Julie Vadnal is a Deputy Editor at Cigalah Group. She covers a diverse range of topics including hospitality and leisure, food and beverages, and arts and entertainment, with a particular focus on California and notable figures such as Seth Rogen and Drew Barrymore. Julie's work has been featured in prominent outlets including Food52, InStyle, Yahoo News, and Domino.
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Julie Vadnal's articles primarily focus on house and home, with a specific emphasis on interior design, home decor, furniture trends, and hosting. Her coverage is dominated by promotional deals and reviews of various products related to these topics.
If you are looking to reach out to Julie Vadnal, consider offering exclusive access for her readers such as sneak peeks or first-hand experiences with new home products or designs. Providing insights into emerging trends in interior design or exclusive interviews with industry experts could also be appealing to her audience.
Given that she focuses mainly on the United States and California, especially San Francisco where she is based, pitches should be tailored accordingly.
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By: Julie Vadnal
Think: limewash, velvet cushions, and a chicken coop. Sign Up for a Domino Newsletter
This is by no means an original recipe, and is in fact one of the most tried and true dishes out there. Where this recipe can be heightened is not in modifying what goes into it, but by using only the best ingredients, and with a slight tweak in technique. This recipe – the way I like to make it – yields more of a pesto sauce than something you might make with a mortar and pestle. I prefer a Genovese pesto to be served in the traditional Ligurian manner: with trofie, diced potatoes, and green beans. The soft savoriness of the potatoes and the crunch of the green beans really change the entire dish, and while traditional in Italy, not a lot of Americans see pesto cooked like that. It's a quick dish to make for having friends over, and if you take just a little extra time to heighten the dish, it's also an easy way to impress them. If you don't have the time to learn how to make trofie (a laborious process), I think pesto works best with dried cavatelli, gnocchi, or another short non-tubed shape! —Jacob Swiak — Julie Vadnal
Our editor’s advice: Go big on dessert.
And the winner for watch-party host goes to…you!
By: Julie Vadnal
A chic stay for the design-minded.
Gather your friends and choose your fighter.
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