Chris Morocco

I cook 364 days of the year. The one day I don't? Thanksgiving.

— Chris Morocco

I am not someone who ever feels bad about eating a big bowl of pasta for dinner.

— Chris Morocco

A sharp knife is the best tool you can have in the kitchen.

— Chris Morocco

I have half a cutlery shop's worth of spoons in my pocket at all times designated for tasting.

— Chris Morocco

A day at the beach with my kids is one of the least relaxing activities I can think of.

— Chris Morocco

If cooking isn't fun for you, then do whatever it takes to make it fun.

— Chris Morocco

I love bread and would happily eat it for every meal of the day.

— Chris Morocco

When it comes to store-bought sauces, it takes a lot to impress me.

— Chris Morocco

While a lot of milk chocolate just so happens to be poor quality, milk chocolate itself is not the problem.

— Chris Morocco

Creating a healthier alternative to barbecue sauce isn't easy. The extreme range of flavors, from piercing vinegar to salty to sweet to…

— Chris Morocco

I thought my early attempts at cooking tofu went well, but, in hindsight, I realize that's because I was cooking for hungry,…

— Chris Morocco

Normally, making polenta means having a convenient excuse to use all the butter, milk, and Parmesan in my fridge. Using miso and…

— Chris Morocco

Pureed soups kinda suck. By definition, they have one flavor and one texture, a visual blank space where something much more interesting…

— Chris Morocco

Hodo Soy's firm tofu is certainly stir-fry-able, but my favorite thing to do is shred it using the large holes of a…

— Chris Morocco

I would never try to make ketchup from scratch. Or Dijon mustard, for that matter. These condiments, and plenty of others, are…

— Chris Morocco

Pretty much anything pureed needs a big flavor assist to be delicious; just think about how much butter, cream, and salt it…

— Chris Morocco

Have you ever walked into a store and wanted to leave your old life behind and become the person you would be…

— Chris Morocco

The story of my life could be told in a series of waffle snapshots. I spent childhood weekends watching the lid of…

— Chris Morocco

I spend a lot of time apologizing for the things I say when I am hungry. That's why breakfast, for me, is…

— Chris Morocco

When I cook Thanksgiving in the Bon Appetit Test Kitchen, every tool I need is within arm's reach, groceries are delivered, and…

— Chris Morocco

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

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

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

I love to cook, but, after spending a full day in the Bon Appetit test kitchen, the last thing I need to…

— Chris Morocco

I must admit - I don't really like peanut butter.

— Chris Morocco

Cooking at home has made my pantry work harder than ever, and I'm constantly turning to ingredients that I know will add…

— Chris Morocco

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

I can't keep pumpernickel bagels at home because just knowing they are in the freezer makes it hard for me to fall…

— Chris Morocco

My wife is English and grew up eating Dairy Milk and Flakes and Twirls, so while she loves dark chocolate, she also…

— Chris Morocco

Surprisingly, fish works great for sheet pan dinners because it cooks quickly through direct pan contact.

— Chris Morocco

Round, crispy-edged waffles on the DIY cafeteria station at Oberlin College brought me back to life after many sleep-deprived nights.

— Chris Morocco

Simply put, Hestan NanoBond cookware is the most durable stainless cookware that I have ever seen.

— Chris Morocco

Snapper is pretty forgiving for a white fish. The skin crisps up beautifully, which holds it together.

— Chris Morocco

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

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

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

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

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

Tasting food, thinking about it, talking about it, and deciding whether it can be better is the crux of my job -…

— Chris Morocco

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