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
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.
Recipes
Summer Squash and Basil Pasta
Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.
Recipes
Roasted Pepper Caprese
The hands-off approach for this summery caprese recipe means no blistering the peppers on the stovetop!
Recipes
Summer Beans With Miso Butter
The perfect recipe for any type of beautiful summer bean you buy at the farmers' market!
Cooking
Make This Chile Crisp at Home Then Pour It on Everything
It heats up a cool celery tofu salad...and anything else in your fridge.
Recipes
Chili Crisp
This all-purpose chili crisp—which is tangy, spicy, and crunchy—will give your other condiments an inferiority complex.
Recipes
Celery, Green Bean, and Tofu Salad with Chile Crisp
If you have a batch of our Chile Crisp at the ready, you can make this summery, no-fuss pantry salad in just 5 minutes.
Recipes
Coconut Rice Noodles with Ginger and Turmeric
This is a weeknight pantry curry that comes together in the time it takes to boil water for the rice noodles. Fast!
Recipes
Rice Noodles al Pomodoro with Chili Oil
We’ve got bursting, jammy cherry tomatoes that make their own sauce, and chili oil that upends the typical Italian flavor profile.
Recipes
Plum Salad With Black Pepper and Parmesan
A savory fruit salad that holds its own at the dinner table.
Recipes
Peanut Rice Noodles with Pork and Greens
This one goes out to all the peanut sauce fans out there.
Recipes
Peaches and Tomatoes With Burrata and Hot Sauce
Peaches with a zippy hot sauce-honey dressing and creamy burrata cheese.
Cooking
A Veggie Burger Recipe That Doesn't Have 15 Ingredients for Once
It's vegan, grillable, and just plain delicious.
Recipes
4 Sticky, Glossy, Gooey, Finger-Lickin’ Glazes
Most of us default to marinating meat, but you can get much more flavor in much less time if you glaze instead.