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by Caro Chambers
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- 3 weeks ago1h 12m
cooking with caro (and thrive!): smoky mole chicken enchiladas
Thanks to everyone who joined for today’s Substack live cooking demo — if you couldn’t make it, find a full replay above!In the demo, I cooked smoky mole chicken enchiladas with lime crema, a recipe that turns a few humble pantry staples (peanut butter, chocolate chips, tortillas, tomato paste, spices, and chipotles en adobo!) into a delicious weeknight dinner. The only fresh ingredients you’ll need are chicken breasts, white onion, a red bell pepper, some shredded cheese, sour cream, and a lime!Recipes that rely heavily on pantry staples are easy to make on nights when the fridge is mostly bare — they can also be more budget-friendly, since the cost-per-use of ingredients like peanut butter and spices is often quite low.Thank you to Thrive Market for sponsoring today’s live cook-along, which allowed us to make it free for all subscribers! Thank you also to Thrive for making it so very easy for me to keep my pantry stocked up with high-quality ingredients (at an excellent price point!).In addition to pantry staples, Thrive is my go-to source for kids snacks and clean home products — I love that everything they sell is free from more than 1,000 artificial, synthetic, and GMO ingredients. I also LOVE their app and use it to immediately add ingredients to my cart as soon as I finish them, so that I don’t have to write them down or try to remember later.Sign up here to get 30% off your first order (STOCK UP!) and a free $60 gift. Now’s a great time because everyone — new and existing members — can get 25% off many products right now during their Friends & Family sale, which runs through Saturday, May 2nd. Also FYI that new-to-Thrive What To Cook Insiders get $100 off their first four orders!While we’re talking pantry staples, here are a handful of ingredients that pack a TON of flavor that I always keep on hand. We’ve linked WTC recipes to cook with each! * Coconut milk — Coconut milk’s a great dairy-free sub for cream that you can use in curries, smoothies, and soups. In my house though, it’s most often used to make coconut rice! * Chipotles en adobo — We used these smoky, spicy peppers today for our mole chicken enchiladas! You can also use them for chipotle black bean enchiladas and cheesy chipotle shrimp tacos. Rarely does a recipe use the whole can, so store your leftover peppers and sauce in an airtight bag in the freezer.* Creamy peanut butter — My house is never without a jar! Again, we used it here in our mole sauce, but I also love mixing it with soy sauce, rice vinegar, and honey for a peanut sauce to serve on noodles or alongside potstickers. This peanut veggie curry is delightful, as are PB&Js, apples with peanut butter, smoothies bulked up with PB… the uses go on and on!* Curry paste — Curry paste packs SO MUCH flavor into just one spoonful! Keep your pantry (or fridge, once you’ve opened it) stocked with red curry paste (Mike’s is my favorite) and you can cook thai chicken chops, one-pot pumpkin chickpea curry, and thai tofu c
- Mar 18, 202634 min
warm weather is upon us!!
Hi! Carmel Valley schools are operating on a half-day schedule all week, and we’re in the middle of an extreme heat wave, so it feels like a mini spring break before real spring break is upon us in April. I know a lot of your kids have spring break this month (my friend Mary Pell is visiting from North Carolina right now for her daughter’s spring break!), so today we’re sharing a few spring break-related things, should it be on your radar right now, too.Whether or not you’re in a spring break time of life: spring as a season will be official on Friday! To celebrate, Saturday’s new recipe includes my favorite spring vegetable, asparagus, but in the meantime, we wanted to share our team’s personal favorite super-springy recipes from the archives to welcome the new season. And lest you forget: there’s a whole “spring” section in the What to Cook recipe index — along with many, many more categories based on cook time, protein, and mood. If you’re ever needing inspiration for dinner, let the index be your guide. Also worth noting if you’re a Substack app user: we are VERY happy to report that the WTC index is pinned again under “posts” when you’re on the WTC homepage within the app. The pinned posts went missing for a few weeks but they’re back, baby!Caro’s: sheet-pan spring salmonThis is perhaps the springiest weeknight dinner recipe I’ve ever written. Dilly sauce, asparagus, roasted potatoes, and salmon with lots of lemon… it’s