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

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Italian sausage, farro & tomato stew

    • Jane on August 28, 2021

      I loved this. So much so that rather than freeze individual portions for future me to enjoy, I ate it 5 nights in a row (and didn't get bored of it at all). There are no unusual ingredients or techniques but somehow it makes a really satisfying dinner with a lot of flavor. Also very easy to put together. A definite repeat.

    • Dannausc on April 18, 2021

      I added about 2 T. Red wine vinegar and about 2 t. Red pepper flakes. I sprinkled feta on top. I liked it quite a bit. Makes a nice, hearty stew.

    • mnrickert on May 03, 2021

      Do yourself a favor and take Julia up on her recommendation to add a spoonful of ricotta to your serving - you won't regret it!

  • Zucchini, green olive & feta fritters

    • Jane on May 31, 2021

      I've made several different recipes for zucchini fritters over the years. I liked these for the extra flavor pops from feta and green olives. They held up reasonably well though I rarely seem to flip fritters perfectly. The salty garlic yogurt was a good, easy dipping sauce.

    • Lepa on August 23, 2021

      We liked these fritters. They were easy to make and I liked the flavor of the feta and olive. I cooked these on an electric griddle and they held together well.

  • Pork tenderloin piccata

    • Cheri on March 26, 2021

      Easy. Standard prep. Reliable. Good

    • nicolepellegrini on May 06, 2021

      We loved this. Excellent flavor for something so simple to throw together and with so few ingredients.

    • bernalgirl on June 28, 2021

      Easy, flavorful. I pounded the sliced tenderloin, which was a mistake as the cutlets were done before the flour crisped. Will follow the recipe next time.

  • 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.

    • Emily Hope on May 06, 2021

      I totally loved these, but our family was more divided--the 8-year old complained about texture added by the tortilla chips, and C felt like there was way too high a chip to turkey ratio and they felt bready (I weighed my chips, and was already under by weight). I will definitely try again (they are super easy to put together) but may adjust some things--reduce the amount of tortilla chips, maybe soak them in the salsa or a little milk. I was also worried based on the headnote whether even with sides the recipe would feed 3 adults and 2 kiddos, so I doubled it--this ended up making enough for 2 full meals for everyone. I did serve with rice, beans, and cabbage slaw.

    • bernalgirl on August 31, 2021

      I made a double batch following the meatball part of the recipe exactly, then formed them into longer thicker patties like a kebab — these were a huge hit! My Big particular liked the toasted corn flavor imparted by the tortilla chips. The salsa + sour cream sauce just didn’t appeal so the first night I served these with a tomatillo sauce (and Best Black Beans and the Amá red rice) and on the second night I made it with rajas con crema and adapted the Indian-ish cheesy rice to more Mexican flavors.

    • dinnermints on August 26, 2021

      Yep - these were delicious, everyone loved them. My picky-eater niece declared them her new favorite recipe. I made them a bit smaller (got 55 for a double recipe) and so overbaked them a bit, but nobody complained about that. I used 2% Greek yogurt instead of sour cream, and would do that again. I might also try reducing the corn chips by half like Zosia.

    • Zosia on August 07, 2021

      Family loved these! I doubled all of the ingredients except for the corn chips - I used the original amount - and their flavour still came through.

    • 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.

    • gamulholland on August 07, 2021

      This was delicious, and reheated really well. I used up some spicy salsa with it— memo to self, stick with mild salsa for my mild family, because only Son #1 and I are fond of spice, unfortunately. Anyway, loved it, adding it to the rotation!

    • Skamper on August 26, 2021

      Best dish from this book so far. Easy and tasty. my meatballs may have been a little large; I got 17. M used them as taco filling the next day for lunch. The sauce is a must.

    • mnrickert on May 06, 2021

      Incredibly good and incredibly easy - a win win! Make sure to measure the weight of your chips before crushing them or else the volume measurement will vary wildly. Also, a big portion of the flavor of these comes from the salsa you use so make sure you pick one you really like.

    • 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.

  • Mustardy cracker crumb fish

    • Cheri on March 26, 2021

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

    • Emily Hope on May 03, 2021

      Made this with the Trader Joe's equivalent to Ritz Crackers, and liked it a lot -- super easy to put together, healthy-ish, and delicious. Alas, this was not the dish to convert the kiddos to white fish. Served with a potatoes salad with lemon, olive oil, cornichons, capers, and herbs, which was a nice match, and sauteed broccolini. Definitely will be a repeat.

    • 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!

    • patioweather on June 22, 2021

      Easier than making boxed mac and cheese

    • Twysbeek on July 23, 2021

      Made this with some whole wheat club crackers we had on hand. Came together in minutes, very tasty! Would reduce salt in the cracker mixture next time. Made it in the toaster oven.

