try (in the slow cooker!). I’d have to check it out again to determine if I need to own it, but the answer is probably not.
I like all the swap and riff ideas; it’s nice to be reminded about simple things like that. The really inspiring recipes to me are ones that can be adapted to the slow cooker, something I’m trying to use more, even though are only a household of two and we WFH.
Sometimes the meals feel incomplete (protein + veggies but no carb) but she usually gives an idea of what to pair with it. Some of the dish photos are not close up/in focus but every page does have a photo. Maybe she and I don’t match our flavors sometimes but there are some probable winners in here.
Didn’t try anything before I had to return my library copy, but I saved the cauliflower coconut curry to try (in the slow cooker!). I’d have to check it out again to determine if I need to own it, but the answer is probably not.
December 5, 2024
I had never tried any of Caro's recipes until this book and was pleasantly surprised. This book has stayed in rotation week and week. Pretty simple to follow and I like the modifications offered. Here is a summary of what we have cooked:
Garlicky Grains - 3/5 one of the weaker ones
Any Fish - 5/5 simple and yummy
Veggie Peanut Noods - 5/5 and extremely easy
Peanut Chicken Chop - 4/5 tasty - unfortunately I sliced the tip of my thumb cutting the romaine and will forever associate the two together.
Crispy Miso Lime Tofu - 4/5
Cannellini Caprese - 5/5 nice summer meal
One Skillet Balsamic Chicken - 4/5
Sausage Kale Pasta n- 3/5 nothing special
Harissa Fish Tacos - 4/5
Hella Green Pasta - 5/5 Family was shocked this wasn't pesto
One Pan Enchiladas - 3/5
White Chicken Chili - 5/5 we've already made this 3 times
Taco Dillas 3/5 - I liked them but my husband found them lacking
Garlicky Grains - 3/5 one of the weaker ones
Any Fish - 5/5 simple and yummy
Veggie Peanut Noods - 5/5 and extremely easy
Peanut Chicken Chop - 4/5 tasty - unfortunately I sliced the tip of my thumb cutting the romaine and will forever associate the two together.
Crispy Miso Lime Tofu - 4/5
Cannellini Caprese - 5/5 nice summer meal
One Skillet Balsamic Chicken - 4/5
Sausage Kale Pasta n- 3/5 nothing special
Harissa Fish Tacos - 4/5
Hella Green Pasta - 5/5 Family was shocked this wasn't pesto
One Pan Enchiladas - 3/5
White Chicken Chili - 5/5 we've already made this 3 times
Taco Dillas 3/5 - I liked them but my husband found them lacking
November 8, 2024
This is a great book. It's divided into time slots (15 minutes, 3o minutes, 45, etc) depending upon how much time you have. I focused on the hour or less recipes and they are keepers! I particularly liked the garlicky grains salad and chicken tinga and plan to continue to experiment with the recipes in the 15- and 30-minute sections. She offers good tips on plating and entertaining, and where you don't have to make things from scratch. She is encouraging, and the recipes are clear and well written.
I'm not sure why she included the longer recipes - if I don't want to cook, I'm not spending an hour doing it. And I feel like at that point, desert is kind of optional or can be store bought. But this is a very useful cookbook, and I think it can help make dinner more approachable. There are photos for almost every recipe.
I'm not sure why she included the longer recipes - if I don't want to cook, I'm not spending an hour doing it. And I feel like at that point, desert is kind of optional or can be store bought. But this is a very useful cookbook, and I think it can help make dinner more approachable. There are photos for almost every recipe.
March 25, 2025
i only cook about half of the week, and part of that is because i'm a busy working mom. i've followed caroline chambers on instagram for awhile and like her no muss, no fuss kind of approach to cooking, which also feels healthy and accessible. despite not cooking a lot, i do read a lot of cookbooks for some reason or another, and find that usually only one or two recipes stick with me. i checked this book out from the library and after flagging more than 10 recipes to try out, i went out and bought this from my local bookstore. it's a winner! we only cook vegetarian food at home and these recipes have infused creativity in our everyday meals without adding in a bunch of time. i really like the organization of the recipes by time commitment. why does no one else do this?!? my only tiny criticism is that the photos feel so staged (unlike her photos on social media) and i wish her authentic and fun-loving self came through more.
August 28, 2024
Lots of yummy well-written recipes, organized by how long they take to prepare. Helpful indexes by ingredient type, what mood you’re in etc. Nice pictures. If you follow her Substack of the same name, you know she’s all about being flexible to swap out pretty much any ingredient if needed, so even though these recipes tend to call for quite a lot of things, confident cooks can adjust as needed. Less confident cooks should read her recipe notes which provide legit helpful tips.
I’ve already made two recipes which were both quite good. The only downside is I don’t think my two youngest kids will be nearly as into these recipes as she says her kids are buuut that’s my problem not hers. Or their problem? Because these recipes look tasty.
I’ve already made two recipes which were both quite good. The only downside is I don’t think my two youngest kids will be nearly as into these recipes as she says her kids are buuut that’s my problem not hers. Or their problem? Because these recipes look tasty.
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