Title: Breaking the Cooking Rules with Julia Turshen’s Chart Method
Julia Turshen, a well-known food writer and advocate for food equity, is on a mission to shake up the way we approach cooking. After struggling with disordered eating and needing to be precise with recipes, Turshen has learned to loosen up in the kitchen. She encourages others to do the same through her “chart” method, which uses templates to guide cooking rather than following strict recipes.
Turshen’s October 2024 cookbook, “What Goes With What,” includes 20 charts, 100 recipes, and “endless possibilities.” Each chart provides a blueprint for cooking, empowering readers to explore and adjust recipes to their liking. By providing measurements such as “a handful” and suggesting substitutes, Turshen aims to instill a relaxed mindset in the kitchen, reminding readers that cooking is about making a meal, not perfecting a code.
The author’s unique approach has garnered praise from readers, with some sharing that they finally understand cooking in a new way, including those with autism and other neurodivergences. Turshen believes that her method can be especially helpful during the holidays, when stress and uncertainty can reign.
In celebration of Friendsgiving, Turshen’s cookbook features a delicious and creative recipe for Twice-Baked Cacio e Pepe Potatoes. This impressive dish, made with ingredients like butter, sour cream, and pecorino cheese, can be prepped ahead of time, making it a stress-free addition to any holiday feast.
The author’s book is filled with encouraging messages and practical advice. She notes that the most important aspect of cooking is taking time to gather around the table with loved ones. In an age of fast-paced living, Turshen’s approach encourages readers to slow down and enjoy the process of cooking, creating memories that will last a lifetime.
Here’s Turshen’s recipe for Twice-Baked Cacio e Pepe Potatoes:
Ingredients:
* 4 large baking potatoes
* 4 tablespoons unsalted butter, melted
* ½ cup sour cream
* ¾ cup finely grated pecorino cheese, divided
* 1 teaspoon kosher salt
* 1 teaspoon freshly ground black pepper
Instructions:
1. Preheat the oven to 425 degrees Fahrenheit. Pierce each potato in a few places and bake until easily pierced with a fork.
2. Cut the potatoes in half lengthwise, scoop out nearly all the flesh, and transfer to a bowl.
3. Add the butter, sour cream, ½ cup cheese, salt, and pepper to the potato flesh. Crush everything together and stir to combine.
4. Divide the mixture evenly among the potato shells. It’s okay if they seem overstuffed.
5. Line a sheet pan with foil or parchment, place the potatoes on it, and sprinkle the tops with the remaining ¼ cup cheese. Bake until golden brown and crisp.
Enjoy your delicious and stress-free Twice-Baked Cacio e Pepe Potatoes this holiday season!