  • Lubav's green spaghetti

    • Cheri on March 26, 2021

      This is easy, somewhat bitter.

    • Emily Hope on June 09, 2021

      This is... fine? I was expecting the sauce to be a bit more pasty (similar to other kale pesto recipes I've made) but it was quite liquid with the cup of boiling water added -- though that made it easy to mix with the pasta. I wanted more flavor, so added some pecorino to the sauce and some lemon juice, and more texture, so added chopped toasted walnuts (and more pecorino) on top. Not sure it will be a repeat, though leftovers were surprisingly good pan-fried in a skillet with an egg.

    • mnrickert on May 06, 2021

      Next time I'll easy more spinach and less kale as the kale flavor was a bit strong for my family.

  • 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

    • bernalgirl on June 11, 2021

      A very good tender meatloaf, great for those avoiding red meat but who miss a good plate of this comfort food. Wondering what I could brush on top so it browns a bit more…

    • Nkrieda78 on May 27, 2021

      We had this as written with Turkey and it’s amazing! Incredible off the charts delicious, especially because it’s meatloaf.

  • Stewy escarole & white beans with fennel & lemon

    • SheilaS on June 01, 2021

      This was delicious and exceeded my expectations. I was sure it would need a sprinkle of cheese or something but just as Julia says in the header notes, the shiitake mushrooms add plenty of umami and depth. I used curly endive and baby kale instead of escarole, Rancho Gordo Marcella beans and homemade chicken stock instead of veg stock.

  • Stewed chickpeas with peppers & zucchini

    • SheilaS on May 26, 2021

      This is a great, simple vegetable stew that's perfectly punched up with the lemony parsley sauce. I totally agree with cheffreddie, don't skip it! I'll probably toss in a de arbol chile or 2 next time.

    • julesamomof2 on September 09, 2021

      Easy, delicious vegan dinner. I am trying to introduce more vegetarian dinners to the carnivores in my family and I have to admit it's tough to find meals that are filling enough to take the place of a steak. This one fit the bill nicely - plenty of protein from the chickpeas and texture from the zucchini along with the sauce which made it special.

    • Lepa on August 31, 2021

      I kept paging by this recipe because it sounded a bit boring but I had all the ingredients and decided to make it for dinner. It is delicious- especially with the white sauce, which makes the whole dish zippy and wonderful. We ate this over a combination of rice and quinoa. We will be making this again for a healthy, easy weeknight dinner.

    • dc151 on August 31, 2021

      I'll add my voice to the chorus here about this dish. The thing is, I don't even like zucchini. The sauce tasted horrible on its own and I got worried. But it pulls together into a wonderful, low-key meal I couldn't stop eating! Make this!

    • cheffreddie on May 25, 2021

      This recipe is way more delicious than it has any right to be. I added the smoked paprika from Burlap & Barrel that Julia recommends in the introduction - so good. Don't skip the lemon aioli sauce!

  • Spinach & artichoke dip chicken bake

    • SheilaS on June 12, 2021

      I usually go by the book the first time but made a few changes and the recipe stood up with a result that was comforting and delicious. I used soy curls instead of chicken and added mushrooms and caramelized onions.

    • Emily Hope on April 22, 2021

      This was a hit with the family -- relatively easy, delicious, and healthy-ish. Used a cast-iron skillet instead of nonstick, which worked fine. Served with buttered egg noodles, which the kids appreciated, but in retrospect, I'd like to try it with baked potatoes or sweet potatoes (another option she suggests).

    • 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.

  • Kale & mushroom pot pie

    • SheilaS on June 12, 2021

      This is delicious and the leftovers reheated beautifully.

    • mnrickert on May 06, 2021

      I added 1.5lb of shredded poached chicken breast and cooked this in a 12" cast iron skillet without having to adjust the amount of sauce. So good!

  • Any frozen fruit & cornmeal cobbler

    • SheilaS on May 13, 2021

      I usually think of fresh fruit with cobblers and was surprised how great this was with frozen fruit. I made a half batch in a smaller pan with peaches and cherries. Julia says leftovers are good cold with yogurt for breakfast. It is indeed good with yogurt but I think it's worth warming up to re-crisp the cobbler layer. Looking forward to trying other combinations. Mango & blueberry up next!

    • Rradishes on April 12, 2021

      Very easy and a crowd pleaser. Used 1 part peaches, 2 part raspberries. Next time can try more peaches, or peach+raspberry+blueberry. Great with vanilla ice cream.

    • 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.

