Julia Mullaney
School
Seton Hall University, Marist College
Expertise
Recipe Development, Restaurant Critiquing, Food Photography
- In 2017, Julia published a cookbook called "Man, You Can Cook" — initially written for her brother, the cookbook was geared toward millennial men who were looking for easy, hearty recipes.
- She's interviewed celebrity chefs such as David Burke and covering Nick Liberato's restaurant opening.
- The greatest meal she's ever had? A seven-course tasting menu at New York City's two Michelin-starred SAGA.
Experience
In nearly a decade covering food and drink, Julia has gained ample experience as a recipe developer through her recipe newsletter, Five Ingredient Feast, and has honed her food photography skills in the process. Julia has bylines in outlets such as Rachael Ray Every Day, Taste of Home, and various local New Jersey magazines, including Edible Jersey and New Jersey Monthly. She's worked as an undercover food critic, profiled professional chefs, and told the stories of restaurants ranging from hundred-year-old dive bars to newly-opened eateries.
Education
Julia spent one year at Marist College before graduating from Seton Hall University with a bachelor's degree in journalism in 2016. While studying, she interned for magazines such as Edible Jersey, HGTV Magazine, and Rachael Ray Every Day.
The Daily Meal’s content comes from an authoritative editorial staff that is dedicated to current and comprehensive coverage. With an aim to provide only informative and engaging content, our writers, editors, and experts take care to craft clear and concise copy on all things food-related, from news in the food service industry to in-depth explainers about what’s found in readers’ refrigerators, original recipes from experienced chefs, and more.
Our team also regularly reviews and updates articles as necessary to ensure they are accurate. For more information on our editorial process, view our full policies page.
Stories By Julia Mullaney
-
Nachos don't have to be made with chips; you can use anything as the base. If you're looking for a keto-friendly option, try making them with cauliflower.
-
Hamburgers and steak burgers are different enough that you'll want to know what sets them apart before cooking at home or ordering them at a restaurant.
-
It's way easier than you think to make your own Nutella from scratch right at home. Plus, it only requires two ingredients.
-
If you've become disillusioned by plain old tomato salsa, or you've found that even some fruit salsas no longer excite your palate, give cranberry salsa a try.
-
Searing meat on its side doesn't have to take a lot of effort. Simply using a fork to get the job done quickly will lead to a seared meat you'll never forget.
-
The beer-making process is a flexible one, resulting in different alcohol percentages. Generally, how much beer you’d have to drink to equal one shot of liquor?
-
If frozen mozzarella sticks, or even ones made from scratch, are your go-to appetizer, it's time for an upgrade. Get ready for new-and-improved fried cheese.
-
No one likes a water egg salad sandwich. But did you know that some of your favorite ingredients are the culprits for causing this watery mess?
-
When properly stored in the refrigerator, store-bought salad dressings like ranch can last about two months, while homemade ranch recipes expire more quickly.
-
It takes a sweet amount of time to caramelize onions. But there's a simple way to speed up the process. All you need to do is add a little sugar to the pan.
-
If you've ever torn a piece of tin foil only to question which side was the correct side to use, you're not alone. The difference come from how it's made.
-
Crispy crab rangoon is a takeout favorite, but it loses its characteristic crunch when cooled and reheated. This method remedies that problem.
-
It's easy to turn almost anything into a pizza, but something about garlic bread just changes the game. It's also incredibly easy and affordable to make.
-
Fajitas are the perfect meal to make for a big group. We've found a way to prepare them that saves time on cooking and clean up. It truly is a win-win.
-
Hailing from New England, Geoffrey Zakarian knows a thing or two about crab cakes and adds one surprising ingredient to his recipe for a subtle hint of heat.
-
There's nothing better than a cozy movie night at home with the fam. But maybe your snack game is getting a little stale. We've got just the thing.
-
Few dinners are more comforting than chili night, and one of the most innovative and fun ways to elevate the experience is by using canned biscuits as bowls.
-
Sure, you could make everything from scratch on your next pizza night, but who has time? There's no shame in using a jar of pizza sauce from the pantry.
-
Steak-Umm is a quick and easy way to stuff a Philly cheesesteak without the hassle of a full cut of meat. But should you cook it thawed or frozen?
-
If you decide to serve batch cocktails at your next party, make sure that you prioritize liquor quality, and understand ratios and flavor pairings.
-
Alex Guarnaschelli's sheet pan salad trick gives you a new way to serve salad that allows for ease of serving and a good distribution of ingredients.
-
No one likes to feel rushed around dinnertime. There are plenty of small tasks you can take care of in advance to make sure dinner is enjoyable.
-
Sizzling fajitas are a hit any night of the week. With all those soft, cheesy, saucy fillings, the last thing you want is a tough cut of steak.
-
If you add mayo to chicken salad, you're not making this meal as nutritious as it can be. Mashed avocado can add its own creaminess, along with nutrition.
-
So many foods have interesting origin stories. If you've never heard of creste di gallo, here's what to know, from what it is to how it got its name.
-
If you enjoy eating hard-boiled eggs, then you know how frustrating it can be when the eggshell refuses to come off cleanly. This tip is for you.
-
Is there any cooking job that an air fryer can't handle? It can even tackle fried ice cream if you follow these tips so it's prepared correctly.