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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.

Recipes

Fully Loaded Carrot Muffins

This is the wholesome fruit- and veggie-packed muffin you’ll be thankful to have around on busy mornings when you need breakfast to go.
Recipes

Creamy Cauliflower Soup With Cheesy Mustard Croutons

Cauliflower shows its soft side in this velvety-smooth and just-rich-enough soup topped with cheesy, mustard-y croutons.
Recipes

Chocolate-Matcha Butter Mochi Cake

In the spirit of Hawaiian butter mochi, this head-turning cake requires minimal cleanup and no fancy equipment.
Recipes

Pork and Kimchi Dumplings

These little parcels have a juicy pork and kimchi filling, crispy bottoms, and the words “weekend cooking project” written all over them.
Culture

I’m Cooking How I Want to Feel

Comfort me, saucy tofu noodles, gochujang cauliflower, and chicken soup.
Recipes

Adonis Spritz

This low-ABV sipper made with sherry and sweet vermouth is virtually hangover-proof.
Recipes

Sticky and Spicy Baked Cauliflower

Battering and oven-baking large cauliflower florets gives them a slightly crackly, just-rich-enough exterior that’s ideal for coating in a sticky-sweet gochujang glaze.
Recipes

Chai-Spiced Granola

Inspired by masala chai, this not-too-sweet granola is flavored with finely ground black tea for a pleasant astringency that complements the warming spices.
Recipes

Saucy Tofu Noodles With Cucumbers and Chili Crisp

Get your Hulk on while squeezing out every bit of water from the tofu—it’s critical to achieving the crisp crumbles that make the sauce’s texture so satisfying.
Recipes

Chicken Soup With Rice Noodles and Scallion Crisp

Not every chicken soup needs hours on the stove. This weeknight number gets a jump-start in flavor from browned ginger and bone-in chicken breasts.
Recipes

Cheesy Tomato Beans With Broccoli Rabe

This weeknight skillet dinner is our version of pizza beans...plus a dose of greens.
Cooking

Round Tarts Are Nice, But Rectangular Tarts Bring the Drama

I use my rectangular tart pan twice a year. It's still worth it.
Cooking

How I’m Throwing a Truly Epic Friendsgiving

There will be no turkey and lots of dumplings.
Recipes

Cacio e Pepe Rösti

All the peppery, cheesy pleasure of the Roman classic in crispy, sliceable potato form.
Cooking

These Pork Floss Rolls Are a Savory Bun Lover’s Dream

Think salty, porky cinnamon rolls. These buns from Kristina Cho’s new book, ‘Mooncakes and Milk Bread,’ are completely irresistible.
Cooking

How I’m Recovering From a Lifetime of Cleanses

On finding more sustainable ways to live and eat.
Cooking

This Blueberry Compote Helps Me Bring a Little Summer Into Sweater Season

It’s always berry season when I've got a bag of frozen blueberries in my freezer.
Culture

There’s a Special Place in My Pantry for Patagonia Provisions Canned Mackerel

My kind of instant food.
Culture

How (and Why) I Made a Seven-Layer Cake in a Heatwave

Because sometimes desperate times call for 30 eggs.
Recipes

Chile-Braised Chicken Tostadas

Dried chiles add tons of complex flavor to this saucy, shreddable chicken with little extra work—our kind of cooking.
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