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
Turkey Club With Herb Mayo
This recipe takes only about 15 minutes of active time (or less, if your bird is already cooked) and will change the way you think about turkey. Then again, we might be biased.
Recipes
Chile, Tomato, and Charred Red Onion Salsa
When you're working with chiles, you should be wearing rubber gloves. Sound funny? Well, it won't after you accidentally touch your eyes.
Recipes
Iced Coffee Shakerato
When shaken with a lot of ice and a splash of sweetener, espresso forms a creamy froth on top and becomes infinitely more exciting.
Recipes
The Crunchiest Vegetable Salad
The key to this showstopping salad? Ice cold water. Seriously! It helps cucumber, radishes, and scallions deliver incredible crunch and highlight their flavors.
Recipes
Sweet and Spicy Antipasto Salad
Once you get hooked on fresh chiles, you'll want to pack them into everything you cook—including your antipasto.
Recipes
Red Chile Mop
This thin red sauce gets its name since you can frequently brush or "mop" it onto a variety of foods for an extra kick of spice.
Recipes
Grilled Cheese with Peak Tomatoes
Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They’re all pretty perfect, but we’ll take the advanced version, thanks.
Recipes
Spicy Confit Chiles
Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.
Recipes
Garlicky Blender Aioli
There are a lot of aioli recipes out there. This one uses a coddled egg instead of raw, and the blender method ensures a successful emulsion.
Recipes
Charred Padrón Chiles and Squid Salad
One in ten Padróns or shishitos is actually spicy. Pepper roulette!
Recipes
Red Chile Hot Sauce
Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.
Recipes
The BA Muffuletta
There is no better beach, picnic, or party sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread.
Recipes
Pineapple-Chile Limeade
Chiles and pineapple? Believe it or not, this sweet/spicy mix is insanely refreshing in drink form.
Recipes
California Veggie Sandwich
We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce.
Recipes
Braised Brisket with Hot Sauce and Mixed Chiles
How can you look at this and not crave brisket tacos?
Recipes
Jalapeño-Pickled Peppers
Slice these and mix with cured meats for a fresher take on antipasto salad.
Recipes
Ode to Halo-Halo
It doesn't get any cooler than halo-halo, the Filipino treat with a base of fluffy shaved ice. Our reimagined version plays off the original with store-bought toppings like coconut flakes and gummies. Macerating the fruit makes it extra juicy and saucy, but you could just throw in any unadulterated berry. The key to this dessert (as with any sundae) is a mix of textures: icy, creamy, chewy, crunchy.
Recipes
Egg Salad Tartines With Mixed Herbs
Not a mayo maker? Season your favorite brand with vinegar and hot sauce to bump up the tang and add heat.
Recipes
Best-of-Both-Worlds Lobster Roll
Lining the toasted, buttered bun with lettuce might seem controversial, but it provides both crunch and a waterproof barrier that keeps the bread from sogging out.