Chris Morocco Quotes

Chris Morocco

Profession : Chef

Birth : February 26, 1980

When it comes to breakfast, baked goods are my weakness (besides coffee): toast, croissants, heck, even a scone on the weekend. There is one bakery item, though, that you will never see in my life, and that's a muffin.

Chris Morocco

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

Chris Morocco

Molokhia as a dish can take many forms, but usually involves a braised meat.

Chris Morocco

I would never try to make ketchup from scratch. Or Dijon mustard, for that matter. These condiments, and plenty of others, are hard to improve upon and even harder to reproduce in a home kitchen.

Chris Morocco

I use a cake tester to check the doneness of everything from fish to vegetables. The point on it is duller than a paring knife, so you get a much better feel for how finished something actually is. Oh yeah, and when it comes to cake, a toothpick is the move. The rougher surface is more likely to show you what the crumb inside looks like.

Chris Morocco

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

Chris Morocco

Standalone bakeries that produce everything in-house are hard to find - let alone ones that produce results as consistently good as Almondine.

Chris Morocco

Virtually every pair of athletic shoes comes with wafer-thin, virtually non-existent insoles that have very little heel or arch support. This is where Superfeet Black Premium Insoles come in. With ergonomic support for heels and arches, they feel molded to my feet in ways that continue to astound me.

Chris Morocco

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

Chris Morocco

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

Chris Morocco

Meatloaf has never quite risen above its name. It offers comfort and predictability, but rarely fireworks.

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 taste 15 times better than a 10-minute butter-and-Parm weeknight affair.

Chris Morocco

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

Chris Morocco

I sound, convincingly, twice my age whenever I visit New York City neighborhoods I frequented in my 20s and grumble about how much they have changed.

Chris Morocco

In July and August, when everyone I know is at the beach, I am cooking through turkey, potato, and pie recipes for Bon Appetit's November issue.

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 maximum taste-bud payoff with minimal fuss.

Chris Morocco

I live on a lonely culinary island, built on (very thin) bedrock consisting of things I know, or believe, my family will eat. It is a small island. Fortunately, nachos are on that island with me, and nothing gets my family fired up like nachos for lunch.

Chris Morocco

Thinly slicing even the bulkiest vegetables, like cauliflower, broccoli, brussels sprouts, or cabbage, then aggressively cooking them in a hot skillet and finishing with a shower of spices means they cook and develop flavor super quickly.

Chris Morocco

I have a well-documented obsession with spoons.

Chris Morocco

In some circles there's a conception that milk chocolate is the Merlot of the chocolate world.

Chris Morocco