Mediterranean-Inspired Orzo Pasta Salad

Salads are great, but pasta salads? The greatest! This Mediterranean-inspired orzo pasta salad is the ultimate fresh and satisfying side dish. It’s herby, bright, colorful, filled with veggies, and ready in just 30 minutes!
It’s plant-based, optionally…

Mediterranean-Inspired Orzo Pasta Salad

Salads are great, but pasta salads? The greatest! This Mediterranean-inspired orzo pasta salad is the ultimate fresh and satisfying side dish. It’s herby, bright, colorful, filled with veggies, and ready in just 30 minutes!

It’s plant-based, optionally gluten-free, and quickly becoming our new favorite salad for BBQs, picnics, or served with grilled protein for a satisfying summer meal. Let us show you how it’s done!

Mediterranean-Inspired Orzo Pasta Salad from Minimalist Baker →

We Heart These Artichoke Recipes

Artichoke season is here! Join me and jump up and down, please. Artichokes are ridiculously underrated—especially crispy quick-fried artichoke hearts or grilled artichokes topped with salsa verde, which are my two favorite preparations. Whether you’re …

Artichoke season is here! Join me and jump up and down, please. Artichokes are ridiculously underrated—especially crispy quick-fried artichoke hearts or grilled artichokes topped with salsa verde, which are my two favorite preparations. Whether you’re working with canned and marinated artichoke hearts or fresh artichokes, there are so many ways to cook artichokes (18, in fact!) that you’ll fall in love over and over again.


Our Best Artichoke Recipes

1. Vegan Creamed Asparagus With Artichoke Hearts

Our new favorite spring recipe is so creamy, so cheesy (yet it’s made with no cheese at all!), and remarkably easy to make. “I used miso and artichoke hearts to mimic the salty umami quality of Parmesan cheese, and blended cashews for a smooth texture,” explains recipe developer Nisha Melvani.

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How to Cook and Eat an Artichoke (2 Sauces!)

Anyone else find artichokes intimidating? We were definitely in that camp but decided to overcome the fear and now wish we had done it sooner! It turns out artichokes are delicious, fiber-packed, and surprisingly easy once you learn a few tricks. …

How to Cook and Eat an Artichoke (2 Sauces!)

Anyone else find artichokes intimidating? We were definitely in that camp but decided to overcome the fear and now wish we had done it sooner! It turns out artichokes are delicious, fiber-packed, and surprisingly easy once you learn a few tricks. 

In this step-by-step guide, we walk you through everything you need to know, from how to choose and cut an artichoke to how to prevent browning and how to eat one (including two delicious sauce options for dipping!).

How to Cook and Eat an Artichoke (2 Sauces!) from Minimalist Baker →

27 Spring Dinner Ideas to Put Some Pep in Your Step

Spring ushers in the best weather and the best spring veggies—asparagus, green beans, tender fresh herbs, rhubarb, ramps, cabbage, spring onions, baby spinach, and peas. As soon as I turn the page on our calendar to March (raise your hand if you still …

Spring ushers in the best weather and the best spring veggies—asparagus, green beans, tender fresh herbs, rhubarb, ramps, cabbage, spring onions, baby spinach, and peas. As soon as I turn the page on our calendar to March (raise your hand if you still use a paper wall calendar), I can’t help but get excited about all of the sweet and savory springtime dishes to come. To kick off many weeks of 50-degree weather and finally getting to dry-clean your parka (that is, for our friends up north), these quick and easy spring dinner ideas will perk up your meal any night of the week.

1. Spring Weeknight Pasta

Sing the praises of spring with this family-friendly pasta recipe jam-packed with seasonal specialties like radishes, asparagus, and peas. Recipe developer Eric Kim likes to add bacon for a salty, savory edge but you can leave it out for a vegetarian dinner.

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A Lunch for When There’s No Time for Lunch

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we’re gue…

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. For the next few weeks, we’re sharing sneak peeks from the Big Little Recipes cookbook, all revving up to its release (blasts airhorn, throws confetti in the air).


What do you make when you don’t have time to make lunch?

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Easy Vegan Paella (1 Pan!)

If you think paella is too difficult to make, think again! This one pan wonder is surprisingly approachable, incredibly flavorful, and customizable based on taste and season. We couldn’t help but add some vegan chorizo (check out our recent recipe here…

Easy Vegan Paella (1 Pan!)

If you think paella is too difficult to make, think again! This one pan wonder is surprisingly approachable, incredibly flavorful, and customizable based on taste and season. We couldn’t help but add some vegan chorizo (check out our recent recipe here) for even more substance. Let us show you how it’s done!

What is Paella?

Paella is a rice-based dish originating in Valencia, Spain. The word paella means “frying pan,” and the dish is traditionally made in a shallow, wide pan with handles on the sides, sometimes also called a paellera.

Easy Vegan Paella (1 Pan!) from Minimalist Baker →

Have Marinated Artichokes? Make This Pasta.

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we’re gue…

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. Psst, did you hear we’re coming out with a cookbook? We’re coming out with a cookbook!


Arguably the simplest pasta sauce is that jar of marinara you grab from the pantry—and if you’re wondering which brand is best, of course we have thoughts on that—but lately, there’s another sauce that I’ve been turning to on weeknights.

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Crispy Chicken Thighs With Garlic & Artichokes Are a Weeknight Win

We’ve teamed up with Miele to streamline your weeknight dinner routine with smart, delicious recipes the whole family will want to dig into. Here, cookbook author and recipe developer Samantha Seneviratne shares her go-to ingredient for making one-pan …

We've teamed up with Miele to streamline your weeknight dinner routine with smart, delicious recipes the whole family will want to dig into. Here, cookbook author and recipe developer Samantha Seneviratne shares her go-to ingredient for making one-pan chicken thighs—roasted to golden-crisp goodness in the Miele M Touch Convection Oven—a winner, winner.


Back in culinary school, learning how to “turn” (aka clean and trim) an artichoke was considered an essential part of the core curriculum. One day in class, Jacques Pépin—world-renowned chef and one of the deans of my school—was mulling about the kitchen, watching and critiquing everyone’s form. I prayed that he wouldn’t look my way, but he pulled up right beside me.

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How to Cook Artichokes With *Confidence*, According to 5 Chefs

I have a confession. I never—like, ever—work with fresh artichokes. I always buy canned or frozen hearts, which ask next to nothing of me. They come trimmed, nary a pointy or inedible piece in sight, and perfectly steamed/boiled/cooked. One thing leads…

I have a confession. I never—like, ever—work with fresh artichokes. I always buy canned or frozen hearts, which ask next to nothing of me. They come trimmed, nary a pointy or inedible piece in sight, and perfectly steamed/boiled/cooked. One thing leads to another, and they’re dinner. Pesto-y pasta. Feta-laden salads. Cheesy toast. Even Jacques Pepin has a similar vice, writing in his Poulets & Legumes cookbook: “I love frozen baby peas, which are the smallest, sweetest peas. Frozen artichokes are another favorite. I always keep both on hand.”

But here’s the difference: Jacques Pepin knows his way around a fresh artichoke—from how to prep them to the best way to use them—and I don’t. Maybe you don’t, either? No sweat. Every spring, I tell myself I’m going to conquer befriend the vegetable. And this spring, I—and you!—actually will with the help of five of the most exciting chefs around the country. I asked them why they love artichokes, how they use them, and, pretty please, for all their tips and tricks. Here’s what they said.

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