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
Salmon with Potato Salad and Horseradish Yogurt
This preparation is easily scaled up for a bigger piece of fish (and larger family), so double it if you wish.
Recipes
Roasted Short Ribs with Cauliflower and Celery
Richly marbled beef ribs beg for something crisp and refreshing to go alongside. If celery’s not your fave, try swapping it for any type of radish, escarole, or a tart apple.
Recipes
Braised Duck Legs with Polenta and Wilted Chard
You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.
Recipes
Schmaltz-Refried Pinto Beans
Most store-bought lard (the traditional fat in refried beans) is nearly flavorless, unlike chicken fat, which is delicious and readily available.
Recipes
Blood Orange and Mixed Bean Salad with Sprouts
Beans can roll with virtually any flavor profile, including bright fresh citrus, lime juice, and chiles in this wintery salad.
Recipes
Pasta e Fagioli With Escarole
Parmesan rind and a kitchen sink’s worth of aromatics give heady flavor to this classic Italian recipe with cannellini beans and pasta.
Recipes
Brothy Heirloom Beans With Cream
The simple joy of vibrant beans cooked in fragrant broth with a splash of cream.
Recipes
Confit Chicken Thigh and Andouille Sausage Cassoulet
This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.
Recipes
Black-Eyed Pea Chile Verde
Smoked pork hocks don’t just add meatiness and body to this chile verde recipe; they release smoky, salty notes as they cook, seasoning the beans in the process.
Recipes
Kimchi-Braised Chicken with Bacon
To make the finished dish less of a knife-and-fork affair, remove the braised chicken from the bone, shred it with a couple of forks, and then stir it back into the tomato-kimchi sauce.
Recipes
Vadouvan-Carrot Yogurt
Vadouvan is sweeter and more aromatic than the typical curry, but Madras curry powder will work in a pinch.
Recipes
Caramelized Shallot Dip
Like a lighter riff on a classic French onion dip, this yogurt-based dip is just begging for chips or crackers. The texture will make you pause before reaching for sour cream–based ever again. We suggest using low-fat Greek yogurt (we like Fage and Wallaby brands). Fat-free is astringent and chalky, and the richness of full-fat can drown out other flavors.
Recipes
Radish Yogurt with Pine Nuts
Dunk cucumbers in this radish yogurt for a satisfying snack or starter. Or spoon some on a plate, throw a fried egg on top, and call it breakfast.
techniques
A Faster Technique for Rolling Rugelach
Rugelach are a classic holiday cookie, no matter how you slice it. Here's how to get precise, perfect portions, every time.
Cooking
4 Quick and Cozy Dinners to Make in December
During the frenzy of cookie season, put these quick and cozy weeknight dishes on dinner duty.
Recipes
Slow-Roasted Char with Fennel Salad
Slow-roasting fish is to cooking seafood what bumper lanes are to bowling: the definition of foolproof—and still pretty fun.
Recipes
Cauliflower with Pumpkin Seeds, Brown Butter, and Lime
The perks of being a cauliflower: When the veg is deeply roasted and drizzled with butter, there are many.
Recipes
Bucatini with Walnut-Parsley Pesto
That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.
Recipes
Hot Sausage and Crispy Chard Pizza
Upgrade store-bought dough with spicy sausage, torn hardy greens, and dollops of ricotta. Presto: “homemade” pizza night.
Cooking
4 Fast, Fresh, and Turkey-Free Dishes to Make in November
These fast and easy recipes (that that have nothing to do with turkey) will keep things interesting all month.