What Goes with What: 100 Recipes, 20 Charts, Endless Possibilities by Julia Turshen

    • Categories: Dressings & marinades; Cooking ahead; Vegetarian
    • Ingredients: lemons; yogurt; honey
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Notes about this book

  • Alice_Statler on December 03, 2024

    TX714 .T89 2024

  • mcvl on May 15, 2024

    Kindle pre-order, due October 15, 2024

Notes about Recipes in this book

  • Creamy mustard dressing

    • westminstr on January 17, 2025

      I made this to go with the farro bowl. I don’t share Julia’s love for mayo in dressings, but it worked well with the grain bowl. I made a quarter recipe, could have used a little more.

    • MollyB on November 26, 2024

      Pretty good dressing, but I like Julia Turshen's other "Creamy mustard dressing" in Small Victories a little more. This version is a bit thinner, smoother, and sweeter.

    • anya_sf on February 10, 2025

      Made with a mix of Dijon and grainy mustards and maple syrup, this was delicious on romaine lettuce, and as mentioned would definitely be great with lentil/grain salads. Love how easy it was to scale down.

    • averythingcooks on November 25, 2024

      We made this dressing for a salad of romaine, red onions & grated carrot. I started with a slightly lighter hand for the mustard & then added more to taste. Oh yes...this will be made again.

  • Winter chopped salad

    • abrownb1 on January 04, 2025

      Nice salad but could benefit from a hint of sweetness with all the savory flavors. Either a bit of honey in the dressing or a dried cranberry or cherry would be a nice addition. Note if using frozen butternut squash that it won't caramelize and will be a bit softer than fresh. Cook time for frozen was about 10 mins.

    • rpepper on January 18, 2025

      Everyone loved this salad.

  • My usual chopped salad

    • Lepa on December 14, 2024

      This was really good and I liked the combination of flavors. Perfect for lunch!

    • gamulholland on November 24, 2024

      This was really tasty and filling and, since we didn’t put the dressing on, it was still good for lunch to bring it work a couple of days later.

  • Cucumber & avocado salad

    • anya_sf on January 03, 2025

      Loved this. My kimchi didn't have tons of liquid, plus I didn't want it too spicy, so I only used about 2 Tbsp instead of 3. There was a generous amount of dressing - could reduce.

    • Skamper on February 16, 2025

      Made this for lunch and scaled it down for one person. Used kewpie mayo. I added half a can of tuna for protein - chicken would have been a better choice - but also tasted it without and didn't love it.

  • Farro & roasted vegetable salad

    • westminstr on January 17, 2025

      My veg were carrots, parsnips & Brussels sprouts. I also used feta, toasted slivered almonds & parsley. I needed extra mustard dressing. This was solid if not terribly exciting.

  • A great carrot salad

    • pattyatbryce on February 02, 2025

      Just so-so. Has some nice flavor, but not a"wow." I had smaller carrots and definitely should have used the shreader of the food processor. Otherwise, takes forever to make the coins with small carrots.

  • Cold roast chicken sandwich

    • Lepa on December 12, 2024

      This is okay, nothing special.

  • Gingery baby bok choy

    • anya_sf on February 01, 2025

      I used this method for broccoli florets, stirring more frequently, but still getting some char. It worked well and the flavor and texture were good. The sauce is thin and I'd consider thickening it slightly with a cornstarch slurry.

  • Roasted squash agrodolce

    • gamulholland on November 24, 2024

      Easy and delicious. We needed 2 pans to spread them all out so they roasted properly.

  • Roasted Brussels sprouts with sherry vinaigrette & Manchego

    • gamulholland on November 25, 2024

      This was tasty, a little extra over the usual roasted sprouts.

    • thefritschkitchen on November 29, 2024

      Fantastic. Doubled and served at thanksgiving. Taste your vinaigrette before tossing in the sprouts, I thought more vinegar was needed, but I like extra acid!

  • Roasted broccoli with carrot-miso dressing

    • averythingcooks on November 06, 2024

      This was a tasty way to serve broccoli but I had 2 issues. I followed her air fryer instructions...perhaps my florets were cut too small but if I hadn't checked (very) early they would have been completely burnt. They were still pretty charred but the carrot miso dressing drizzled over solved that problem pretty effectively. Also, what is meant by "medium carrot" is a mystery....I googled for a target mass and every carrot I had (including the smallest ones) came in much higher than the predicted LARGE mass. I guessed & although my smoothie maker didn't get it perfectly smooth, it is a delicious dressing. The rest will be used for salad dressing. I will repeat this idea but use the oven.

