ademchaoua/GeneralTextCorpus huggingface dataset:
sheet-pan gnocchi with sausage, brussels, mushrooms, and burrata
 I try to keep What To Cook a kid-friendly, but not kid-first space. By that I mean: pleasing adults is my primary concern, but I always think of each recipe through a kid lens, too. Meals like healthy-ish bolognese, sorta pasta alla norma, and 15-minute peanut noods can be exuberantly enjoyed, in the same format, by the kids, George, and me. Huge wins. Check the “what to cook when you need to feed kids” section of the recipe index for more kid winners. Other meals, like the show off-y greek salad, require just a bit of deconstruction to please the whole family. George and I eat it as a big salad. Mattis (age 4) eats the chicken, tomatoes, and bell peppers. Calum (age 3) eats the chicken with ketchup and some cucumbers. And, of course, baby Cashy (age 1) eats absolutely everything, especially the olives, just cut into little bitty bites. I bring this up because, at first glance, this might look like a meal that won’t please an entire family, including picky eaters. It might seem like a meal for an adults-only night (which, it also absolutely should be). But actually, this one can be fully deconstructed into a beast-friendly meal: my older two children, who are in such a picky phase, absolutely devoured this meal. George and I ate big bowls of this, just as it’s intended. George’s literal response was “WTF, what is this?!?!” He loved it. The boys ate gnocchi and 4 sausage meatballs with ketchup. I also put Brussels on their plate, and they didn’t touch them. But I didn’t let it stress me out, because I know they will someday learn to love Brussels sprouts, just like my dad did at age 65 when I served them to him this way (thinly sliced and roasted for a long time on high heat). Baking gnocchi in the oven instead of boiling it gives you a completely different, absolutely delightful, little bite of food. They become crispy on the outside and soft and pillowy on the inside. The flavor intensifies when roasting, so you get these little flavor bomb potato-y bites. We’re also doing something really cool with the sausage. You’re going to squeeze the sausage out of the links to make about 5 little “meatballs” per link. It’s so quick and easy and they get crispy on the outside, juicy on the inside, YUM. And the Brussels! This is my FAVORITE way to roast Brussels sprouts to ensure that they get that roasty caramelized flavor and don’t maintain any of the bitter, sulfur-ish flavor that they can have when raw. Toss it all together with your GOOD olive oil, lemon zest, and garlic, and top it off with burrata and OHHH BABY, you’re in for a cozy, delicious meal. George added pesto from the fridge to his and was obsessed with it, so I’m adding that as an optional ingredient as well! Use 1 1/2 pounds of mushrooms instead! Or check out all of the riffs in the notes below the recipe. Just omit them! Serves 4 Cook time: 40 minutes (~15 active minutes, 25 inactive minutes)
jerk chicken with coconut rice and strawberry salsa
 I first shared this recipe during the height of lockdown in May 2020 — when we’d all kind of gotten used to the “new normal” of being cooped up in our houses. I know many of my OG followers have tried this one — it was VERY popular during summer of 2020! But I only had ONE kid back then rather than three — AKA, I’m even better at cooking when I don’t feel like cooking these days. My recipes are quicker and hackier now, so I decided to update this oldie goldie. It’s now faster, simpler, dirties fewer dishes, and daresay is even more delicious than the original. Let’s dive in. Oh, but before we do — I wrote this recipe using the grill, but it is JUST AS GOOD using the stove and a skillet. Seriously! If you don’t have a grill, just grab the “no grill” cooking steps in the notes section. I just scanned the WTC archives, and we’ve only used chicken breast tenders in one recipe so far! I’m excited for you to cook with them, if you never have before. Tenders are the skinny strip of meat that lie underneath the chicken breast — they’re the juiciest, most tender part of the breast because they’re protected from overcooking since they’re totally surrounded by the rest of the breast meat. They’re underrated, and today you’re gonna learn to love ‘em! We’ll start out by slathering them in oil and jerk seasoning. Jerk, Cajun, blackening, or even Cavender’s Greek seasoning: any of these names will do the trick, and you should be able to find them at your most basic of local grocery stores. If you can’t, grab taco seasoning! Next, we’ll get the coconut rice started. While it’s cooking, we’ll work on our strawberry salsa, and once the rice is finished, we’ll throw those tenders on the grill (or in a skillet!) for just a few quick minutes because they cook so quickly. Finally, we’ll build our bowls with that creamy coconut rice, spiced chicken, and sweet strawberry salsa. HEAVEN! If you’re thinking: But it’s summer and I really, really don’t feel like cooking… Here’s what you’re gonna do: you’re going to make the coconut rice exactly as I wrote it, because it is heaven in a pot and you are worth it! Go to the butcher section of the grocery store and buy some pre-marinated meat or fish. Teriyaki would be great, something Mexican-ish would be excellent… it’s gonna be hard to screw this up. Use that instead of making the homemade marinade. Finally, buy some mango or pineapple salsa instead of making strawberry salsa. And voila! A gorgeous, hacked together, semi-home cooked meal. Serves 4 Cook time: ~45 minutes
Taylor Stanley on What To Cook When You Don't Feel Like Cooking
 Okay y’all. This salad + the lemon-parm quinoa salad = 2 weeks of meal prepped salads. Can anybody else help me come up with 2 more good ones so that I can have enough for an entire month? Expand full comment Salads or can it be anything veg heavy? Expand full comment Anything veg heavy! We like a healthy lunch and a comfy dinner over here lol Expand full comment I second the mob wife and also the dilly chop from the cookbook! Expand full comment I obsessed with the mob wife and Thai chicken chopped salads too! Expand full comment I love this! On a quest to eat more healthy lunches this year. Expand full comment Thank y’all so much! I really appreciate y’all taking time to respond. Gonna try these all out ☺️ Expand full comment
efficiency hacks, the transition from 1 to 2 kids, and recognizing that mom guilt is actually often jealousy, with cameron rogers (freckled foodie)
Cameron Rogers is a longtime friend and OG food/mom content creator who played a crucial role in helping me open up about my life online. True to her Freckled Foodie roots, she still develops recipes from time to time, but these days you’re more likely to find her talking about motherhood, overall physical and mental health, and how deeply they’re intertwined. So in this episode, we catch up about how to divide the labor of running a household and raising kids; our thoughts on the transition from one child to two; identifying what makes you anxious and creating systems to avoid it, and much more. Right before we recorded this, Cameron interviewed me for her podcast. Check out that conversation on her podcast here to hear all about the time that Cammie taught me how to boot and rally at a mutual friend’s wedding (charming!!!!). We also get into: How a traumatic accident led Cameron to make some major life changesHow she minimizes time on her phone but still manages to stay on top of texts and emailsBlocking time to handle small tasks in batches so you can stay more present throughout the dayOur occasional feelings of “jealousy” (feels more accurate than “mom guilt”) when handing over childcareHer wild birth story of having contractions for weeks and being turned away by the hospital because of a bed shortage! How a traumatic accident led Cameron to make some major life changes How a traumatic accident led Cameron to make some major life changes How she minimizes time on her phone but still manages to stay on top of texts and emails How she minimizes time on her phone but still manages to stay on top of texts and emails Blocking time to handle small tasks in batches so you can stay more present throughout the day Blocking time to handle small tasks in batches so you can stay more present throughout the day Our occasional feelings of “jealousy” (feels more accurate than “mom guilt”) when handing over childcare Our occasional feelings of “jealousy” (feels more accurate than “mom guilt”) when handing over childcare Her wild birth story of having contractions for weeks and being turned away by the hospital because of a bed shortage! Her wild birth story of having contractions for weeks and being turned away by the hospital because of a bed shortage! Links: Fair Play deck for couplesCameron’s websiteHer InstagramHer podcast, Freckled Foodie and Friends Fair Play deck for couples Fair Play deck for couples Cameron’s website Cameron’s website Her Instagram Her Instagram Her podcast, Freckled Foodie and Friends Her podcast, Freckled Foodie and Friends Listen to this episode on your favorite podcast app: Apple Podcasts Spotify Other Podcast Apps YouTube
the perfect fall chicken and kale salad
