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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

Herby Barley Salad With Butter-Basted Mushrooms

Cook barley until chewy and tender, then top with an assortment of crisp, golden brown mushrooms that have been pan-seared and basted in a fragrant, thyme-infused butter.

Recipes & Menus

Caramelized Shallot Yogurt

Will make you pause before making a sour cream–based onion dip ever again.

Recipes & Menus

Vadouvan Carrot Yogurt

Vadouvan is sweeter and more aromatic than the typical curry, but Madras curry powder will work in a pinch.

Recipes & Menus

Radish Yogurt With Pine Nuts

Salting the radishes keeps them crunchy, and keeps the yogurt dip from turning pink.

Recipes & Menus

Vadouvan-Carrot Yogurt

Vadouvan is sweeter and more aromatic than the typical curry, but Madras curry powder will work in a pinch.

Recipes & Menus

Caramelized Shallot Dip

Like a lighter riff on a classic French onion dip, this yogurt-based dip is just begging for chips or crackers. The texture will make you pause before reaching for sour cream–based ever again. We suggest using low-fat Greek yogurt (we like Fage and Wallaby brands). Fat-free is astringent and chalky, and the richness of full-fat can drown out other flavors.

Recipes & Menus

Bucatini With Walnut-Parsley Pesto

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.

Recipes & Menus

Slow-Roasted Char with Fennel Salad

Slow-roasting is the most foolproof way to get perfectly cooked salmon or char on the table tonight.

Recipes & Menus

Hot Sausage and Crispy Chard Pizza

Upgrade family pizza night with hot Italian sausage and a healthy dose of greens.

Recipes & Menus

Broccoli and Brussels Sprouts Slaw

Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.

Recipes & Menus

Gluten-Free Chocolate Tea Cake

Ground almonds and cocoa powder take the place of flour in this super moist, super simple chocolate cake.

Recipes & Menus

Slow-Roasted Char with Fennel Salad

Slow-roasting fish is to cooking seafood what bumper lanes are to bowling: the definition of foolproof—and still pretty fun.

Recipes & Menus

Cauliflower with Pumpkin Seeds, Brown Butter, and Lime

The perks of being a cauliflower: When the veg is deeply roasted and drizzled with butter, there are many.

Recipes & Menus

Bucatini with Walnut-Parsley Pesto

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.

Recipes & Menus

Winter Squash Agrodolce

A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.

Recipes & Menus

Buckwheat-Rye Pancakes

A combination of whole-grain flours gives earthy, nutty complexity (read: tons of flavor) and a satisfying bite to these delicious pancakes. Make a big batch of the mix to keep on hand, or pack some up to deliver to a friend.

Recipes & Menus

Sautéed Pears With Bacon and Mustard Dressing

Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it's magic.

Recipes & Menus

Blistered Green Beans With Tomato-Almond Pesto

This sauce, inspired by Spanish romesco, uses cherry tomatoes, which are usually the best-tasting type in the market this time of year.

Recipes & Menus

Roasted Carrots and Red Onions with Fennel and Mint

Toasting the seeds and nuts in oil forms the base of a complex vinaigrette for simple roasted vegetables.

Recipes & Menus

Radicchio Salad with Pickled Grapes and Goat Cheese

Crunchy, bitter, acidic, juicy: If these words don't make you think of salad, this gorgeous dish is about to expand your vocabulary.