  • Twice-baked cacio e pepe potatoes

    • averythingcooks on November 12, 2024

      We thought these were really good. We liked the filling as written (other than T requesting another good grind of pepper) but then a fridge raid had me adding green onions & chopped coppa di parma ham. I made them early & they baked perfectly as directed...great that the stuffed tomatoes I also made from the same book baked same temp/timing.

    • Arlene0814 on December 21, 2024

      I used the cacio e pepe butter from Josh McFadden’s Six Seasons in place of butter, pepper & most of the cheese. It worked very well. Also added some blanched chopped broccoli & grated extra cheese on top. It was delicious!

    • thefritschkitchen on November 13, 2024

      Tasty, although my kids were not fans. Lighter than typical twice baked potatoes, but delicious with the extra black pepper and cheese

  • Mushrooms Rockefeller

    • NJChicaa on December 12, 2024

      Very disappointing. I made them and brought to a family party and I was pretty much the only one who ate them because they taste like. . . nothing other than mushrooms. If I ever made them again I would use way more cheese and fresh lemon juice. But I don't think I'd make them again.

  • Tomatoes Casino

    • averythingcooks on November 12, 2024

      These were tasty but note that I did add feta to the filling (she suggests blue or goat cheese), some basil with the parsley + a spoonful of cherry tomato chipotle relish for some more moisture & an extra bump of flavour. I think my tomatoes were smaller than hers as I had enough filling for 4 rather than the 2 I intended...no matter, we easily ate 2 each :) Next time I might consider adding the panko slowly/not using the full amt.

  • Spiced chickpea squash bowls

    • westminstr on January 17, 2025

      I needed a hearty veggie dish. I was shocked but I had all the ingredients on hand. It was really easy to put together & turned out fine. I don’t know if I’d rush to make it again, but I was glad to make it tonight. I had carnival squash which I didn’t love (acorn or delicata would have worked better).

  • Minestrone-ish

    • averythingcooks on December 08, 2024

      I made this as written and while good (other than being a bit heavy on the carrot- maybe a 50:50 mix of carrot & celery next time?), we felt it needed a little more...something. I raided my fridge/freezer for a few scoops of homemade chili sauce, some pesto, a spoonful of mixed pepper relish & some frozen spinach. It was a hearty & filling dinner beside some warm, buttered beer bread.

    • hbakke on October 28, 2024

      Page 118. Nice soup. I used tiny farfalle for the pasta. We both enjoyed this soup with the beans and bits of cabbage.

  • Haley's savory sprinkles

    • hbakke on October 28, 2024

      Tasty sprinkle I used for the minestrone soup in this book.

  • Roasted squash soup

    • MollyB on October 22, 2024

      Delicious and easy soup, though you need to start ahead of time to roast and cool the squash. I love the technique of roasting the squash whole, but make sure it's fully cooked before you take it out. Mine took over the time specified. Toasted pumpkin seeds were a nice garnish, and I added a bit of creme fraiche rather than sour cream.

    • Lepa on November 19, 2024

      I'm sometimes on the fence about squash soup but this some savory notes so I liked it. I especially liked it with the pepitas and sour cream.

  • Jennie's curried chicken & potatoes

    • Anniefro21 on February 06, 2025

      My family loved this recipe! I did make some minor changes. I used boneless skinless chicken thighs. I still used the full amount of seasoning and browned the chicken. I did however cut the overall cooking time because of this. After adding the rest of the ingredients, I cooked the whole dish for about an 50 minutes. I also substituted chicken broth for the water, and used a cornstarch slurry to slightly thicken the rich flavorful stew. I served it over rice. I would definitely make this again. I did have to add more salt to the final dish.

    • cheffreddie on November 04, 2024

      We lovvved this dish! Couldn't find Jamaican curry powder at my local grocery stores, so I used some S&B curry powder I had on hand which has similar ingredients, and added some allspice and cinnamon. Also used boneless skinless thighs out of laziness. Because of this swap, I was able to reduce the cooking time to a little over an hour instead of the 1.5 she states in the recipe. The potatoes broke down a bit as they cooked and added nice body to the stew, and the chicken was fall-apart tender. This would be a great alternative to Japanese curry rice if you didn't have any roux packages on hand. I bet it'll be even more delicious with the extra flavor from the bone-in, skin-on chicken she calls for too.

