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Christina Chaey head shot - Bon Appétit

Christina Chaey

Senior Food Editor

As the senior food editor at Bon Appétit, Christina spends her days in the BA Test Kitchen dreaming up recipes for home cooks (Chocolate-Matcha Butter Mochi Cake and Green Curry Lentil Soup are favorites). She also oversees the brand’s digital recipe content, working with freelancers and test kitchen staff to publish hundreds of home cook-friendly recipes on bonappetit.com every year. Christina has been at BA since 2014, with a short stint from 2017-2018 when she worked as a line cook for chef Suzanne Cupps at (the now-closed) Untitled at the Whitney Museum of American Art. At BA, Christina has done a bit of everything: She’s written and edited magazine features, hosted videos on the BA YouTube channel, been a frequent guest on the podcast, and co-produced a 500+ person live podcast event. She writes a monthly newsletter for BA that often explores her relationship to food and wellness. When she's not working, she’s riding all around NYC on her bike, experimenting with sourdough, or arms-deep in the season’s best produce at the greenmarket.

techniques

Make Emergency Freezer Burritos Today, Thank Yourself Tomorrow

With a little planning, you'll have a freezer full of healthy, delicious burritos within reach at all times. Here's how to make your own frozen burritos at home.

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Recipes

15 Umami-Packed Seaweed Recipes, Because the Leafy Greens of the Sea Deserve Love, Too

Because the vegetables of the sea deserve some love, too.

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Seaweed, Aisle 4: Why This Bacon-Flavored Superfood Could Be the Next Kale

Forget the chicken of the sea—this seaweed is being touted as the (super-healthy) bacon of the sea.

Culture

Skip the Grocery Store Lines: Now You Can Shop Our Recipes With a Single Click

Skip the line at the grocery store—now, you can shop our recipes' ingredients with a single click.

Culture

These Everlane x Edible Schoolyard NYC Totes Are the Perfect Farmers' Market Bag

We're obsessed with these chic new totes from online retailer Everlane and Edible Schoolyard NYC.

Cooking

Take a Break With Some of Our Favorite Pizza Videos, Just Because

We should all be embracing the weeknight pizza.

Culture

Brb, Getting Tacos: Thoughts From Our Final Week of Homemade Lunches

We challenged ourselves to pack lunch every day for a month, and today that month comes to a close. Here's what we learned in our final week.

techniques

Ditch the Lettuce and More Genius Tips from a Salad Pro

Camille Becerra, chef and salad wiz of Navy in NYC, shares her best secrets for perfectly composed salads.

Culture

Restaurants, Take Note: Here's What Diners Really Want to See in 2015

The results of a new OpenTable survey show how diners really feel about restaurant technology in 2015.

Cooking

Can Cheese and Crackers Be Good For You?

Can the quintessential party snack be good for you?

Cooking

Bean There, Done That? 6 New Ways to Use Your Most Trustworthy Pantry Staple

We bet there's a creative bean idea in here that'll find its way into your regular rotation.

Culture

Meet Mofongo, the Best Thing to Ever Happen to Deep-Fried Plantains

The unofficial national food of Puerto Rico is having a moment in NYC, thanks to a tiny upstart called Mofongo NY.

techniques

So You've Overcooked Your Meat. Now What?

We asked a butcher for tips on how to salvage overcooked meats.

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Recipes

Say Goodbye to the Stove with These 25 Summery, No-Cook Appetizers

Two dozen no-cook appetizers. Zero stove time.

Culture

The Gloriously Greasy State Fair Foods We'll Never Give Up (Lookin' at You, Funnel Cake)

Funnel cake isn't just a state fair food. It's a way of life.

techniques

Forget the Braise—Here's Why You Should Be Quick-Cooking Your Short Ribs

Cheap and versatile short ribs aren't just destined for hours of braising in the oven—here's how to turn them into a speedy weeknight main.

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Recipes

Recover From Your Food Hangover With These 36 Light and Healthy Recipes

Recovering from a cookout coma? Let these lighter, brighter recipes set you straight.

Culture

Leftovers Can Be the Star and More Lessons From Our Second Week of Homemade Lunches

We're on a mission to bring our lunch from home every day for a month. Here's what we learned from week two.

Cooking

How We Use Office Pantry Staples to Make Our Desk Lunches Even Better

Look in any BA staffer's desk drawer and you're likely to find everything from sea salt to olive oil to real plates and bowls—all in the name of better desk lunches.

Culture

How to Make Your Tofu Taste Like Pork

This is the dish that will convert even hardcore carnivores into tofu lovers. And you don't need a recipe to make it.