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 Did Valentine's Day, 1977–1990
Vintage February editions of Bon Appetit have one thing in common: strawberries.
What You Should Cook in 1964, According to Vintage Bon Appétit
In 1964, the Beatles appeared live on The Ed Sullivan Show. And what were those 73 million viewers eating? We take a look at 1964 issues of BA to find out
Why We Love Le Creuset Dutch Ovens
There are a lot of Dutch ovens out there, but we're quite attached to the classic 7.25-quart Le Creuset
12 Creative Ways to Top a Baked Potato
The simplicity of a baked potato with butter is one thing—but these 12 creative toppings, from burrata to miso butter, will level up your humble tuber
6 Winter Salad Recipes by Estela's Ignacio Mattos
These cool, crisp, truly modern salads by Estela chef Ignacio Mattos will remind you that good produce DOES exist in the dark days of deepest winter
Is Panna Cotta a Legit Dessert? Our Editors Debate
Two of our editors debate the pros and cons of panna cotta, from its jiggly texture to its subtle flavor.
Julia Child's Choulibiac Is Crazy—and You Should Make It
With Julia Child as her mentor, Julia Kramer takes on an insane French fish pie from the September 1978 issue of Bon Appétit
5 Nutrient-Packed Grain Recipes to Upgrade Your Meals
From wild rice and oats to spelt and millet, these wholesome guys will upgrade every meal. The best part: If you can boil a pot of water, you’re already halfway there
A Guide to Identifying Grains, from Amaranth to Sorghum
Know your spelt from your sorghum (from your amaranth) with our cheat sheet to these complex foods
The Best Gluten-Free Pastas
Gluten-free pasta doesn't have to feel like a sacrifice. To prove it, a panel of Bon Appétit editors gathered in the Test Kitchen for a blind taste test.
Let's Make a Flaming Eggnog Wassail Bowl from 1967 Bon Appétit!
Back in 1967, Bon Appétit thought you should set warm alcoholic eggnog wassail on fire, then drink it. Today, Julia Kramer attempts to follow the recipe
Party Food of the 1970s, Bon Appétit Style
From cheese logs to pineapple chicken, how get festive the way Bon Appétit did four decades ago
Making the Shrimp Christmas Tree from Bon Appétit 1974
In December 1974, Bon Appétit tweaked an American classic with a "Spanish" touch, emphasis on the quotation marks.
Holiday Ham Is the Real Christmas Miracle
The holiday ham—bone-in, baked, and glazed for a burnished sheen—is the real Christmas miracle.
Where to Eat, Drink, and Shop in New York City
Is there a place more magical than New York City during the holidays? Follow the Bon Appétit staff as we eat, drink, and shop at our favorite hometown spots
Hanukkah Brisket How It's Meant to Be—with Instant Coffee and Ketchup
Can you believe Bon Appétit didn't cover Hanukkah until 1990? And when we did, it was with a ketchup-infused, cooked-to-death brisket. L'Chaim!
How We Chose Products for the BA Seal of Approval
Figuring out which products got the BA Seal of Approval was a complex process. Here's how we did it
Recipes Using Ingredients from the BA Seal of Approval
4 recipes using the gochujang, ginger beer, fregola, and condensed milk from the Bon Appétit Seal of Approval
The BA Seal of Approval 2013: The 25 Products We Can't Cook (or Live) Without
From herbal tea and supermarket Cheddar to potato rolls and Korean chili paste, the 25 products Bon Appétit's editors can't cook—or, really, live—without
Sufganiyot: The Best Thing About Hanukkah
The best thing about Hanukkah isn’t eight nights of gifts, it’s traditional sufganiyot—pillowy, deep-fried, jelly-filled doughnuts. Uri Scheft of Breads Bakery schools us