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

Radicchio With Hot Honey Vinaigrette and Cotija

We want to drizzle everything with hot honey, and this radicchio, quinoa, and cotija salad is no exception.

Recipes & Menus

Napa Cabbage Wedge With Sesame Ranch

Iceberg’s reign over the wedge salad stops here.

Recipes & Menus

Pears and Radishes With Gorgonzola and Nori

With salty cheese, toasted seaweed, sweet pears, and bitter radishes, this salad checks all the flavor boxes.

Recipes & Menus

Roast Salmon With Citrus and Coconut-Chile Crunch

Crispy, toasty, and spicy, this quick coconut-chile crunch topping turns a simple salad into a whole lot of fun.

Recipes & Menus

BA's Best Chocolate Chip Cookies

What makes this the best chocolate chip cookie recipe? Crispy edges, chewy centers, and classic cookie flavor with every batch. Oh, and no mixer required.

Recipes & Menus

Gluten-Free Carrot Cake

Almond flour is a wonderfully sweet, nutty complement for fresh carrots, walnuts, and raisins.

Recipes & Menus

Pastrami Turkey Breast

I would just as soon skip the cooking marathon that leads up to Thanksgiving. But I would feel truly bereft to miss out on the festival of leftovers, including days of sandwiches piled high with slabs of stuffing fried in butter and stacks of thinly shaved turkey breast. (No, I am not above going full tetrazzini if the situation demands it.) I am hardly alone in celebrating a fridge full of Thanksgiving leftovers, but this year I am taking things a bit further and cooking my Thanksgiving turkey .…

Recipes & Menus

Cornbread Stuffing With Sausage and Corn Nuts

Sweet, spicy, sausage-y cornbread stuffing with corn nut magic dust for an extra hit of corn flavor.

Recipes & Menus

Braised Tofu and Chiles

In this 30-minute dinner, tofu braises in soy sauce, mirin, and vinegar until it’s richly flavored.

Recipes & Menus

Garlic-and-Parmesan-Braised Greens

Savory, lip-smackingly rich, and meltingly tender—you’ve never had greens quite like this before.

Recipes & Menus

Weeknight Ragù

When you want the comfort of a meaty, cooked-all-day ragù but don’t have all day to cook one, reach for this speedier version.

Recipes & Menus

Tomato Caesar

An extra-thick Caesar dressing gives this tomato salad its oomph—and keeps it from sogging out at the picnic.

Recipes & Menus

Chicken and Corn Stir-Fry

Your summer weeknight doesn’t get any easier than this riff-able chicken and corn stir-fry.

Recipes & Menus

Spicy Braised Eggplant Noodles

A weeknight noodle dish that comes together in no time thanks to a power thruple of gochujang, miso, and tomato paste.

Recipes & Menus

Cod With Scallion-Sesame Butter

White fish bathed in a silky scallion-ginger butter. What else do you need to hear?

Recipes & Menus

Corn and Sausage Pasta

As long as you’ve got sausage, a quick-cooking vegetable, pasta—and, oh yeah, a chunk of parm and a knob of butter—you’ve got dinner.

Recipes & Menus

BA's Best Lasagna

Layers of ragù and béchamel are all that is right in this world.

Recipes & Menus

Spring Chili With Greens

Chiles, beans, and aggressive use of your spice cabinet come together for a chili that’s perfect for the in-between season.

Recipes & Menus

Beef Wellington With Green Sauce

This sort-of-traditional beef Wellington uses a range of umami-rich ingredients—bacon, soy sauce, mustard, and maitake mushrooms—to create tons of flavor.

Recipes & Menus

Baked Pasta and Leeks With Anchovy Cream

Yes, you are going to use a whole tin of anchovies here. No, it won’t be too much.