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.
Culture
10 Rules for Grilling Easy Dinners on Weeknights
There is such a thing as easy grilling. Here's how we minimize effort for stress-free weeknight grilling.
How to Use a Gas Grill for Maximum Efficiency
Gas grills are actually pretty great, but don't tell charcoal we said that.
Cooking
The Grilled Snapper Recipe I'll Be Making All Summer
Senior food editor Chris Morocco on his favorite healthyish recipe from Bon Appétit's June issue.
Recipes
Italian Sausage with Grilled Broccolini, Kale, and Lemon
Even sausage can dry out when overcooked; we like browning them over direct heat, then moving them to a cooler spot to finish cooking.
Recipes
Grilled Fattoush With Halloumi and Eggplant
We love Halloumi’s squeaky texture, but some torn salted mozzarella would be just as good (just don’t try grilling it).
Recipes
BLT Turkey Burgers
Ground turkey is hardly the stuff of flavor fireworks, but turkey sausage, preseasoned and ready to cook, tends to have great flavor right out of the package.
Recipes
Grilled Corn and Poblano Chile Salad
Psst…you don’t need to presoak or preshuck corn before grilling it. Just put the whole ears on the grate and the husks and silk will slip right off afterward. You’re welcome.
Recipes
Skirt Steak and Smashed Potatoes with Herb Dressing
Board dressing: take all of those flavorful juices that accumulate when the meat rests off your cutting board and pour them back over the meat, where they belong.
Recipes
Chile-Lime Clams With Tomatoes and Grilled Bread
Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.
Recipes
Snapper with Blistered Bean Salad and Chile Vinegar
Pro tip: Make a pot of rice to soak up the extra dressing in this snapper recipe. It's too good to go to waste.
Recipes
Apricot and Almond Galette
A luxurious almond cream makes this one-hour summer stone fruit dessert taste like an all-day labor of love.
Recipes
Green Beans and Cucumbers With Miso Dressing
Crushing and smashing green beans and cucumbers sounds crazy, but it creates nooks and crannies to soak up as much umami-rich miso sauce as possible. And this is a dressing you'll want a lot of.
Recipes
One-Dish Baked Chicken with Tomatoes and Olives
This toss-it-all-in-a-baking-dish chicken dinner is the hands-off summer recipe we all need.
Recipes
Chicken Spiedie Skewers With Italian Dressing
Central New York State is known for sandwiches stuffed with juicy skewered meat marinated in Italian dressing; these are tasty enough to serve straight up, but we wouldn’t stop you from putting them on soft Italian bread, either.
Recipes
BA’s Best Strawberry-Rhubarb Pie
Vodka in the dough hydrates the flour without developing gluten, which makes for an especially pliable dough and tender crust.
Cooking
A One Pan Recipe For When You Really Want Toast For Dinner
Which, let's be honest, happens a lot
Recipes
Sheet Pan Toasts With Spring Vegetables and Mashed Peas
Mashing peas with the back of a spoon just won’t cut it. Think potato masher + elbow grease if you want to bring out their natural creaminess.
Culture
My Love For the Freezer Knows No Bounds
Urban homesteading is: living in NYC for seven years and never once ordering takeout.
Recipes
Vinegar-Braised Chicken Legs
We love homemade vinegar, but, yes, you can use supermarket stuff for this, and it will still be awesome.