Julia Turshen’s Olive Oil and Buttermilk Loaf is an easy, tender cake that’s perfect for using up leftover buttermilk. Made with olive oil instead of softened butter, it comes together quickly and has a rich, pound cake-like texture with a subtle grassy flavor and just the right amount of sweetness.
This quick summer side dish from Julia Turshen’s What Goes with What makes the most of fresh zucchini and a tub of feta. Cracked black pepper blooms in olive oil to season the sautéed zucchini, which gets piled onto a bed of tangy whipped feta. Bright, bold, and easy.
I found the perfect cold-weather comfort food in Julia Turshen’s Turkey and Green Chile Chili. Made with ground turkey, pinto beans, and smoky spices, it’s a healthier take on traditional chili that even won over my skeptical partner. Top with avocado and cheese for the ultimate cozy dinner!