  • Turkey & green chile chili

    • averythingcooks on November 09, 2024

      I started out following this other than adding a mix of diced peppers (sweet & hot) with the onions & using roasted Anaheims from my freezer. As she suggest serving this with corn, I stirred some in with the beans. With no juice from canned chiles to include, I added pickled jalapeno brine. BUT I have come to the concusion that chili that uses smoked paprika (even my hottest one) and NO other ground chiles (eg ancho, New Mexico, chipotle) or even a chili powder blend just doesn't taste like chili to me. It was easy to fix and we enjoyed this with pickled onions & grated cheddar.

  • Chorizo & sofrito rice

    • Lepa on February 12, 2025

      This rice a delicious and very easy weeknight dinner (if you have a food processor).

  • Chicken & kimchi rice

    • Lepa on December 10, 2024

      This recipe is absolutely genius. It is easy, satisfying and completely delicious. We served as suggested, with some cheese and a fried egg on top, and it was easily one of my favorite meals in recent memory. Highly recommend this recipe for busy weeknights! Note: we have a tween and a teen and they also loved this and didn't find it too hot (but they are adventurous and can handle a little bit of spice).

  • Mushroom Swiss burger rice

    • NJChicaa on December 03, 2024

      This is easy to make, filling, and edible. It isn't anything special though and I won't make it again.

  • Rice & lentil bowl with all the toppings

    • MollyB on October 28, 2024

      This was pretty good, but I'm not sure it was quite good enough to warrant the amount of work to prepare all the different components. I really liked the lentil/rice preparation as the base of the bowl and it was nice with halloumi, and I'll probably make that again as the starting point of a bowl, adding some roasted or grilled vegetable plus some sauce or dressing.

  • Caesar spaghetti

    • Lepa on October 25, 2024

      We love the Mark Bittman spaghetti with eggs recipe and this is a tasty version with lots of anchovies for umami and parsley for freshness. We liked it. I might cut the water a bit at the end - maybe 3/4 cup instead of 1 cup?

  • Kinda Sicilian spaghetti

    • gamulholland on November 25, 2024

      My husband said this was something like his (Italian) great-aunt Mary used to make. But I’m not sure I’d make it again unless asked — the carbs with carbs thing was pretty heavy. I’d also wait to add any of the cheese until the end because it melted and caught the capers and pine nuts and raisins so that they didn’t distribute throughout the pasta that well, so the spaghetti with breadcrumbs was the main impression.

  • Braised spiced lamb meatballs

    • MollyB on November 04, 2024

      Quite good and easy, but I thought the sauce was a little too sweet for my taste (though others in the family liked it). There are other lamb meatball recipes I like more, where the lamb is more of a focus.

  • Turkey meatballs with gochujang glaze

    • thefritschkitchen on October 28, 2024

      Fine meatball recipe - the mixture was extremely wet, not sure if it was the recipe or my ground turkey. I wanted more from the sauce, although it seems to be about the same as her sauce for the ribs in Small Victories, which I adore, so I'm not sure what didn't add up for me here. Will probably make again, they were fast and easy, but won't be in heavy rotation.

  • Beef, spinach & feta meatballs

    • cheffreddie on November 04, 2024

      These were seriously much more delicious than I expected. I added 1/2 cup panko and one egg, because I think meatballs are always way yummier with some kind of breadcrumb in the mix. Otherwise followed the recipe exactly. A great way to sneak some extra spinach into your meal too!

  • Italian sausage & ricotta meatballs

    • KCKB on October 27, 2024

      My partner made this for the meat-eating subset of our family - it went over well! We paired it with pasta and Marcella’s tomato-butter-onion sauce. Oven-baking meatballs on a sheet pan is a different approach than my partner’s family recipe (using beef and breadcrumbs, cooking them directly in the sauce or broth) but we plan to do it again, maybe trying the suggested ground pork variation next time.

  • Stir-fried hoisin chicken & broccoli

    • MollyB on December 22, 2024

      A good, quick, easy meal. Not the most complex or exciting stir-fry I've made, but it could be made from things I had in the freezer and was a fairly healthy, tasty meal for two.

  • Spicy chicken with lime & cashews

    • averythingcooks on February 13, 2025

      I cut this in 1/2 (for 2 of us), adding sliced red onions & sweet peppers to the pan with the chicken. I did cut the fish sauce back a bit (personal preference for us) and we thought this was really good....as T would say "there's good flavourful heat and then there's just stupid heat for heat's sake" and this is definitely the good kind.

