Julie Tanous is a recipe developer, food writer and, with Jesse Tyler Ferguson, the co-creator of "Julie & Jesse Cook," their food blog.

Julie developed and tested recipes for Jill Donenfeld’s cookbook “Better on Toast: Happiness on a Slice of Bread” as well as The Sprinkles Baking Book by Sprinkles founder Candace Nelson. Julie has worked in the test kitchen at Saveur magazine, spent a summer slingin’ meat at Dickson's Farmstand butcher shop in New York City, served as West Coast Director of The Culinistas, a private chef and catering company, and developed recipes for various companies, including Rosa Labs, makers of Soylent. Her recipes have been featured in Food & Wine magazine, Food & Wine's 2017 Annual Cookbook, Bake from Scratch, People magazine, LA Weekly and InStyle.com

Julie is a graduate of New York City’s Institute of Culinary Education and a member of Women Chefs & Restaurateurs, the International Association of Culinary Professionals and The Southern Foodways Alliance. She lives in Los Angeles with her husband Will, daughter Josephine, son Henry and their French bulldog Ringo.

Photo by  Matt Armendariz  for  Bake from Scratch  magazine

Photo by Matt Armendariz for Bake from Scratch magazine