Even though we’re having a relatively warm (and delightful) fall, my cravings for carbs-wrapped-in-carbs, caramelized onions, and earthy skillets of vegetables don’t care. Plus, as we’re in the thick of busy times — this year it’s college applications, middle school adjustments, me, working on a new cookbook for you — any time a full meal can be made in one pan and not feel joyless or compromised, it’s going immediately in our dinner rotation. This sure did.

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Everything you love about enchiladas, minus the fuss! This super flavorful, cheesy vegan enchilada skillet comes together in about 30 minutes with simple methods, minimal dishes, and no need to fill or roll tortillas. 

This easy, nourishing dish features tender cubed sweet potato or winter squash, fiber- & protein-rich black beans, and a rich red enchilada sauce. Everything gets simmered in 1 pan and topped with a melty cashew “cheese” that makes it SUPER satisfying and delicious!

Cheesy Vegan Enchilada Skillet (30 Minutes!) from Minimalist Baker →

Twenty years ago, I started this website because I wanted a place to share recipes I was excited about, as it’s practically coded into my DNA to be an unfettered yap about the things I love. [This is me.] The larger context was that upon reaching so-called adulthood, I’d found that while I knew how to cook, there were still so many things I hadn’t figured out, such as: how to turn a can of tomatoes into not just an okay pasta sauce, but a spectacular one; how to make really good meatballs; perfect hummus; and a crumb cake I’d want to make forever.

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When we add another bolognese to the blog (Yes, we already have versions 1, 2, 3, and 4), you know it’s something special! This newest version is made with EGGPLANT, meaning it’s the perfect bolognese for late summer. It’s light yet satisfying, creamy yet bright, and full of bold Italian-inspired flavor — everyone will be asking for seconds!

Even better? It’s a breeze to make — just 1 pot required!

Easy Eggplant Bolognese (1 Pot!) from Minimalist Baker →

Do you ever look around at the ingredients available to you, the energy you have to give to the cooking process — or, as I recently explained to a medium-sized child shortly before I got uninvited from future family events, the amount of fudge you have left to give from your, uh, bucket of fudge — and decided to boil spaghetti, toss it with garlicky olive oil, and call it dinner?

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I’m not sure if this is a sign of hitting a certain age — like a sudden interest in bird feeders (check, and please tell me about yours), or beekeeping (well, in the TikTok sense, not sorry), and animated conversations on the best pillows (I hate mine) — but I’ve found over the last year that I have very strong opinions on chicken salad and the correct way to make it, which, naturally, is my way. I hope I’m in the right place to release them into the world.

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Introducing weeknight-friendly fattoush salad! This EASY, 1-bowl, 20-minute version is our inspired take on the classic Levantine dish. Think fresh, crunchy veggies tossed in a bright pomegranate dressing with herby mint leaves, crispy pita chips, and pomegranate arils (major YUM)!

It’s a refreshing side to pair with other Mediterranean- and Middle Eastern-inspired recipes, or toss in some chickpeas to make it a light meal on its own.

Easy Fattoush Salad (1 Bowl!) from Minimalist Baker →

I’ve been pining for a springy way to combine leeks and lentils in an unfussy, one-pot, weeknight-friendly meal but would get stuck on one thing: how annoying leeks are — and I say this from a place of adoration! I think leeks are one of the most stunning vegetables, an ombre of chromatic ringlets from buttery yellow to pea green and back to a pale shade of lima. They look exactly like spring (even though it’s climatically July outside but will be March again next week), and taste even better: Oniony but not harsh and silky, wonderful, and a little sweet when braised. They should be everywhere, but first we need to address the fact that if you go to the store or market for a bundle of leeks right now, you have no idea how much leek you’re getting.

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If you love our Sweet Potato Chickpea Tacos, get ready for another FAVE! Meet: the Vegan Sweet Potato Chickpea TACO SALAD! It’s got fresh kale + romaine, crunchy tortilla chips, smoky roasted chickpeas + sweet potatoes, and a creamy jalapeño dressing. 

The result? BIG flavor, lots of textures, and ready in just 30 minutes (hello, weeknight ease with weekend flavor)! Let’s make this satisfying, flavorful, plant-based dinner!

A little multi-tasking and some speedy knife skills are the tricks to keeping this a 30-minute meal!

Vegan Sweet Potato Chickpea Taco Salad from Minimalist Baker →

How do you cook when your kitchen isn’t available for kitchen-ing? On a Sunday last April, I awoke at the crack of dawn jet-lagged from an (excellent) trip to Amsterdam* to an email from my apartment building that ConEd had found a gas leak in the main line to the building and had shut down service for safety. With this, I was indoctrinated into a society of New Yorkers I previously hadn’t known existed, as NYC is apparently riddled with tales of people who lived without gas for (what seemed like the minimum of) 6 months and up to 18 months while their building trudged at a snail’s pace through rounds of repairs and inspections.

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If you want a homemade pizza that requires no kneading, no special flour, or long wait time (because who among us has ever said “what I really crave is pizza that will be ready 1 to 3 days from now”), you should really, really be making more pan pizzas at home. You might even consider it a worthwhile addition to your 2026 cooking bucket list.

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If all the classic, herby, savory flavors of Thanksgiving came together into one satisfying main dish, these turkey meatballs would be it! They’re WAY easier to master than baking a turkey, making them perfect for small holiday gatherings and year-round Thanksgiving cravings.

