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.
How Bon Appétit Grilled Through the Decades, from 1959 to Present-Day
Leafing through old pages of Bon Appétit have led to some grilling gems.
A Zingy Base for All Summer Drinks, Alcoholic and Virgin
The best summer pitcher drinks—alcoholic and virgin—are based on a zingy lemon-ginger brew concocted by our food & features editor Carla Lalli Music
The Most Inexpensive, Versatile, and Crazy Tasty Steak You Could Ever Imagine
Skirt steak is inexpensive, versatile, and crazy tasty. It also cooks in a flash, which means it's tailor-made for grilling—and for leftovers
Why Boring Bagels Are the Best Bagels of All
Forget all the bagel hype currently happening in NYC. All this writer needs is a good no-name version
How Daniel Boulud Makes a Midnight Snack
Daniel Boulud's midnight snack is something we'd happily eat any hour of the day.
The Most Fashionable Looks We Saw at Vegas Uncork'd
What's almost as important as the food at Vegas Uncork'd? The only-in-Vegas fashion, of course
The Best Things We Ate in Las Vegas
We spent the weekend in Las Vegas for Vegas Uncork'd, and ate some pretty amazing foods—these are the highlights
Throwback to a Time When We Ate Macaroni Melon Bowls
Macaroni melon bowls are probably not going to come back in fashion.
The 'Best' Kitchen Design Tips from 1970s Bon Appétit Issues
A lot has changed in kitchen design since the 1970s—and thank goodness for that. We take a look at the 1970s BA archives to find the "best" kitchen tips.
5 Dream Cycling-Food Trips, from Tennessee to Thailand
These 5 cycling trips take you to some of the best restaurants in the world, from Tennessee to Italy to Thailand
Our 7 Favorite New Cookbooks for Spring
Here are seven new spring cookbooks we can't wait to read.
Yes, You Should Drink Manischewitz at Passover—in a Cocktail
Brooklyn restaurant Shalom Japan has created a riff on the Kir Royale by using Manischewitz wine.
Lunch With Friends: Q&A with Peter Miller of Lunch at the Shop
In his new book, Peter Miller makes a compelling case for the communal lunch table—no matter where you work
Chef Yotam Ottolenghi's Tips for a Better Lunch
Chef Yotam Ottolenghi has 4 really great tips for a better lunch, from zebrafying vegetables to using the whole lemon
Let's Flambé a Lobster from Bon Appétit 1978!
Julia Kramer finds out what happens when you've never made lobster before, and then you try a recipe created in 1978.
Lunch al Desko: Upgrade Your Midday Meal
With a few strategies, a bit of planning, and a little sea salt in your cubicle, weekday lunch can be as delicious and exciting as any meal of the week. Here’s how to rethink the way you brown-bag it
How to Cook in a Microwave: The 'Best' Advice from Bon Appétit, 1978–1982
Microwave sales are slipping, so we took a lot at old pages of BA to learn how people cooked with them in the early '80s heyday.
How to Use Buttermilk in Desserts: Advice Plus 5 Recipes
Old-fashioned buttermilk is the key to tender pound cakes, nutty, chewy fudge, and custards with just the right amount of tang.
How to Boil an Egg: It's Simple—and Complicated!
The ultimate guide to boiling an egg, whether you want it soft and runny or hard-cooked and ready to be deviled
Know Your Power Couple Food Photographers
These pages of Bon Appétit are filled with images produced by food-photographer couples. We asked 5 of them what it's like to live and work together