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.

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Restaurants

Daniela Soto-Innes Is Shaping the Future of Mexican Food in America

Yes, there are brussels sprouts in these tacos.

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Culture

4 Jumpsuits That Give the Gift of Wardrobe Freedom

They’re functional, on-trend, and forever solve the question of what to wear.

Cooking

This Butternut Squash Soup Is Preparing Me for a Week of Nonstop Eating

It’s quick and healthy, and this recipe will teach you how easy it is to make a puréed vegetable soup.

Recipes

Vegan Butternut Squash Soup

If you've always thought you needed hours to make a luxuriously silky puréed vegetable soup, well, this recipe is here to say you don't!

Cooking

The Puff Pastry for Anyone Who Ever Said They Can’t Bake

If I can make flaky, bakery-worthy puff, so can you.

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Recipes

Your Most Pressing Sweet Potato Questions, Answered

The essential points you need to know about the veg you will be eating for the next four months.

Cooking

These Buttery Kimchi Noodles Are My Desert-Island Pantry Dinner

They're quick, insanely delicious, and I don't have to make a trip to the grocery store to make them.

test-kitchen

This Glazed and Flaky Apple Tart Will Make You Forget All About Pie

This dessert is absolutely everything, and no one will believe you made it yourself.

Cooking

This Genius No-Soak Black Bean Soup Makes Its Own Delicious Broth

Um, also: YOU PUT FRITOS ON TOP.

Culture

Love Cocktails? Wear One of These Pins to Prove It

Mover & Shaker Co.’s cool cocktail pins let me show my love for all the martinis, Manhattans, and Mai Tais that sustain me.

Culture

These Tiny Sheet Pans Made Me a Better, Faster Cook

This mini but mighty pan is a staple in restaurant kitchens for a reason.

Culture

Meet Our October Cookbook Club Pick: Season by Nik Sharma

Do you always buy spices you use just once and forget about? This book is for you.

test-kitchen

The Vinegar You Should Be Cooking With But Aren’t Yet

This isn’t the syrupy-sweet stuff you drizzle on Caprese.

Cooking

This Cucumber-Melon Salad Has Everything Good in This World (Aka Salt and Cheese)

If you’ve never thought, “Why doesn’t my fruit salad have more salt on it?”, well, why not?!

best-new-restaurants

Call in Denver Is the No. 10 Best New Restaurant in America 2018

The best meal of all time is the accidental long, boozy lunch. And the best new place to have it is at this all-day hang, with its crimson-red spritzes and endless selection of snacky things. Don’t be surprised if you arrive at 10 a.m. and are still there at 2 p.m.