Episode 98
ūüéô¬†¬†LIVE¬†SHOW
ūüďļ¬†¬†¬†SERIES:¬†FOOD¬†MEDIA¬†AWAKENING
ūüć嬆¬†DRINKS¬†WEEK¬†2019
ūüßĀ¬†¬†BAKING¬†WEEK¬†2019
ūü•ß¬†¬†PIE¬†WEEK¬†2021
Tuesday, February 23, 2021
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41:26

Julia Turshen on cookbooks, healthy comfort food, and the role of home cooking

"I am all for talking about home cooking. It's one of my favorite things to talk about. I always want to know … like, I'm dying to ask you what you had for lunch. But at the end of the day, that's not why I do what I do. I do what I do because I think cookbooks are a way to create connection. All that personal stuff I hope leads to that."

This week, we're excited to welcome Julia Turshen to Salt + Spine, the podcast on stories behind cookbooks.

Julia is returning to Salt + Spine today to talk about her latest cookbook, Simply Julia. Julia is the well-known author of other cookbooks, including two highly praised solo books: Small Victories and Now & Again.

And she’s a prolific writer in the industry, bringing together a range of voices and recipes for 2017’s Feed the Resistance cookbook as well as authoring The Interview, a Food & Wine magazine column that features compelling people in food. And the list goes on: cofounder of Equity at the Table, host of the podcast Keep Calm and Cook On, and so on.

Called one of the 100 ‚ÄúGreatest Home Cooks of All Time‚ÄĚ by Epicurious, Julia brings the simplicity and crave-ability she‚Äôs known for to the recipes in her latest, Simply Julia. With a focus on healthy comfort food, you‚Äôll find weeknight go-tos like Tex-Mex Turkey Meatballs, soups and stews like a Smoked Trout Chowder, morning starters like Breakfast Nachos, and memorable sweets like a Cornmeal Cobbler that employs whatever frozen fruit is on hand.¬†

Julia joined us remotely from her home in the Hudson Valley for this week‚Äôs episode. Stick around ‚ÄĒ we‚Äôre closing today‚Äôs by playing a secret ingredient game with Julia. So let‚Äôs head now to our virtual studio where Julia Turshen joined us to #TalkCookbooks.

VOICES featured in this episode:

RECIPES featured in this episode:

COOKBOOKS featured in this episode:

Episode Transcript: