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
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
Daiquiri
There’s a simple structure behind all sours, a family of citrus-based cocktails. For a twist on the classic, try a Daiquiri, Up-Rocks.
Recipes
Aviation
Maraschino liqueur sounds obscure but it's often hiding in plain sight. Seek it for this simple, classic cocktail.
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.
Recipes
Coconut-Date Power Breakfast Bars
Five different types of coconut go into our quintuple-threat breakfast (or snack) bars. Nutrient-dense and sweet enough to satisfy even the youngest members of your household.
Recipes
Coconut Chicken Curry with Turmeric and Lemongrass
This isn’t a super-saucy chicken curry; the aromatics from the coconut chicken will brown in the pan, yielding lots of yummy crisp bits.
techniques
Yes, There Is Such a Thing as Easy Duck Confit
And you thought there was no such thing as "easy" duck confit.
Cooking
The Knobby Root that Deserves Shelf Space in Your Fridge
This odd, knobby root deserves some shelf space in your fridge.
Cooking
The Best Store-Bought Kimchi
For our test kitchen editors, there can only be one brand of kimchi: Mrs. Kim's.