Julia Turshen
Contributor
Julia Turshen is the bestselling cookbook author of Small Victories (named a Best Cookbook by the New York Times and NPR), Feed the Resistance (Eater's Book of the Year, 2017), and Now & Again (named the Best Cookbook of 2018 by Amazon). Her latest, Simply Julia, was released in March 2021. She hosts the IACP-nominated podcast 'Keep Calm and Cook On' and has written for The New York Times, The Washington Post, The Wall Street Journal, Vogue, Bon Appétit, Food & Wine, and Saveur. She is the founder of Equity At The Table (EATT), an inclusive digital directory of women/non-binary individuals in food. Julia lives in the Hudson Valley with her wife and pets.
Recipes & Menus
Vegetarian Muffulettas With Pickled Iceberg
These pickled iceberg leaves are a good reminder that meat isn’t always required to make a sandwich substantial and well-spiced.
Recipes & Menus
Raspberry Jam Buns With Crème Fraîche Frosting
These buns employ raspberry jam spread on top of the rolled-out dough so that when you roll it up, the jam is spiraled
throughout the individual buns.
throughout the individual buns.
Recipes & Menus
Llubav’s Green Spaghetti
No chopping required for this weeknight dinner. Just blend spinach, kale, basil, and garlic with feta, cream cheese, and olive oil to make a fresh, rich sauce that wraps itself around pasta.
Recipes & Menus
Breakfast Nachos
These nachos lend themselves to customization and are an excellent place to use up little bits of leftovers (extra black beans, crumbled sausage or bacon, roasted vegetables—or a random radish or extra scallion).
Recipes & Menus
Chakalaka and Cheddar Braaibroodjies
The liberal spoonful of Chakalaka (spicy vegetable relish) makes these extra special. If you don’t have a jar of it in your fridge, you can use any type of relish or chutney.
Recipes & Menus
Chakalaka (Spicy Vegetable Relish)
Like chutney in India or salsa in Mexico, no one in South Africa prepares chakalaka, a spicy vegetable relish, the same way. Here is our version, full of vegetables and spices. Serve the chakalaka with bread, rice, grilled meats or fish, stews...anything.
Recipes & Menus
Shaah Cadays (Somali Spiced Tea With Milk)
Essentially Somali chai, this spiced tea with milk is served most often during the Somali afternoon tea tradition known as casariya.
Recipes & Menus
Canjeero
These pancakes are quick to cook and are typically eaten for breakfast. Spread them with a little butter, ghee, or sesame oil and sprinkle with sugar if you’d like. Serve with hot tea or alongside cups of Shaah Cadays.
Recipes & Menus
Spaghetti with Tuna, Tomatoes, and Olives
This fresh take on tuna pasta salad is just as good warm as it is straight out of the refrigerator.
Recipes & Menus
Zucchini Noodles with Anchovy Butter
Mid-summer is prime time for zucchini. That means "zoodle" season—if there ever is one—is now. This version tastes surprisingly indulgent, tossed with plenty of cheese, red pepper flakes, and olive oil.
Recipes & Menus
Cold Soba Noodles With Miso and Smoked Tofu
It's worth seeking out smoked or baked tofu for this dish—its chewy texture and rich flavor make it a perfect partner for nutty soba noodles.
Recipes & Menus
Pressed Broccoli Rabe and Mozzarella Sandwiches
These sandwiches are a vegetarian cross between a New Orleans–style muffuletta (hey olive salad!) and a Philadelphia-style pork and broccoli rabe sandwich.
Expert Advice
Dr. Ashante Reese on the Loss of Grocery Stores and the Power of Choice
The researcher reveals what you find when you see supermarkets as more than just a place to buy some bread.
Recipes & Menus
Spaghetti with Crab and Tomatoes
Recipes & Menus
Udon Noodles with Shrimp, Snow Peas, and Peanuts
Recipes & Menus
Penne With Almond Pesto and Green Beans
Recipes & Menus
Orzo With Beets, Olives, Feta, and Soft-Boiled Eggs
Recipes & Menus
Cold Rice Noodle Salad With Chicken, Herbs, and Cucumbers
This sweet and spicy Vietnamese-inspired pasta salad features chicken—use leftovers or grab a rotisserie chicken at the store. Make it for dinner tonight, or pack it up for lunches—it’ll be just as good tomorrow.
Recipes & Menus