  • An egg with a cheese skirt

    • SheilaS on May 29, 2021

      This is fun - a fried egg surrounded by frico!

  • Cheesy ranch grits

    • SheilaS on May 21, 2021

      I like grits plain and don't usually go for the cheesy sort but curiosity got the best of me so I tried these and like them quite a bit. The seasonings - onion powder, garlic powder and dry mustard go in at the end but it's worth letting them sit for a bit to let the flavors meld. I used an extra sharp aged cheddar and served them with collards and a boiled egg for a nice breakfast.

    • Dannausc on April 18, 2021

      Good but not as great/flavorful as I thought it would be.

  • Sled dog muffins

    • SheilaS on June 08, 2021

      I was worried that these would be heavy but they are quite light. The applesauce, banana and dab of jam add the perfect amount of sweetness. Love having a vegan, gluten-free breakfast baked item as an option for guests with those restrictions.

  • L-E-O scramble

    • SheilaS on June 08, 2021

      Classic and delicious deli-style breakfast.

  • Everything bagel hand pies

    • SheilaS on May 07, 2021

      I had to add a LOT of extra flour to get something I could knead. The recipe calls for 1/2 cup(63g) of all purpose and 70g whole wheat. I ended up adding another 60g of all purpose and still needed lots of sprinkles while rolling them out. Julia says to feel free and mix up the filling so I reduced the # of eggs and added a mix of sautéed mushroom, onion and spinach along with a sprinkle of grated Parmesean. I would recommend amping up the filling flavors or serving with a zesty condiment as I think plain scrambled eggs might be bland. The end result was indeed like a stuffed bagel. I'll be curious to see how they reheat.

    • Apollonia on April 18, 2021

      This was a mixed success for us. The dough really did have a nice bagel chew and flavor, but it was very hard to work with. I needed to use a lot more flour than called for to make it handleable (and I am pretty handy with high-hydration dough). The pies took a lot longer to get golden in my oven than called for, which made my eggs a little more done than I'd prefer. I would also up the salt next time. That said, they were warm, filling, and tasty, and I would probably try again which a few changes.

    • 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).

  • Walnut "sausage" patties

    • SheilaS on May 29, 2021

      I found the texture of these patties to be good but the flavor was quite bland. If I were to make them again, I'd up the amount of sage, add plenty of black pepper and try Worcestershire sauce, soy sauce or some of that TJ's mushroom umami seasoning. These definitely need a good dose of umami.

  • Sweet potato hash browns

    • SheilaS on May 29, 2021

      This came out more like hash than hash browns, likely due to my own ineptitude. Maybe I should have used a bigger pan to make a thinner layer. I got blackened bits on the bottom layer but never really got that golden brown crispiness I want in a hash brown.

  • Kitchen sink frittata

    • SheilaS on May 14, 2021

      Other than scaling down to a half-sized, 3-egg, 3-serving version and using hot Italian instead of breakfast sausage, I made this as written and it was delicious. More importantly, Julia's suggestions in the head notes open up all sorts of other ideas. I gotta try the salami, goat cheese and arugula version!

    • averythingcooks on July 29, 2021

      This was great "eggs for dinner" option with lots of crisper clean out potential. I left my breakfast sausages in the casings (cut up into small chunks) and added broccoli, shredded cheddar and some lingering sweet peppers (in addition to the tomatoes & spinach called for). The cook time was pretty much right on and we enjoyed this beside some crispy hash browns.

    • Melissa_427 on June 15, 2021

      Subbed duck eggs and cleaned out some bacon and wild asparagus

  • Roasted banana & sour cream waffles

    • SheilaS on May 25, 2021

      The flavor of these waffles is excellent. The texture is a little bit heavy. I used stone-ground Glenn wheat flour. Next time, I will try another variety or just mix in some Sonora wheat flour.

  • Yogurt with roasted pineapple sauce & toasted coconut

    • SheilaS on June 08, 2021

      The roasted pineapple sauce didn't work out very well for me. I chose the option of using 1 lb frozen pineapple and ended up with something close to fruit leather. Maybe I should not have used the convection setting. I did love the idea of using toasted coconut as a topping.

  • White bean & pimentón dip

    • SheilaS on May 13, 2021

      The smoky flavor here isn't my top favorite for serving with veggies but it's so quick and easy that I'll certainly keep this recipe in my back pocket.

    • pattyatbryce on March 22, 2021

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

  • Potato salad by request

    • SheilaS on September 30, 2021

      Excellent potato salad! I've made potato salads where you add vinegar to the hot potatoes or even to the cooking water but as aeverythingcooks said, getting the Dijon mustard and onions in there, too, really makes for a flavorful result. I added chopped red bell pepper and sugar snap peas. Will definitely make this one again.

