Julia Kramer
Deputy Editor Emeritus
As BA’s former deputy editor Julia Kramer traveled the country, scouting the best new restaurants in America for the “BA Hot 10.” In January 2017, she oversaw the launch of our Healthyish vertical, while guiding overall editorial direction, including the ASME award–nominated BA Kitchen section of the magazine, which focuses on weeknight recipes and essential cooking know-how. A native Chicagoan, Julia is a graduate of Pomona College, in Claremont, California, where she studied fiction writing. She has been nominated for two James Beard Awards, for “Lunch Al Desko” and “Smoke Signals,” which also appeared in the 2016 Best Food Writing anthology. Prior to joining Bon Appétit in 2013, she was the food editor and restaurant critic for Time Out Chicago. She lives in Los Angeles with her husband, Zachary Kaplan, and their two children.
If I Can Do the Food Lover's Cleanse, so Can You + Day 7 Menu
Wait, you mean, the Cleanse actually works!? This is magical
Meet Chris Chacko, Chicago's Coffee Whisperer
Sparrow Coffee in Chicago creates custom roasts for 160 restaurants, including half of the city's Michelin-starred ones
How a Grain Becomes a Pie at Chicago's Baker Miller Bakery
It starts with milling grain: A step-by-step guide showing how Chicago's Baker Miller Bakery makes pie.
The Bon Appétit Holiday Survival Guide
The holiday season means lots of good times, but with those celebrations sure comes a whole lot of crazy
How Chicago's Baker Miller is Changing the Way We Think About Grains, One Customer at a Time
It's time to start taking grains more seriously. A Chicago bakery is leading the charge
So This Is How Julia Child Roasts a Turkey
When Julia Child makes turkey, she really, really, really goes all out. But if you try to replicate it, there might be tears
How to Throw a Holiday Party (Hint: Just Add Ham)
Forget about every canapé or thing-on-a-stick that you were planning to serve at your party. All you need is a smoked bone-in ham. Order a good one, score, glaze, and bake it.
Why Thanksgiving with Strangers (and Daniel Day-Lewis) Can Be a Great Thing
When your parents are far away and your sister’s working at the grocery store next door, Thanksgiving with strangers becomes strangely wonderful
How to Make Yuba at Home, and Why You Should
Sure, people like to make pasta from scratch, and bread as well. But it's time to get into the homemade yuba game as well
What to Eat, Drink, Buy, and Bake in November
Everything you need to eat, drink, buy, and bake in November, from matcha soda to where to have a great night in Savannah, GA.
The New R.S.V.P. Is Awaiting Your Reply: Recipes from Your Favorite Restaurants
Our R.S.V.P column has a new look—but we're still bringing you recipes from your favorite restaurants.
#TBT to Bon Appétit's Best Weirdest Halloween Article
We resurrect a 1982 Halloween cheese spread from the archives. It's a little weird!
Inside Hodo Soy Beanery, the Temple of Tofu and Yuba
Julia Kramer unlocks the mysteries of yuba, tofu's sexier more elegant cousin
Yotam Ottolenghi on Why You Should Be Cooking with Dried Limes
Dried limes—you many not have them in your pantry yet, but here's why you should
Parmigiano-Reggiano and Aged Vinegar: Massimo Bottura's Instant, No-Cook Appetizer
Massimo Bottura makes an appetizer that will blow your mind with nothing more than a wheel of Parm and a drizzle of balsamic
An Apple Expert on Overrated Apples, and Why We Love This Fruit so Much
We nerd out with apple expert Rowan Jacobsen to talk overrated varieties, bright-pink apples, and more
How to Drink All Night, in a Classy Way
The guests can bring the wine. It’s what you pour before and after the meal that they’ll really remember. Here, five ace strategies to keep the party going from start to finish.
9 Apple Varieties Worth Hunting Down
And you thought Fujis were exotic. From rare heirlooms to nouveau varieties, the apples at today's orchards are unusual—and unusually delicious
How to Make A Gooey, Genius Patty Melt
Chefs are learning what diner fans already know: A patty melt is griddled, gooey genius. Here's how to perfect it at home
How to Make Candy According to Jami Curl, Portland's Mad Scientist of Sweets
BA's Julia Kramer takes a candy-making class from the mad scientist of Portland, Oregon's sweets scene—and sneaks away with a few of her trade secrets