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
Pecan-Miso Butter and Jelly Sandwiches
Feel free to use store-bought jelly, and avoid the temptation to add oil to the pecans when pulsing. They have plenty of natural fat if you just blitz them long enough.
Recipes & Menus
Caramelized Banana and Almond Nice Cream
This banana-based "ice cream" adds a sweet depth of flavor by caramelizing the bananas first, then puréeing them into a smooth cream. Plus, the toppings possibilities are endless!
Recipes & Menus
Grilled Fattoush with Halloumi and Eggplant
We love halloumi’s squeaky texture and ability to take on some char, but torn salted mozzarella would be just as good (just don’t try grilling it).
Recipes & Menus
Chicken Skewers with Italian Dressing
A creamy Italian vinaigrette acts as both the marinade and the dressing for this super-easy grilled chicken and tomato number.
Recipes & Menus
One-Hour Apricot and Almond Galette
A luxurious almond cream makes this one-hour summer stone fruit dessert taste like an all-day labor of love.
Recipes & Menus
Green Beans and Cucumbers with Miso Dressing
Crushing and smashing green beans and cucumbers creates nooks and crannies to soak up as much umami-rich miso sauce as possible. And this is a dressing you'll want a lot of.
Recipes & Menus
Summer Squash and Basil Pasta
When cooked long enough, the squash gets jammy and saucy, ideal for coating big pieces of pasta, like paccheri or ziti.
Recipes & Menus
Soy-Basted Pork Chops with Herbs and Jalapeños
Brush thin cuts of meat with a sweet and spicy marinade for a powerfully flavorful grilled dinner that's ready in less than 30 minutes.
Recipes & Menus
Grilled Sausage with Greens and Lemon
Grilled lemon slices add bright, sweet, and smoky flavor to a salad of charred broccolini and kale—the perfect complement to rich, juicy Italian sausage.
Recipes & Menus
Snapper with Blistered Bean Salad and Chile Vinegar
If there is one time we’d want to cheat and cook something indoors, it would be to make a pot of rice to soak up the extra dressing in this snapper recipe.
Recipes & Menus
Salmon with Hot Sauce Vinaigrette and Pickled Veg
A kicky chile-lime dressing wakes up your weeknight salmon.
Recipes & Menus
One-Dish Baked Chicken with Tomatoes and Olives
Summer tomatoes and briny olives turn saucy as they cook underneath roast chicken in this simple weeknight dinner.
Recipes & Menus
Chile-Lime Clams with Tomatoes
Don’t feel like cooking indoors? Toss a cast-iron pan right on the grill for a saucy dish of clams and chickpeas, and char some bread alongside for dipping.
Recipes & Menus
Smoked Beef Ribs with Salt and Pepper
Here’s everything you need to know to make these Texas-inspired ribs on a charcoal or gas grill.
Recipes & Menus
Soy-Basted Pork Chops with Herbs and Jalapeños
In the time it takes for a rib eye to cook, rest, and slice, you can fire up thin-cut pork chops, eat, and binge season 5 of The Americans.
Recipes & Menus
Skirt Steak and Smashed Potatoes with Herb Dressing
Board dressing: take all of those flavorful juices that accumulate when the meat rests off your cutting board and pour them back over the meat, where they belong.
Recipes & Menus
Salmon With Hot Sauce Vinaigrette
A kicky chile-lime dressing wakes up your weeknight salmon.
Recipes & Menus
Grilled Corn and Poblano Chile Salad
Psst…you don’t need to presoak or preshuck corn before grilling it. Just put the whole ears on the grate and the husks and silk will slip right off afterward. You’re welcome.
Recipes & Menus
BLT Turkey Burgers
Ground turkey is hardly the stuff of flavor fireworks, but turkey sausage, preseasoned and ready to cook, tends to have great flavor right out of the package.
Recipes & Menus
BA's Best Strawberry-Rhubarb Pie
Vodka in the dough hydrates the flour without developing gluten, which makes for an especially pliable dough and tender crust.