Rachel Mansfield, a celebrated food creator renowned for her practical and healthy recipes, releases ‘More, Please!’, a cookbook tailored to busy families seeking quick, nutritious, and satisfying weeknight dinners without sacrificing flavour or simplicity.
Rachel Mansfield’s rise as a food creator began with an abrupt career detour. She has said she never set out to turn her recipe habit into a full-time business, but being fired from a public relations role after her blog was deemed a conflict of interest forced her to see the side project differently. What followed was more than a decade of steady work, trial and error and constant posting, eventually building a following of more than 1.5 million around simple, healthy-leaning food made for real life.
As Mansfield’s life changed, so did the way she cooked. In the interview with The Chalkboard Mag, she said her early recipes were built around the luxury of time and two people at the table. Now, with three young sons, a husband who has coeliac disease and several businesses to juggle, she plans meals around speed, nutrition and minimal washing up. That practical lens also shapes what she thinks matters online: people are no longer looking for decorative recipes, she said, but for dishes that save time, use familiar ingredients and still feel satisfying. The Kitchn and TODAY have both described that same balance as central to her appeal.
That approach carries through her new cookbook, More, Please!, which is designed around the questions busy families actually ask at the end of the day: what can I make with pasta, ground meat or a few pantry ingredients and get dinner on the table in 30 minutes? Mansfield told The Chalkboard Mag she wanted to move away from conventional cookbook categories and build something that works more like a weeknight problem-solver. Amazon’s listing for the book describes it as a collection of feel-good recipes for families and picky eaters, while Good Morning America and TODAY have highlighted the same family-first, low-stress message.
Among the recipes she points readers to first are one-pot chicken pot pie pasta, a Thai-style steak noodle salad with sesame ginger dressing and chocolate chip cookie granola. She also singles out her mother’s apple blondies as the most personal recipe in the book, tied to childhood apple-picking trips and family gatherings. Mansfield’s fridge and pantry, she says, are built for flexibility: cottage cheese, dressings, apples, coconut milk, gluten-free pasta, bone broth and sturdy sheet pans all play a role. The result is a kitchen philosophy that is less about perfection than repetition, ease and getting people back to the table with enough left in the tank to ask for seconds.
Disclaimer: This content is for informational purposes only and is not intended to be a substitute for professional medical judgment, advice, diagnosis, or treatment.