so fresh and delicious. It’s also both gluten- and dairy-free as written and is delicious served either right out of the oven or at room temp, so you could cook the entire meal ahead of time, let it cool, and store it covered in the fridge. Bring it out 30-ish minutes before dinner to let it come to room temperature, then dig in! It’s a total crowd pleaser. There’s an even simpler version of this meal — it omits the potatoes — in WTC the book on page 40! Jillian’s: crispy artichoke and chicken saladArtichokes are one of my favorite spring vegetables! This is a good-all-week salad that combines roasted marinated artichokes with chicken that you marinate in the artichoke brine, a can of white beans, kale, homemade croutons, and the most addicting, springy lemon-Parm dressing out there. I typically eat vegetarian and highly endorse the mushroom vegetarian riff that Caro suggests! Molly’s: roasted asparagus farrottoI cooked this meal one day last week after the time change and it was a perfect springy experience. I sipped a glass of white wine (the same wine I used later for the recipe!) while the asparagus and farro roasted away in the oven and the evening sunlight (!!) poured through the windows. It’s VERY tasty, and Caro’s asparagus-roasting hack in this recipe — you cook it on an inverted pot lid! — always makes me feel like a pro. Do you have a favorite springy WTC recipe?!Whether you’re traveling this season or not, these “vacation house” meal plans will get you in the springy and/or spring break spirit! Version one + version two. I’m taking my older boys on a very adventure-heavy spring break trip with Lonely Planet Journeys (formerly known as Elsewhere, the travel company that sent me on the Camino and to Patagonia!) next month. It’ll be my first real trip with kids that isn’t a plop vacation by the pool/beach — we are going to be making our own chocolate from native cacao! Snorkeling in cenotes! Exploring ancient ruins! We are all so excited and grateful for the opportunity.That said, my typical spring break plan is to go somewhere that I can plop in front of a body of water (pool, beach, lake, etc.) with the kids, and have easy access to a house or hotel room with all the creature com
- Mar 11, 202626 min
a toast to breastfeeding
Hi! First of all, I recorded a voiceover of this So Into That! Click the play button above if you’d like to listen. I really, really tried not to cry, but it was just a crying kind of day apparently.I’ve had a wild few weeks of travel — both for pleasure to Mexico with the kids, and then, eight hours after landing from Mexico, I left for a 10-day work trip that included announcing my new book on Good Morning America, delivering a keynote at my alma mater (go Heels), taping an upcoming appearance on The Drew Barrymore Show, bringing my 5-year-old along for the second half of the trip, and having a bazillion meetings and coffees in between.That 10-day trip marked the end of breastfeeding my fourth baby. I breastfed my first baby for 14 months, my second baby for 12 months, my third baby for six months, and my fourth baby for seven months. That’s three years and three months of breastfeeding. Before I go on, I want to say that I am not writing this to glorify breastfeeding. Any way you feed your baby is absolutely perfect. Formula rules. Giving a baby a pumped milk or formula bottle is just as cozy and wonderful (and also difficult at times) as breastfeeding, and provides many or all of the same moments I share below. But I did breastfeed (in combination with formula for my last two babies), so, now that that chapter of my life is behind me, I wrote a toast to it, to say goodbye.Breastfeeding: You made my boobs resemble empty wind socks, you made me question every single food or drink I had consumed in a 48-hour period whenever my baby wiggled slightly too much in his sleep, you made me smell so, so bad, you made my nipples bleed, you made my boobs leak in so many public places, and, according to my math, you consumed roughly 2,400 hours, aka 99 entire days, of my life over the past seven years. You also allowed me to spend precious hours alone with my tiny, perfect babies, to escape countless boring conversations, to get out of so many tedious obligations, and to hide in dark rooms at parties. You created quiet pockets of time in the middle of loud, busy life. You gave me thousands of small moments with my babies that I’ll never quite be able to explain to anyone who wasn’t there with us. I have loved you, I have hated you, and I have felt pretty whatever about you, sometimes all in the same minute. And it’s time for us to say goodbye forever. But before we do, here’s a