Christine’s ESSENTIALS WHAT TO USE...
STAUB COCOTTE “This is for doing braises— it’s the perfect size for a chicken. In the winter, you just throw it in the oven and don’t think about it for a few hours. The juices and steam gather and drip back down, so whatever you’re cooking constantly bastes itself.”
...And What TO WEAR!
BLUESTAR OVEN “I hate to say that a piece of equipment has changed my life, but five or six years ago, I wrote a book with Eric Ripert and used the money from the advance to buy one of these. This only matters to freaks like me, but the oven fits a full sheet tray. Everything I cook in the BlueStar makes me feel like I should have my own restaurant.”
TUCKER TOPS “I’m a rabid fan of Gaby Basora’s clothes for Tucker. She used to intern at Paper, where I used to work, and she’s grown into a big, beautiful designer— even though she’s tiny! Tucker has that easy, breezy, no-brainer chic that you can also wear to dinner at a three-star restaurant.”
HERMÈS DOUBLE TOUR WATCH “Once on a shoot, the stylist Tiina Laakkonen was wearing hers along with about 50 other black leather Hermès bracelets. It was so cool, I copped her look.” CHANCE STRIPED T-SHIRT “My friend Julia Leach founded Chance, a collection based around striped t-shirts. I have a million—I think it’s around 45 total—and I wear them all the time. Julia worked with the artist Elliott Puckette on a hand-drawn stripe, which is my favorite. Elliott and I trade recipes for art!”
LADURÉE AND BOSIE TEA PARLOUR MACAROONS “I’m always snacking! I like Ladurée, but I can’t stand the lines. I go to a place called Bosie Tea Parlour on Morton Street in the West Village. The guy there, Damien Herrgott, used to work for Pierre Hermé and Daniel; he’ll do tea flavors, like Darjeeling, Jasmine, or Matcha.”
BDDW CUTTING BOARDS “I can’t afford BDDW’s furniture, but they just launched these cutting boards a few months ago. They’re unbelievably beautiful, and they come in neat shapes.”
MALDON SEA SALT “We always have a big bowl of salt near the stove. That way, you can season easily, and you don’t have to measure—you can just pinch it. Maldon salt, from the U.K., is for finishing dishes just before serving. Even just on toasts, with a bit of olive oil, the Maldon salt gives a beautiful, flaky crunchiness.”
LANVIN FLATS “Mine are from 2004—at least that’s what the date on the label tells me— and they are so easy. My favorite ones have bows—you can’t take yourself too seriously! They make me think of Alber [Elbaz], and he always makes me smile.”
ZERO + MARIA CORNEJO COAT “I’ve been shopping Maria Cornejo since she opened her first store in Nolita over 12 years ago. I just fell in love with her, and I’ve been buying her stuff on sale ever since. I love that Maria’s designs are so outside of fashion, they never go out of style. For Fall, I splurged on this coat.”
PLUS! HOW TO DRESS ON THE JOB
TEAS FROM LE PALAIS DES THÉS “I can’t drink more than one cup at a time or I get too jazzed! I have green in the morning and black in the afternoon. I’m excited that they’re opening in Soho in November.”
FA S H I O N W E E K D A I L Y. C O M
“I work at a food magazine, so you need to wear expandable waistlines and a built-in bib. Between all the the tunics and skinny pants I bought for my fall pregnancy, it’s all about a Luke Skywalker silhouette. It’s fun to work with Adam [Rapoport] because he’s so style-conscious. Recently, I jokingly asked his permission to wear Birkenstocks around the office, since my ankles got so swollen. He replied, totally deadpan, ‘That’s cool, as long as they’re metallic!’ He also responds well to a print, so he likes all of my Tucker pieces and an old Bernhard Willhem skirt with a dinosaur on it.” muhlke: giorgio niro; model: getty images