
Julie Harans
About
Julie Harans joined Wine Spectator in 2017 and was promoted to associate editor in 2020.
She was born and raised in Baltimore, Md., and earned a degree in journalism from the University of Miami. Dining is both a professional and personal interest for Harans, who works on Wine Spectator's Restaurant Awards team and enjoys cooking in her free time.

8 & $20: Crispy Tofu with Peanut Sauce and Riesling
Even those who turn their nose up at tofu will crave this crispy, spicy, sweet combination, …

8 & $20: Spaghetti with Zucchini and a Tuscan White
This Italian summer staple feels luxurious, but takes just 30 minutes to make

8 & $20: One-Pot Chicken, Zucchini and Orzo with Sémillon
A crisp, yet lush Washington wine plays up the summery accents in this straightforward …

8 & $20: Tomato-Chickpea Stew with Za’atar Salmon and Rosé
Pair a darker-hued pink wine from France with this full-flavored weeknight dish

Crowd-Pleasing Pours
Fifteen wine professionals offer their picks on by-the-case deals, affordable options from …

Wine To Go Could Come Back to New York State Permanently
An update on the battle between restaurants and wine retailers, plus remembering Philippe …

101 Things We Love About Italy
A sampling of our editors’ favorite wines, foods, people, places and more

8 & $20: Weeknight Chili with a Rioja Blend
This simplified but full-flavored take on chili is ideal for busy evenings and pairs …

8 & $20: Bacon Fat–Roasted Chicken with a French White
A few simple steps yield a full weeknight meal with roasted vegetables and a side salad, …