The brilliance of nduja is that while you can certainly eat a lot of it very quickly (and nobody would blame you)… — Chris Morocco Copy Share Image
I'm not a food-optional person. People who forget to eat meals are like aliens to me and, even now, in the age… — Chris Morocco Copy Share Image
Snapper is pretty forgiving for a white fish. The skin crisps up beautifully, which holds it together. — Chris Morocco Copy Share Image
I would rather have 1/4 of a cookie for four days than a big cookie on day one followed by three days… — Chris Morocco Copy Share Image
In July and August, when everyone I know is at the beach, I am cooking through turkey, potato, and pie recipes for… — Chris Morocco Copy Share Image
Simply put, Hestan NanoBond cookware is the most durable stainless cookware that I have ever seen. — Chris Morocco Copy Share Image
My favorite Hodo Soy product is the firm tofu, a dense cryovac-ed block that isn't packed in water like most store-bought tofu… — Chris Morocco Copy Share Image
The secret to sheet pan dinners is having a sauce, condiment, or other raw-and-crunchy finisher that comes together outside of the oven,… — Chris Morocco Copy Share Image
Almondine is the kind of spot that seems to be on every corner in Paris - packed with classic French pastries, unpretentious… — Chris Morocco Copy Share Image
Normally, making polenta means having a convenient excuse to use all the butter, milk, and Parmesan in my fridge. Using miso and… — Chris Morocco Copy Share Image
I live on a lonely culinary island, built on (very thin) bedrock consisting of things I know, or believe, my family will… — Chris Morocco Copy Share Image
You never forget your first tofu scramble. I was in college, and it was my first meal at the student-run co-op where… — Chris Morocco Copy Share Image
I love to cook, but, after spending a full day in the Bon Appetit test kitchen, the last thing I need to… — Chris Morocco Copy Share Image
When I was a kid, brown rice felt like punishment. Like the ever-increasing amount of whole wheat flour that would appear in… — Chris Morocco Copy Share Image
A pastry crust is arguably the least healthy (and most time-consuming) part of a quiche. Replacing pastry with richly browned chunks of… — Chris Morocco Copy Share Image
My first foray into meatless burgers was BA's Best Veggie Burger, a no-holds-barred, maximalist veggie burger in the style of Superiority Burger.… — Chris Morocco Copy Share Image
I would never try to make ketchup from scratch. Or Dijon mustard, for that matter. These condiments, and plenty of others, are… — Chris Morocco Copy Share Image
Remember in 'Goodfellas' when Joe Pesci stops by his mom's house to get a knife but within minutes is served a full-on… — Chris Morocco Copy Share Image
It takes a lot to get vegetables to come together into burger form and stay there. A whole lot, in fact. That… — Chris Morocco Copy Share Image
Many spicy condiments blend into fiery sameness, and even the ones that don't hold back on heat often offer little flavor aside… — Chris Morocco Copy Share Image
There are some things, like sushi, that I'll still choose white for, because its flavor is so unobtrusive. But I actually prefer… — Chris Morocco Copy Share Image
My freezer is a labelled-and-dated marvel of soups, stews, braises, cooked grains, bread, and the occasional half-eaten dessert. Any of them can… — Chris Morocco Copy Share Image
When I was growing up, a warm, crusty baguette was within arm's reach during every dinner: sliced, if my mom was cooking,… — Chris Morocco Copy Share Image
I use a cake tester to check the doneness of everything from fish to vegetables. The point on it is duller than… — Chris Morocco Copy Share Image
Tasting food, thinking about it, talking about it, and deciding whether it can be better is the crux of my job -… — Chris Morocco Copy Share Image
My pantry pastas fall somewhere in the middle of the time spectrum. They're simple, streamlined, and flexible, with unfussy yet massively flavorful… — Chris Morocco Copy Share Image
We've all been there. Your roux looks good, you add stock until your gravy is the ideal consistency, and then those pan… — Chris Morocco Copy Share Image
Thinly slicing even the bulkiest vegetables, like cauliflower, broccoli, brussels sprouts, or cabbage, then aggressively cooking them in a hot skillet and… — Chris Morocco Copy Share Image
I don't order take-out sushi for the fish. Unless I'm spending a lot of money to eat at a phenomenal sushi restaurant,… — Chris Morocco Copy Share Image
My dad had a wildly embarrassing habit for a while, that luckily only came out when he was traveling abroad. When trying… — Chris Morocco Copy Share Image
The deliciousness of a bowl of pasta isn't proportional to the time it takes to make it: A three-hour ragu doesn't necessarily… — Chris Morocco Copy Share Image
My brain still recoils at memories of the tofu stir-fries in my college co-op. A student 'cook' made them in a wok… — Chris Morocco Copy Share Image
The older you get, the less likely you are to order pancakes for breakfast. That's probably a good thing. There is nothing… — Chris Morocco Copy Share Image
I've found that grilled chicken is one of the fastest, easiest ways of getting protein on my family's plate, but it needs… — Chris Morocco Copy Share Image
Unlike meat fibers which contract and bind as they cook, vegetables, grains, and legumes just want to fall apart as they heat… — Chris Morocco Copy Share Image
I don't want to hack my dinner, and I don't want to disrupt my cookware. I just want to cook tasty food… — Chris Morocco Copy Share Image
A refrigerator, to me, isn't as clever an appliance as people would have you believe. To me, it's a cold limbo, a temporary reprieve… — Chris Morocco Copy Share
Surprisingly, fish works great for sheet pan dinners because it cooks quickly through direct pan contact. — Chris Morocco Copy Share
A day at the beach with my kids is one of the least relaxing activities I can think of. — Chris Morocco Copy Share
Round, crispy-edged waffles on the DIY cafeteria station at Oberlin College brought me back to life after many sleep-deprived nights. — Chris Morocco Copy Share
The story of my life could be told in a series of waffle snapshots. I spent childhood weekends watching the lid of our Munsey… — Chris Morocco Copy Share
My pantry pastas fall somewhere in the middle of the time spectrum. They're simple, streamlined, and flexible, with unfussy yet massively flavorful sauces that… — Chris Morocco Copy Share
I have half a cutlery shop's worth of spoons in my pocket at all times designated for tasting. — Chris Morocco Copy Share
Have you ever walked into a store and wanted to leave your old life behind and become the person you would be if your… — Chris Morocco Copy Share
Tasting food, thinking about it, talking about it, and deciding whether it can be better is the crux of my job - and my… — Chris Morocco Copy Share
I am not someone who ever feels bad about eating a big bowl of pasta for dinner. — Chris Morocco Copy Share
The injustice I feel when my kids drag me out of bed by 6 most mornings is tempered and possibly even erased by the… — Chris Morocco Copy Share
Normally, making polenta means having a convenient excuse to use all the butter, milk, and Parmesan in my fridge. Using miso and water instead… — Chris Morocco Copy Share
