Julia Bainbridge / Writer
The Lonely Hour / Twitter / Instagram / Contact
Latest
Why More People Are Looking for Nonalcoholic Cocktail Recipes / How to Make Balanced Non-Alcoholic Cocktails / An Ode to Gas-Station Fried Chicken / The Chef Who Can Teach Us a Thing or Two About Grit / Forward-Thinking Bartenders Are Moving Non-Alcoholic Cocktails to the Top of Their List
Atlanta magazine: food editor
The Israeli Influence / How Moving to the South Taught Me to Go Slowly / A Tour of True Korean Food / The Best Breakfasts in Atlanta / This Kitchen Is on a Mission / Friday Night at the Colonnade / Queen Anne Quatrano / Meet He Ro / Home for Dinner / Thankful For: Dishwasher Eden Vazquez / Andrew Young Has a Lot on His Mind / What’s With the Chicken Bones? / Atlanta’s Unsung Kitchen Workers / Remember: Super Bowl LI Was a Good Game
Playboy: regular contributor
The Next Big Asian Cuisine / Sushi for Idiots / Alternative Summer Escapes / In Praise of Mindful Drinking / Cannabis Goes Gourmet / A Spritz for Every Season / Melt with You / Legion of Shroom / The Mayo Clinic / Char Wars
Bon Appétit: regular contributor
Big Alcohol Is Bracing for a More Sober Future / What Happens When Five Sober Chefs Share a Kitchen? / Back to the Grind: Megan Sanchez / Bucket List: Jen Pelka / ‘Moonlight’ Has One of the Best Food Scenes of the Year / It’s Not All Gravy / A Cut Above: Naomi Pomeroy / Chill-Giving / The Happiest Hour / What Happens When Starbucks Wants to Sell Your Baked Goods? / We’re Jamming: Nicole Krasinski / Turn It Up: Marco Canora / Iron Man: Russell Moore
Food52: first-ever writer in residence
This Chef Doesn’t Serve Alcohol at Staff Parties / I've Decided to Give Up Alcohol, at Least for a While / Should Bartenders Have to Serve Non-Drinkers? / This Award-Winning Chef Doesn't Use Olive Oil / I Get By With a Little Help From My Kitchen / Imagine a Future Where Mocktails Are Taken Seriously / I’m the ‘Food Person’ Who Never Makes Stock
Other Food Stuff
What Do You Call a Bar Without Booze? / Bottle Service: New Growth / Bless the Dabo / Chef Anita Lo’s Party of One / Origin of a Classic: Lane Cake / Review: Hugh Acheson’s Slow Cooker Book / How to Host a Dinner Party / The Toast Rack: A History and An Appreciation / When Society Shakers Gather / Eastern Mediterranean Flatbreads / Classic New York: Raoul’s / It’s the Year of the Vegetable / Fleur de Sel /Around the Country in 34 Dishes / The Rise of the Solo Diner / A New Yorker’s Take on Not Drinking / Offal-y Hot: Getting Even More Sizzle Out of Filipino Sisig / 10 Young Chefs to Watch in 2016 / The Russian Chicken Soup with an Eye on Japan / The Domination of Dominique Ansel / Orange County May Be California's Next Great Food Scene / Be the Hostess with the Most Gifts
Other Other Stuff
What Sex Is Really Like After 70 / Be the Best Holiday Guest / ‘Fag Hag’ No More / Why I Stopped Drinking on Dates / Erika Lust on Making a More Inclusive Kind of Erotica / The Magic Of Organic Ireland / The Dish on Kish
Publications
Allure / Afar / Bake from Scratch / Bon Appétit / Brutal / Cherry Bombe / Condé Nast Traveler / Edible Manhattan / Extra Crispy / Food52 / Food & Wine / Food Republic / Garden & Gun / Heated / Hello Giggles / Jarry / Liquor.com / Man Repeller / Organic Life / Paper / Plate / Playboy / Rachel Ray Every Day / Saveur / Taste / Travel + Leisure / The Wall Street Journal / The Washington Post / Yahoo Food
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