 I need to share this: Cosmic Crisp apples do not oxidize, e.g., they don’t turn brown once cut- so they are IDEAL for tossing into salads and for packing into lunches. I just made a similar salad for my book club last week with them. Highly recommend!! Expand full comment Hot tip!! Expand full comment They are also delicious!!! Expand full comment WHAT? I knew this was the case for Opal apples, but not CC apples!!!! Game changer! Expand full comment WHEN YOU HAVE ALL INGREDIENTS AND WERE JUST THINKING ABOUT DINNER 🎉 Expand full comment The best feeling 🙌 Expand full comment Making this immediately! Expand full comment The only complaint I have is that I doubled the recipe and my family ate so much of it that I don’t have enough for lunch tomorrow! Expand full comment Do you have a video of how to break apart/shred a whole rotisserie chicken? I want to tap into it as a shortcut but I recently started eating chicken after being a vegetarian for my whole life and I am intimidated. If you don’t have one maybe would you consider making one for an Instagram post? There must be others like me out there 🥲 Expand full comment This salad was so so so good! I did the rotisserie chicken version but subbed based on what I had at home: pear instead of apple, pistachios instead of almonds, Manchego instead of cheddar. Best salad I’ve eaten in a long time! Thanks, Caro! Expand full comment This was delicious! Expand full comment I ate this all week and I was so sad to not eat it for dinner today after all the heaviness at lunch! Expand full comment Made this for some friends on election night and they loved it! Omitted the chicken since we were potlucking and left out the squash (because I’m lazy) and it was perfect! I used raw almonds chopped up since I didn’t want it to be too salty. Thanks! Expand full comment First meal I cooked in our new house! 10/10 ⭐️ We’ve been living off of takeout & fast food through the past few days of moving chaos and NEEDED something crisp & fresh. Thank You!!! Expand full comment A stunner of a salad, I made the delicate version using rotisserie chicken and added homemade cheese frico crisps. Divine! Expand full comment I wanted frico in this but I was dipping into "I feel like cooking" territory with that add. Love this!!!! Expand full comment My 9 year old declared this the “best thing he had ever tasted, even better than pizza” 😳 Expand full comment I’ve been making this salad several times a week since Caro published this recipe. Obsessed!! Expand full comment 😭 so good, thank you! Expand full comment Made this for a girls' brunch and literally everyone exclaimed "this salad is AMAZING!" Doubled the recipe and was the perfect amount for six adults as a side dish. Expand full comment This salad is so good! My five year old ate salad mixed together for the first time with this and my husband who doesn’t like veggies, ate two bowls 😊 Expand full comment
one-pot lemony garlic butter shrimp orzo
 When I started writing this post, I was SHOCKED to realize that this will only be the fourth time we’ve cooked with shrimp in What to Cook history. Shocked because it’s the ultimate what-to-cook-when-you-don’t-feel-like-cooking protein, and because we eat shrimp often in my house. They’re always in my freezer and they defrost so quickly for those “oh crap, we have nothing to eat” meals. Why do I love shrimp? It’s a lean protein packed with nutrients, but, more importantly, it’s easy. Especially if you get peeled and deveined shrimp — like I recommend doing for this recipe — it is so, so easy to sauté, bake, grill, steam (like we’re kinda doing here), or boil (if you’re boiling it, you should go with a Lowcountry boil like we did last summer). They only take a few minutes to cook, and there are visual cues that will tell you that your shrimp are ready, no meat thermometer needed. You’re looking for them to turn from translucent to opaque pink all over (pay attention to the thickest part of the back of the shrimp — as soon as they are opaque, they’re ready!), curl up (into a “C” shape — not into a tight circle), and be firm to the touch. Today we’re pairing our shrimp with another favorite spring veggie — English peas! — and pops of refreshing basil. Orzo bulks the dish up, and shallot, garlic, lemon, Parm, and red pepper flakes help create a one-pot, lightened-up shrimp scampi of sorts — all in less than 40 minutes. AND there will only be one pot to wash afterwards 👍 When you get hooked on shrimp after cooking today’s meal, be sure to revisit these sriracha shrimp sushi bowls soon, and these shrimp and fresh corn grits as soon as corn hits your farmers market this summer. Serves 4