    • averythingcooks on August 17, 2021

      This is a really good potato salad. I had 2 larger Yukon golds to use up (= to the mass of a 1/2 recipe) and chopped them into small chunks after the boil. This method (where you mix the big impact flavour ingredients into the warm potatoes and then add the mayo once that mix has cooled right down) gives delicious results! Of course, I had to add chopped hard boiled eggs at the end.....because that's a non-negotiable for this style of potato salad in this house :)

  • Palm Springs pearl couscous & citrus salad

    • SheilaS on May 31, 2021

      I made this with pink grapefruit instead of oranges and found it to be an excellent salad or side dish. I look forward to trying it with other citrus. Toasting the couscous adds a great flavor.

    • cheffreddie on September 09, 2021

      Just a really delicious side salad, what more can I say? I only had 1 orange on hand when I made this but I would definitely use 2 as the recipe calls for next time. The pistachios really make the dish. Would be a perfect dish to bring to a potluck or a BBQ - just double or triple the recipe because people will be coming back for seconds!

  • Best black beans with avocado salad

    • PennyG on June 28, 2021

      I just made the beans from this recipe and they were some of the BEST black beans I have ever made! This will be my go-to black-bean recipe going forward.

    • bernalgirl on August 31, 2021

      My batch skewed sweet and I don’t know if it’s the ayacote amarillo beans or the addition of a single red-ish pepper. I’ll try again with black beans and only green peppers

    • Lepa on May 20, 2021

      We loved this dinner. The beans were exceptionally tasty and the salad was good, too. I used cherry tomatoes because tomatoes aren't in season and it was a good substitute. We ate this with cornbread, cheese and sour cream and it was a great dinner.

    • hbakke on May 22, 2021

      I liked the avocado/tomato salad, but the beans were not something I would make again. The smoked paprika was a bit overpowering and the sofrito mixture was kind of gritty.

  • Roasted cauliflower & red cabbage tacos

    • Apollonia on April 22, 2021

      Simple, tasty. We really enjoy the Smitten Kitchen cauliflower tacos and wasn't sure we'd like this as much without the beans that recipe calls for, but the cabbage was fantastic and very filling. The sauce was a bit acidic straight out of the processor, but lovely on the tacos. Will make again, maybe with some cotija on top.

    • 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.

    • dc151 on September 08, 2021

      Another hit from this book! The cauliflower came out perfectly, the cabbage was a bit too charred for my taste. Next time I won’t cut it quite so thin. Sauce was great.

    • cheffreddie on May 25, 2021

      This recipe was a huge hit with my partner and I. So many delicious layers of flavor from the roasted veggies and avocado sauce. We toasted the corn tortillas over the gas range on the stove for extra tasty charred flavor. Very filling and satisfying!

  • Sesame rice bowls with tofu, quickles & peanut sauce

    • Emily Hope on April 22, 2021

      Have made some version of this dish many times, but I liked this variation, in particular because the tofu preparation is different than what I've usually done (here it's crumbled into pieces and fried with soy sauce and fish sauce), and that approach gave it a nice texture and flavor. Also like the simplicity of slicing the cukes and carrots vs. julienne. The peanut sauce was a little bland/thin for my taste, so I added some more peanut butter along with a little grated fresh garlic and a small amount of brown sugar.

    • MollyB on June 14, 2021

      Not a huge hit for us, though I had high hopes for the recipe and and have really liked other recipes from the book. We found the seasoning a bit bland overall, for the both the peanut sauce and the quickles. I agree with cheffreddie's comment that following the recipe's instructions to the letter for the tofu produced hard, crunchy little tofu rocks - bigger pieces and less time would be better.

    • bernalgirl on June 11, 2021

      others have shared how great this tofu is, and I agree, although I thought both the quickles and peanut sauce needed punching up. For the quickles, I added sliced Tokyo turnips and a few slivered scallions, and fish sauce. For the peanut sauce, I added a teaspoon or sriracha and a generous squeeze of lime juice. For the rice, the amount of oil seemed excessive and I found it resulted in a mouthfeel that I don’t love, I’ll try reducing the oil but I also might try just toasting the sesame seeds and not the rice. I added stir fried bok choy to the plate and would do so again.

    • 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.

    • gamulholland on August 07, 2021

      I should have read people’s comments before I made this— the rice was good, loved the pickled veggies, the sauce was bland, and the texture of the tofu delighted my husband because it reminded him of “the gristly bits” of meat, which was exactly why it didn’t delight me. :). I think tofu pieces the size of beans are just too small. I will use the pickle recipe again for sure, but the rest is a pass.

