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
Hemp Milk Chai
Hemp milk makes the fastest, creamiest alt-milk with very little waste, but any nondairy milk works.
Recipes
Mixed Grain and Coconut Porridge
Hot tip: Make porridge on the weekend. Reheat this in the time it takes to make instant.
Recipes
Breakfast Rice Bowls with Smoked Fish
Whether it’s part of a Japanese breakfast or a classic bagel spread, smoked fish is never a bad idea.
Recipes
Ponzu Roasted Salmon for Two
Salty-tart and just-sweet-enough ponzu sauce is a great back-pocket finisher for everything from salads to roasted vegetables, especially when you are tired of your everyday vinaigrette.
Lifestyle
7 Tips for Dry January from Someone Who's Really Going to Nail It This Year
Chris Morocco's got a plan.
Recipes
Tahini-Ranch Dressing
We would never ask you to use your blender if it didn’t make a smoother and better dressing. The effort is worth it; you’ll have enough sauce to get you through a week of lunches.
Recipes
Roasted Broccoli and Tofu With Creamy Miso Dressing
Toasted sesame seeds can often be found in the Asian sections of some supermarkets, sometimes labeled Gomasio. If ever there was a time of year to keep a big jar of them on hand, pre-toasted and ready to go, this is it. They are the perfect crunchy topper for everything from salads to soups and roasted vegetables.
Recipes
One-Skillet Crispy Chicken Thighs With Fennel and Harissa
Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable. It also yields a pan of flavorful schmaltz, aka liquid gold.
Recipes
Nori, Almond, and Chile Sprinkle
We understand if the nori is a deal-breaker; just make sure to give the almonds a good toast to bring out their flavor if they are looking a bit pale.
Recipes
Turmeric-Coconut Curry with Pork
Instead of just using plain rice, make your own medley! Try a mix of white rice, millet, and/or quinoa, which all cook in about the same time. You can also sub kale for the Napa cabbage.
Cooking
How to Make a Week's Worth of Amazing Lunches in 2 Hours
Meal prep is the key to Feel Good Food Plan success.
Recipes
Eggplant and Cabbage Dinner Frittata
We love the just-set creamy texture of a stovetop frittata, but it does make it a little scary to handle. if you aren’t sure about inverting it to get it out of the pan, we have your back. Instead of flipping, transfer it to a 350° oven to finish cooking through.
Recipes
Slow-Roasted Extra-Juicy Make-Ahead Chicken
Roasting at a lower temperature means that no part of the chicken is likely to overcook and get dry when the leftovers are shredded, making it ideal for using throughout the week.
Cooking
This Is the Classiest Bean Soup Recipe We've Ever Made
It's smoother than a first-date playlist and loves to get dressed up.
Recipes
Smooth and Spicy Pinto Bean Soup
Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.
Cooking
Weekend Plans: This Quiche With a Magic Sweet Potato Crust
Eggs, kale, and a killer sweet potato crust.
Recipes
Simple Quiche With Sweet Potato Crust
The Topanga Living Cafe in Topanga, CA, inspired this gluten-free quiche that uses caramelized sweet potato instead of dough.
Cooking
The Secret to Crispy Mushrooms? Don’t Wash ‘Em
For crispy mushrooms, skip the sink and do a "dry-clean" instead.