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
Hard-Boiled Eggs
Cooking for 10 minutes will give an ever-so-soft center to the yolk. For completely firm yolks, cook an additional minute. For more guidance, read our best tips for making hard-boiled eggs.
Cooking
Inside Our Mad Quest To Make a Better Muffin
It wasn't easy, but we made a healthy muffin we actually want to eat.
Recipes
Posole Verde with Chicken
We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!
techniques
How to Work with Phyllo Dough Without Losing Your Mind
3 steps to crispy golden phyllo, whether you're making spanakopita or baklava.
Recipes
Steak with Lemon Butter and Jammy Lemon Halves
Often only the rind of preserved lemons gets used, but we’ve learned that the flesh is just as good—as long as you remove the seeds.
Recipes
Grapefruit Marmalade with Vanilla and Anise
The fruit-to-sugar ratio in this marmalade makes it not too sweet and you can really taste the grapefruit.
Recipes
Doughnuts with Grapefruit Curd and Citrus Sugar
You will never eat a better doughnut than the one you make yourself, still hot out of the oil.
Recipes
Soy-Sauce-and-Citrus-Marinated Chicken
Not just for roast chicken: This vinegar, soy sauce, and citrus juice marinade also works with pork.
Recipes
Preserved Lemons
If you can find Meyer lemons, use them. Their thinner skin has very little bitterness.
Recipes
Kombu-Cured Salmon with Fresh Yuzu Kosho
Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.
Recipes
Mixed Citrus Daiquiri
Aged white rum seems like an oxymoron, but it adds an edge to this beach vacation of a cocktail.
Recipes
Radicchio and Citrus Salad With Preserved Lemon
This puréed lemon dressing with olive oil, miso, and honey is the ideal base note for pleasantly bitter radicchio.
Recipes
Bucatini with Lemony Carbonara
Lemon makes the perfect foil for carbonara’s salty richness. You may never go back.
Recipes
Citrus Crumble With Coconut and Nuts
This crumble isn’t just for seasonal citrus; use it on any roasted fruit, oatmeal, or even yogurt.
Recipes
Mango-Yogurt Pudding with Lucuma and Chia Seeds
Feel free to sweeten this pudding recipe with more agave, maple syrup, or plain-old sugar if lucuma just isn’t your bag.
Recipes
Chicken Curry Pot Pie
S&B is our favorite brand of curry powder for giving classic pot pie a flavor update.
Recipes
Cornmeal Jalapeño Biscuits With Mushroom Gravy
This will take you back to the flavor of all those canned cream-of-mushroom-soup-based casseroles, but without all the weird ingredients!