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
5 Healthy Egg Recipes to Get You Through the Busiest Days
How do our food editors power through endless hours of recipe testing? With a serious breakfast, of course.
Recipes
Fried Egg Tacos with Chile Jam
Sambal oelek and chili-garlic sauce are similar except the latter has garlic in it. Glad we could help clear that up.
Recipes
Breakfast Fried Rice with Kale
Yes, fried rice for breakfast counts if there's an egg (or 3) in it!
Recipes
If It Ain’t Broke, Don’t Fix It Stuffing
Like a greatest hits album, this recipe combines the essential elements and the most successful techniques from all of our most popular stuffing recipes.
Recipes
Chocolate–Almond Praline Cookies
You can’t see the candied almonds in these cookies, but you’ll taste them for sure.
Recipes
Apple Cider and Rum Punch
Think of this as a house punch that's a snap to make and relatively low in alcohol. Hard ciders can range from bone-dry to rather sweet, so take a sip and adjust the simple syrup if needed.
Recipes
Stock-Braised Turkey Legs
Who needs pulled pork when you can have braised turkey legs? These beauties will give you a reason to cook turkey more than once a year.
Recipes
Very Classic Dry-Brined Roast Turkey
The brine doesn't just keep the meat juicy—it helps deliver that beautiful browned skin. If you feel like skipping the infused-butter baste, brush occasionally with a light coat of extra-virgin olive oil to get that golden brown skin.
Cooking
Breakfast Cookies Are the Reason We're Getting Up In the Morning
It took 13 tries to nail this dairy-free, sugar-free breakfast cookie recipe.
Recipes
Morning Glory Breakfast Cookies
Think of these textured, dense treats as chewy muffin tops that forgot to be unhealthy.
Recipes
Hanger Steak with Tahini and Smashed Charred Beets
When tahini is whisked with just some water, lemon juice, olive oil, and salt, it becomes an all-purpose condiment that can be made ahead and spooned onto nearly any dish.
Cooking
How to Cook Stir-Fried Greens (Plus Bacon!) Without a Recipe
Here's how to make easy, excellent stir-fried greens, no complicated recipe—or lengthy ingredient list—required.
Recipes
Cast-Iron Roast Chicken With Crispy Potatoes
Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we're after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.
Recipes
Cast-Iron Roast Chicken with Winter Squash, Red Onions, and Pancetta
Why wouldn't you throw some veggies around your bird while it roasts? You've got a hot pan that's about to be full of sizzling schmaltz just begging to bathe a mosaic of squash and onions with tons of chicken-y flavor.
Recipes
Iceberg Salad with Italian Dressing
If this brings back memories of the “house salad” from that Italian-American restaurant you grew up eating at, then we consider our jobs done.