Simply Julia: 110 Easy Recipes for Healthy Comfort Food by Julia Turshen

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Notes about Recipes in this book

  • Pork tenderloin piccata

    • Cheri on March 26, 2021

      Easy. Standard prep. Reliable. Good

  • Mustardy cracker crumb fish

    • Cheri on March 26, 2021

      I made this with oyster crackers. Very good. Loved the kick from the mustard.

    • Lepa on March 09, 2021

      I made this with saltines. It was good but not as delicious as the buttery version in Ina's recent cookbook (but healthier!) I made the slaw recommended in the headnote and it was really good. We ate this with mashed potatoes- total comfort food!

  • Doug's Tex-Mex turkey meatballs

    • Cheri on March 26, 2021

      These we SO good! Added a bit of ancho chili powder to the meatballs. East. Delicious.

    • Rradishes on March 09, 2021

      These were a big hit with everybody. Very easy to make, esp if grinding the chips in a food processor. Made them a day ahead and warmed up in the oven the next night for dinner. The meatballs are soft, melt in your mouth tender, with some corn tex-max flavor. Definitely will be making these again and again.

    • lofolky on March 24, 2021

      These were delicious! Loved the flavor from the tortilla chips, have never made meatballs like these before. Big hit with the whole family. I had a few that didn’t fit on the pan so I threw them in the air fryer and they were great that way as well.

  • Lubav's green spaghetti

    • Cheri on March 26, 2021

      This is easy, somewhat bitter.

  • French onion meatloaf

    • Cheri on March 28, 2021

      This was just ok. Made with beef instead of turkey, a bit dry. Not our favorite. This makes a BIG meatloaf. We did like it better the second day, but probably not enough to repeat

  • Creamy roasted tomato & orzo soup

    • MollyB on March 09, 2021

      Great recipe! It was a simple and very tasty weeknight meal, made from ingredients I usually have in the pantry. Roasting the canned tomatoes is a genius idea to amp up the flavor. The 9-yr old would have been happier without the orzo- you might want to pull a serving out for picky eaters before adding the orzo.

  • Go-to dressing

    • MollyB on April 06, 2021

      Very good, easy dressing. It was tasty on a simple green salad with radishes, as well as over roast turkey (which was dry and needed some help). I really like the equal parts ratio, which makes it really easy to scale up or down.

  • Everything bagel hand pies

    • MollyB on March 08, 2021

      Pretty good but not a great success for us the first time around, but we may have changed too much with the dough. We used drained regular yogurt, not Greek, and whole wheat pastry flour plus AP flour for the dough, and the dough was pretty fragile and hard to handle. I'd up the salt to 3/4 tsp for both the dough and filling next time, as it seemed a bit underseasoned. I think they'd be very tasty with a bit of chorizo or breakfast sausage added to the filling (and that might also solve the salt problem).

  • Grace's green beans with garlic & tomatoes

    • nicolepellegrini on March 14, 2021

      Made this using canned cherry tomatoes as fresh are...not very good this time of year. Similar to a recipe my mother always likes to make, though a little heavier on the tomato. Husband loved it, I thought it was quite good--especially with some crusty bread to enjoy the blistered tomatoes and garlic. Might try adding some oregano or basil next time.

    • j.va on March 03, 2021

      Probably my favorite recipe from the book so far. Quick to come together. Likely the simplest recipe in the book, but not short on flavor. Sampled with and without the feta. Prefer without. Already made more than once.

  • Roasted cauliflower & red cabbage tacos

    • Rradishes on April 02, 2021

      Yum! I was skeptical thinking cauliflower and cabbage would be too cabbage-y, but not at all. Cabbage caramelizes and adds a nice layer of flavor. Served with corn tortillas and avocado sauce, a great healthy dinner, easy too. Will definitely repeat.

  • Spinach & artichoke dip chicken bake

    • Rradishes on March 12, 2021

      Easy to put together and tasty. Will repeat. Definitely tastes like the dip just lighter. Served with quinoa on a side.

  • Golden chicken broth with real egg noodles

    • Rradishes on March 08, 2021

      Makes a very flavorful broth. The egg noodles were much simpler and quicker to make than I though. Also added some chickpeas to be more filling. Next time would take the broth and maybe noodles as base, and add some veggies. Spinach and carrots would work great.

