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
Hermit Slices
To ensure these don’t break, use a couple of layers of parchment paper or foil in the baking dish and make sure they’re completely cooled before removing them.
Cooking
You Can Probably Make This Kimchi Potato Hash With Your Eyes Closed
The easy weekend brunch dish for times when guests show up at your door (and you completely forgot)
Culture
The Cheaper, Smaller Vitamix That's Totally Worth It
Add to wish list: this Vitamix blender, which can do everything—in the smallest apartments.
Cooking
Gravy 911: How to Salvage Gravy at Any Point in the Day
We've all messed up gravy before. Here's how to get your gravy boat back on course.
techniques
How to Make Pillowy Soft Steamed Buns at Home
These are easier to make than most rolls, really.
Recipes
Kung Pao Cauliflower
Searing the cauliflower in this recipe before marinating softens the cauliflower, which opens up the florets and creates more surface area for the marinade to stick to. If you marinate it raw, it will burn before becoming tender.
Recipes
Buckwheat Banana Cake With Yogurt-Espresso Frosting
Earthy, nutrient-rich whole grain flours give this classic banana loaf cake recipe some added personality.
Recipes
Alt-Grain Porridge with Kimchi and Jammy Eggs
Kimchi gives this porridge recipe a spicy twist, while the 6-minute egg keeps it hearty and perfect for breakfast.
Recipes
Alt-Grain Porridge with Garlicky Greens
Garlic and collard greens make a healthy addition to this porridge recipe, but you can use any leftover greens you have on hand.
Recipes
Weeknight Mapo Tofu with Ground Pork
Spicy, mouth-tingling, porky: Those are the words you’ll be using to describe this tofu recipe.
Recipes
Kabocha Squash and Pork Stir-Fry
To cut up the kabocha squash for this recipe, slice ¼" off the stem end and base. Stand it on a cut end and halve from top to bottom. Scoop out seeds, peel, and you're home free.
Recipes
Glazed Vegetables
Take a breather from roasting. Our stovetop method for this glazed vegetables recipe yields glossy, tender results and works on basically any firm veg.
Recipes
Alt-Grain Porridge with Sausages and Grapes
For this porridge recipe, pulsing long-cooking spelt, wheat berries, or barley in a blender yields a tasty base for a hearty, savory supper.
Recipes
Kabocha Squash and Scallion Tempura
Kabocha squash is a tempura classic, but acorn squash works well too. The honey and crushed red pepper flakes, albeit untraditional, add a spicy-sweet dimension to the dish.
Recipes
Kabocha Squash Pilaf with Coconut
When you peel the kabocha squash for this recipe, use a vegetable peeler—not a knife. (Better to dull a $4 tool than your best kitchen blade.)
Recipes
Skirt Steak Tostadas with Cashew Salsa and Red Cabbage Slaw
It’s Tostada Night! Just hearing those words makes us hungry. With a sheet-pan salsa and quick-cooking tostadas, this recipe will be ready before you know it.
Recipes
Quick Braised Kabocha Squash
This braised kabocha squash recipe leads to a super satisfying, healthy, one-pan lunch or side dish.
Culture
How Do You Pack a Lunch for the Pickiest Eaters?
A food editor is put to the test: Pack a week of lunches for his extremely picky eater 3-year-old who would much prefer marshmallow fluff.
techniques
Cooler Than Being Cool: How to Cook With Ice
It’s time to start thinking of frozen water as an ingredient in its own right—one that will change the way you cook.
Recipes
Soba with Green Chile Pesto
Think of the heat in these chiles not as a dare but as another essential building block of flavor—right alongside salt, acid, and fat.