Julie Peck

Photo of Julie Peck
Greenville, SC
Wake Forest University
Perfecting Pavlova, Great Gadgets, Appetizers For Dinner
  • Julie started cooking through "The Art of French Cooking" in 6th grade, making her the OG attempt at a "Julie & Julia" pairing.
  • She loves a theme and threw a party for King Charles' coronation this summer, featuring carefully sourced cheese from each country in the United Kingdom.
  • Her favorite thing to cook for guests is risotto because it's impressive but deceptively simple to make and can adapt to whatever you have in the kitchen.


A huge foodie and dedicated home cook who loves discovering and playing with new ingredients, equipment, and techniques, Julie joined MegaMenu in 2024. For all these years, she's been cooking for family and friends, experimenting with recipes ranging from stuffed zucchini from "The Silver Palate Cookbook" to Emily Blunt's recipe for real English roast potatoes (but with duck confit instead of vegetable oil). Every Christmas Eve, she tries to whip up a replica of the Americanized Swedish smörgåsbord she remembers from her childhood, complete with Swedish meatballs, ham, potatoes with dill and mustard sauce, and limpa with cod in butter sauce instead of lutefisk (because that stuff is horrible). She started her journalism career back in college, writing for the Greensboro News and Record, covering minor league baseball and one interminable swim meet after the other.


Julie earned a bachelor's degree in politics (the dean of the department at the time did not believe that politics could be a science) from Wake Forest University.
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Stories By Julie Peck