  • Arayes with yogurt sauce

    • Rradishes on March 08, 2021

      Made with ground beef, served with roasted pepper sauce and cucumber salad+yogurt dressing. This is a fun recipe to serve, very portable. Make sure the grill is not too hot though, a few pitas got burnt. This is a great alternative to a burger (not as many carbs). I love the general idea - stuffed and grilled pita pockets, genius! Would be fun to experiment with the filling, add cheese, herbs, do ground chicken ...

    • j.va on March 03, 2021

      Made with ground turkey. Made on the grill and they took the 7 minutes listed. Great success. Only change would be to experiment with using the same volume of lebanese 7-spice or palestinian 9-spice in place of the spices listed here. Great make-ahead potential, and can use the Yogurt, Tahini + Parsley Sauce (pg 154) in place of the yogurt dip.

  • Sesame rice bowls with tofu, quickles & peanut sauce

    • Rradishes on March 21, 2021

      Delicious. A great way to cook tofu too, can use any sauce or flavor you like. Made all the components and it didn’t take that much time. Next time can go without the PB sauce, which was great but the dish is good even without it.

    • Cathyschuh on March 12, 2021

      So good. I used all the same ingredients but riffed a roasting vs frying method off of another recipe. Tear your pressed tofu, toss with your oil, fish sauce, soy sauce etc and roast at 425 for 20 minutes, turning once at 10 min in. It was delish! and healthier I think? I used the same recipe on the same prep with pieces of tilapia. A keeper for sure.

  • Ricotta & potato chip fish cakes with peas

    • Lepa on March 18, 2021

      I was so excited about this recipe but it was disappointing. I expected a really interesting flavor from the sour cream and onion chips and bay seasoning. Instead, the burgers were mushy and bland. Unfortunately, not a repeat.

  • Carrot & chickpea korma

    • Lepa on March 17, 2021

      This was just okay, definitely not a repeat.

  • Roger's jambalaya

    • lou_weez on March 25, 2021

      This was great!! Left out the chilli so it was more kid friendly and used chorizo instead of andouille sausage. Reheated brilliantly for lunch the next day too. Will be making this again.

  • Matchstick carrot salad

    • averythingcooks on March 28, 2021

      I cut this in 1/2 & it was a great way to easily add some more colour & crisp veg to dinner. Like the author, I don't mind making the (very small) effort to carefully matchstick the carrots (which I did pretty quickly early in the day & not by her diagonal coin method...I cut thin flat planks and go from there) and I think we liked this texture more than my usual grated carrot salads. This time, a spoonful of diced pickled red onions & some chives went in with everything else. A repeat for sure.

  • Parmesan & peppercorn dressing

    • averythingcooks on March 10, 2021

      This made a very tasty & thick dressing. I used a 50:50 mix of mayo & yogurt and we had it over some romaine leaves. I still prefer our favourite Caesar dressing but as Julia says - this can be used for a "Caesar-esque" salad :) Also, I made it 3 days before we used it and it was still great. I think it would be a good quick option for a dip as well. A definite repeat (try all yogurt next time).

  • Creamy feta & scallion dressing

    • averythingcooks on March 12, 2021

      This thick & creamy dressing was (as promised) delicious over a mix of crispy lettuces. This (like her parm & peppercorn dressing) would also make a great quick dip for veg or chips.

  • Roasted pepper & corn relish

    • averythingcooks on March 20, 2021

      I cut this to 1/3 to use for tacos. I used the kernels from 1 cob topped up with some frozen corn and I went a little heavier with the apple cider vinegar and a little lighter with the honey. Because I used hot peppadew peppers this time, I skipped the red pepper flakes. I now have a great little jar packed with flavour in my fridge.

  • Jalapeño vinaigrette

    • averythingcooks on March 14, 2021

      After making as directed, we both tasted this and agreed it was very good....but I did then go ahead and add a couple spoonfuls of yogurt to thicken it a bit. It was great over a mix of crispy lettuces!

    • hbakke on March 09, 2021

      A nice tangy dressing. I used one jalapeño and it wasn't spicy at all, which was fine with me. I served this with an iceberg wedge and some diced tomato.

  • White bean & pimentón dip

    • pattyatbryce on March 22, 2021

      Super easy with nice flavor. Great for a last minute dip.

  • Chicken reuben skillet

    • pattyatbryce on March 22, 2021

      This was great! Super easy for a weeknight supper. Serve over a piece of rye toast for an open-faced sandwich and add a veg and dinner is ready.