    • 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.

    • hbakke on May 21, 2021

      Tasty rice bowls. I followed the recipe for the "quickles", rice, and peanut sauce, but used a packaged, marinated tofu. The tofu I used was pretty tasteless and bland, so I wish I had followed the tofu portion of the recipe since the other parts of the recipe turned out great. I would make this again.

    • jenburkholder on September 05, 2021

      Loved the tofu method. We only riffed on this, since the peanut sauce seemed bland we punched it up in our usual fashion (nothing about peanut sauce isn't improved by a little red curry paste!). The quickles are a nice addition but letting them soak a bit might increase their flavor. It's a great concept to play with.

    • cheffreddie on May 25, 2021

      I love this book, but this recipe was a miss for me. Although I followed the recipe to the letter, the tofu came out very hard, crunchy, and dark brown. I notice the recipe instructs you to tear the tofu into "bean sized" pieces, but the photo shows much larger chunks. Next time I would crumble up the tofu less, cook it for a shorter time, and not add the chili sauce until after it finished cooking to prevent it from burning. The peanut sauce was also very watery as written - I ended up dumping out about half and adding more peanut butter to thicken it up.

  • Sticky chicken

    • MollyB on May 19, 2021

      Easy and the sauce is great. We used chicken breast and our sauce took a while to thicken, so the chicken was a bit overcooked. (We still went back for seconds!) I’ll use thighs next time, or maybe add a bit more cornstarch.

    • averythingcooks on May 29, 2021

      I scaled this back to roughly 2/3'rds to serve 2 (beside a veggie laden noodle dish) and we really enjoyed it. With both the sauce prepped & the chicken cubed early in the day, it was super fast to make. For us, the sambal oelek is not really optional - its heat & spice were the perfect counter to the sweetness of the ketchup & honey. I would absolutely make this again.

    • Twysbeek on July 01, 2021

      Doubled the garlic and sambal and it was great! Served with steamed broccoli as suggested. Easy and tasty, there was some unappealing pooling of oil however, will cut back a bit next time.

    • jimandtammyfaye on April 30, 2021

      Tasty and easy! Loved as written, but will play around with adding other ingredients, too.

  • 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.

    • SugarTreeBaking on April 28, 2021

      Quick and delicious. The roasting of the tomatoes is a killer technique that I’ll use in other recipes. Will make this again.

    • hirsheys on May 09, 2021

      Very yummy and quite easy, though it dirties a number of dishes and the blender. A keeper.

  • 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.

  • White pizza-style kale

    • MollyB on August 19, 2021

      Very good recipe if you have a lot of kale on hand and don't want anything too complicated. Even the 10 year old who typically hates cooked greens ate some and barely complained. (We skipped the red pepper flakes and garlic powder for him.) We had a mix of Russian kale and lacinato kale, and the bites with lacinato were definitely better.

  • Turkey shepherd's pie

    • nicolepellegrini on June 05, 2021

      Another absolute winner from this cookbook. I made a couple changes based on what I had available. I used ground chicken instead of ground turkey - loved how the tomato paste and Worchestershire sauce gave the meat a richness like using beef or lamb would without the heaviness. Also I used a celery root instead of cauliflower for the topping in combination with the potato as that's often my preference for "lightening" up mashed potatoes. It's a fair amount of work but well worth it, everything came out perfectly staged and timed following the recipe directions.

    • Skamper on August 26, 2021

      Second best recipe from this book so far. Really loved the combination of potatoes and cauliflower. we are half and froze half in mini loaf pans and it reheated very well.

  • Matchstick carrot salad

    • nicolepellegrini on April 21, 2021

      Delicious! A great way to enjoy carrots and the leftovers were almost better the next day. I'd for sure make this for summer entertaining or picnics in the future.

    • Zosia on August 07, 2021

      Delicious version of a 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.

  • June's corn salad

    • nicolepellegrini on May 06, 2021

      Another super-easy yet winning recipe from this cookbook. I don't like raw cucumbers so I substituted diced kohlrabi for a similar fresh and crunchy element.

    • bernalgirl on July 01, 2021

      Great base salad, I added a teaspoon of Rancho Gordo Stardust seasoning (like Tajin) or a diced jalapeño would be good.

  • 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.

    • bernalgirl on June 20, 2021

      Update: I’ve made this two ways now, first removing the sliced garlic from the oil after it reaches a golden color, then adding it back once the tomatoes caramelize, and second as directed with wax beans. In the second method, I had to put a lid on the pan and add a few tablespoons of water to get the beans cooked properly without the tomatoes drying out, but the resulting jammy tomatoes were spectacular. Since that would cause grayish green beans, next time I’ll branch the beans before putting them in the pan. I love this combination and it works great with Romano beans as well.

