Julie Tanous is a Los Angeles–based recipe developer, chef, and the co-author of the cookbook Food Between Friends, written with Jesse Tyler Ferguson and published by Clarkson Potter.

Her work spans editorial, brand partnerships, and cookbook development, with recipes featured in Food & Wine, Food & Wine’s Annual Cookbook, Bake from Scratch, Taste of the South, People, LA Weekly, and InStyle. She has developed and tested recipes for numerous cookbooks, including Better on Toast: Happiness on a Slice of Bread by Jill Donenfeld, The Sprinkles Baking Book by Candace Nelson, Sababa by Adeena Sussman, and Bong Appétit: Mastering the Art of Cooking with Weed by the editors of MUNCHIES. She works with both emerging and established chefs to shape, develop, and bring their cookbooks to life.

She trained at the Institute of Culinary Education in New York and has worked in the test kitchen at Saveur. She also served as West Coast Director of The Culinistas, a private chef and catering company, and has developed recipes for a range of brands, including Rosa Labs, makers of Soylent.

Julie is passionate about getting kids into the kitchen and believes cooking is one of the most meaningful ways to build confidence, creativity, and connection at home. When she’s not cooking, she can usually be found with her hands in flowers, cooking for friends, hugging and planting trees, or outside with her family.

Born and raised in Alabama, she now lives in Los Angeles with her husband, their two children, two rescue pups, and a lively collection of fish and frogs.