Chris Morocco
Food Director
Chris Morocco is the food director of Bon Appétit and Epicurious, overseeing the Test Kitchen team and the recipes they develop. With a career that spans nearly 20 years in publishing, Chris has worked for brands such as Vogue, Real Simple, Food & Wine, and most notably BA, where he has held many positions since 2010. A graduate of the French Culinary Institute, Chris seeks to translate the skills and wisdom of professional chefs for home cooks and anyone who is just looking for a great recipe. You will often find him dreaming of his next cup of coffee or recreating dishes in his YouTube series Reverse Engineering. He lives in Philadelphia with his family.
Recipes
Snickerdoodle Party Cookies
We helped our snickerdoodles get party-ready by upping the spices and adding texture with toffee, cornflakes, and a sparkly finish.
Recipes
Citrus-and-Dill Gravlax
Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it.
Recipes
Zebra-Striped Shortbread Cookies
Here's a fancy-looking chocolate-vanilla swirl that novices can succeed at too.
Lifestyle
This Caramelized Onion and Squash Tart Is the Vegetarian Stunner Your Thanksgiving Table Needs
It's got a shatteringly crisp crust with plenty of pronounced nutty flavor. And just look at that swirl.
Recipes
Squash and Caramelized Onion Tart
For a vegetarian main that can hold its own at the center of the table, this tart makes a very convincing argument.
Culture
The One Time I Actually Cooked a Thanksgiving Meal On Thanksgiving
Chris Morocco has cooked dozens of Thanksgiving recipes—all of them in the Test Kitchen, in the middle of the summer. What could go wrong trying them out on the big day in November?
Cooking
We'd Eat This Rice Bowl with Flaky Fish for Any Meal of the Day
Flavorful rice, fish, and hardboiled eggs come together for a knockout flavor combination.
Recipes
Rice Bowls with Flaky Cod
Kedgeree often calls for smoked fish, but for a light weeknight meal, we prefer steaming fresh fish right on top of the rice.
Recipes
Burnished Potato Nuggets
Behold, your new standard for roasted potatoes: puck-size oven fries with creamy insides and unimaginably crunchy exteriors.
Recipes
Radicchio Salad With Sour Cream Ranch
With salty, sweet, and creamy components, this recipe is more than just a salad: It's a fully realized side dish.
Recipes
Shaved Carrots With Charred Dates
Tangy, crunchy carrots meet soft and sweet blackened dates for literally everything you want in one bite.
Recipes
Broccoli Caesar
You've never met a better, brighter riff on the classic Caesar than this raw broccoli twist.
Recipes
Frozen Greek Yogurt Blackout Pie
This no-bake pie is incredibly easy to make and will keep for over a week in the freezer.
Cooking
Send Off Summer with This Vegetable-Packed Beef Stir-Fry
A ginger and lemongrass marinade provides a weeknight-friendly last hurrah of summer flavor.
Recipes
Beef Stir-Fry with Green Beans and Tomatoes
Olive oil works great in stir-fry recipes; its sharp grassy notes complement flavors like lemongrass and basil.
test-kitchen
The Vinegar You Should Be Cooking With But Aren’t Yet
This isn’t the syrupy-sweet stuff you drizzle on Caprese.
best-new-restaurants
3 Lessons I Learned Cooking at Che Fico, One of America's Best New Restaurants
Olive Garden is an inspiration, vegetable juices are your friends, and more.
Culture
Nduja Is the Spicy Sausage You Can and Should Be Spreading Like Butter
Practically every chef we know is obsessed with nduja—and you should be, too.
test-kitchen
The Case for Making Pie Crust in a Stand Mixer
Che Fico pastry chef Angela Pinkerton shares the foolproof method she relies on for fast and flaky crust.
Recipes
Miso-Glazed Eggplant Grain Bowls With Basil
This recipe is a great way to showcase the eggplants and basil you just hauled from the market.