    • 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.

  • Khao man gai

    • bernalgirl on June 28, 2021

      An incredibly easy riff on this recipe, the broth is outstanding. I used Thai bean paste but my kids might prefer miso. Use the broth to cook jasmine rice to accompany the chicken

  • Roger's jambalaya

    • bernalgirl on July 22, 2021

      Easy and flavorful, the whole family enjoyed this one

    • 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.

  • Sizzle burgers

    • bernalgirl on July 01, 2021

      A keeper just the way it is written, the turkey burgers remain tender, not dry, and the onions in Worcestershire are an excellent foil. The whole family enjoyed these, I'll be making this recipe again and again.

  • Shrimp & kimchi stew (Saev-kimchi-jjigae)

    • bernalgirl on August 31, 2021

      Heeding others’ advice about a bland broth, I added dashi base and used a well rounded kimchi. I also added some yuba/tofu skin that needed using. All but my Little loved this dinner, and I’d can make it again. So quick!

    • patioweather on June 26, 2021

      Easy, but kind of one note with my sour homemade kimchi.

    • allisonsemele on May 23, 2021

      The whole dish comes together in the time it takes to make the rice, so this is incredibly fast and easy. Results depend heavily on the quality of your kimchi—mine couldn’t quite carry it on its own, and also made this a salt bomb, even though I cut the soy sauce down to a dash. I still thought this was fine, and I appreciated her tip for cutting the kimchi in the jar. I found myself wishing there was some tofu in this.

  • Ricotta & potato chip fish cakes with peas

    • bernalgirl on June 08, 2021

      Not as texturally pleasing as my favorite fish cakes from Jubilee, but so easy and very tender. A great weeknight recipe

    • 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.

    • purrviciouz on June 24, 2021

      I enjoyed these fish cakes very much. The simplicity was a big bonus and I have a few pre-formed cakes in the fridge for dinner tomorrow too. The peas didn't appeal to me so I served the cakes with a bunch of coleslaw which I thought was a great accompaniment.

  • Arayes with yogurt sauce

    • bernalgirl on July 09, 2021

      Such an easy and delicious summer weeknight dinner, perfect with Israeli salad or an array of salatim. I worried they would be greasy but they’re not. I substituted homemade shawarma spice that needed using but I’m sure it’s great as written. I’ll definitely be making these again and again.

    • Zosia on July 01, 2021

      Really tasty. I baked them at 400F for 20 minutes.

    • 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 ...

    • Leahspitzer on June 19, 2021

      Delicious with Beyond Meat

    • dc151 on May 21, 2021

      Super easy to put together. The hardest part was cutting the bread without ripping it open. Good base recipe, think I might want to zhuzh it up next time. I think I little braised red cabbage might be just the thing! I made these with a vegetarian version from Sababa with mushrooms, and used that yogurt sauce.

    • 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.

    • jimandtammyfaye on April 30, 2021

      Flavorful and delicious, casual recipe. I assembled the Arayes in the morning and kept them covered in the fridge until evening. Served as main part of the meal with yogurt sauce and sliced, salted cucumbers. I was worried that the beef would not cook completely in the 7-minute grilling period, but it was thoroughly cooked. This will be added to my recipe rotation. It will be fun to experiment with different meats, seasonings, and fillings!

  • Carrot & chickpea korma

    • yellowbird531 on April 17, 2021

      Loved this and can see using tons of other veg with the seasons. Suggest adding some acid at the end and cilantro would be great on top.

    • selena__rhea on August 18, 2021

      I thought this was lovely. I used a Vitamix to make the cashew cream and results were so thick that I needed to add more veggie broth to thin. Definitely adding heat to the dish next time I make it.

    • Lepa on March 17, 2021

      This was just okay, definitely not a repeat.

    • patioweather on June 22, 2021

      Basic but satisfying. My sauce ended up grainy which usually does not happen with my Nutribullet. I think this would have been remedied by putting less liquid in when I blended the cashews, and mixing the rest of the broth later.

    • Twysbeek on July 24, 2021

      My husband doesn't love cooked carrots, I added a diced chicken thigh for him (I don't think it needed it). He gave it a 3.5/5 stars, he said the sauce, onions, chickpeas with brown rice was great. This dish took longer than many of the others in the book for some reason, but I think the end result is delightful. Greater than the sum of its parts.

