Christine Quinlan

Title: Deputy Editor At Food & Wine since: 2005 Born and Raised: Near Boston What I Do at Food & Wine: I conceive and package stories, new editorial platforms and issue themes and I write about design, equipment and trends. I work with the publishing team to develop special sections and marketing programs. Favorite Cheap Eats: Chavella's in Brooklyn for chicken tostadas with smoky chipotle sauce and the aguacate con queso, a traditional Mexican street sandwich with avocado and queso fresco. How I Relax: Cooking mussels and lobsters from Westport Lobster (Westport, MA) and drinking Buzzards Bay Pilsner or Black Lager in my backyard. Can't Live Without: Beer, bread and chocolate. Favorite Holiday: Thanksgiving. The more traditional the food, the better—turkey, bread stuffing, gravy, mashed potatoes, butternut squash!
From multi-taskers to game-changers, here are some of our favorite pieces.
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Here's your ultimate guide to dining and hotel-ing in San Juan—visiting Puerto Rico is one of the best ways to help boost and rebuild the island's economy a year after Hurricane Maria.
Two-time Emmy winner Sterling K. Brown on French toast cravings, praise for pit masters and the one thing he just can't eat.
Serve these big-batch cocktails at your holiday party and ease your hosting-related stress.
A dispatch from the world’s most-watched pop-up.
Celebrating an under-the-radar culinary force who taught legions of chefs and home cooks.
For NFL Hall of Famer turned über-host Michael Strahan, Sundays are for football (and cookies).
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We asked chefs for smart ways to use kitchen scraps. Today's topic: stale bread.
Your refrigerator can't tell you exactly what's inside but it can tell you other things by simply downloading an app.
For NFL Hall of Famer turned über-host Michael Strahan, Sundays are for football (and cookies).
We asked chefs for smart ways to use kitchen scraps. Today's topic: stale bread.
Your refrigerator can't tell you exactly what's inside but it can tell you other things by simply downloading an app.
A sous vide station, a blast chiller, a $2,000 espresso machine and an astonishingly powerful gas range: You'd expect to find this equipment in a pro kitchen, not in a landmarked 19th-century Chicago home.
F&W talks to Emeril Lagasse, Host of Food Network’s Emeril Live and The Essence of Emeril.
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