Unlock Culinary Confidence: Mastering Julia Turshen’s Cooking Charts and Recipes

Julia Turshen is a culinary powerhouse. Not only is she a celebrated cookbook author, but she’s also known for her approachable writing style and her ability to make even the most novice cooks feel confident in the kitchen. Her cookbook, *Cooking Charts*, is a masterclass in demystifying cooking, breaking down essential techniques and recipes into easy-to-understand charts. This isn’t just a collection of recipes; it’s a culinary education. This article dives deep into the brilliance of *Cooking Charts*, exploring some of its key recipes, providing detailed steps and instructions, and highlighting the book’s unique approach to cooking. We’ll explore how Turshen empowers cooks to become more intuitive and adaptable in the kitchen, using charts as a foundation for creativity and flavor exploration. We’ll also touch upon her other works and approach to food.

## Who is Julia Turshen?

Before diving into *Cooking Charts*, it’s worth understanding the culinary mind behind it. Julia Turshen is more than just a cookbook author. She’s a recipe developer, podcast host, and a vocal advocate for inclusivity and accessibility in the food world. Her previous cookbooks, including *Small Victories* and *Now & Again*, have received widespread acclaim for their simple, satisfying recipes and her warm, encouraging voice. She’s built a loyal following by sharing her personal stories and connecting with readers on a genuine level. Turshen’s work often focuses on making cooking less intimidating and more enjoyable for everyone, regardless of their skill level. She has a knack for breaking down complex techniques into manageable steps, making her recipes accessible to home cooks of all backgrounds. Her commitment to promoting body positivity and mental health within the food industry further solidifies her as a respected and influential figure.

## What Makes *Cooking Charts* Different?

The title says it all: *Cooking Charts* isn’t your typical cookbook. While it does contain delicious recipes, its primary focus is on providing a framework for understanding core cooking techniques. Instead of rigidly following recipes, Turshen encourages readers to use the charts as a guide, adapting them to their own tastes and preferences. This approach empowers cooks to become more intuitive and confident in the kitchen. The charts cover a wide range of topics, from roasting vegetables and making vinaigrettes to cooking grains and preparing proteins. Each chart outlines the basic steps, ingredients, and variations for a particular technique, allowing readers to easily customize their meals. For example, the vinaigrette chart provides a basic ratio of oil to vinegar to emulsifier, along with suggestions for different herbs, spices, and sweeteners. This allows cooks to create endless variations based on their own taste and what they have on hand. The book also includes numerous variations of the base recipes, inspiring further creativity and experimentation. It’s a resource designed to foster both cooking skill and culinary imagination.

## Key Recipes and Detailed Instructions from *Cooking Charts*:

Let’s explore some standout recipes from *Cooking Charts*, providing detailed instructions and insights into Turshen’s approach:

### 1. Simple Roast Chicken

Roast chicken is a classic comfort food, and Turshen’s version is incredibly simple and satisfying. Her chart method breaks down the process, ensuring even the most inexperienced cook can achieve a perfectly roasted bird.

**Ingredients:**

* 1 (3-4 pound) whole chicken
* 1 tablespoon kosher salt
* 1 teaspoon freshly ground black pepper
* 2 tablespoons olive oil or unsalted butter, softened
* Optional: Herbs (such as thyme, rosemary, sage), lemon wedges, garlic cloves

**Instructions:**

1. **Prepare the Chicken:** Preheat your oven to 425°F (220°C). Remove the giblets from the chicken cavity and pat the chicken dry with paper towels. Drying the skin is crucial for achieving crispy skin.
2. **Season Generously:** In a small bowl, combine the salt and pepper. Rub the mixture all over the chicken, inside and out. This is your base seasoning.
3. **Add Fat:** Rub the olive oil or softened butter all over the chicken skin. The fat will help the skin crisp up and become golden brown.
4. **Optional Aromatics:** If desired, stuff the chicken cavity with herbs, lemon wedges, and/or garlic cloves. These will infuse the chicken with flavor as it roasts.
5. **Roast the Chicken:** Place the chicken in a roasting pan, preferably on a rack. This allows for better air circulation and even cooking. Roast for 1 hour and 15 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
6. **Baste (Optional):** For extra crispy skin, baste the chicken with its pan juices every 20 minutes during the last half hour of cooking.
7. **Rest:** Remove the chicken from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
8. **Carve and Serve:** Carve the chicken and serve with your favorite sides.

