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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

Turkey Club With Herb Mayo

This recipe takes only about 15 minutes of active time (or less, if your bird is already cooked) and will change the way you think about turkey. Then again, we might be biased.

Recipes & Menus

Red Chile Mop

This thin red sauce gets its name since you can frequently brush or "mop" it onto a variety of foods for an extra kick of spice.

Recipes & Menus

Red Chile Hot Sauce

Recipes & Menus

Sweet and Spicy Antipasto Salad

Once you get hooked on fresh chiles, you'll want to pack them into everything you cook—including your antipasto.

Recipes & Menus

Best-of-Both-Worlds Lobster Roll

Lining the toasted, buttered bun with lettuce might seem controversial, but it provides both crunch and a waterproof barrier that keeps the bread from sogging out.

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. Our reimagined version plays off the original with store-bought toppings like coconut flakes and gummies. 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

Pineapple-Chile Limeade

Chiles and pineapple? Believe it or not, this sweet/spicy mix is insanely refreshing in drink form.

Recipes & Menus

Iced Coffee Shakerato

When shaken with a lot of ice and a splash of sweetener, espresso forms a creamy froth on top and becomes infinitely more exciting.

Recipes & Menus

Chile, Tomato, and Charred Red Onion Salsa

When you're working with chiles, you should be wearing rubber gloves. Sound funny? Well, it won't after you accidentally touch your eyes.

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

Braised Brisket with Hot Sauce and Mixed Chiles

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

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

Savoy Cabbage Wedges with Buttermilk Dressing

To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.

Recipes & Menus

Leafy Greens With Spicy Garlic Oil

Massaging the greens both softens and seasons them before grilling.

Recipes & Menus

Grilled Halloumi with Watercress

Literally grilled cheese. We love the squeaky texture and salty bite.

Recipes & Menus

Spiced Seed Sprinkle

An egg white is the secret ingredient that helps this savory granola form crunchy clusters.

Recipes & Menus

Green Chile Charmoula

Let’s put it this way: If you like salsa verde, you’ll love charmoula, its spiced cousin.

Recipes & Menus

Grilled Halloumi With Watercress

Literally grilled cheese. We love the squeaky texture and salty bite. It goes perfectly with our Grilled Brined Vegetables.

Recipes & Menus

Grilled Sardines with Aioli

Sardines can be a hard sell. Which is fine! Smoked trout, gravlax, or even grilled shrimp would be great too.

Recipes & Menus

Sichuan Peppercorn–Black Bean Marinated Green Beans

You can find long beans, the Rapunzel of green beans, at Asian markets.