Julia Turshen Teaches Home Cooks to Think of Recipes 'Like Formulas' with Her Chart System (Exclusive)

Mar. 15, 2025

Julia Turshen.Photo:Natalie Chitwood

Natalie Chitwood

Julia Turshenthinks of her recipes in charts and wants you to, too.

“I think the charts really reflect how I’ve always thought about cooking, I just didn’t really have the tool to express it until I landed on the charts,” the New York-based food writer tells PEOPLE for this week’s issue.

“When I started doing them in my newsletter and I got such a positive and warm response and people telling me this really helped them really get it, really understand cooking, I was obviously thrilled. But I also thought, ‘Isn’t this how everyone thinks about this?’ I didn’t realize that it had the potential to unlock so much for people,” she says.

The cookbook author’s newest titleWhat Goes With What(out Oct. 15) shows readers how to make a complete dish while leaving room for improvisation. Turshen’s “spanakopita-inspired” meatballs in the book are a perfect example. “They’re endlessly riffable. Use any greens, any type of cheese, any ground meat. What can’t meatballs do?”

Julia Turshen’s Beef, Spinach & Feta Meatballs.Morgan Hunt Glaze

Morgan Hunt Glaze

Julia Turshen’s Beef, Spinach & Feta Meatballs

1 (10-oz.) pkg. frozen chopped spinach, thawed

4 oz. feta cheese, crumbled (about 1 cup)

1 Tbsp. garlic powder

1 Tbsp. dried oregano

1½ tsp. kosher salt, divided

1 lb. ground chuck

1 large egg, lightly beaten

Cooking spray

1 (5-oz.) container plain whole-milk Greek yogurt

2 Tbsp. chopped fresh dill

1 large garlic clove, minced

1 lemon, halved

1.Preheat oven to 400°. Line a large rimmed baking sheet with parchment paper.

2.Drain spinach, and squeeze out most of the liquid. Place spinach in a large bowl; stir in feta, garlic powder, dried oregano and 1¼ teaspoons of the salt. Add beef and egg; stir or mix with hands until well combined. Using a cookie scoop or tablespoon, shape mixture into 12 balls; arrange in an even layer on baking sheet. Generously spray meatballs with cooking spray.

3.Bake in preheated oven until an instant-read thermometer inserted in thickest portion of meatballs registers 165° and meatballs are golden brown on top, about 20 minutes.

4.Meanwhile, stir together yogurt, dill, garlic and remaining ¼ teaspoon salt in a bowl. Juice half of the lemon, about 1 tablespoon, over yogurt mixture; stir in lemon juice. Cut remaining lemon half into wedges. Serve meatballs with yogurt sauce and lemon wedges.

Makes:4Active time:30 minutesTotal time:45 minutes

source: people.com