  • Sheet pan lamb meatballs with sweet & sour eggplant

    • okmosa on September 13, 2021

      So many things about this dish. I had only two-thirds the eggplant called for but I made the rest of the recipe the same. I would cut the eggplant larger next time - they shrank a lot and would be nicer to be closer in size to the meatballs. And maybe double the eggplant or half the balls. I like more veggies than meat. I also think there could/should be more sauce. It wanted to be saucier for me. Unless all of the rendered lamb fat was supposed to be part of the sauce. Oh, no, not for me! I drained off at least one-third cup. Yikes. Next time I’ll bake the lamb balls almost done, take them out, drain off the fat, roast the eggplant, then put the sauce and balls in to finish. I think the lamb balls could use a lot more spice/flavor to counteract the lamb-i-ness. I really like the concept of this dish, but execution could change up quite a bit.

  • More-vegetable-than-rice fried rice

    • VineTomato on April 17, 2021

      I really enjoyed this and served with a fried egg on top. Loved that it has lots of different vegetables. Mr VT didn't love this, but he didn't hate it so there is room for a next time! When I make it again I will reduce the amount of oil to make it even healthier.

  • Caribbean pelau with kidney beans & spinach

    • julesamomof2 on August 24, 2021

      Loved this dish- very flavorful, and aside from all the chopping, not overly time consuming to make. This is one of those 'I can't believe it's vegan' dishes. I only used one can of beans, as that is what I had, and a bag of baby spinach is 8 oz, not 10, so used that. Will repeat!

    • dc151 on October 17, 2021

      Another winner from Julia! So good, and not time consuming. Plus, practically a cupboard meal for me- made it to use up some spinach. The girls who don't eat went for multiple rounds of this one. Plus, a sneaky way to get in that spinach.

  • Swedish turkey meatballs

    • julesamomof2 on July 27, 2021

      This was pretty dissapointing.. I used white meat turkey (which she says works fine) but the meatballs were done in 5 minutes versus the 20 minutes stated in the recipe. That meant I had to take them out of the pan and let the sauce reduce and by the time it reduced to the right consistency there was very little left in the pan. Meatballs turned out pretty dry too. I'm all for flexible recipes but dark meat turkey is really the only way this recipe works.

    • mnrickert on May 06, 2021

      Not pretty but so good and shockingly tender! Make sure to whisk the sauce well so it doesn't break. Also, measure out the freshly grated nutmeg - I went too wild on the nutmeg the first go around.

  • 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.

  • Jalapeño popper-stuffed chicken

    • tarae1204 on October 19, 2021

      Recipe as written is good for serving jalapeños to children as it is mild. I loved the texture of the thin, moist chicken, cheese and small bits of jalapeño. The cilantro really balances the spice. I sprinkled sliced black olives on top which added more flavor and texture. I left the watery chicken sauce in the baking dish and served the rolled chicken with rice, quick Mac n cheese, microwaveable “Cowboy beans”, steamed broccoli, and aforementioned olives for a relatively easy family dinner with lots of choices. You could also do tortilla chips. I also “mangled” the pounded chicken as did hbakke. Maybe 1/4” is too thin, and 1/3” is more realistic. The damage wasn’t perceptible in finished dish.

    • 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.

  • Fancy weeknight salmon salad

    • Lepa on June 07, 2021

      We loved this salad. It has a complex flavor but is easy to throw together and doesn't dirty many dishes. I loved the salad dressing here and think it really pulled all the elements together. Highly recommend!

    • lou_weez on April 19, 2021

      A great salad, tangy, crunchy, sweet and overall delicious. I substituted zucchini for mushrooms.

    • Ileana on May 17, 2021

      The dressing is really delicious and is something I keep on hand because I can't live without it now. The pickled shallots are necessary. Used toasted pumpkin seeds because I didn't have almonds. Would definitely repeat this one.

  • 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.

    • Skamper on August 27, 2021

      Delicious dressing. served on a simple green salad with the arayes from the same book.

    • allisonsemele on May 19, 2021

      Delicious creamy dressing that I will make again. Good for using up the end of the feta and some stray scallions. I liked it even better the next day.

  • 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.

    • jimandtammyfaye on April 30, 2021

      Very good dressing! I agree with averthingcooks- adding 2 TBS of yogurt made it creamy and perhaps cut the heat of the jalapeno. This will be a workhorse for salads that complement Mexican-themed meals.

  • 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.

  • Black bean & corn tamale pie

    • Dannausc on April 18, 2021

      I didn’t have a red bell pepper, so I used a can of diced green chiles instead. For the sauce I mixed 1/2 c sour cream with 1 T of lime juice and 1 T of brine from a jar of pickled jalapeños. Pretty decent and hearty.

  • Green chile braised chicken thighs with pinto beans

    • Dannausc on April 18, 2021

      Super easy and quite good

    • purrviciouz on August 23, 2021

      Really tasty for the ease. I served this with cornbread and added red bell pepper and corn. It's a very flexible recipe.

