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

Vancouver is a coffee-lover's paradise, capable of impressing even the most hyper-caffeinated and jaded New Yorkers, such as myself. The coffee is…

— Chris Morocco

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

— 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

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

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

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

— Chris Morocco

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

My grandmother, Erminia 'Minnie' Morocco, treated cookies like a form of currency.

— 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

Boneless skinless chicken breasts don't give a damn about their bad reputation. They don't care that you think of them as pale,…

— Chris Morocco

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

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

— Chris Morocco

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

— 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

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

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

— Chris Morocco

When it comes to breakfast, baked goods are my weakness (besides coffee): toast, croissants, heck, even a scone on the weekend. There…

— 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

My dad had a wildly embarrassing habit for a while, that luckily only came out when he was traveling abroad. When trying…

— 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

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

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

— Chris Morocco

I would always rather do something in moderation than simply swing from one extreme to another.

— Chris Morocco