Bridget Hallinan
Food & Wine magazine
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Past articles by Bridget:
How to Cook with Leftover Brine
Whether you're working with pickle brine or caper brine, these recipes show you how to cook with leftover jarred brine. Read on for the tips. → Read More
How to Cook with Citric Acid, According to a Pastry Chef
Pastry chef Paola Velez shared her tips for cooking with citric acid, and why it is such a game-changing ingredient. → Read More
This Dreamy Cake Is Topped with Flowers and Sour Candied Oranges
In this week's episode of Pastries with Paola, pastry chef Paola Velez shares her recipe for an Olive Oil Cake with Buttercream Frosting and Sour Candied Oranges, which is stunning and perfect for a celebration. → Read More
Bring the Beach into Your Kitchen with These Stuffed Clams
On this week's episode of Mad Genius, Food & Wine Culinary Director-at-Large Justin Chapple shares his recipe for Stuffed Clams with Linguiça and Arugula. They're served with lemon wedges and encapsulate summer in a shell. → Read More
Bring a Slice of Nice into Your Kitchen with This Squash-Topped Socca
On this episode of Mad Genius, Food & Wine Culinary Director at Large Justin Chapple shares his recipe for Socca with Zucchini and Olives, which makes delicious use of summer squash. → Read More
Dirty Shirley
The Dirty Shirley is a grown-up version of a Shirley Temple, with vodka giving it a little kick. → Read More
Dive Into a Hot Stew Summer and Make Cataplana
On this week's episode of Mad Genius, Food & Wine Culinary Director-at-Large Justin Chapple shares his recipe for Cataplana, Portuguese Fish Stew. It's filled with four different kinds of seafood and makes a great summer meal. → Read More
Turn Your Radishes (and Radish Greens!) Into These Springy Tartines
On this week's episode of Mad Genius, Food & Wine Culinary Director-at-Large Justin Chapple shares his recipe for Radish Tartines with Green Butter, which are topped with very thinly sliced radishes and turnips, and also feature a butter topping made with radish and turnip greens. → Read More
This Summer, Fill Your Freezer with Banana Pudding Paletas
On this week's episode of "Pastries with Paola," pastry chef Paola Velez makes creamy paletas inspired by banana pudding. They're packed with diced bananas and crushed vanilla wafer cookies, and covered in white chocolate. → Read More
Leftover Feta Brine Takes Chicken to the Next Level
On this week's episode of "Mad Genius," Food & Wine Culinary Director-at-Large Justin Chapple shares his recipe for Feta-Brined Chicken Sandwiches. He uses feta cheese two ways—the brine is used to marinate the chicken before grilling, and the cheese is whipped into a spread for the sandwiches. → Read More
This Easy, Elegant Appetizer Is an Entertaining Hero
When you need a fast, impressive appetizer for entertaining, make these Cheese Croustades. They're ready in just 25 minutes. → Read More
This Platanos Foster Recipe Is Absolute Fire
On this week's episode of "Pastries with Paola," pastry chef Paola Velez shares her recipe for Platanos Foster, a twist on Bananas Foster. → Read More
How to Cook Bacon in the Oven
Food & Wine's Justin Chapple breaks down how to cook bacon in the oven with a makeshift baking rack made out of aluminum foil. → Read More
This Springy Toad in the Hole Is the Ultimate One-Pan Brunch
On this week's episode of "Mad Genius," Food & Wine Culinary Director-at-Large Justin Chapple shares his recipe for Carrot and Spring Onion Toad in the Hole, a springy twist on the classic British dish Toad in the Hole. → Read More
Baked Brie en Croûte with Spiced Pears and Cherries
This baked brie recipe features a spiced pear, cherry, and almond topping over a wheel of brie wrapped in a blanket of store-bought puff pastry. Feel free to swap in other fruit and nuts as desired. → Read More
These Guava and Cheese Pasteles Couldn't Be Flakier
On this week's episode of "Pastries with Paola," pastry chef Paola Velez makes flaky pasteles filled with guava and cream cheese, a classic flavor combination. → Read More
Use Up Extra White Wine in This Elegant Scallop Dinner
On this week's episode of "Mad Genius," Food & Wine Culinary Director at Large Justin Chapple shares his recipe for Sancerre-Poached Scallops with Soft Grits. → Read More
Need a Snack This Weekend? Make Chocolate Ganache Sandwich Cookies
On this week's episode of "Pastries with Paola," pastry chef Paola Velez shares her recipe for Chocolate Ganache Sandwich Cookies, which get a double dose of chocolate and are finished with sprinkles. → Read More
Wake Up to a Slice of This Springy, Stunning Rhubarb Coffee Cake
On this week's episode of "Mad Genius," Food & Wine Culinary Director-at-Large shares his recipe for Rhubarb Coffee Cake, which is perfect for spring. → Read More
Meet Your New Favorite Braised Chicken Recipe
On this week's episode of "Mad Genius," Food & Wine Culinary Director-at-Large Justin Chapple prepares his recipe for Citrus-and-Fennel Chicken with Olives and Calabrian Chiles, a delicious braised chicken dinner. → Read More