toast to you. To the 1 a.m. feeds, the 3 a.m. feeds, the 3:45 a.m. feeds, the 5 a.m. feeds, and the 5:32 a.m. feeds, when the whole house was silent except for the rhythmic, baby-piglet snorts and gulps. To that first successful latch. To that first public breastfeeding session when you’re still trying to maintain a shred of modesty. To that last public breastfeeding session when you’ve thrown modesty to the wind. To the newly postpartum oxytocin blasts that felt like drugs. To never ever sitting in the rocking chair that my mother-in-law so lovingly bought me, instead preferring to breastfeed in bed, surrounded by pillows, in what my sons aptly named “mama’s nest.”To the frantic “I NEED WATER! SERIOUSLY, I’M DYING, PLEASE HELP ME RIGHT NOW!” shouts to my husband. To the times he handed it to me before I even asked and it felt like the truest form of love. To my sons asking “does he need to drink yer boob!?” every time the baby cried. To all the food dropped on my babies’ heads. To going from breastfeeding being a quiet, peaceful time to learning how to breastfeed while kissing toddler boo boos, or feeding myself lunch, or building MagnaTile castles, or making snacks. To living life to a soundtrack of white noise. To crying while listening to Michelle Obama’s memoir in my first baby’s first nursery. To flipping the pages of so many books with my chin because I didn’t have any free hands.To my body literally having a super power: the ability to instantly calm a baby. To powering through the extreme discomfort of breastfeeding on the bleachers at a baseball game or on a 90-degree day at a water park or on one of those tiny chairs at a pre-K teacher conference. To the hours spent pinned under a sleeping child, oscillating between feeling trapped and feeling like I was exactly where I was meant to be. To the way a soft diaper-clad newborn felt curled against my soft, squishy postpartum body. To the milk drunk faces. To the milk that dribbled out of the side of their mouth when they couldn’t even stay awake long enough to finish that mouthful. To kissing their little face and tasting the sugariness of my own milk and being kind of grossed out but not really.To helping me get to know my babies. To helping me understand every single noise they made except for the really weird ones that mad
- Dec 22, 202557 min
cook christmas strata with me!
I had so much fun cooking the Christmas Strata live with so many of you this morning! I love that we’ve all knocked out Christmas breakfast and now have it ready in the fridge — phew! One thing off the list. If you missed it, you can still cook along with us with following along with this recording.The live crew also asked for a kitchen tour so I do that at the end!Thank you Sarah Conner, Charlotte Kaufman, fillups44, Buffy C-P, Shannon Hanson, Karen Mulvaney, and many others for tuning in and cooking with me! Join Insiders to join more live cooking classes in 2026! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit whattocook.substack.com/subscribe
- Nov 21, 202459 min
Thanksgiving hotline with Sohla, Olivia, and Caro
Thanks to all who tuned into our turkey day chat earlier this week! Here’s the recording in case you missed it. Have any questions we didn’t cover? Ask them here! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit whattocook.substack.com/subscribe
- Jul 14, 20240 min
a VERY BIG pre-order giveaway!!!!
ONE OF YOU IS WINNING A TRIP TO CARMEL!!!!I promise I’ll stop yapping about pre-orders soon, because the book will BE IN YOUR HANDS IN LESS THAN A MONTH! But until pub day on August 13th, it’s pre-order city, baby. And to show you just how SERIOUSLY, UNENDINGLY GRATEFUL I am to all of you for pre-ordering, I’ve been working really hard on a truly massive giveaway…CARO’S PERFECT WEEKEND IN CARMEL GIVEAWAY!!!!!**TWO NIGHT STAY AT CARMEL VALLEY RANCH** **$100 GIFT CARD TO STATIONAERY****A PICNIC BOX + CRACKERS FROM LADY & LARDER****A WINE TASTING FOR TWO AT PELIO ESTATE WINES****A WINE TASTING FOR TWO AT HOLMAN RANCH****$100 GIFT CARD TO WINE HOUSE****A WINE TASTING FOR TWO AT JOYCE WINE CO.****$100 GIFT CARD TO CELLA RESTAURANT****PLUS… A SIGN SLAP HIKE OR GLASS OF WINE WITH LITTLE OLE ME!!!! (if you want to lol)**If you follow me on Instagram, you’ll know and recognize all of these spots as places I frequent with my fam, friends, and on dates with George. Bring your whole fam (all of these tasting rooms are kid-friendly, trust me, I’d know), bring a friend, come with just your significant other, or bring your grandma…! No matter who you bring, I’m just so excited for one of you to get to get to experience the beautiful part of the world where we live. TO ENTER:* If you already entered to join the cooking class, you’re already entered!* Otherwise, preorder the book, then head to this link to enter! FYI it says nothing about the giveaway right now, but don’t worry, this is how you enter!! * If you can’t remember if you already entered to join the cooking class, just do it again!* Winner will be announced on August 14th, 2024. **Carmel Valley Ranch disclaimer: Accommodations based on availability. During holidays and special events, blackout dates apply. Valid Sunday - Thursday.**Flights not included. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit whattocook.substack.com/subscribe
