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.