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 is 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.
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Stories By Julia Mullaney
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Mustard is a useful ingredient for a well-blended vinaigrette. But save yellow mustard for burgers and hot dogs. Here's why it should stay away from dressings.
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It doesn't take much to add some greens to your meal and still enjoy it. Did you know your favorite pizza toppings make the perfect antipasto salad?
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Making the best smash burger takes practice, but the internet has plenty of tips. Flattening the meat ahead of time will give you the crispiest smash burgers.
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Hector Saldivar is one of the few people to walk away from Shark Tank getting exactly what he asked for -- and -- from Kevin O'Leary no less.
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The next time you peel vegetables, place some parchment paper underneath to make cleanup a breeze.
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When using frying oil at home, the temperature has to be just right. If your oil is getting a little too hot, here's an easy way to get the temperature down.
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Who doesn't love pancakes on weekend mornings? But if you are planning to make batter ahead of time, there are some things to know before refrigerating it.
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You might be surprised to learn its surprisingly easy to cook eggs in your microwave. This simple tip can keep the eggs from exploding all over your microwave.
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If you've ever seen sprayable butter that comes in a bottle, you might have wondered whether it's the real deal or not. Here's what to know.
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Measuring on a food scale means giving the scale a thorough washing immediately after -- or does it? Next time, just use parchment paper to avoid the cleanup.
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Sugar cubes can maintain the moisture and temperature in your cheese container in such a way that it creates the perfect environment for your cheese.
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Pasta salad is a dish happy to be a side or a light lunch. Ranch dressing is popular for its flavor and versatility. Together, they are a delicious pairing.
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You can easily create a DIY version of those fun potato chip bowls from the 1990s using nothing more than a standard platter and a wine glass.
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Guanciale is best kept in the refrigerator or freezer, unlike some cured meats. And depending on how you store it, this meat can last up to 18 months.
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Egg wash is made with raw eggs, so you should follow food safety protocols when handling it. But you can easily store it in an airtight container in the fridge.
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What happens when food stays in your trunk for too long? Depending on the temperature, the meat may go bad before you have time to get it in your refrigerator.
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Pasta salad doesn't have to be the boring side dish no one wants. Discover fun ways to turn a pasta salad meal into an occasion worthy of dinner guests.
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A lunchtime treat, chocolate milk is not just for drinking. Give your tied breakfast a kick of added sweetness by adding it to your waffle batter
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Eggs might seem like a simple dish to cook, but it's easy to get it wrong. Here are the pan tips you need to get your over-easy eggs right every time.
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Green bean casserole is a holiday dish that doesn't get much table time in other months, but with this ingredient, it may become a new favorite any time.
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Though cooking up delicious meals from scratch may seem like a daunting feat, the trick to nailing a recipe is in a time-old adage: practice makes perfect.
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Hard-boiled eggs' soft texture helps them blend into the salad. They'll give a traditional dish a fun twist that imbues your recipe with deviled egg flavors.
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A casserole is a classic comfort food and you can take the flavors in many directions. But no matter the ingredients, it can benefit from some sour cream.
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Switch up your typical pickled vegetables with corn, and taco night will never be the same. The best part? You can make it from scratch in less than an hour.
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Adding some spinach, feta, and flaky phyllo dough to your homemade egg bites might actually make it easier to get out of bed in the morning.
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Single-serving butter balls will add an elegant touch to your Christmas dinner table -- plus, they're more practical for guests than sticks of butter.
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You may have already tried tuna tartare. But this isn't the only fish that can be used in the dish. Try any of these alternatives for a new twist.