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
Salad Ramen
Fresh ramen noodles become a dreamy throw-together summer meal thanks to a kaleidoscope of crunchy veggies and a tangy pantry-staple dressing.
Recipes & Menus
Miso-Glazed Salmon With Sushi Rice
Seasoning just-cooked rice with a mix of rice vinegar, salt, and sugar turns it into a dynamic side you'll want to snack on right out of the pot.
Recipes & Menus
Pork Shoulder Steaks With Horseradish-Mustard Sauce
Sometimes the best meat in the butcher’s case isn’t beef. Pork shoulder is virtually guaranteed to be pleasantly fatty and flavorful.
Recipes & Menus
Lemony Glazed Yogurt Doughnuts
Adding yogurt to the batter for these cake doughnuts made them light, tangy, and rich, and gave us a dough that was easy to work with.
Recipes & Menus
Skirt Steak With BA.1. Sauce
Supremely beefy, not outrageously expensive, and fast-cooking, skirt steak is our favorite steak of all.
Recipes & Menus
BA.1. Steak Sauce
All the flavor firepower of your favorite condiments unites in this no-cook stir-together sauce that is the perfect match for any grilled steak.
Recipes & Menus
Coconut and Lemongrass Steak Skewers
More caramelization, more surface area to char, a quick cook time, and easy to share pieces are only a few of skewering’s advantages.
Recipes & Menus
Lacquered Rib Eye
The umami-rich lacquer on this steak works its magic to create an über-savory capital-C Crust akin to the bark beloved by barbecue enthusiasts.
Recipes & Menus
Porterhouse With Summer Au Poivre Sauce
Getting a porterhouse steak to a blushing, consistent medium-rare is a feat—but the key is to keep it moving.
Recipes & Menus
Korean-Style Hasselback Short Ribs
This version of bulgogi is ideal for home grilling, featuring scored and marinated boneless short ribs that get cooked right on the grate.
Recipes & Menus
Miso Polenta With Spring Vegetables
We skipped the milk, butter, and cheese in this polenta; a spoonful of savory miso adds tons of depth while still keeping the texture light
Recipes & Menus
Cod With Soy-Caramelized Onions and Potatoes
Adding ginger and soy sauce to caramelized onions gives a bit of zingy punch and intrigue, creating a multidimensional meal that comes together in just one skillet.
Recipes & Menus
Bulgogi Meatloaf Sandwich
A flavor-packed spicy, sweet, and sour sandwich that takes the idea of meatloaf all the way to the edge.
Sausage and Ricotta Baked Cannelloni
We’re all for a good store-bought marinara, but there is no substitute for homemade béchamel—of this we can be sure.
Recipes & Menus
Spring Hot-and-Sour Soup
Hot-and-sour soup inspired this highly nontraditional springtime version. Miso gives just enough body so that you won't need cornstarch to thicken it, and you can use silken tofu or thinly sliced yuba instead of egg for that same silky effect.
Recipes & Menus
Squash au Vin
What would happen if you gave winter squash the coq au vin treatment? Layers of flavor from browned mushrooms, wine, and miso that give the classic a run for its money.
Recipes & Menus
Clams Arrabbiata
Slowly rendering the pancetta, gently toasting the garlic, and concentrating the tomatoes puts three pots’ worth of flavor in just one.
Recipes & Menus
Cream-ish of Mushroom Soup
Okay, we waited until now to mention that this creamy, earthy, silky rich soup is vegan. Puréeing some of the mushrooms along with cashews adds body that doesn’t compromise on flavor.
Recipes & Menus
Charred Kale With Citrus and Green Tahini
No more free massages for stubbornly tough greens. Here, a quick char in a hot skillet tempers the raw edge of kale and balances its vegetal flavor.
Recipes & Menus
Chocolate-Almond Fridge Fudge
The dairy-free secret to this fudge's creaminess? Avocado.