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
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
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.
Cooking
A One Pan Recipe For When You Really Want Toast For Dinner
Which, let's be honest, happens a lot
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.
Recipes
Homemade Vinegar
Making good vinegar, unfortunately, isn’t as simple as just leaving a bottle of wine open for a few months.
Cooking
6 Healthy Recipes For When You Barely Have Time to Cook
These dinners are done in 30 minutes or less.
Cooking
The Unexpectedly Vegan Recipe We Can't Stop Talking About
It's not every day that a bean stew comes along and totally blows our minds.
Cooking
This Is Our Favorite Brand of Hoisin, a Superb Sauce
Senior food editor Chris Morocco remembers the exact moment he first tried hoisin sauce.
Recipes
Sautéed Asparagus and Morels with Gribiche Dressing
You don’t have to peel asparagus (unless you really want to!); just leave any thicker spears in the pan for an extra minute.
Recipes
Gribiche Dressing
Use this hard-boiled egg dressing on virtually any roasted, grilled, or sautéed spring veg.
Recipes
Fried Egg Flatbreads with Nduja and Mustard Greens
Nduja is a spreadable, spicy pork salami that grounds all of the other ingredients, but you’ll get heat from the mustard greens, as well.
Recipes
Pickled Eggs
Pickling the eggs in their cracked but intact shells creates a unique tie-dye effect on each one.
Recipes
Fried Egg on Toast with Salted Herb Butter and Radishes
When you have some herbs threatening to go past their prime in the crisper drawer, preserve them by making herb butter, which just happens to be an excellent landing pad for a perfectly fried egg.
Recipes
New Potatoes with Parmesan, Black Pepper, and Gribiche Dressing
If you can’t find new potatoes at the farmers’ market, look for Peewee potatoes or very small Yukon Golds at the grocery store.
Recipes
Fried Rice With Spring Vegetables and Fried Eggs
Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled—overnight is ideal.
Recipes
Toast With Ramp Kimchi and Poached Eggs
Ramps, a wild leek, are one of those fleeting vegetables that whip chefs and cooks into a springtime fever.
Recipes
Chorizo Breakfast Tacos With Potato Hash and Fried Eggs
Squeezing the excess liquid from the potato will ensure it gets extra crunchy when cooked.