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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

Pasta with Swordfish and Cherry Tomato Sauce

Golden raisins add a sweet burst of flavor to this elegant-but-easy 30-minute seafood pasta dinner.

Recipes & Menus

Bitter Greens with Sautéed Corn and Shallots

Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it’s the bacon….)

Recipes & Menus

Ember-Roasted Corn and Leeks

No soaking, husking, or silking required: The corn cobs will slip right out of their husks when cooked.

Recipes & Menus

Grilled Eggplant Baba Ghanoush

Be patient: The goal is to char the eggplants beyond recognition.

Recipes & Menus

Grilled Summer Squash Baba Ghanoush

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

Recipes & Menus

Flaxseed–Chia Seed Pancakes with Bacon

Energy-packed flaxseed and protein-rich chia seeds give these flapjacks a lot more staying power.

Recipes & Menus

Grilled Sweet Potato Baba Ghanoush

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

Recipes & Menus

Charred Snap Beans with Whole Lemon Dressing and Mozzarella

When you leave lemon peels behind on the cutting board, you’re (literally) throwing away free flavor. The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting.

Recipes & Menus

Grilled Beet Baba Ghanoush

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

Recipes & Menus

Red Wine–Marinated Hanger Steaks with Flatbreads

When it comes to marinating these steaks, go long. Time adds intense flavor, the wine helps tenderize, and you can get it going before you hit the road.

Recipes & Menus

Peach-Blackberry Camp Cake

Not camping? Bake this at home in a 10" springform pan at 375°F for 30–35 minutes.

Recipes & Menus

Pan Bagnat with Fennel

This sandwich gets better and better the longer it sits (okay, to a point); assemble it after breakfast and eat it when you've worked up an appetite.

Recipes & Menus

Seared Cod With Potato and Chorizo Foil Pack Dinner

Make this your night one camp-out dinner, when the fish is freshest.

Recipes & Menus

Herby Black Rice Salad with Radishes and Ricotta Salata

Make the rice before you leave, and pack the vinaigrette in a little jar on the side. You'll thank us, Scout's honor.

Recipes & Menus

Steamed Mussels with Tomato and Chorizo Broth

Don't Move a Mussel—Seriously—this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

Recipes & Menus

Habanero-Marinated Pork Chops

This marinade packs sweet citrus flavor and extra spice into pork chops both before, and after, they hit the grill.

Recipes & Menus

Grilled Short Ribs with Sesame-Chipotle Mole

The classic slow-cooked cut is moving into the fast lane, grilled and paired with a mole that's ready in a flash

Recipes & Menus

Cucumbers with Scallions and Chili Oil

Why waste time with a knife? A simple whack to a cucumber yields jagged surfaces eager to soak up this tangy dressing.

Recipes & Menus

Apricot, Cherry, and Graham Cracker Crumble

You've been blessed with the year's best stone fruit. Don't complicate things! Just roast it with a sprinkling of our crunchy topping.

Recipes & Menus

Linguine with Green Olive Sauce and Zesty Breadcrumbs

Bursting with the big, brash flavors of green olives, anchovies, and capers, this herbaceous pasta sauce isn't afraid to bite back.