    • Lepa on October 17, 2024

      This was so easy and delicious! Highly recommend this recipe for a quick weeknight dinner. With rice and a side of broccoli it was enough for a light meal for four even though the recipe says it "serves two generously".

    • luluinphilly on November 04, 2024

      Delicious, flavorful and quick. I served it with the bok choy as suggested. If you live near trader joes, it is worth getting the chili lime cashews as suggested.

    • anya_sf on February 01, 2025

      Really delicious. I used TJ's chili lime cashews, which I'd never tried before, and now I'm hooked.

  • Chicken fajitas with poblanos & onions

    • hbakke on October 31, 2024

      I served this on top of a lime and salt seasoned cabbage slaw with diced avocado and a dollop of sour cream and salsa. Husband went the taco route. Quite simple and tasty. I added some roasted corn to the leftovers and liked that combined with greens for an easy lunch salad. I would make this again.

    • Lepa on February 03, 2025

      I just love Julia's recipes! This was easy to throw together and delicious. My family wants to add this to our regular rotation. We ate it with sour cream, avocado and tortillas. My husband thinks more peppers would be good here- maybe add one more? Also, this makes a lot. I have two hungry teen boys and there were lots of leftovers.

  • Eggplant Parm heroes

    • rpepper on January 18, 2025

      Loved this. For the garlic bread, I used a thick 9x13-inch focaccia, split and broiled with the garlic butter. The eggplant parm went on half of the focaccia. Some of us ate it open-face, with the extra garlic bread on the side, and others turned it into sandwiches. Served 5 hungry people. Note a slight error in the recipe. The ingredient list calls for the butter to be at room temperature, but the instructions assume that the butter has been melted. I melted the butter.

  • Roasted fish & cauliflower with Sicilian tomato salad

    • Clumsykristel on February 14, 2025

      Made this, skipping the olives and basil. It was quite nice - all the punch comes from the tomato salad, the fish and cauliflower are pretty neutral in flavour. I'd eat it again.

  • BBQ tofu & sweet potato fries

    • skvalentine on November 18, 2024

      Loved this! So easy and made a perfect lunch for a couple of days. I'll enjoy trying this with different BBQ sauces.

    • MollyB on November 01, 2024

      Very good, and very easy. A lot of the flavor comes from the barbecue sauce, so pay attention to what you use. I used some leftover homemade sauce I had in the fridge, and it would have been better with a more assertive sauce. (Next time I'll use the chipotle BBQ sauce from Michael Ruhlman's Charcuterie cookbook.)

  • Sticky pork with broccoli

    • MollyB on October 29, 2024

      Made this with chicken thighs instead of pork (per the headnote that says you can substitute chicken or tofu), and it was great and easy. I used a scant tablespoon chile-garlic sauce and wish I had used a little more. I did 1.5 times the recipe and that made enough for four servings. Be warned that the sauce may bake onto your sheet pan! I recommend lining with parchment or foil.

    • westminstr on January 29, 2025

      I made a double batch, one with chicken & broccoli, one w tofu, broccoli, and frozen “California” mix. I also forgot the corn starch in the chicken version & added the marinade from the beginning by mistake. It didn’t burn though. For the chicken version I had ample thin sauce & tofu had little sauce. Effort to reward ratio was pretty good.

    • Anniefro21 on February 06, 2025

      I thought this was quick and easy. Was it fantastic? No. Was it good enough? Yes. This recipe really came through in a way when I really had no energy to make dinner. Will I keep this recipe in my back pocket for when I am low energy but need to put a meal on the table? Definitely. I always keep pork tenderloins in my freezer purely for the fact of the quick thaw. I served this with white rice and felt like I had a whole wholesome meal with little effort.

    • averythingcooks on November 26, 2024

      I used a 12 oz pork tenderloin, around 5 oz of broccoli & scaled the sauce to 3/4...the perfect amt for the 2 of us. I also used the suggested sambal for the heat. I did slightly overcook the pork while waiting for the sauce to get thicker/"glazier" (I will add it earlier next time) but regardless, this was very tasty beside some crispy smashed potatoes drizzled with a bright herb sauce. Thanks to MollyB re: lining the pan with foil...very happy that I followed her tip.

    • Lepa on January 15, 2025

      This was really quick and easy - perfect for a busy school night! The sauce was great and the broccoli was delicious but the pork I used was too chewy. I will definitely make this again but probably use chicken, as recommended in the head note, next time. I also appreciate the note recommending a pan liner, as even with my Silpat this made a bit of a mess (but well worth it).

