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
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.
Recipes
Gluten-Free Chocolate Tea Cake
Olive oil and almonds keep this gluten free cake moist. Eggs keep it together. Chocolate and sugar keep it delicious. Who’s missing gluten now?
Recipes
Herby Barley Salad With Butter-Basted Mushrooms
Meaty mushrooms compliment nutty, chewy grains in this savory dish.
Recipes
Winter Squash Agrodolce
A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.
Recipes
Blistered Green Beans With Tomato-Almond Pesto
This kicky sauce, inspired by Spanish romesco, uses cherry tomatoes.
Recipes
Buckwheat-Rye Pancakes
For the full effect, deliver a jar of the dry ingredients with a half dozen eggs, a quart of buttermilk, and a jug of syrup.
Recipes
Roasted Carrots and Red Onions With Fennel and Mint
Toasting the seeds and nuts in oil forms the base of a complex vinaigrette.
Recipes
Pan-Roasted Chicken with Pineapple-Chile Glaze
Coming soon to a kitchen near you: an escapist fantasy set under the sun, starring spicy-fruity pineapple glazed pan-roasted chicken. This recipe might change the way you look at pineapple forever.
Recipes
Broccoli and Brussels Sprouts Slaw
Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.
Recipes
Cider-and-Bourbon-Glazed Shallots
This recipe would also work with small cipolline onions or larger torpedo-shaped shallots.
Recipes
Crunchy Winter-Vegetable Salad
The mix of lettuces and crisp vegetables is up to you (and we recommend a mandoline for slicing).
Recipes
Sautéed Pears With Bacon and Mustard Dressing
Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it’s magic.
Cooking
Totally Rad-icchio: 4 Varieties to Look for at the Farmers' Market
Bitter radicchio is one of our favorites for pairing with everything from sausage to tangy goat cheese to porridge.
Recipes
Green Posole with Cod and Cilantro
The lighter, herbier counterpart to porky posole rojo, this brothy stew was made for crisp autumn nights.
Recipes
Seared Mushrooms With Garlic and Thyme
Our idea of magic mushrooms is crisp, golden (legal) substances with the power to lend a bass note of flavor to grain salads, turn a piece of ricotta toast into a meal, or stand alone as a savory side.