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 simple cookbook 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 meal: 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 flavour—and they deliver every time. With as few ingredients, steps, and, of course, dirty dishes as possible, dinner awaits!

Perfect for beginners and those seeking easy cookbooks for simple meals, What to Cook When You Don’t Feel Like Cooking is the ultimate “I don’t want to cook” cookbook. With its focus on efficient, flavourful recipes and minimal ingredients, this easy dinner cookbook appeals to time-constrained parents, working professionals, and anyone who craves delicious homemade meals without the fuss. Readers seeking uncomplicated cookbooks for beginners will appreciate Caroline Chambers’ approachable style, clever shortcuts, and flexible recipe options, making this book a go-to resource for satisfying meals on even the most exhausting days. 

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Grilled Flank Steak with Charred Corn Panzanella

Serves 4 to 6

One bite of this meal, and I am instantly transported to summer nights, eating dinner way past bedtime around my backyard pool in Winston-Salem, North Carolina. My mom and dad make an excellent cook-and-griller team—Mom in the kitchen whipping up magical marinades; Dad manning the flames outside. We’ve cooked so many variations of this meal over the years, but at its core there’s always grilled meat, grilled bread, and a slew of veggies with a delicious, zippy dressing.

2 tablespoons brown sugar

2 teaspoons smoked paprika

2 teaspoons garlic powder

2 teaspoons onion powder

Kosher salt and freshly ground black pepper

1 (1½- to 2-pound) flank steak

1 pound tomatoes

8 ounces ciliegine mozzarella balls

½ small red onion

1 cup fresh basil leaves

3 tablespoons extra-virgin olive oil, plus more as needed

2 tablespoons red wine vinegar, plus more as needed

1 teaspoon honey

4 ears corn (preferably white), shucked

4 (½-inch-thick) slices sourdough bread

1. On a large plate, combine the brown sugar, paprika, garlic powder, onion powder, 2 teaspoons salt, and ½ teaspoon pepper. Stir to mix well. Pat the steak dry, then drag it through the rub, using your hands to spread it evenly and make it stick. Let marinate at room temperature for at least 15 minutes, or uncovered in the refrigerator for up to 24 hours. (Leaving the steak uncovered will allow it to dry out—in a good way—which will help you achieve those great grill marks!)
2. Heat an outdoor grill to medium-high (400° to 450°F).
3. Meanwhile, halve the tomatoes (or slice into wedges if large) and mozzarella and slice the onion and basil.
4. In a large serving bowl, whisk together the olive oil, vinegar, honey, 1 ½ teaspoons salt, and a few grinds of pepper. Add the onions and smush them down to submerge them. Add the mozzarella and basil, then place the tomatoes on top. Do not mix yet! If you do, the tomatoes will absorb the salt and release too much liquid.
5. Lightly coat the marinated steak, corn, and bread with olive oil.
6. Grill the corn and steaks with the lid closed for about 5 minutes, until the corn is charred and the steak is golden brown. Flip the steak, rotate the corn, and cook on the second side for 4 to 5 minutes more, or until an instantread thermometer inserted into the steak registers 130°F for medium-rare, 140°F for medium, or 150°F for medium-well and the corn is charred all over. Transfer the steak and corn to a serving platter.
7. Grill the bread with the grill open until golden brown grill marks appear, a minute or two. Watch them closely—bread loves to catch on fire when left unattended!
8. When the corn and bread are cool enough to handle, slice the kernels off the cobs and cut the bread into small cubes. Add both to the serving bowl. Toss to combine everything well, then taste and add more salt (you’ll likely want a lot more!), olive oil, and vinegar as needed. Serve!

Recipe reprinted with permission from What to Cook When You Don’t Feel Like Cooking by Caroline Chambers © 2024. Published by Union Square & Co. Photographs © 2024 Eva Kolenko.