    • thefritschkitchen on January 14, 2025

      Very good, nice week night meal. I started the broccoli, then made rice and chopped the pork. I like broccoli a bit more roasted

  • White bean, roasted tomato & polenta pie

    • averythingcooks on January 08, 2025

      This recipe inspired me to thaw some olive oil rst'd cherry tomatoes that I made/froze in late summer. I poured some of that oil into a pan to cook mild Italian sausage meat with the garlic, some red onion and a mix of sweet & hot peppers. The tomatoes, navy beans (also from the freezer) , oregano & lots of fresh basil then went in until everything was heated through (skipping the olives this time). This was served over a bed of creamy mozzarella polenta with more basil & the parmesan. Not exactly what she wrote but the big ideas/flavours were there, we really liked it (and I think the author would approve :)

  • Black bean & cheddar cornbread pie

    • thefritschkitchen on November 04, 2024

      Great recipe - This is a delicious meal that is quickly thrown together with pantry ingredients. My only note is that the filling to cornbread topping is a bit off, I wish there was a bit more to the base. I make something similar with cornmeal drop biscuits on top, which my family informs me that they like more, but it is important to note that they are wrong :) Highly recommend and I will definitely be making it again, regardless of what my children think... Just think how annoyed they will be when I add in some chopped kale to the base!

    • Lepa on October 23, 2024

      This was a huge hit with my family. It was really easy and DELICIOUS. Keep this in mind for a dinner party when you have vegetarian guests because it is an easy casserole that goes into the oven and makes a complete meal. This could easily feed 6-8 people.

    • KCKB on October 31, 2024

      Lepa is right - this is a delicious and easy dish, great for feeding a group. I added a little chili powder to the mix, and I could see dicing and sautéing some sweet potato along with the black beans.

  • Biscuits & gravy pie

    • skvalentine on November 14, 2024

      The gravy was delicious, but next time I would bake the biscuits separately and serve with the gravy. Baking biscuits on top of the gravy resulted in very soggy biscuits for me.

    • averythingcooks on December 24, 2024

      Neither of us grew up eating sausage gravy on biscuits and this was a great place to start. I made my own biscuits ahead of time and used a mix of sweet + hot peppers (fresh & from the freezer). Based on skvalentine’s comment, I finished the gravy on the stove and spooned it over the baked biscuits and we really enjoyed this.

  • Raspberry & chocolate cobbler

    • anya_sf on January 20, 2025

      Not a looker, but very tasty. Half the recipe served 4 generously. It took 45 min to bake until completely firm on top, and next time I'd underbake it slightly for more of a pudding cake. I'd also increase the raspberries.

    • luluinphilly on November 04, 2024

      Agree with the other review-- this is decadent and rich. So easy to pull together in bowl with ingredients I have on hand in pantry and freezer.

    • thefritschkitchen on October 28, 2024

      This was amazing - very rich, very decadent. I would say this is more of a grown up dessert, not so much for kids. It was fantastic served still warm, gooey and delicious. Leftovers were ok - a bit more dry. I would definitely serve with just barely sweet whipped cream. Not the prettiest dessert, but one you will remember

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  • ISBN 10 1250340969
  • ISBN 13 9781250340962
  • Linked ISBNs
  • Published Oct 15 2024
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Flatiron Books

Publishers Text

From bestselling cookbook author Julia Turshen comes an original, inspired, and interactive approach to cooking that takes the guesswork out of everyday meals.

Julia Turshen is a home cook’s best friend. Known for her simple, no-frills, yet utterly satisfying recipes as well as her authentic, relatable, problem-solving approach hers are the cookbooks we all turn to when we want to know what else we can make with some ground turkey, or if we can pull off dessert with a few basic pantry ingredients. In essence, we look to Julia when we want to know What Goes with What: to understand how we can transform the seemingly boring contents of our fridge into an exciting meal.

Now, in her latest book, Julia offers readers a new way to think about cooking, one that focuses on mastering the alchemy of a meal and then offers endless iterations. Organized into six sections (salads and sandwiches; soups, stews and braises; rice, more grains, and pasta; vegetables; mains; and baked goods), Julia arms readers with 20 charts and 100 recipes that teach them how to build a successful dish, while making ample room for creativity and personal preference.

For readers of tried and true cookbooks like Melissa Clark’s Dinner and Deb Perelman’s Smitten Kitchen series, as well as fans of Molly Baz and Alison Roman’s breezy yet craveable recipes, What Goes with What will become an instant classic and find its place as a foundational cookbook for a new generation of home cooks.

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