About Julia Turshen

Julia Turshen

Julia Turshen is a bestselling cookbook author. Her latest, Simply Julia, will be out in March 2021. She has written for multiple publications including The New York Times, The Washington Post, Vogue, and more. She is the founder of Equity At The Table (EATT), an inclusive digital directory of women/non-binary individuals in food, and the host of the podcast Keep Calm and Cook On. She lives in the Hudson Valley with her wife and their dogs. @turshen

A bowl of Puerto Rican-style ropa vieja with rice and cilantro on a green mesh serving tray with a linen napkin beside it.

Puerto Rican-Style Ropa Vieja

Ropa vieja is a magic act of sorts. Slowly braised beef and a handful of ingredients become more sumptuous than the sum of its parts.

A pile of breakfast nachos topped with cheese, eggs, salsa, and sour cream on a baking sheet.

Breakfast Nachos

These breakfast nachos will absolutely change your attitude about mornings. Cheesy eggs as you’ve never, ever quite experienced them.

A floral-patterned plate topped with a piece of roast chicken with onion gravy around it and a fork, knife, and napkin on the side.

Roast Chicken with Onion Gravy

Roast chicken is pretty much perfect on its own but when it’s smothered in Julia Turshen’s onion gravy, we just can’t say no. You won’t be able to, either.

A red Le Creuset pot filled with red wine onions, that have been slowly cooked together

Red Wine Onions

Meet your newest weeknight staple for when you want something a little special and impressive. Slightly sweet, deeply flavored, caramelized red onions doused with red wine.

Glass jar with a cold and flu drink with a cinnamon stick, a spoon with ginger

Cold and Flu Elixir

Made with honey, ginger, apple cider vinegar, cinnamon, and cayenne, this sweet sipper is incomparably better than those blechy-tasting, over-priced, brand-name cold medicines.

White and blue plate with sliced roast turkey breast with herbed stuffing and gravy

Roast Turkey Breast

When you have more white meat lovers at Thanksgiving than you have white meat, this recipe is your answer. Guaranteed to be succulent, memorable, and done in 1 1/2 hours.