Just 10 ingredients required and perfect for pairing with Thanksgiving classics like mashed potatoes, green bean casserole, and cranberry sauce. Let us show you how it’s done!

Ingredients for Thanksgiving Turkey Meatballs

These EASY, savory ground turkey meatballs require just a few basic ingredients:

• Ground turkey – Turkey is a Thanksgiving classic!

Thanksgiving Turkey Meatballs from Minimalist Baker →

Unless you’re living your life better than me (probably!), I bet it’s been way too long since you last had a baked potato for dinner — or, as they’re more charmingly called across the pond, “jacket potato.” And it’s a crime because they’re so cozy and uncomplicated to make, we could fix this right now.

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Ever followed a restaurant on social media, found yourself drooling over everything they posted, and then realized you’re too far away to place an order? When in that predicament, the only solution is to get into your own kitchen. And so, this Kabocha Chickpea Miso Soup — inspired by Salud in Bend, Oregon — was born.

It’s everything you want in a soup: comforting, nourishing, brothy, packed with that fun squash you bought without a plan (just us?!), and SO quick and easy to make!

1-Pot Kabocha Chickpea Miso Soup from Minimalist Baker →

The perfect late-summer weeknight dish is here: Garlicky Cherry Tomato Pasta with White Beans! It’s a go-to in our kitchen when we’re craving something simple yet nourishing. Featuring salty kalamata olives, burst cherry tomatoes, creamy white beans, and our BFF kale, it’s a vibrant dish packed with textures, flavors, protein, and fiber. 

Vegan, gluten-free optional, and just 10 ingredients and 25 minutes required. Let’s make dinner!

This simple dish begins with getting your favorite pasta cooking on the stovetop.

Garlicky Cherry Tomato Pasta with White Beans from Minimalist Baker →

What did we get up to while our kids’ time away overlapped for two weeks this summer? Did we go on vacation? Did we party every night? The truth is honestly embarrassing, so middle-aged coded, Deb of the early Smitten Kitchen years would rage and weep. [“You promised you wouldn’t get lame!”] I got… orthotics. And even worse than considering this newsworthy, I love them. I caught up on appointments. I challenged myself to finish books before they were overdue at the library and occasionally pulled it off. Sometimes I drank an entire 8 glasses of water and went to bed by 10:30pm. Sure, we went out. We had uninterrupted conversations. We drank Hugo spritzes. We saw dogs playing in a kiddie pool set up in front of an open fire hydrant and lamented that the kids were missing it, then reloaded their last locations and photos from the camp stream a million more times. We said things to each other like, “I miss the kids, but not parenting.” I watched this clip and it emotionally wrecked me. I’d sleep through my alarm in the morning and nobody was there to tell me I make weird faces in my sleep or that they’d promised they’d bring homemade treats to school that day. Friends, it was wild.

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Simple methods and BIG flavor collide in this Lemony Quinoa Kale Salad with Crispy Chickpeas! It’s zesty and sweet, full of crunch, and packed with wholesome ingredients. With minimal cooking required, it’s the perfect meal for summer or a quick meal prep session.

Just 10 ingredients and 30 minutes stand between you and this satisfying, flavorful, healthy meal!

How to Make This Lemony Quinoa Kale Salad

This quinoa kale salad comes together in a few simple steps that flow seamlessly:

1. Soak sun-dried tomatoes in hot water if they’re especially dry and hard.

Lemony Quinoa Kale Salad with Crispy Chickpeas from Minimalist Baker →

Whether you’re a gardener, farmers market goer, or just love summer produce, this is the dish for you! A summery zucchini pesto pasta with caramelized roasted zucchini, burst cherry tomatoes, sweet + tender red onion, and protein-packed chickpeas. We may or may not have gone back for thirds in the test kitchen!

Just 9 ingredients and simple methods required for this saucy, satisfying, irresistible vegan meal, friends.

Zucchini Pesto Pasta with Roasted Tomatoes & Chickpeas from Minimalist Baker →

Why choose between spicy, savory, and sweet when you can have them ALL? All the taste buds light up with this Caribbean-inspired bowl featuring roasted plantains and tofu coated in the magic of jerk seasoning and paired with a sweet, crunchy mango cucumber salad and creamy sauce. It’s a big bowl of YUM!

We can’t wait for you to try this satisfying, protein-packed, plant-based meal. Let us show you how it’s done!

Jerk Tofu & Roasted Plantain Bowls from Minimalist Baker →

Grilling season is here, and whether you're planning a backyard cookout, a weeknight dinner, or just wondering what to grill this weekend, we’ve got you covered. From juicy burgers and flame-licked steaks to smoky veggies and unexpected desserts, these are our best grilling recipes—perfect for beginners, pros, and everyone in between. So fire up the grill and get ready for your tastiest summer yet. For even more inspiration check out our favorite Genius grilling recipes and best pasta salad recipes to bring to the party as well.

Jump to:

• Salads, Veggies & Snacks
• Breads & Pizza
• Sandwiches, Sausages & Lunch Ideas
• Dinner & Mains
• Grilled Desserts

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Salads, Veggies & Snacks

Think beyond burgers—these grilled vegetables, salads, and smoky snacks bring fresh, flavorful energy to your cookout. Great for vegetarians or anyone looking to lighten up the grill menu, this mix of charred greens, grilled dips, and colorful skewers are as easy as they are impressive.

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