cheesy polenta bowls with kielbasa and peppers
 I happen to think kielbasa is a truly perfect food, so I’m thrilled to be sharing a recipe where it is the *STAR.* I’ve been trying to find a way to work kielbasa into What To Cook all summer long but nothing felt quite right. Most often, I simply throw it on the grill, serve it alongside sauerkraut and mustard, and chow down … but that didn’t feel quite What To Cook-worthy. (Do serve it like that next time you’re hosting though — it makes for a very low-maintenance, high-impact appetizer!) After many hours of research, I finally nailed it: a full meal that stars kielbasa and that perfectly straddles summer and fall. The sausage is tossed with peppers (any kind — I used bell peppers), onions, and cherry tomatoes, then broiled until everything becomes crisped up on the outside and tender and juicy on the inside. All of that is served atop creamy, cheesy polenta for a truly perfect bite. This meal is basically a grownup way to consume hotdogs and I am ALL IN. If you’ve never cooked with/had kielbasa, you’re in for a treat! Kielbasa is the Polish word for sausage — over there, kielbasa comes in all shapes, sizes, and flavors. But in the U.S., kielbasa, which you may find labeled “Polish sausage” or “Polska kielbasa,” is typically a pork sausage (though sometimes beef and/or veal!) that’s been smoked and seasoned with spices like garlic powder, marjoram, salt, and pepper. It has a thin casing, which yields a firm bite on the outside and a juicy, flavor-bomb inside. You may find it packaged in a long link like this, or in a few shorter links like this, or as pre-sliced pieces like this. Any of the above work! If you can’t find kielbasa (though you should be able to — most grocers carry it), you can absolutely use chorizo, Italian sausage, bratwurst, or andouille sausage for this instead. But I’m too busy to cook!! I know, I know, we’re all very busy right now. But this is a great make-ahead meal! The polenta can be cooked up to a day ahead of time, thrown into the fridge right in the pot you cooked it in (covered with its lid), then rewarmed over medium-low heat right before it’s time to eat. Or, make it in your slow cooker like my old boss, Melissa d’Arabian! The kielbasa and peppers can be completely prepped and ready to go on the sheet pan up to a day in advance too (cover the pan with foil and pop it in the fridge!). You’ll simply throw it under the broiler (uncovered) and, 15 minutes later, dinner will be ready. Serves 4
a really simple meal plan v.4
 I’d be willing to pay more to have these weekly! Life savers. Expand full comment Thank you for making these meal plans! Like, literally the relief I feel at just letting Caro take the wheel 😂 Expand full comment makes me so happy to hear it!! Expand full comment Nice Expand full comment Hello, I am Nigerian and 52yr my economy is on the lower end how do I manage to eat healthy well with the local food around me thanks Expand full comment The toddler devoured the smoothie! It’s fantastic! Can’t wait to try the rest. Expand full comment I just made the smoothie for breakfast. My 2 year old and I loved it!! “It tasted like pumpkin pie!” Needed a way to use up the random leftover pumpkin. Expand full comment that is FANTASTIC great work Expand full comment For the soaked walnuts in the smoothie, how long should they soak for? Thanks for these great meal plans!! Expand full comment at least 10 minutes, but the longer the better (up to 12 hours or so) Expand full comment
*fall* in love with squash
 emily nunn Oct 20, 2022 Thank you, Caroline! ❤️ 🥗 Expand full comment Reply Share Heather Waters Nov 7, 2022 This was so good & simple! Made it tonight & my 4- and 2-year-olds devoured it deconstructed with their dressing "dipping sauce." Expand full comment Reply Share Holly Rabalais Oct 23, 2022 Adding to my list of recipes to try--thanks! Expand full comment Reply Share Jeff Ganger Oct 21, 2022 This looks amazing. Added to my list! Expand full comment Reply Share WAYNE CHRISTENSEN Oct 19, 2022 So I recently discovered honeynut squash. You ever tried it? Expand full comment Reply (1) Share Caroline Chambers Oct 19, 2022 Love it! Wrote about it! Expand full comment Reply Share Taylor Bradford Oct 19, 2022 Oh my gosh this salad sounds delish!!! Expand full comment Reply Share
Ashley Susterka on What To Cook When You Don't Feel Like Cooking
