Headshot of Bridget Hallinan
Headshot of Bridget Hallinan

Bridget Hallinan

Title: Associate Food Editor

As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She interviews chefs for helpful tips and tricks, writes and edits recipe content, and works on franchises such as our cookbook roundups and taste tests.

Experience
Bridget Hallinan graduated summa cum laude from the S.I. Newhouse School of Public Communications at Syracuse University with a B.S. in Magazine Journalism and minor in Art History. She began her journalism career at Condé Nast Traveler, where she worked as a Digital Editorial Assistant covering everything from flight deals to restaurant openings. The food stories she worked on were always her favorite, so in early 2019, she joined Food & Wine as a Digital Reporter. After initially focusing on quick food news stories, she turned her focus to home cooking content, becoming a Staff Writer and later being promoted to Associate Food Editor. She has organized and conducted taste tests — including a gourmet hot dog taste test that went viral in 2019 — worked on hundreds of articles and galleries for the site, and writes and edits recipe-driven content, too.
Paola Velez shares her tips for working with this game-changing ingredient.
Advertisement
The 35,000-square-foot Chicago Reserve Roastery offers interactive tours, on-site roasting, and exclusive drinks inspired by the Windy City's culture and history.
From the knives you need to how you should care for them. 
Here are our favorites, including Family: New Vegetarian Comfort Food to Nourish Every Day; read on for the rest.
Here are our favorites, including Williams Sonoma's Citrus Press, which makes it easy to add fresh citrus juice to your cocktails.
One of our favorites is Bee's Wrap; read on for the rest.
Paola Velez makes Olive Oil Cake with Buttercream Frosting and Sour Candied Oranges on this episode of Pastries with Paola.
Advertisement
Justin Chapple makes Stuffed Clams with Linguiça and Arugula on this week’s episode of Mad Genius.
Justin Chapple shares his recipe for Socca with Zucchini and Olives on this week’s episode of Mad Genius. 
Paola Velez makes Olive Oil Cake with Buttercream Frosting and Sour Candied Oranges on this episode of Pastries with Paola.
Justin Chapple makes Stuffed Clams with Linguiça and Arugula on this week’s episode of Mad Genius.
Justin Chapple shares his recipe for Socca with Zucchini and Olives on this week’s episode of Mad Genius. 
Reach for the Rösle Pizza Cutter.
The Lodge Cast-Iron Cookware Care Kit is one of our favorites; read on for the rest.
Advertisement
Remember to cut the pizza the second it's out of the oven, says chef Ann Kim of Minneapolis hotspot Young Joni.
Dirty Shirley
Rating: Unrated
New!
Remember drinking Shirley Temples when you were a kid? The cocktail for children has made a comeback, albeit one suitable for adults only. A shot of vodka added to the mixture of ginger ale and grenadine gives it a slight edge, but the maraschino cherry on top keeps things whimsical. Feel free to cut the ginger ale with sparkling water to cut the sweetness, or to swap in lemon-lime soda for the ginger ale if you prefer.
Justin Chapple makes the Portuguese stew on this week’s episode of Mad Genius.
Justin Chapple makes Radish Tartines with Green Butter on this week’s episode of Mad Genius. 
Pastry chef Paola Velez rethinks the frozen treat on this week’s episode of Pastries with Paola
An extra 30-minute step is all it takes to transform chicken cutlets into a flavorful sandwich topping.
It only takes 25 minutes to make. 
Advertisement
Pastry chef Paola Velez makes the dessert, a twist on Bananas Foster, in this week’s episode of Pastries with Paola
It’s ready in under an hour, too.
With the help of a baking rack—or this makeshift trick—extra-crispy bacon is ready in minutes. 
For this rich appetizer, creamy brie is topped with a spiced fruit-and-nut mixture and encased in a buttery, crisp robe of golden brown puff pastry. Prepare the fruit and spices while the pastry sheet thaws, so that you can assemble the baked brie as soon as it has defrosted; cold pastry is the key to irresistibly flaky layers. Let the baked brie rest for five minutes before digging in so the cheese and pastry hold together. You can use a double-cream brie for extra-gooey results, and swap in other fruit and nuts as desired—apples, persimmons, plums, or pawpaws would also be delicious here. Drizzle honey and sprinkle flaky sea salt on top of the pastry for the finishing touch.
Paola Velez makes the sweet and tangy pastries on this week’s episode of Pastries with Paola.
Justin Chapple makes the dinner party-worthy dish on this week’s episode of Mad Genius.
Pastry chef Paola Velez kicks off season two of Pastries with Paola with her twist on a nostalgic favorite.