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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

Vinegar-Cucumber Salad

Salt the cucumbers a day ahead—they’ll get crunchier when chilled. Add some Smoked Potatoes for a heartier salad.

Recipes & Menus

Cipolline Onions with Caraway Butter Sauce

Say you’re not a big onion person. This sauce, without the onions, is delicious on its own. If you do like onions, smoke 'em along with these potatoes for the perfect summer side dish.

Recipes & Menus

Smoked Potatoes

Placing the grill’s vent above the potatoes helps draw smoke up and around them as they cook. The potatoes go perfectly with Cipolline Onions with Caraway Butter Sauce.

Recipes & Menus

Strawberry Shortcake

Layer cooled strawberry compote with fresh, sugared strawberries, a fluffy sweet-cream biscuit, and a veritable cloud of whipped cream for spring’s ultimate dessert.

Recipes & Menus

Barbecue Pork with Blistered Chile–Pumpkin Seed Salsa

You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure even pieces and save you time.

Recipes & Menus

Sweet and Spicy Bacon Kebabs with Scallion-Ginger Relish

Be patient with these; they need to stay over indirect heat the whole time to minimize flare-ups. If you try to rush them, they’ll burn to a crisp.

Recipes & Menus

Soy-Basted Chicken Kebabs with Sesame-Citrus Sprinkle

These sweet and sour chicken kebabs get topped with a sesame-citrus sprinkle for extra flavor and crunch.

Recipes & Menus

Cumin-Chile Lamb Kebabs with Garlic Yogurt

A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.

Recipes & Menus

Coconut-Marinated Short Rib Kebabs with Peanut-Chile Oil

Don’t braise your short ribs—grill them. They’re intensely beefy, with gorgeous marbling that encourages crispy bits.

Recipes & Menus

Ultimate Veggie Burger

Veggie burgers are not easy to make awesome, but we think this one nails it. We solved the “mush” factor by folding in bouncy mushrooms and pleasantly firm black beans, threw a hard sear on it for crisp texture on the outside, and seasoned it aggressively to combat any blandness. There’s no imitation protein or weird ingredients, just a rich, moist mixture of vegetables, grains, and nuts that work with any toppings you want to throw at it. It may not be vegan, but it’s pretty darn good. This is .…

Recipes & Menus

Skirt Steak With Preserved Lemon Butter and Sesame Cauliflower

Skirt steak is one of our favorite cuts of beef—it’s flavorful, affordable, and quick-cooking. That said, it’s imperative to slice it thinly against the grain for the best texture.

Recipes & Menus

Aviation

Maraschino liqueur sounds obscure but it's often hiding in plain sight. Seek it for this simple, classic cocktail.

Recipes & Menus

Whiskey Sour

The perfect balance of bright lemon juice, warming bourbon, and sweet simple syrup for a refreshing cocktail that’s neither too cloying nor too biting.

Recipes & Menus

Siesta

You won't be sorry with tequila, grapefruit, and Campari.

Recipes & Menus

Margarita

Not exactly classic, but certainly alluring, this version leaves out Triple Sec for a simplified version of the cocktail.

Recipes & Menus

Kamikaze

The name says it all. Or does it? You're drinking vodka. Lots of it.

Recipes & Menus

French 75

Gin and Champagne make a bubbly wonderful duo, which is why this classic cocktail is always a good idea.

Recipes & Menus

Daiquiri

There’s a simple structure behind all sours, a family of citrus-based cocktails.

Recipes & Menus

Cosmopolitan

We will avoid all Sex and the City references here, but the fact remains: This cocktail is a modern classic for a reason.

Recipes & Menus

Margarita, Hold the Triple Sec

Strong, shaken, and sooooo easy to drink.