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

Squash and Radicchio Salad With Pecans

This squash-centric salad has an irresistible pecan dressing and hardy radicchio that refuses to wilt.

Recipes

Brussels Sprouts With Pistachios and Lime

These roasted whole brussels sprouts get so crispy you’ll worry they’re burnt (they’re not!). Then toss ’em in a date molasses–brown butter glaze.

Cooking

How I Make My Lunch Every Day Without Losing My Sanity

Lunching al desko can be a way more enjoyable and, yes, exciting part of your week.

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Culture

Christina Chaey Loves Kimchi Crocks and Neon Socks

Chic cycling gear (it’s a thing) and more goods that associate editor Christina Chaey is really into right now.

Cooking

Real Talk: Should You Buy a Food Processor?

What’s it good for? How do you use it? And more importantly: should you order one immediately?

Cooking

What is Gochujang, The Little Red Tub We Keep in Arm's Reach?

Spicy, sweet, salty, funky—this Korean pepper paste brings it all.

Culture

Are These Korean Snacks Cookies? Crackers? Who Cares—They’re Delicious

I can easily eat a thousand of them at a time.

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Recipes

21 Cold Noodle Recipes for When It's Too Darn Hot

Crunchy, chewy, and bright noodle salads to guest star at all your summer picnics, cookouts, and beach trips.

Cooking

Forget the House Cocktail, I Have a House Dip

I'm making this spicy green tahini sauce for every party from now 'til September.

Lifestyle

This Is My Non-Alcoholic Drink of the Summer

This turmeric shrub is like eating spears of sunny-sweet pineapple on a balmy beach. Just don't call it a mocktail.

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Recipes

6 Recipes That Prove Grilling Seafood Is Much Easier Than You Think

Good fish and a clean, hot grill go a long way.

Recipes

Spicy Chicken Lettuce Wraps

Low investment and high reward, this not-so-traditional larb is the unofficial late-night meal of much of the BA staff.

Lifestyle

This Cookbook Is Changing the Way I Use Vegetables

'Ruffage' by Abra Berens is the practical guide to vegetables every kitchen needs.

Restaurants

I Thought I Hated Pie, Then Fiona’s Chocolate Chess Changed Everything

Imagine a mashup of all the chocolate dessert greats (brownie, soufflé, flourless cake) nestled in a buttery, crisp crust.

Lifestyle

This Is the Most Functional and Beautiful Thing in My Kitchen

I can't wait to bust out this donabe when friends come over for dinner.

Culture

How I Came to Love the Korean Food I Grew Up Resenting

To really understand what it meant to me, first I had to reject it.

Culture

Please Don’t Tell My Other Chile Flakes That This One Is My Favorite

I sprinkle fruity, sweet, and smoky Korean gochugaru on basically everything I cook.

Lifestyle

The Steamed Fish Recipe I Make When I’m Feeling Lazy but Craving Healthy

It’s like your fish had a spa day and returned luxuriously silky and perfectly cooked and ready for you to eat.

Recipes

Soy and Ginger Steamed Fish

You can use this foolproof steaming method to cook any sturdy fish—salmon, snapper, black cod, or arctic char would all be great.

Lifestyle

DeVonn Francis Is Changing the Way We Go Out to Eat

For Francis, who's at the table is just as important as what's on the plate.