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
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.
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.