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
Cast-Iron Roast Chicken
No overnight salting, brining, air-drying, temperature changes, or complicated trussing, just a simple roasted chicken.
Recipes
Cast-Iron Roast Chicken with Caramelized Leeks
Nothing compares to cast iron. Whether you're using a standard skillet or an enameled baking dish, the material's heat-retention qualities can't be matched by any tempered glass or even stainless-steel vessels.
Recipes
Cast-Iron Roast Chicken with Fennel and Carrots
The only nonnegotiables for roast chicken recipes are a) being generous with the kosher salt inside and out and b) letting the chicken sit out for at least an hour, which gives the seasoning time to work its way deep into the meat, meaning every bite is delicious through and through.
Recipes
BA's Best Spaghetti and Meatballs
Saying these are better than our nonna’s would be a bad idea, but she’ll never know if we just think it…
Cooking
How to Fry an Egg Perfectly Every Time
Fried eggs, crispy and runny and perfect on everything.
Cooking
How to Make Hard-Boiled Eggs You Can Actually Peel
Find yourself screaming in agony every time you have to peel an egg? Not anymore, friends.
Recipes
Pecan-Miso Butter and Jelly Sandwiches
Feel free to use store-bought jelly, and avoid the temptation to add oil to the pecans when pulsing. They have plenty of natural fat if you just blitz them long enough.
Cooking
We Didn't Think PB+J Could Get Any Better Until We Made It Like This
Put miso in your nut butter and never look back.
Cooking
The Crispy Corn and Chickpea Bowl You'll Want to Make After a Long Day
This bowl will always deliver so you don't have to order in.
Recipes
Whole Grain Pancakes
It can be easy to give up on ordering pancakes for breakfast—more than a few bites and you're carb-ed out. We’d make an exception for these, which were inspired by Gjelina’s 9-grain pancake in Venice, CA.
Recipes
Caramelized Banana and Almond Nice Cream
This banana-based "ice cream" adds a sweet depth of flavor by caramelizing the bananas first, then puréeing them into a smooth cream. Plus, the toppings possibilities are endless!
Cooking
A Whole Grain Pancakes Recipe That Won't Give You a Brunch Hangover
This thick, super-grainy pancake is inspired by the one at Gjelina, where it comes one-to-a-plate and is meant to share.
Culture
This Pepper Mill Is So Much Better Than the Rest
I promise, this thing makes a HUGE difference.
Cooking
This Condiment Is Sweet, Spicy, Garlicky and Just Ridiculously Good
We finally got the recipe for Bad Saint's palapa, and our food will never taste the same.
Lifestyle
The Rose Water That Wins Over Even the Biggest Skeptics
Senior food editor Chris Morocco on learning to love the floral stuff.
Recipes
Smoked Beef Ribs with Salt and Pepper
Here’s everything you need to know to make these Texas-inspired ribs on a charcoal or gas grill.
Cooking
These Gluten-Free Tahini Brownies Are Annoyingly Good
Our brownie standards were high, but this recipe just raised the bar.
Recipes
Gluten-Free Chocolate-Tahini Brownies
David Lebovitz’s timeless gluten-free brownie recipe inspired our own GF take on classic fudgy brownies with a modern, sweet tahini swirl.