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
Mushroom-Barley Veggie Burger
Veggie burgers are not easy to make awesome, but we think this one nails it. We solved the “mush” factor by folding in bouncy mushrooms and pleasantly firm black beans, threw a hard sear on it for crisp texture on the outside, and seasoned it aggressively to combat any blandness. There’s no imitation protein or weird ingredients, just a rich, moist mixture of vegetables, grains, and nuts that work with any toppings you want to throw at it. It may not be vegan, but it’s pretty darn good. This is .…
Recipes
Skirt Steak With Preserved Lemon Butter and Sesame Cauliflower
Skirt steak is one of our favorite cuts of beef—it’s flavorful, affordable, and quick-cooking. That said, it’s imperative to slice it thinly against the grain for the best texture.
techniques
Skewers Are Back, and We Made Them Better Than Ever
We’re bringing skewers back, with crispy bacon ribbons, tender short rib bites, and more dipping sauces and bastes than you can shake a (long, pointed) stick at.
techniques
These Gorgeous Pizzas Are the Best Way to Use Up Your Farmers’ Market Haul
Is there a better blank canvas for perfect farmers' market produce than crispy, chewy grilled pizza? We think not.
Recipes
Soy-Basted Chicken Kebabs With Sesame-Citrus Sprinkle
Soy adds saltiness along with a deep color to these skewers; the glaze would also be great on short ribs.
Recipes
Cumin-Chile Lamb Kebabs With Garlic Yogurt
A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.
Recipes
BA's Best Strawberry Shortcake
You’re looking at the quintessential summer dessert, perfected by the BA Test Kitchen.
Recipes
Sweet and Spicy Bacon Kebabs with Scallion-Ginger Relish
Be patient with these; they need to stay over indirect heat the whole time to minimize flare-ups. If you try to rush them, they’ll burn to a crisp.
Recipes
Coconut-Marinated Short Rib Kebabs With Peanut-Chile Oil
Don’t braise your short ribs—grill them. They’re intensely beefy, with gorgeous marbling that encourages crispy bits.
Recipes
Barbecue Pork with Blistered Chile–Pumpkin Seed Salsa
You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure even pieces and save you time.
Recipes
Tuna Poke
The real key here is to use the best-quality tuna you can find. When in doubt, ask your fishmonger if he would eat it raw. If the answer is no, neither should you.
Recipes
Colcannon
There are as many colcannon recipes as there are cooks in Ireland. This one uses softened and crunchy savoy cabbage, as well as garlic and leeks for extra depth.
Cooking
We're Into It: Kadoya Toasted Sesame Oil
When we want to turbocharge a dish with smoky sesame flavor, we reach for this stuff.
Recipes
Aromatic Wilted Greens with Coconut Milk
Finishing this dish with coconut milk retains its sweet flavor.