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
Leafy Greens With Spicy Garlic Oil
Massaging the greens both softens and seasons them before grilling.
Recipes & Menus
Grilled Halloumi with Watercress
Literally grilled cheese. We love the squeaky texture and salty bite.
Recipes & Menus
Spiced Seed Sprinkle
An egg white is the secret ingredient that helps this savory granola form crunchy clusters.
Recipes & Menus
Green Chile Charmoula
Let’s put it this way: If you like salsa verde, you’ll love charmoula, its spiced cousin.
Recipes & Menus
Grilled Halloumi With Watercress
Literally grilled cheese. We love the squeaky texture and salty bite. It goes perfectly with our Grilled Brined Vegetables.
Recipes & Menus
Grilled Sardines with Aioli
Sardines can be a hard sell. Which is fine! Smoked trout, gravlax, or even grilled shrimp would be great too.
Recipes & Menus
Sichuan Peppercorn–Black Bean Marinated Green Beans
You can find long beans, the Rapunzel of green beans, at Asian markets.
Recipes & Menus
Vinegar-Cucumber Salad
Salt the cucumbers a day ahead—they’ll get crunchier when chilled. Add some Smoked Potatoes for a heartier salad.
Recipes & Menus
Cipolline Onions with Caraway Butter Sauce
Say you’re not a big onion person. This sauce, without the onions, is delicious on its own. If you do like onions, smoke 'em along with these potatoes for the perfect summer side dish.
Recipes & Menus
Smoked Potatoes
Placing the grill’s vent above the potatoes helps draw smoke up and around them as they cook. The potatoes go perfectly with Cipolline Onions with Caraway Butter Sauce.
Recipes & Menus
Strawberry Shortcake
Layer cooled strawberry compote with fresh, sugared strawberries, a fluffy sweet-cream biscuit, and a veritable cloud of whipped cream for spring’s ultimate dessert.
Recipes & Menus
Barbecue Pork with Blistered Chile–Pumpkin Seed Salsa
You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure even pieces and save you time.
Recipes & Menus
Sweet and Spicy Bacon Kebabs with Scallion-Ginger Relish
Be patient with these; they need to stay over indirect heat the whole time to minimize flare-ups. If you try to rush them, they’ll burn to a crisp.
Recipes & Menus
Soy-Basted Chicken Kebabs with Sesame-Citrus Sprinkle
These sweet and sour chicken kebabs get topped with a sesame-citrus sprinkle for extra flavor and crunch.
Recipes & Menus
Cumin-Chile Lamb Kebabs with Garlic Yogurt
A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.
Recipes & Menus
Coconut-Marinated Short Rib Kebabs with Peanut-Chile Oil
Don’t braise your short ribs—grill them. They’re intensely beefy, with gorgeous marbling that encourages crispy bits.
Recipes & Menus
Ultimate Veggie Burger
Veggie burgers are not easy to make awesome, but we think this one nails it. We solved the “mush” factor by folding in bouncy mushrooms and pleasantly firm black beans, threw a hard sear on it for crisp texture on the outside, and seasoned it aggressively to combat any blandness. There’s no imitation protein or weird ingredients, just a rich, moist mixture of vegetables, grains, and nuts that work with any toppings you want to throw at it. It may not be vegan, but it’s pretty darn good. This is .…
Recipes & Menus
Skirt Steak With Preserved Lemon Butter and Sesame Cauliflower
Skirt steak is one of our favorite cuts of beef—it’s flavorful, affordable, and quick-cooking. That said, it’s imperative to slice it thinly against the grain for the best texture.
Recipes & Menus
Aviation
Maraschino liqueur sounds obscure but it's often hiding in plain sight. Seek it for this simple, classic cocktail.
Recipes & Menus
Whiskey Sour
The perfect balance of bright lemon juice, warming bourbon, and sweet simple syrup for a refreshing cocktail that’s neither too cloying nor too biting.