**Turshen’s Tips and Variations:**

* **Brining:** For an even more flavorful and moist chicken, brine it in a saltwater solution for several hours or overnight before roasting.
* **Herb Butter:** Mix the softened butter with chopped herbs like thyme, rosemary, and sage for an extra flavorful skin.
* **Lemon-Garlic Chicken:** Stuff the chicken cavity with lemon wedges and garlic cloves for a bright and aromatic flavor.
* **Spatchcock Chicken:** Spatchcocking (butterflying) the chicken allows it to cook more quickly and evenly.

### 2. Perfect Vinaigrette

Vinaigrette is a kitchen essential, and Turshen’s chart approach makes it incredibly easy to master. Once you understand the basic ratio, you can create endless variations.

**Ingredients:**

* 3 tablespoons olive oil
* 1 tablespoon vinegar (such as red wine vinegar, white wine vinegar, apple cider vinegar, or balsamic vinegar)
* 1 teaspoon Dijon mustard (emulsifier)
* Salt and freshly ground black pepper to taste

**Instructions:**

1. **Combine Ingredients:** In a small bowl, whisk together the vinegar, Dijon mustard, salt, and pepper. The mustard acts as an emulsifier, helping to bind the oil and vinegar together.
2. **Slowly Add Oil:** Gradually drizzle in the olive oil while whisking continuously. This creates a stable emulsion.
3. **Taste and Adjust:** Taste the vinaigrette and adjust the seasonings as needed. You may want to add more salt, pepper, vinegar, or a touch of sweetener (such as honey or maple syrup).

**Turshen’s Tips and Variations:**

* **Herbs:** Add chopped fresh herbs like parsley, chives, dill, or thyme for a burst of flavor.
* **Garlic:** Mince a clove of garlic and add it to the vinaigrette for a pungent kick.
* **Shallots:** Finely chop a shallot and add it for a subtle onion flavor.
* **Citrus:** Use citrus juice (such as lemon, lime, or orange) instead of vinegar for a bright and zesty vinaigrette.
* **Honey or Maple Syrup:** Add a touch of honey or maple syrup for a touch of sweetness.
* **Spices:** Experiment with different spices like chili flakes, smoked paprika, or cumin.
* **Nut Oils:** Substitute some of the olive oil with nut oils like walnut oil or hazelnut oil for a richer flavor.

### 3. Simple Tomato Sauce

Tomato sauce is a fundamental building block in many cuisines. Turshen’s chart gives you the tools to make a delicious and adaptable version.

**Ingredients:**

* 2 tablespoons olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 (28-ounce) can crushed tomatoes
* 1 teaspoon dried oregano
* Salt and freshly ground black pepper to taste

**Instructions:**

1. **Sauté Aromatics:** Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute, until fragrant.
2. **Add Tomatoes and Seasonings:** Pour in the crushed tomatoes, oregano, salt, and pepper. Bring to a simmer.
3. **Simmer:** Reduce the heat to low and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer the sauce simmers, the more the flavors will meld together.
4. **Taste and Adjust:** Taste the sauce and adjust the seasonings as needed. You may want to add more salt, pepper, oregano, or a pinch of sugar to balance the acidity.

**Turshen’s Tips and Variations:**

* **Fresh Tomatoes:** Use fresh tomatoes when they are in season. Core and chop them, then simmer them until they break down.
* **Herbs:** Add fresh basil, parsley, or thyme to the sauce during the last few minutes of cooking.
* **Red Pepper Flakes:** Add a pinch of red pepper flakes for a touch of heat.
* **Wine:** Add a splash of red wine to the sauce after sautéing the aromatics. Let it reduce slightly before adding the tomatoes.
* **Vegetables:** Add chopped vegetables like carrots, celery, or bell peppers to the sauce for added flavor and nutrition.
* **Meat:** Add browned ground beef, sausage, or meatballs to the sauce for a heartier meal.

