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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

Arctic Char With Greens and Gribiche Dressing

Crisp-skinned fish isn’t about high heat.

Recipes & Menus

Olive Oil–Basted Fried Eggs

A big soup spoon is the way to go for oil basting.

Recipes & Menus

Doughnuts with Grapefruit Curd and Citrus Sugar

You will never eat a better doughnut than the one you make yourself, still hot out of the oil.

Recipes & Menus

Soy-Sauce-and-Citrus-Marinated Chicken

Most. Flavor-packed. Chicken. Ever.

Recipes & Menus

Radicchio and Citrus Salad with Preserved Lemon

Chef Ignacio Mattos of Café Altro Paradiso and Estela in NYC inspired this puréed lemon dressing with olive oil, miso, and honey—the ideal base note for pleasantly bitter radicchio.

Recipes & Menus

Grapefruit Marmalade with Vanilla and Anise

The fruit-to-sugar ratio in this marmalade recipe makes it not too sweet and you can really taste the grapefruit.

Recipes & Menus

Bucatini With Lemony Carbonara

Lemon makes the perfect foil for carbonara’s salty richness. You may never go back.

Recipes & Menus

Kombu-Cured Salmon with Fresh Yuzu Kosho

Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.

Recipes & Menus

Preserved Lemons

If you can find Meyer lemons, use them for this recipe. Their thinner skin has very little bitterness.

Recipes & Menus

Mixed Citrus Daiquiri

Aged white rum seems like an oxymoron, but it adds an edge to this beach vacation of a cocktail.

Recipes & Menus

Posole Verde with Chicken

We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!

Recipes & Menus

Steak with Lemon Butter and Jammy Lemon Halves

Often only the rind of preserved lemons gets used, but we’ve learned that the flesh is just as good—as long as you remove the seeds.

Recipes & Menus

Lemon Oil

Use this oil and tender lemon confit to top pizzas, salads, or roasted vegetables.

Recipes & Menus

Radicchio and Citrus Salad With Preserved Lemon

This puréed lemon dressing with olive oil, miso, and honey is the ideal base note for pleasantly bitter radicchio.

Recipes & Menus

Citrus Crumble with Coconut and Nuts

This crumble isn’t just for seasonal citrus; use it on any roasted fruit, oatmeal, or even yogurt.

Recipes & Menus

Chocolate Sablés With Date Sugar

These sablés will melt on your tongue.

Recipes & Menus

Mango-Yogurt Pudding with Lucuma and Chia Seeds

Feel free to sweeten this pudding recipe with more agave, maple syrup, or plain-old sugar if lucuma just isn’t your bag.

Recipes & Menus

Cheesesteaks

Stop arguing about the merits of provolone vs. American cheese. Just use both to make an incredible sandwich.

Recipes & Menus

Shepherd's Pie

We would eat pretty much anything topped with mashed potatoes.

Recipes & Menus

Curried Potato Tart with Cilantro Yogurt

A heavy dose of spices and a splash of cream and yogurt turn potatoes into a samosa-like tart.