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Seasoned cookbook author Julia Turshen鈥檚 newest release, Now & Again ($35), answers the age-old question: What the heck are you supposed to do with your leftovers? Already listed as a #1 bestseller on Amazon鈥檚 holiday cooking section, the book includes 20 menus for dinner plus fresh ideas for repackaging the leftovers (instead of just reheating them). We took the book for a spin, making two recipes that put us in a fall frame of mind faster than a PSL.

Now and Again Cookbook Review

Connection is at the heart of what makes this book tick, and Turshen acknowledges that鈥檚 why she created menus rather than stand-alone recipes. Having written Feed the Resistance: Recipes + Ideas for Getting Involved and founding Equity at the Table, a database of diverse food professionals, she encourages herreaders to get outside of their comfort zones through food. In the book, she asks, 鈥淲hen was the last time you had more than one person around your dining table who didn鈥檛 look like you?鈥 Then suggests, 鈥淚nvite someone new over. Connection and change happen at the table, and you鈥檙e all welcome at mine.鈥

Radicchio Salad with Roasted Squash and No Stress Thanksgiving Spread from Now and Again Cookbook Review

This book is all about making sure tomorrow鈥檚 meal is just as satisfying and interesting as its original incarnation. Some serious magic happens in the leftovers portion of the book called 鈥淚t鈥檚 Me Again.鈥 For instance, penne ai funghi鈥檚 the next-day result of a Steak House Dinner for Vegetarians dinner starring stuffed mushrooms with walnuts, garlic, and parsley. As we鈥檙e nearing the holidays, we鈥檙e eyeing the No Stress Thanksgiving menu, which includes a genius sheet pan stuffing recipe (that makes a killer breakfast topped with fried eggs).

Of all the recipes, the cookbook cover really stopped us in our tracks. The radicchio and roasted squash salad transforms into a grilled cheese the next day. But how did it taste? The sweetness of the squash pops against bitter radicchio dressed in a simple mustard maple vinaigrette. And the grilled cheese? Turshen coats both sides of the bread with mayonnaise so it gets extra crispy on the outside and creamy on the inside. Whatever you do, don鈥檛 skimp on serving it with mustard and dill pickles as she advises.

Julia Turshen's Radicchio Roasted Squash Salad

Radicchio + Roasted Squash Salad

(Makes 12 servings)

This salad is especially great for the holiday not only for its wonderful fall flavors but also because it鈥檚 hearty and can sit on a buffet table for hours without losing any integrity or flavor. In fact, you can mix the whole thing up to a day before, refrigerate it, and then bring it to room temperature before serving. If you can find delicata squash, try it (just seed it; no need to peel it). Note that if you can鈥檛 find squash (or if you dislike it), sweet potatoes make an excellent substitute.

Ingredients:

  • 3 pounds butternut squash, halved lengthwise, tough skin peeled and ends trimmed and discarded, seeded, and cut into 1-inch pieces
  • 3/4 cup olive oil
  • kosher salt
  • freshly ground black pepper
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey or maple syrup
  • 1/4 cup apple cider vinegar
  • 1 garlic clove, minced
  • 3 heads radicchio, each about 1/2 pound, cored and thinly sliced

Instructions:

1. Position one rack in the center of your oven and a second rack in the top third and preheat to 400掳F. Line two sheet pans with parchment paper.

2. Divide the squash evenly between the prepared pans, then drizzle each pan with 2 tablespoons of the olive oil and season generously with salt and pepper. Use your hands to toss everything.

3. Roast the squash, stirring once or twice along the way and switching the pans between the racks and rotating them back to front halfway through the roasting, until softened and browned, about 30 minutes. Set the squash aside to cool down a bit.

4. In a large bowl, whisk together the mustard, honey, vinegar, and garlic. While whisking constantly, slowly drizzle in the remaining 1/2 cup olive oil to make a dressing. Season to taste with salt and pepper. Add the reserved squash and the radicchio to the bowl and use your hands to combine everything gently (messy, but fun).

5. Transfer the salad to a serving platter and serve immediately (or within a few hours; it holds well at room temperature).

Julia Turshen's Squash Grilled Cheese

It鈥檚 Me Again: Squash Grilled Cheese: Make delicious vegetarian sandwiches by spreading mayonnaise on both sides of two slices of bread, top with your favorite melting cheese (such as cheddar or Muenster), and add a large handful of leftover radicchio and squash salad. Close the sandwich and cook in a skillet until browned on both sides and the cheese is melted, about 1 1/2 minutes per side (the mayonnaise will help the exterior brown). Serve with mustard and pickles. See the cover of the book if you need any convincing!

For more ideas to reinvent leftovers, check out Brit + Co on Pinterest!

(Photos via Annelies Zijderveld / Brit + Co; Cookbook and feast photos and recipes via Now & Again by Julia Turshen with permission by Chronicle Books, 2018)