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Chris Morocco head shot - Epicurious

Chris Morocco

Food Director

Chris Morocco began his publishing career producing photo shoots at the celebrated fashion capital Vogue while harboring secret ambitions to work in the Gourmet Test Kitchen. After graduating from the French Culinary Institute, Chris made his way to Bon Appétit, where he started as a kitchen assistant. From there, he moved on to stints at Real Simple and Food & Wine before returning to Condé Nast, where he now oversees the recipe production for Epicurious and Bon Appétit. Chris is constantly dreaming of food content and contemplating the next big food fashion. Known for his technical demeanor, he believes you should first take a big whiff of anything you plan to eat, and that coffee and long walks can solve most problems. You can watch him in action in his YouTube series for BA. Chris currently lives in Philadelphia with his family—if you see him out and about, please say “hi.”

Recipes & Menus

Coconut Milk–Braised Chicken Legs

No searing! No chopping! One baking dish!
Recipes & Menus

Yogurt and Spice Roasted Broccoli

Your roasted broccoli recipe could use an upgrade.
Recipes & Menus

Miso-Almond Butter Cookies

Did we lose you with the miso? Don't go!
Recipes & Menus

Make-Ahead Mashed Potatoes

You can make and chill these mashed potatoes up to two days before the big night.
Recipes & Menus

Burnished Potato Nuggets

Any cooking oil or rendered fat will work for making these supremely crunchy potatoes. Bonus: The fluffy insides are perfect for sopping up gravy.
Recipes & Menus

Broccoli Caesar

Broccoli stems are tender and delicious, but it’s important to cut away the dried-out base and peel the tough skin of thicker ones.
Recipes & Menus

Radicchio Salad with Sour Cream Ranch

Pale yellowish-white Castelfranco radicchio is usually tender and mild, but Chioggia (round) or Treviso (spear-shaped) varieties also work.
Recipes & Menus

Squash and Caramelized Onion Tart

For a vegetarian main that can hold its own at the center of the table, this tart makes a very convincing argument.
Recipes & Menus

Rice Bowls with Flaky Cod

Kedgeree often calls for smoked fish, but for a light weeknight meal, we prefer steaming fresh fish right on top of the rice.
Recipes & Menus

Burnished Potato Nuggets

Behold, your new standard for roasted potatoes: puck-size oven fries with creamy insides and unimaginably crunchy exteriors.
Recipes & Menus

Radicchio Salad With Sour Cream Ranch

With salty, sweet, and creamy components, this recipe is more than just a salad: It's a fully realized side dish.
Recipes & Menus

Frozen Greek Yogurt Blackout Pie

This no-bake pie is incredibly easy to make and will keep for over a week in the freezer.
Recipes & Menus

Beef Stir-Fry with Green Beans and Tomatoes

Olive oil works great in stir-fry recipes; its sharp grassy notes complement flavors like lemongrass and basil.
Recipes & Menus

Coconut Rice Noodles with Ginger and Turmeric

Blooming the ginger, turmeric, and black pepper in oil is essential for releasing their aromatic properties into the sauce.
Recipes & Menus

Peanut Rice Noodles with Pork and Collard Greens

This one goes out to all the peanut sauce fans out there. And if you’re thinking, Peanut butter and pork? Sounds crazy! Trust us, it works. Also trust us on this: Putting sugar in your noodles for this recipe is crucial. It balances the salt, heat, fat, and tanginess going on here, and brings out the flavors of everything else (nope, it doesn’t make anything sweet).
Recipes & Menus

Rice Noodles al Pomodoro

Bursting with jammy cherry tomatoes that make their own sauce, this rice noodle–and–chili oil riff on the classic Italian pasta takes just 20 minutes to throw together.
Recipes & Menus

Plum Salad with Black Pepper and Parmesan

Tossing sliced plums in a mixture of sharp sherry vinegar, honey, black pepper, and shaved Parm brings them into the super-savory zone. Top it all off with a drizzle of your favorite olive oil.
Recipes & Menus

Peaches and Tomatoes With Burrata and Hot Sauce

This summer, take your peaches to dinner. Combine the fruit with a zippy dressing, ripe tomatoes, and creamy cheese for the ultimate sweet-salty-savory salad.
Recipes & Menus

Watermelon With Lime Dressing and Peanuts

This boldly flavored fruit salad is a welcome accompaniment to any grilled main.
Recipes & Menus

Miso-Glazed Eggplant Grain Bowls With Basil

This recipe is a great way to showcase the eggplants and basil you just hauled from the market.
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