Julia Holland
School
University Of Texas – Austin, New Mexico State University
Expertise
Mexican Cuisine, South American Cuisines, Gastronomy & Travel
- Julia lived in a 100-person housing cooperative for four years while attending college, during which she cooked dinner for the entire co-op once a week and planned breakfast, lunch, and dinner menus for two years.
- Her mother was a pastry and dessert chef and caterer, instilling in her a love for cooking, recipe developing, and adventurous eating from a young age.
- One of Julia's favorite books and movies is "Like Water for Chocolate," which she has read in Spanish and English, and seen countless times. She used passages from the book and scenes from the movie in a grad school research paper and oral presentation as part of a deep dive into the subject of aphrodisiac foods.
Experience
Julia has been a travel and food writer since 2019. She began writing a travel blog for a European travel site about her experiences living and traveling around Mexico. Most articles were dedicated to the vast and elaborate subject of Mexican food, delving into detail about regional dishes, snacks, spirits, and street food culture. She then began writing SEO articles and blogs for numerous clients through a writing agency, specializing in niches like food and drink, recipes, restaurants, and bar scenes. She joined Tasting Table in 2023, where she continues using her travels and cross-cultural experiences as inspiration for her research and writing on gastronomy.
Education
Julia has a bachelor's degree in anthropology and Latin American studies from the University of Texas at Austin and a master's degree in anthropology from New Mexico State University.
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Stories By Julia Holland
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No trip to Spain or even your local tapas bar is complete without a glass of sangria, but there's a simple tip to remember when pairing foods with red sangria.
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Everyone loves crispy egg rolls. So, why not enjoy this staple of Chinese American cuisine for breakfast or brunch? Here are a few ideas to get you started.
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Food Network mainstay Ina Garten uses three main ingredients in this appetizer, a tomato-based dish that is easy to prepare and customizable in many ways.
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While Julia Child most famously cooked French food, she also had a couple of opions on Italian cuisine, too. Here's what she thought of making fresh pasta.
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According to canned seafood expert Charlotte Langley, canned anchovies aren't just for Caesar salads; they can be used in these dishes and many others.
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Evaporated milk is an underrated ingredient that's just a little sweet, adding a new dimension to your next batch of fluffy and creamy mashed potatoes.
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Just because vegans don't eat beef doesn't mean they can't enjoy a satisfying burger. Black bean burgers are classics that don't try to be anything else.
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Here's what Chef Charlotte Langley, a canned fish specialist, has to say about serving Portuguese sardines in a way that puts the spotlight on their flavor.
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The very best grilled cheese sandwiches are those where the heated cheese is so gooey it oozes out. Let us help you achieve that with this easy tip.
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When you hear the word "risotto," you probably think of rice, but it's time to start thinking of potatoes alongside or taking the place of rice.
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Zucchini might not be synonymous with baking and desserts, but maybe it should be. An expert recommends adding it to cakes for extra moisture.
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According to artist and author Jerrelle Guy, you can add this ingredient to your cake if it comes out too dry. Here's how you can make this work.
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There are many ways you can integrate pork rinds or cracklins into your next cornbread recipe, thus giving it a powerful dose of salty flavor.
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Anyone looking for a unique and powerful dose of flavor in their pork tenderloin recipe should consider using this classic cocktail in the marinade.
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By using flour tortillas, as well as a combination of other ingredients, you can whip up some cheesy garlic bread without exerting too much effort.
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A viral TikTok video features a simple pumpkin marshmallow syrup recipe that requires only a few main ingredients for a flavorful fall taste.
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Stuffed mushrooms are a sophisticated snack that can be made in myriad ways, but cooking them in an air fryer speeds up the process considerably.
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When making egg boats, you should definitely consider baguettes, which you can load up with your favorite combination of eggs, meat, and other ingredients.
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Vegan dairy and meat substitutes are plentiful and getting better all the time. Here are the best ingredient swaps for vegan loaded baked potato soup.
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If you're looking to switch things up when it comes to fixing up your next batch of homemade Danish pastries, then try this herby tomato twist.
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Trust us, don't knock it until you try it. Leftover cornbread can really take your ice cream to a whole new (and absolutely delicious) level.
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There are lots of types of chocolate in the world of baking, and many types of miso too. We asked an expert for the pair that gives the best results.
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Double down on flavor by marinating your protein in dressing before preparing an entree salad. Here's how to do it and some tasty combinations.
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Swap out olive oil with mayo to upgrade your roasted veggies. Here's why mayonnaise is the unexpectedly perfect ingredient for flavorful vegetables.
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A Nespresso latte that's perfect for fall has gone viral on TikTok, and the key to this seasonal taste comes from two beloved Trader Joe's products.
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Whether you prefer them cubed and roasted or boiled and mashed, sweet potatoes make a great addition to your bread pudding, especially in the fall months.
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You can transform peanut butter into a frozen treat with just two additional ingredients. The result? A satisfyingly sweet, creamy, nutty breakfast or snack.