Julia Mullaney

Editorial Manager at Edible Jersey Magazine

I earned a bachelor's degree in journalism and was able to intern with magazines such as Rachael Ray Every Day Magazine, HGTV Magazine and Edible Jersey Magazine during that time. I launched my own food and nutrition blog in February 2016, which is filled with original recipes and photography. I have had articles published in Edible Jersey Magazine, Rachael Ray Every Day Magazine and on TasteOfHome.com. My first cookbook was released in May 2017.

Portfolio
Taste of Home
Creative Ways to Turn Leftover Food into New Meals

Shutterstock / Joe Belanger At a young age, I learned from my Italian grandmother that every food has a purpose-and a repurpose. "Don't waste...create!" she would say. As food waste balloons into a global issue, home cooks can take steps to reduce their own waste, saving money and energy, without sacrificing good eats.

Sarah Scoop
04/08/2016
5 Ways to Keep your Health in Check when Life Takes Over

In today's world of endless emails to send and errands to run, finding time to keep up with your health can quickly sink to the bottom of the to-do list. But before you skip today's lunch break, check out these five quick tips to keep your body and mind up to par with your energetic daily schedule.

Lavu
8 Myths You've Been Told About the Food Industry

With all the "fake news" nowadays, it's hard to know how to separate the true from the false, often causing confusion and worry. This applies to the food industry as well: Daunting statistics about restaurant failures, expenses, etc., can leave you unsure about what to expect for your own restaurant.

Lavu
10 Ways to Show Appreciation to Employees

We've all seen or heard about Undercover Boss, the popular CBS show that sends a high-up executive undercover as an entry-level employee in his or her own company. Toward the end of the episode, the executive rewards the hardest-working employees, to show appreciation for them.

Edible Jersey
Ice: Separating the Good From the Bad

Crushed or cubed, spheres or squares, ice is the foundation of a good drink. Which begs the question, "Does ice matter?" Indeed. Ice is what separates the good drinks from the bad, according to Francis Schott, cofounder and beverage director of New Brunswick's newly rebranded Stage Left Steak (a sharpening of focus for the 25-year-old restaurant) and Catherine Lombardi, the Italian-American restaurant next door.

Edible Jersey
Bluff City Barbecue: From Memphis to Montclair

They say that if you love your job, you'll never work a day in your life. That's why Scott Hermo, owner of Bluff City Barbecue in Montclair, left his career as a bond trader on Wall Street to follow his true passion-Memphis-style 'cue.

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