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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

Alt-Grain Porridge with Garlicky Greens

Garlic and collard greens make a healthy addition to this porridge recipe, but you can use any leftover greens you have on hand.

Recipes & Menus

Quick Braised Kabocha Squash

This braised kabocha squash recipe leads to a super satisfying, healthy, one-pan lunch or side dish.

Recipes & Menus

The BA Muffuletta

There is no better beach or picnic sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread. About that bread: Unless you live in New Orleans and can get the real thing, opt for a ciabatta or other loaf with a sturdy but not too crusty exterior.

Recipes & Menus

Braised Brisket With Hot Sauce and Mixed Chiles

How can you look at this and not crave brisket tacos?

Recipes & Menus

Charred Padrón Chiles and Squid Salad

One in ten Padróns or shishitos is actually spicy. Pepper roulette!

Recipes & Menus

California Veggie Sandwich

Avocado, goat cheese, and a tangy buttermilk dressing add richness to a sandwich that’s packed with crunch.

Recipes & Menus

Best-of-Both-Worlds Lobster Roll

A toasted bun and steamed lobster—tossed first in melted butter and then in a mayonnaise-based dressing—makes for a sandwich that no one will argue with.

Recipes & Menus

Iced Coffee Shakerato

You can swap the condensed milk for regular milk, but the simple syrup is essential for the finished texture.

Recipes & Menus

Grilled Cheese With Peak Tomatoes

Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They’re all pretty perfect, but we’ll take the advanced version, thanks.

Recipes & Menus

Egg Salad Tartines With Mixed Herbs

Not a mayo maker? Season your favorite brand with vinegar and hot sauce to bump up the tang and add heat.

Recipes & Menus

Ode to Halo-Halo

It doesn't get any cooler than halo-halo, the Filipino treat with a base of fluffy shaved ice. Macerating the fruit makes it extra juicy and saucy, but you could just throw in any unadulterated berry. The key to this dessert (as with any sundae) is a mix of textures: icy, creamy, chewy, crunchy.

Recipes & Menus

Spicy Confit Chiles

Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.

Recipes & Menus

Jalapeño-Pickled Peppers

Slice these and mix with cured meats for a fresher take on antipasto salad.

Recipes & Menus

Green Curry Paste

Combined with coconut milk, it’s the base for your next Thai curry.

Recipes & Menus

Garlicky Blender Aioli

There are a lot of aioli recipes out there. This one uses a coddled egg instead of raw, and the blender method ensures a successful emulsion.

Recipes & Menus

DIY Dried Chiles

Red chiles are the best for drying.

Recipes & Menus

Red Chile Hot Sauce

Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.

Recipes & Menus

Red Curry–Marinated Japanese Eggplant

Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.

Recipes & Menus

Mushrooms with Béarnaise Yogurt

A classic steakhouse-inspired rub and sauce turn grilled mushrooms into a decadent, meaty meal.

Recipes & Menus

Grilled Brined Vegetables

As long as you don’t mess with the ratio of vinegar, sugar, and salt, you can experiment with other spices, like fennel and coriander seeds, in this brine.