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

The author of ‘What Goes With What’ is known for developing recipes that are flavorful, approachable and as close to foolproof as possible

Julia Turshen thinks 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.

Turshen — who was named one of PEOPLE's 31 Food Faves of 2024 — first started articulating her dishes with a handwritten diagram in her newsletter to represent how recipes are “almost like formulas.” For example, a “Type of Pesto” chart organizes recipes for classic, parsley walnut, minty almond and pepita cilantro pestos horizontally by nuts, grated cheese, fat and “a little something.” Fans immediately took to her simplified, visual explanation.

“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.

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The cookbook author’s newest title What 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

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: 4
Active time: 30 minutes
Total time: 45 minutes

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Read the original article on People.