  • Jalapeño popper-stuffed chicken

    • hbakke on March 09, 2021

      I mangled the chicken breasts when pounding them flat, so they were a challenge to spread the filling and roll up. Otherwise, this turned out well for an easy dinner served with an iceberg wedge and the jalapeño vinaigrette from this book.

    • foodgloriousfood on March 26, 2021

      “Sauce” was watery. Flavor was lacking despite using more jalapeño. Added a lot of fresh lime juice and verde hot sauce to give it some flavor. Wouldn't make again as written.

  • Green chile braised chicken thighs with pinto beans

    • j.va on March 03, 2021

      Opted for the "more stew-like" path. Nice warming dinner for cold nights. Reheats well. Garnished with lime and cilantro, but omitted the sour cream.

  • Eighth Avenue ropa vieja

    • j.va on March 03, 2021

      Very good hands-off dinner recipe. Trust that while the mix of things looks very strange in the pot when it goes into the oven, they all meld together. My 3lb roast took 3 hours, 30 minutes. Served over rice. Reheats very well.

  • Honeyed apricots with cream cheese & pistachios

    • j.va on March 03, 2021

      Delicious and straight forward. I almost always have labneh on hand, which I think I'd use instead of cream cheese next time. As per the headnote, the leftover soaking liquid made for an outstanding gin cocktail.

  • Buffalo Brussels sprouts

    • j.va on March 03, 2021

      Absolutely delicious. My sprouts were a bit on the large side so I opted to halve them, leaving them cut-side down when roasting, and they turned out great. Absolutely no leftovers.

  • Yogurt, tahini & parsley sauce

    • j.va on March 03, 2021

      Very good with the Arayes (pg.20) in place of the yogurt sauce.

  • Breakfast nachos

    • j.va on March 03, 2021

      Great flavor for a fun breakfast. Salt levels perfect using Diamond Crystal Kosher salt. Personally, would move rack farther than 6 inches to ensure the cheese melts evenly without charring in spots. The avocado take on pico de gallo was a great balance to the cheese and egg.

  • Any frozen fruit & cornmeal cobbler

    • j.va on March 03, 2021

      Incredibly easy to assemble. Made with 2 lbs of mixed frozen berries, which combined with the 2 tablespoons of cornstarch gelled much more than expected so it was lacking that saucy quality below the dough layer. Vanilla ice cream balanced the flavors. Would reduce the cornstarch when making again.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Julia Turshen is our generation’s culinary icon and her latest book showcases her laid-back style and modern approach to cooking.

    Full review
  • ISBN 10 006299333X
  • ISBN 13 9780062993335
  • Published Mar 02 2021
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Harper Wave

Publishers Text

Beloved New York Times bestselling cookbook author Julia Turshen returns with her first collection of recipes featuring a healthier take on the simple, satisfying comfort food for which she’s known.

Julia Turshen has always been cooking. As a kid, she skipped the Easy-Bake Oven and went straight to the real thing. Throughout her life, cooking has remained a constant, and as fans of her popular books know, Julia’s approach to food is about so much more than putting dinner on the table—it is about love, community, connection, and nourishment of the body and soul. In Simply Julia, readers will find 110 foolproof recipes for more nutritious takes on the simple, comforting meals Julia cooks most often. With practical chapters such as weeknight go-tos, make-ahead mains, vegan one-pot meals, chicken recipes, easy baked goods, and more, Simply Julia provides endlessly satisfying options comprised of accessible and affordable ingredients. Think dishes like Stewed Chicken with Sour Cream + Chive Dumplings, Hasselback Carrots with Smoked Paprika, and Lemon Ricotta Cupcakes—the kind of flavorful yet unfussy food everyone wants to make at home.

In addition to her tried-and-true recipes, readers will find Julia’s signature elements—her “Seven Lists” (Seven Things I Learned From Being a Private Chef that Make Home Cooking Easier; Seven Ways to Use Leftover Buttermilk; Seven Ways to Use Leftover Egg Whites or Egg Yolks), menu suggestions, and helpful adaptations for dietary needs, along with personal essays and photos and gorgeous food photography.

Like Melissa Clark’s Dinner or Ina Garten’s Modern Comfort Food, Simply Julia is sure to become an instant classic, the kind of cookbook that will inspire home cooks to create great meals for years to come.

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