- Jun 5, 202436 min
author annabel monaghan on getting unstuck, her new book ‘summer romance,’ and how decluttering reveals your true values
Get this week’s full So Into That newsletter here! https://whattocook.substack.com/p/author-annabel-monaghan-on-gettingIt’s summertime, and that means it’s Annabel Monaghan time!Annabel’s one of my favorite authors, and lucky for us she cranks out a delightful new book seemingly every June.This year is no different, so today we talk about Summer Romance and a whole lot more: from kids and smartphones (she’s also mom of 3 boys/young men), to sneaking away from her family to write her first adult novel during the pandemic (“it felt like a love affair”) to her recent embrace of getting rid of old stuff – and the existential questions that pop up when you’re deciding whether to let go of a 15-year-old shirt.Plus, Annabel’s fascinating writing process: part art, part science, part voodoo. And bribing her sons to read her (not even that steamy) books: “They’re like, ‘Gross!’”Links: * Annabel’s new book, Summer Romance - https://amzn.to/3R5GYc1* Her debut (adult) novel, Nora Goes Off Script - https://amzn.to/3wVtadi* Same Time Next Summer - https://amzn.to/3R0DHuo* Annabel’s Instagram - https://www.instagram.com/annabelmonaghan/?hl=en* Our new cabin! - https://www.instagram.com/p/C7hGmo_xKSM/?hl=en&img_index=1 This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit whattocook.substack.com/subscribe
- May 15, 202455 min
'the idea of you' author robinne lee reacts to the movie adaptation and the new ending
Get this week's full So Into That newsletter here! https://whattocook.substack.com/p/the-idea-of-you-author-robinne-leeThe Idea of You was a book that changed the way I read. I absolutely loved it. I recommend it all the time. And it was my gateway drug into the romance genre… although, as its author Robinne Lee shares in this episode, she never intended to write a romance novel (nor does she consider it to be one).The Idea of You really is about much more than meets the eye. As Robinne wrote in this Time article, the book grapples with themes including “ageism, sexism, the double standard, motherhood, female friendship, agency, and the dark side of celebrity.” And now that it’s been turned into a hit movie starring Anne Hathaway, it’s the perfect time to hear from Robinne herself.If you haven’t read the book or seen the movie yet (BTW, I really recommend reading the book first!), it follows the relationship between a 40-year-old single mom and art gallery owner (Solène) and a boy-band lead singer 16 years her junior (Hayes). In the podcast, we talk about the inspiration for the book (it’s not Harry Styles and Olivia Wilde, y’all); the tension between motherhood, romantic love, and career; what she wishes was different about the movie; and much more.We also get into:* Her hustling for 7 years to sell the book, copy by copy* Why she ended the story the way she did* Writing sex scenes and why she doesn’t see TIOY as a romance novel* Anne Hathaway and Nicholas Galitzine’s performances in the movie* A tantalizing tease about her next bookWhether you’re a fan of The Idea of You or not (yet!), I’m so excited for you to get to know Robinne, who is also a talented actor and overall smart and fascinating woman.PS: I know I said So Into That episodes are going to air every other week now, but the world is currently *loving* The Idea of You, so I didn’t want to sit on this interview!! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit whattocook.substack.com/subscribe
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About So Into That
Substack's #1 food & drink writer invites some of her favorite people to share what they're into right now… whether that's a book, show, recipe, beauty hack... or an approach to marriage and parenting, community, or friendship. Conversations about finding easier and better ways to do (and enjoy) life. Learn more at whattocook.substack.com. whattocook.substack.com
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