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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

Cosmopolitan

Recipes & Menus

Sidecar

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

Recipes & Menus

Tuna Poke

The real key here is to use the best-quality tuna you can find. When in doubt, ask your fishmonger if he would eat it raw. If the answer is no, neither should you.

Recipes & Menus

Coconut-Date Power Breakfast Bars

The whole family will love these nutrient-packed bars as a grab-and-go breakfast or afternoon snack.

Recipes & Menus

Colcannon

There are as many colcannon recipes as there are cooks in Ireland. This one uses softened and crunchy savoy cabbage, as well as garlic and leeks for extra depth.

Recipes & Menus

Aromatic Wilted Greens With Coconut Milk

Finishing this dish with coconut milk retains its sweet flavor.

Recipes & Menus

Coconut Chicken Curry With Turmeric and Lemongrass

This isn’t a super-saucy curry; the aromatics will brown and fry in the pan, yielding lots of yummy crisp bits. Serve with steamed rice.

Recipes & Menus

Brothy Heirloom Beans With Cream

The simple joy of vibrant beans cooked in fragrant broth with a splash of cream.

Recipes & Menus

Kimchi-Braised Chicken With Bacon

Rethink comfort food with kimchi—a type of spicy Korean sauerkraut—which makes this slow-cooked, tomatoey braise tangy, spicy, and deeply flavorful.

Recipes & Menus

Confit Chicken Thigh and Andouille Sausage Cassoulet

This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.

Recipes & Menus

Braised Duck Legs With Polenta And Wilted Chard

You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.

Recipes & Menus

Roasted Short Ribs With Cauliflower And Celery

Richly marbled beef ribs beg for something crisp and refreshing to go alongside. If celery’s not your fave, try swapping it for any type of radish, escarole, or a tart apple.

Recipes & Menus

Black-Eyed Pea Chile Verde

Smoked pork hocks don’t just add meatiness and body; they release smoky, salty notes as they cook, seasoning the beans in the process.

Recipes & Menus

Blood Orange and Mixed Bean Salad With Sprouts

Beans can roll with virtually any flavor profile, including bright fresh citrus, lime juice, and chiles in this wintery salad.

Recipes & Menus

Salmon With Potatoes and Horseradish Yogurt

Roast salmon in a low oven for about 30 minutes while you whip together a quick tarragon potato salad and yogurt sauce to serve alongside.

Recipes & Menus

Schmaltz-Refried Pinto Beans

Most store-bought lard (the traditional fat in refried beans) is nearly flavorless, unlike chicken fat, which is delicious and readily available.

Recipes & Menus

Pasta e Fagioli With Escarole

Don’t toss out your Parmesan rind. Use it to flavor the beans and broth for this comforting classic.

Recipes & Menus

Brothy Heirloom Beans with Cream

The simple joy of vibrant beans cooked in fragrant broth with a splash of cream.

Recipes & Menus

Confit Chicken Thigh and Andouille Sausage Cassoulet

This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.

Recipes & Menus

Cauliflower With Pumpkin Seeds, Brown Butter, and Lime

Tossed with crunchy pumpkin seeds and drizzled with nutty brown butter is the best way to eat roasted cauliflower.