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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

Charred Snap Beans with Whole Lemon Dressing and Mozzarella

When you leave lemon peels behind on the cutting board, you’re (literally) throwing away free flavor. The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting.

Recipes & Menus

Grilled Beet Baba Ghanoush

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

Recipes & Menus

Red Wine–Marinated Hanger Steaks with Flatbreads

When it comes to marinating these steaks, go long. Time adds intense flavor, the wine helps tenderize, and you can get it going before you hit the road.

Recipes & Menus

Peach-Blackberry Camp Cake

Not camping? Bake this at home in a 10" springform pan at 375°F for 30–35 minutes.

Recipes & Menus

Pan Bagnat with Fennel

This sandwich gets better and better the longer it sits (okay, to a point); assemble it after breakfast and eat it when you've worked up an appetite.

Recipes & Menus

Seared Cod With Potato and Chorizo Foil Pack Dinner

Make this your night one camp-out dinner, when the fish is freshest.

Recipes & Menus

Herby Black Rice Salad with Radishes and Ricotta Salata

Make the rice before you leave, and pack the vinaigrette in a little jar on the side. You'll thank us, Scout's honor.

Recipes & Menus

Habanero-Marinated Pork Chops

This marinade packs sweet citrus flavor and extra spice into pork chops both before, and after, they hit the grill.

Recipes & Menus

Steamed Mussels with Tomato and Chorizo Broth

Don't Move a Mussel—Seriously—this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

Recipes & Menus

Grilled Short Ribs with Sesame-Chipotle Mole

The classic slow-cooked cut is moving into the fast lane, grilled and paired with a mole that's ready in a flash

Recipes & Menus

Cucumbers with Scallions and Chili Oil

Why waste time with a knife? A simple whack to a cucumber yields jagged surfaces eager to soak up this tangy dressing.

Recipes & Menus

Linguine with Green Olive Sauce and Zesty Breadcrumbs

Bursting with the big, brash flavors of green olives, anchovies, and capers, this herbaceous pasta sauce isn't afraid to bite back.

Recipes & Menus

Apricot, Cherry, and Graham Cracker Crumble

You've been blessed with the year's best stone fruit. Don't complicate things! Just roast it with a sprinkling of our crunchy topping.

Recipes & Menus

Cabbage and Fennel Sauté

If you don’t have fennel, simply omit it and double the onion.

Recipes & Menus

Kohlrabi and Apple Salad With Caraway

Recipes & Menus

Squash and Farro Salad with Tahini Vinaigrette

With grains for heft, many colors of vegetables, and a little bit of tangy cheese, this vegetarian dinner has all the bases covered.

Recipes & Menus

Kohlrabi and Apple Salad with Caraway

If you've never bought kohlrabi before, here's a great reason to try it.

Recipes & Menus

Roasted Pear Crumble

Consider this sweet and crunchy dessert a free-form fruit crisp. Be warned: The nutty oat topping is addictive.

Recipes & Menus

Caramel Chicken

Don't be put off by the sugar in this recipe—it's balanced by the vinegar and soy sauce.

Recipes & Menus

Roast Salmon and Broccoli with Chile-Caper Vinaigrette

Giving the broccoli a head start on the salmon in this one-pan dish lets it get nicely browned, coaxing out its natural sweetness.