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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

Cabbage and Fennel Sauté

If you don’t have fennel, simply omit it and double the onion.

Recipes & Menus

Kohlrabi and Apple Salad With Caraway

Recipes & Menus

Squash and Farro Salad with Tahini Vinaigrette

With grains for heft, many colors of vegetables, and a little bit of tangy cheese, this vegetarian dinner has all the bases covered.

Recipes & Menus

Kohlrabi and Apple Salad with Caraway

If you've never bought kohlrabi before, here's a great reason to try it.

Recipes & Menus

Roasted Pear Crumble

Consider this sweet and crunchy dessert a free-form fruit crisp. Be warned: The nutty oat topping is addictive.

Recipes & Menus

Caramel Chicken

Don't be put off by the sugar in this recipe—it's balanced by the vinegar and soy sauce.

Recipes & Menus

Roast Salmon and Broccoli with Chile-Caper Vinaigrette

Giving the broccoli a head start on the salmon in this one-pan dish lets it get nicely browned, coaxing out its natural sweetness.

Recipes & Menus

The Burger Deluxe

Get a jump on party prep by making the patties ahead of time; they can be chilled for up to 8 hours.

Recipes & Menus

Creamy Summer Slaw

Raw broccoli is made for slaw. It's sweet and crunchy—and can be dressed hours in advance.

Recipes & Menus

Serrano Mayo

A spicy, tangy option for anyone who loves to put mayo on burgers.

Recipes & Menus

Ice Cream Sandwiches

This recipe calls for baking one giant cookie, a way to ensure even, consistent ice cream sandwiches.

Recipes & Menus

Kimchi Spread

Fiery kimchi gets a little sweetness from gochujang pepper paste.

Recipes & Menus

Squash and Tomato Gratin

"A crunchy, cheesy topping gives squash big flavor and texture." —Chris Morocco, associate food editor

Recipes & Menus

Fresh Pickle Relish

Fresher and more vibrant than the jarred stuff, this easy-to-make relish is good on hot dogs, burgers, and grilled sausages.

Recipes & Menus

Burger Deluxe

Recipes & Menus

Grilled Corn with Herb Butter

How do you make grilled corn taste even better? Douse it in flavorful herb butter.

Recipes & Menus

Farro and Cucumber Salad

Recipes & Menus

Brussels Sprouts and Steak Stir-Fry

The trick to a successful stir-fry? Prep everything before you cook.

Recipes & Menus

Charred Tomatillo Salsa

Recipes & Menus

Nachos With All the Fixings

For the ultimate nachos, layer tortilla chips with beer-braised carnitas, black beans, and shredded cheddar and Monterey Jack. Bake until the cheese is melty, then serve it with all your favorite toppings.