### 4. Foolproof Roasted Vegetables

Roasting vegetables is an easy way to bring out their natural sweetness and create a delicious side dish. Julia Turshen’s method ensures perfectly roasted vegetables every time.

**Ingredients:**

* 1 pound vegetables (such as broccoli, Brussels sprouts, carrots, potatoes, sweet potatoes, or zucchini), cut into bite-sized pieces
* 2 tablespoons olive oil
* Salt and freshly ground black pepper to taste
* Optional: Herbs, spices

**Instructions:**

1. **Preheat Oven:** Preheat your oven to 400°F (200°C).
2. **Prepare Vegetables:** Wash and chop the vegetables into roughly equal-sized pieces to ensure even cooking.
3. **Toss with Oil and Seasonings:** In a large bowl, toss the vegetables with olive oil, salt, and pepper. Make sure the vegetables are evenly coated.
4. **Roast:** Spread the vegetables in a single layer on a baking sheet. Avoid overcrowding the pan, as this will cause the vegetables to steam instead of roast.
5. **Roast Time:** Roast for 20-40 minutes, or until the vegetables are tender and slightly browned, flipping halfway through. The exact roasting time will depend on the type and size of the vegetables.
6. **Serve:** Serve immediately.

**Turshen’s Tips and Variations:**

* **Hardy Vegetables:** Vegetables like carrots, potatoes, and sweet potatoes require a longer roasting time than softer vegetables like zucchini and bell peppers.
* **Brussels Sprouts:** For extra crispy Brussels sprouts, cut them in half, toss them with olive oil, salt, pepper, and a drizzle of balsamic vinegar.
* **Broccoli:** Toss broccoli florets with olive oil, salt, pepper, and a pinch of red pepper flakes for a spicy kick.
* **Root Vegetables:** Toss root vegetables like carrots and potatoes with olive oil, salt, pepper, and herbs like rosemary or thyme.
* **Sweet Potatoes:** Toss sweet potato cubes with olive oil, salt, pepper, cinnamon, and a drizzle of maple syrup for a sweet and savory side dish.
* **Don’t Overcrowd the Pan**: This is the key to roasted instead of steamed vegetables. Use 2 pans if necessary.

### 5. Simple Beans

Cooking dried beans from scratch can seem daunting, but Turshen’s approach simplifies the process, resulting in flavorful and tender beans.

**Ingredients:**

* 1 pound dried beans (such as kidney beans, pinto beans, black beans, or cannellini beans)
* 8 cups water or broth
* 1 onion, quartered
* 2 cloves garlic, smashed
* 1 bay leaf
* Salt to taste

**Instructions:**

1. **Soak Beans (Optional):** Rinse the beans and pick out any debris. You can soak the beans overnight in cold water for a shorter cooking time. Alternatively, you can use the quick-soak method: place the beans in a large pot, cover with water, bring to a boil, and boil for 2 minutes. Remove from heat and let soak for 1 hour. Drain and rinse the beans. Soaking helps to reduce cooking time and remove some of the indigestible sugars that can cause gas.
2. **Combine Ingredients:** Place the beans in a large pot and cover with water or broth. Add the onion, garlic, and bay leaf.
3. **Simmer:** Bring to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beans are tender. Stir occasionally and add more water if needed to keep the beans covered.
4. **Salt:** Add salt during the last 30 minutes of cooking. Adding salt too early can toughen the beans.
5. **Taste and Adjust:** Taste the beans and adjust the seasonings as needed.
6. **Serve:** Drain the beans and serve as a side dish, in soups, stews, or salads.

**Turshen’s Tips and Variations:**

* **Broth:** Using broth instead of water adds more flavor to the beans.
* **Smoked Meats:** Add a smoked ham hock or bacon to the pot for a smoky flavor.
* **Herbs:** Add herbs like thyme, rosemary, or sage to the pot for added flavor.
* **Spices:** Add spices like cumin, chili powder, or smoked paprika for a Southwestern flavor.
* **Lemon Juice or Vinegar:** Add a splash of lemon juice or vinegar at the end of cooking to brighten the flavor.
* **Don’t add Acid Early**: Acid can also toughen the beans if added too early.

