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
Chicken Cutlet Sandwiches with Savoy Cabbage Slaw
Few legal substances can compete with a crispy chicken sandwich (no deep fryer necessary!) that’s been topped with a cool slaw.
Recipes
Bitter Greens with Sautéed Corn and Shallots
Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it’s the bacon….)
Recipes
Pasta with Swordfish and Cherry Tomato Sauce
Meaty and flakeable, these fillets don't mind being tossed.
Cooking
5 Refreshing Weeknight Dishes to Make in July
It's hot out, but we're staying cool with lemony dressings, quick seafood dishes, and grilled everything.
techniques
Can It Baba? These Charred Veg Dips Go Way Beyond Eggplant
There's a method to making baba ghanoush. And it applies to way more than eggplant.
Recipes
Seared Black Bass with Scallion-Chile Relish
With its clean flavor and forgiving, crispable skin, black bass is…no trouble. (Sorry.) Dress it up with a versatile spicy relish.
Recipes
Grilled Eggplant Baba Ghanoush
Be patient: The goal is to char the eggplants beyond recognition.
Recipes
Grilled Summer Squash Baba Ghanoush
There’s a method to making baba ghanoush. And it applies to way more than eggplant.
Recipes
Seared Cod With Potato and Chorizo Foil Pack Dinner
If you’re camping, make this your night one dinner, when the fish is freshest.
Recipes
Chilaquiles with Blistered Tomatillo Salsa and Eggs
Prep the salsa over a live fire and fry the eggs on a propane stove for this camping-ready recipe.
Recipes
Pan Bagnat with Fennel
This sandwich gets better and better the longer it sits (okay, to a point); assemble it after breakfast and eat it when you’ve worked up an appetite.
Recipes
Ember-Roasted Corn and Leeks
No soaking, husking, or de-silking required. The corn cobs will slip right out of their husks when cooked. If camping, make the spice mixture at home before you go.
Recipes
Flaxseed–Chia Seed Pancakes with Bacon
Energy-packed flaxseed and protein-rich chia seeds give these flapjacks a lot more staying power.
Recipes
Grilled Sweet Potato Baba Ghanoush
There’s a method to making baba ghanoush. And it applies to way more than eggplant.
Recipes
Steamed Mussels with Tomato and Chorizo Broth
This one-pot dinner is simple: Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.
Recipes
Peach-Blackberry Camp Cake
Line your Dutch oven with heavy-duty foil before baking for an effortless cleanup.
Recipes
Red Wine–Marinated Hanger Steaks with Flatbreads
When it comes to marinating these steaks, go long. Time adds intense flavor, the wine helps tenderize, and you can get it going before you hit the road.
Recipes
Charred Snap Beans with Whole Lemon Dressing and Mozzarella
When you leave lemon peels behind on the cutting board, you’re (literally) throwing away free flavor. The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting.
Recipes
Grilled Beet Baba Ghanoush
There’s a method to making baba ghanoush. And it applies to way more than eggplant.