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Julia Turshen (born 1985) is an American cookbook author, [1] [2] food writer, cook, and food equity advocate. [3] She lectures on food and home cooking and has published four solo books on the subject and has contributed to many others in collaboration or as a writer.
Turshen’s October 2024 cookbook, “What Goes With What,” includes 20 charts, 100 recipes and “endless possibilities,” with sections that focus on stews (Mushroom Cacciatore), quick pastas ...
Sheet Pan Flounder with Roasted Tomatoes and Black Olives by Julia Turshen. Sheet-pan salmon niçoise salad. This high-protein dinner salad is a riff on the typical tuna niçoise, using salmon ...
Julia Turshen’s Beef, Spinach & Feta Meatballs. 1 (10-oz.) pkg. frozen chopped spinach, thawed. 4 oz. feta cheese, crumbled (about 1 cup) 1 Tbsp. garlic powder
Preheat the oven to 300°F. Season the pork shoulder generously with salt and pepper. In a Dutch oven over medium-high heat, warm the olive oil and sear the pork, turning, until it is well browned all over, about 10 minutes. Transfer the pork to a plate. Add the leeks and garlic to the Dutch oven and brown, stirring, 3 to 5 minutes.
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Get the recipe. Thursday: Julia Turshen’s Stewed Chickpeas with Peppers and Zucchini. Complete with a rich, lemony sauce made from vegan mayonnaise. As for the summery stew, it can be plated ...
In August 2011, Rodale, Inc. published a hardcover companion cookbook, The Kimchi Chronicles: Korean Cooking for an American Kitchen [4] (ISBN 978-1-60961-127-9), written by Marja Vongerichten with Julia Turshen. The 13-episode series was released on DVD [5] in October 2011 (ISBN 978-0-615-54426-7).