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
Fruit Galette With Buckwheat Crust
Galettes were invented to make amateur bakers feel like pros. The less perfect they are, the cooler they look. No trimming, no tucking, no crimping, no venting, and no soggy bottom. They're also versatile: You can make a version of this year-round with the same amount of peak-season fruit.
Recipes & Menus
Whole Grain Pancakes with Blackberries
With all due respect to diner breakfasts and box mixes, the average pancake is about as satisfying as a bag of marshmallows. We’ll take ours skillet-size, burnished from whole wheat flour and studded with cooked grains, because we want them flavorful and with a hardy texture.
Recipes & Menus
Garlic Broth
Sick days (real ones, at least) are unpredictable, so having a back-pocket broth that doesn’t require recipe planning should be part of your medicine cabinet.
Recipes & Menus
Crispy-Skinned Fish With Herb Sauce
You don't need a culinary school degree to cook fish with skin as crunchy as a potato chip. Grab your nonstick skillet, start the fish skin side down, and slowly raise the heat. The skin will lie flat, gradually rendering fat like a strip of bacon, while the flesh gently cooks through. You can do this. Anyone can do this.
Recipes & Menus
Baked Feta and Greens With Lemony Yogurt
Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes.
Recipes & Menus
Smashed Cucumber Salad with Italian Dressing
Smashing the cucumbers lets the crunchy veg soak up all the dressing—in this case, an easy Italian dressing of red wine vinegar, honey, and red onion.
Recipes & Menus
Strawberry-Rhubarb Galette With Buckwheat Crust
Galettes were invented to make amateur bakers feel like pros.
Recipes & Menus
Roasted Squash and Salmon Bowl With Miso Mojo
Spiking fresh orange and lime juices with a shot of rice vinegar gives the sweet citrus flavor an edge to stand up to rich fish and earthy roasted vegetables.
Recipes & Menus
Chicken With Honey-Glazed Carrots and Ginger
Cooking chicken in a lidded pot over low heat lets the bird gently steam, resulting in meat that’s juicier than if you roasted it uncovered. When you’re ready to eat, crank up the oven to crisp the skin.
Recipes & Menus
Twice-Roasted Squash With Parmesan Butter and Grains
While smaller squash, such as acorn, can be roasted whole, they are more starchy and liable to dry out. Stick with the big boys.
Recipes & Menus
Pork Shoulder Braciola with Ragù
It wouldn’t be right to cook an herby Parmesan-stuffed pork shoulder roast without making a Sunday gravy in the same pot to soak up every stray bit of flavor.
Recipes & Menus
Lamb Shoulder With Citrus-Fennel Salad
Lightly scoring the fat cap across the top of the roast allows salt and flavors to penetrate even if you can’t season it a day ahead.
Recipes & Menus
Slow-Cooked Squid with Olives and Herbs
Cervo’s restaurant in Manhattan serves a braised squid that is so rich we had to take a stab at our own version of the recipe. Slow-cooking breaks down the squid's collagen so you're left with fork-tender flesh and a tomato sauce infused with rich, briny flavor.
Recipes & Menus
Short Ribs Slow-Roasted in Coconut Milk
In this riff on beef rendang, the meat is cooked in coconut milk until it breaks up into gloriously rich jammy solids and delicious fat.
Recipes & Menus
Gluten-Free Chocolate-Tahini Brownies
These boldly chocolatey (and completely flourless) brownies get topped with a savory swirl of tahini. Dragging a toothpick through them to make pretty designs is part of the fun.
Recipes & Menus
Hemp Milk Chai
Hemp milk makes the fastest, creamiest alt-milk with very little waste, but any nondairy milk works.
Recipes & Menus
Cheesy Baked Pasta With Cauliflower
Chopped cauliflower adds earthy sweetness and turns as tender as the pasta in this more substantial version of mac ‘n’ cheese.
Recipes & Menus
Turmeric Eggs with Kale, Yogurt, and Bacon
Breakfast bowls shouldn’t take 2 hours to make; this one is ready in about 20 minutes. Add roasted sweet potato or cooked grains to make it even more hearty.
Recipes & Menus
Breakfast Rice Bowls with Smoked Fish
Whether it's part of a Japanese breakfast or a classic bagel spread, smoked fish is never a bad idea.
Recipes & Menus
Mango Toast with Hazelnut-Pepita Butter
Savory fruit toast is the new avocado toast. Other combinations we’re crushing on: lemony yogurt with cucumbers, almond butter and pears.