About Julia Turshen

Julia Turshen

Julia Turshen is the author of Feed the Resistance, named the Best Cookbook of 2017 by Eater, and Small Victories, named one of the Best Cookbooks of 2016 by The New York Times and NPR. She has coauthored numerous cookbooks and has written for The New York Times, The Wall Street Journal, Vogue, T Magazine, Bon Appétit, Food & Wine, and Saveur. Julia lives in the Hudson Valley with her wife and pets. @turshen

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

Roast Turkey Breast

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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.

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

Red Wine Onions

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Meet your newest weeknight staple. Slightly sweet, deeply flavored caramelized red onions doused with red wine.

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  • 20 M
  • 2 H
  • 0
A clay bowl filled with butter, parsley, red onion, lemon zest, orange zest, and salt

Parsley Garlic Butter

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Parsley garlic butter. Easy to make. Always worth having on hand. And is a packed with flavor.

  • Quick Glance
  • 15 M
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Glass jar with a cold and flu drink with a cinnamon stick, a spoon with ginger

Cold and Flu Elixir

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

  • 5 M
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