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
Your New Egg Sando
You may not mistake these jammy-crisp, slow-cooked onions for bacon, but they are truly exceptional as a stand-in, giving a huge blast of umami to create a truly satisfying breakfast sandwich.
Recipes & Menus
Crispy Tofu With Maple-Soy Glaze
Our simple technique of draining before frying makes the tofu extra-crispy, and perfect for absorbing the salty-sweet flavors of maple syrup, soy sauce, and fresh ginger.
Recipes & Menus
Big Flavor Broccoli
Chances are you’re trimming off and discarding way too much of your broccoli stems. The stems are so flavorful, they should be their own vegetable.
Recipes & Menus
Chicken and Rice Meatballs With Hummus
Gluten-free meatballs are as easy as adding cooled cooked rice instead of bread to ground meat.
Recipes & Menus
Bright and Spicy Shrimp Noodle Salad
A punchy, chile-spiked fish sauce vinaigrette works as both marinade and dressing for glass noodles and handfuls of basil and cucumber.
Recipes & Menus
Kale Pesto With Whole Wheat Pasta
When your mind is stuck on pasta, but your soul is calling out for vegetables, turn to a rich, luxurious sauce that’s made of leafy greens. This recipe calls for pistachios, but you can use any nuts you have on hand.
Recipes & Menus
Za’atar Fish and Chips
Olives and superfast pickled onions provide tangy balance for creamy-crispy potatoes and roast cod.
Recipes & Menus
Italian Chopped Salad
This winter salad with peak season bitter greens, salami, and crispy chickpeas is hearty enough on its own, but not so over-the-top that you can’t also pair it with pasta for dinner.
Recipes & Menus
Roasted Squash Salad With Crispy Chickpeas
Crispy, creamy, chewy, bright, and about a dozen other wonderful (see?) adjectives apply to this easy dinner.
Recipes & Menus
Vegetarian Taco Bowls
We took inspiration from picadillo, a saucy spiced ground meat dish packed with flavor, and thought, Why not give tofu a similar treatment?
Recipes & Menus
Lemon Meringue Pie
A sharp lemon filling, sweet-and-salty meringue, and shatteringly crisp crust combine to make a balanced update to this classic.
Recipes & Menus
Chocolate Pudding Pie
A dazzling chocolate pudding pie cloaked in voluminous whipped cream. The secret to that whipped cream’s great height: Setting it with dissolved gelatin means it won’t deflate or weep when chilled.
Recipes & Menus
Blind-Baked Pie Crust
Bake your pie crusts ahead so your oven is free for the turkey on the big day. They will keep at room temperature, tightly wrapped, for up to 2 days.
Recipes & Menus
Banana Cream Pie
Roasted peanuts pull double duty in the graham cracker crust and sprinkled over the topping, keeping the bananas from making this pie excessively sweet.
Recipes & Menus
Cornbread Stuffing With Sausage and Corn Nuts
Cooking the pulverized corn nuts in butter along with the stuffing vegetables blooms them like spices, bringing out all their earthy, funky, wonderful corniness.
Recipes & Menus
Salmon With Citrus-Chile Sauce
Layers of bright citrus and gentle heat add flavor without weighing down this one-skillet dish finished with charred broccolini and endive.
Recipes & Menus
Big-Flavor Broccoli
Chances are you’re trimming off and discarding way too much of your broccoli stems. This is our hands-down favorite way to cook the whole plant.
Recipes & Menus
Cornbread Stuffing Fried Rice
Think outside the Thanksgiving leftover sandwich box and make this crispy, crunchy, can’t-stop-eating it dish.
Recipes & Menus
Crispy Mushrooms With Creamy White Beans and Kale
If you’ve ever tried maitake mushrooms, then you already know this, but they have an unbelievably rich flavor and aroma of piney forest floor and fresh fallen leaves. This recipe celebrates everything we love about them.
Recipes & Menus
Blueberry-Miso Crumb Cake
Miso and 100% whole wheat flour add salty-nutty complexity to this super tender crumb cake.