 So into a new suit from Left on Friday - great fit, fun colors and lots of mix and match versatility! Expand full comment Which suit?!? Expand full comment I got the Double Scoop Top in Zinc and HiHi Bottom in Pepper. Super fun and makes me feel secure even though I have two little boys that are always clawing for me in the pool. The colors are so fun, I spent forever deciding on which ones to get. Expand full comment Ok I have been wanting to try the hi hi!!! Expand full comment Try it! I was nervous it would be too risqué on my full post-two baby bearing hips, but I actually think it’s more flattering than not. Expand full comment I love my Left on Friday suit too! It's well worth the $$! Expand full comment
"you went to BOARDING SCHOOL?!" with Lily Wick, my best friend from... boarding school
Playback speed × Share post Share post at current time Share from 0:00 0:00 / 0:00 Transcript so into that, episode 12 Feb 14, 2024 Every time I mention I went to boarding school, people are like "WOAH WOAH WOAH, please explain!" So here's a primer on boarding school, why we loved it, what was hard, and why we think our friendship is still so strong despite not having lived in the same place for more than 15 years. We also get into: A basic, 101-level intro to boarding school Different “houses” on campus and their reputations A typical daySneaking out, making out, and navigating the “strike” (disciplinary) systemWhat I was like in high schoolPros and cons and how the experience shaped us A basic, 101-level intro to boarding school A basic, 101-level intro to boarding school Different “houses” on campus and their reputations Different “houses” on campus and their reputations A typical day A typical day Sneaking out, making out, and navigating the “strike” (disciplinary) system Sneaking out, making out, and navigating the “strike” (disciplinary) system What I was like in high school What I was like in high school Pros and cons and how the experience shaped us Pros and cons and how the experience shaped us Links: Lily's Instagramlilywick.com (amazing interior design) Lily's Instagram Lily's Instagram lilywick.com (amazing interior design) lilywick.com (amazing interior design) Listen to this episode on your favorite podcast app: Apple Podcasts Spotify Other Podcast Apps Youtube
stocking stuffers that aren't lame
Caroline Chambers Nov 22, 2024 190 3 3 gift guide week, day 5 (the finale!) 3 Comments Victoria S Nov 22, 2024 Can confirm Megababe thigh rescue is THE BEST. There’s also a dude version of the thigh rescue called Megaman lol and my husband loves it too! Expand full comment Reply Share Jules Nov 23, 2024 Love these gift guides! Thank you for putting them together. Definitely adding many of these to my holiday shopping list. Expand full comment Reply (1) Share Caroline Chambers Nov 23, 2024 thank you so much!!!! we had a lot of fun doing it. Expand full comment Reply Share
sheet-pan summer corn pizza
 Made this last summer and again tonight. I remember everyone loving it, but they had no recollection of it. Happy to say they loved it again! I kinda F’d it up a bit bc I accidentally put too much oil on it and it started smoking so I had to pull it out early. We just ate the outside pieces. I’m thinking I’ll just bake it again to get the inner squares fully cooked. Not sure. Expand full comment haha oh shoot! hate when I do things like that. def re-bake tomorrow!! Expand full comment Oh, and no meat this time, but I was going to add leftover bacon, chopped up, a few minutes before it was due to be done. But there’s a bacon thief in my house apparently, and no one is fessing up. 🧐 Expand full comment
Summer Rosé Sangria | Recipes
Serves 6 | Level: Beginner 1 (750 ml) bottle good rosé wine1/2 cup Pom Wonderful pomegranate juice1/3 cup freshly squeezed lemon juice (3 lemons)1/4 cup superfine sugar3 tablespoons Grand Marnier1 tablespoon Cognac or brandyWater and ice, plus extra ice for serving1/2 cup fresh raspberries8 large fresh strawberries, hulled and quartered2 red plums, pitted and sliced ¼ inch thick 1 (750 ml) bottle good rosé wine 1/2 cup Pom Wonderful pomegranate juice 1/3 cup freshly squeezed lemon juice (3 lemons) 1/4 cup superfine sugar 3 tablespoons Grand Marnier 1 tablespoon Cognac or brandy Water and ice, plus extra ice for serving 1/2 cup fresh raspberries 8 large fresh strawberries, hulled and quartered 2 red plums, pitted and sliced ¼ inch thick Combine the rosé, pomegranate juice, lemon juice, sugar, Grand Marnier, Cognac, 1 cup of water, and 1 cup of ice in a large glass pitcher. Stir in the raspberries, strawberries, and plums, cover, and refrigerate for at least 2 hours but preferably overnight. When ready to serve, fill wine goblets or highball glasses halfway with ice. Pour the sangria over the ice, spooning some of the macerated fruit into each glass. Serve ice cold. Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This