    • 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.

  • 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.

  • Ratatouille & ricotta baked pasta

    • patioweather on July 02, 2021

      This was simple and great. My partner who hates eggplant even gobbled it up. I slightly increased the amount of tomato because I had two normal-sized tomatoes laying around. The creamy eggplant was the star though.

    • Lsblackburn1 on September 05, 2021

      Not mind-blowing, but easy, healthy and tasty on a weeknight. Makes a ton! I used wagon wheel pasta - they worked great for this.

    • mnrickert on May 06, 2021

      Julia was right - there really is a shocking amount of vegetables shoved into this pasta dish! That said, my family didn't notice and went back for seconds so I'm calling it a win. Next time, I'll double the amount of cherry tomatoes and perhaps more ricotta as I like my pasta a little bit more saucy.

  • Braised red cabbage & green apples

    • purrviciouz on June 19, 2021

      We loved this. I doubled the recipe and portioned in the freezer to reheat as a weeknight side and it held up well. We also topped chicken with roasted garlic and Gruyere sausage sandwiches with this (in place of kraut) and it was delicious!

  • Jody's French lentil & kale stew

    • purrviciouz on September 02, 2021

      This is one of those recipes where you're like, how can this be so delicious with so few ingredients? This was really incredible and I absolutely love the garnishes.

  • Street fair stuffed mushrooms

    • Lsblackburn1 on June 09, 2021

      Easy and tasty weeknight meal. My portobellos were huge but 20 minutes was enough. Used panko for the breadcrumbs and served with cheesy grits, which was a nice combination

    • mnrickert on April 28, 2021

      A sleeper hit of a recipe. As is, they were absolutely delicious fresh from the oven and reheated in the microwave. I also repurposed as Julia suggests by tossing diced leftovers with pasta, pasta water, and some more goat cheese crumbles and WOW. I doubled the recipe without any real additional work and I suggest you do the same based on your family size because you will want leftovers! Also, I used WW breadcrumbs without any flavor impact.

  • Stewed chicken with sour cream & chive dumplings

    • Jviney on July 16, 2021

      Somehow perfect for a rainy summer day. The dumplings were delicious and truly had the richness of sour cream and chive. I will pare back the chicken next time, it overwhelmed the veggies for me. A new favourite weeknight dinner for sure.

    • mnrickert on April 28, 2021

      This recipe fell flat for me, especially the soup base when compared to the flavorful dumplings. Next time I'll add celery and onion. I also would probably double the dumpling recipe and reduce the salt in the dumplings.

    • jimandtammyfaye on June 29, 2021

      Comfort food and simplicity. I worried the onion powder would be too much, but it tasted delicious in the dumplings. Next time, I'll increase the meat/veggie base ratio. Sweet potatoes would work in place of carrots.

  • Honeyed apricots with cream cheese & pistachios

    • Jviney on July 04, 2021

      These were such a lovely surprise. Not too sweet, a little tang from the cream cheese, crunch from the pistachios, and they are so pretty. Great find of a recipe.

    • 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.

  • Eighth Avenue ropa vieja

    • hbakke on May 22, 2021

      I was worried about the amount of added yellow mustard when this went into the oven, but it turned out great. The raisins add a sweetness and the olives brininess is tamed in the oven. I used yellow and red peppers instead of green and served this with the black bean recipe in this book. I would make this again.

    • 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.

  • Shredded pork in the spirit of cochinita pibil

    • mnrickert on May 06, 2021

      Restaurant quality flavor. Don't skip the suggested ingredients (I was able to order on Amazon inexpensively) as that is what really elevates this dish. Also, very quick to prep (under 5 minutes) before it went in the oven for a long nap.

  • Buttermilk & honey pudding

    • Melissa_427 on April 14, 2021

      Such a perfect use for leftover buttermilk. Really enjoyed the tartness of the buttermilk and hint of sweetness from the honey. Will definitely return to this time and time again, especially when a buttermilk marinated chicken (or pheasant) is on the menu.

  • Lemon ricotta cupcakes

    • Melissa_427 on May 07, 2021

      I made these as a muffin rather than a cupcake, meaning I skipped the frosting and added a tablespoon of poppyseeds. Shared them with coworkers and received rave reviews.

  • 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.

  • 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.

  • Roast chicken with onion gravy

    • booksandcooks on May 10, 2021

      Wonderful flavor and very delicious dish for very little effort. My favorite recipe in the book that I've cooked.

You must Create an Account or Sign In to add a note to this book.

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.

Other cookbooks by this author