## Adapting and Experimenting: The Core of Turshen’s Philosophy

The beauty of *Cooking Charts* lies in its adaptability. Turshen encourages readers to use the charts as a starting point, adjusting the ingredients and techniques to suit their own tastes and preferences. She provides numerous variations for each recipe, inspiring cooks to experiment and create their own unique dishes. This approach fosters a sense of culinary confidence, empowering cooks to become more intuitive and creative in the kitchen. Instead of feeling bound by rigid recipes, readers are encouraged to think critically about the ingredients and techniques, understanding how they work together to create flavor.

For example, in the vinaigrette chart, Turshen suggests using different types of vinegar, oils, herbs, and spices to create a variety of flavor profiles. This encourages readers to experiment with different combinations, discovering new and exciting flavor combinations. Similarly, in the roasted vegetable chart, she suggests using different types of vegetables, herbs, and spices, allowing cooks to create a customized side dish that complements their meal. The focus is always on understanding the underlying principles of cooking, rather than blindly following a recipe. This empowers cooks to adapt and improvise, becoming more confident and creative in the kitchen.

## Beyond *Cooking Charts*: Exploring Turshen’s Other Works

While *Cooking Charts* is a fantastic resource, it’s just one facet of Julia Turshen’s culinary expertise. Her other cookbooks, *Small Victories* and *Now & Again*, offer a wealth of delicious and approachable recipes that further demonstrate her commitment to making cooking accessible to everyone. *Small Victories* focuses on mastering basic cooking techniques and building a repertoire of go-to recipes, while *Now & Again* explores the concept of cooking once and eating twice, encouraging readers to repurpose leftovers in creative and delicious ways.

In addition to her cookbooks, Turshen also hosts a podcast called *Keep Calm and Cook On*, where she interviews chefs, writers, and other food professionals about their experiences in the culinary world. The podcast provides insights into the challenges and rewards of working in the food industry, as well as practical tips and advice for home cooks. Through her cookbooks, podcast, and social media presence, Turshen has created a vibrant and supportive community of home cooks who are passionate about food and cooking. Her warm and encouraging voice, combined with her practical and accessible recipes, has made her a beloved figure in the culinary world. She champions body positivity and mental health awareness within the food space, further cementing her position as a positive and influential role model.

## How *Cooking Charts* Empowers Culinary Confidence

*Cooking Charts* is more than just a cookbook; it’s a tool for building culinary confidence. By breaking down essential cooking techniques into easy-to-understand charts, Turshen empowers readers to become more intuitive and adaptable in the kitchen. The book encourages experimentation and creativity, fostering a sense of culinary independence.

Here’s how *Cooking Charts* helps you gain confidence in the kitchen:

* **Demystifies Cooking Techniques:** The charts break down complex techniques into simple, manageable steps, making them less intimidating.
* **Provides a Framework for Creativity:** The charts provide a foundation for experimentation, allowing you to adapt recipes to your own tastes and preferences.
* **Encourages Intuition:** By understanding the underlying principles of cooking, you can become more intuitive and confident in the kitchen.
* **Reduces Food Waste:** By learning how to use up leftovers and adapt recipes to what you have on hand, you can reduce food waste.
* **Makes Cooking More Enjoyable:** By taking the stress out of cooking, *Cooking Charts* makes the process more enjoyable and rewarding.
* **Promotes Adaptability:** The flexible nature of the charts means you can adjust recipes based on dietary needs or preferences.

## Conclusion: Embrace the Charts and Cook with Confidence

Julia Turshen’s *Cooking Charts* is a game-changer for home cooks of all levels. Its innovative approach to recipe presentation empowers readers to understand the fundamentals of cooking, encouraging creativity and adaptability in the kitchen. By mastering the techniques outlined in the charts, you’ll gain the confidence to experiment with flavors, adapt recipes to your own tastes, and create delicious meals with ease. So, embrace the charts, gather your ingredients, and embark on a culinary adventure. With *Cooking Charts* as your guide, you’ll be well on your way to becoming a more confident and creative cook. Turshen’s commitment to making cooking accessible and enjoyable for everyone shines through in this book, making it an invaluable resource for any home cook.