History buff, former ballet dancer and classically trained cook with skills honed through restaurants, travel and a damn good appetite.
Follow me on Instagram
Julia Clancy joined EatingWell in 2015 as a recipe developer and tester. In the Test Kitchen, she develops and tests original recipes; develops and tests recipes with featured chefs and food writers; and cross-tests recipes created by the rest of the Test Kitchen staff. Essentially, she cooks and eats all day—it’s a good gig. Julia also manages EatingWell’s extensive library including EatingWell issues, cookbooks and food literature.
Her food and drink writing also appears across multiple outlets, including Vermont’s well-respected Seven Days weekly newspaper. With a true love of cooking for people, Julia works as a private chef and culinary instructor hosting unique local pop-up dining experiences as well. She gained experience in renowned California restaurants, such as Chez Panisse and Zuni café, as well as in Massachusetts as a baker and farmer.
Julia graduated summa cum laude from Skidmore College with bachelor’s degrees in English and international affairs. She also studied culinary arts at Ballymaloe Cookery School, located on a 100-acre organic farm in Ireland. She grew up in Boston with a big family (as in, she has 48 first cousins!). And their food interests were just as expansive. Her Jewish mother and grandmother have been practicing Japanese cooking and macrobiotics for over 60 years between them, and she spent summer days pulling lobster traps with her siblings and cousins on her grandfather’s lobster boat. Fluent in Italian, Julia lived in Bologna for six months and enjoyed a gelato, without fail, every day. She also trained as a ballet dancer for 16 years. Her love of Vermont knows no bounds. On any given day, you might find her hiking the state’s highest peaks, swimming-hole scouting, reading in her creaky Adirondack chair, teaching herself snow sports or visiting a favorite brewery.
My point of view:
What does “eating well” mean to me?
My version of eating well means understanding my appetite so I can eat instinctually. This means doing the research needed to know what I’m eating, without too much stress or preciousness. It means I love pepperoni pizza, Vermont maple creemees and beer as much as I love fresh fruit, homemade bread and a stacked salad. My hippie mom calls it yin and yang—why not?
The three ingredients I simply couldn’t live without…
Salt and olive oil are my pillars, but let’s assume those are given.
• Limes: I like a good hit of acid in my cooking, and I love lime’s zest and juice.
• Whole-Milk Greek Yogurt: My go-to foundation for sauces, dips, salad dressings and straight-from-the-container snacking.
• Onions: For sweet-savory depth.
I’m sad to leave out dates and parsley, but we can’t have everything.
My go-to dinner for nights when there’s no plan…
“Anything goes” shakshuka or “things on toast” with a hefty salad.
The healthy habit I’ve committed to…
I usually have a full glass of water with me; I drink two or three liters a day pretty easily. I have ways to stay active that I enjoy. I like to get outside at least once a day, no matter the weather.
What I work on: