Simply Julia

Julia Turshen, a New York Times bestselling cookbook author, presents her first collection of recipes built around lighter, more nourishing versions of the home-cooked meals she makes most often. Cooking has been part of her life from childhood, when she skipped toy kitchens and went straight to a real oven. For Turshen, food is about more than getting dinner on the table. It is a way of showing care, bringing people together, and feeding both body and spirit.

The book offers 110 recipes arranged in chapters that include quick weeknight meals, make-ahead main dishes, plant-based one-pot dinners, chicken dishes, and easy baking. The ingredients are inexpensive and easy to find. Among the recipes are stewed chicken with sour cream and chive dumplings, hasselback carrots dusted with smoked paprika, and lemon ricotta cupcakes.

Turshen's signature features run throughout. A series of lists she calls Seven Lists offers practical ideas, including seven lessons from her years as a private chef that make everyday cooking easier and seven ways to use leftover buttermilk, egg whites, or egg yolks. The book also includes menu suggestions, guidance for adapting recipes to different dietary needs, personal essays, and food photographs.