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
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.
Recipes
Herby Black Rice Salad with Radishes and Ricotta Salata
If you're camping, make the rice before you leave and pack the vinaigrette in a little jar on the side. You’ll thank us, Scout’s honor.
Recipes
Habanero-Marinated Pork Chops with Mustard Greens Slaw
One hard-working pork chop marinade recipe serves two functions, flavoring the pork chops before and after they hit the grill.
Cooking
4 Summery Weeknight Dishes to Make in June
Ring in the real start of summer with a bright cucumber salad, a juicy stone fruit crumble, and a light pasta with no-cook olive sauce.
Recipes
Cucumbers with Scallions and Chili Oil
Why waste time with a knife? A simple whack to a cucumber yields jagged surfaces eager to soak up this tangy dressing.
Recipes
Grilled Short Ribs with Sesame-Chipotle Mole
The classic slow-cooked cut is moving into the fast lane, grilled and paired with a mole that’s ready in a flash.
Recipes
Apricot, Cherry, and Graham Cracker Crumble
Scenario: You’ve been blessed with the year’s best stone fruit. Don’t complicate things! Just roast it with a sprinkling of our crunchy topping in this graham cracker crumble recipe.
Recipes
Linguine With Green Olive Sauce and Zesty Breadcrumbs
Bursting with the big brash flavors of green olives, anchovies, and capers, this herbaceous pasta sauce isn't afraid to bite back.
Recipes
Nachos with All the Fixings
Layering the chips and fillings is key for an optimal cheese-to-crunch ratio.
Recipes
6 Fast Easy Fresh Recipes, from Roast Salmon to Braised Chicken
Six quick meals that are as flavorful as they are easy to make, whether for your family or for dinner guests
Recipes
Roast Salmon and Broccoli with Chile-Caper Vinaigrette
Giving the broccoli a head start lets it get nicely browned, which brings out its sweetness.
Recipes
Kohlrabi and Apple Salad With Caraway
If you’ve never bought kohlrabi before, here’s a great reason to try it.
Recipes
Caramel Chicken
Don’t be put off by the sugar in this recipe—it’s balanced by the vinegar and soy sauce.
Recipes
Squash and Farro Salad with Tahini Vinaigrette
With grains for heft, many colors of vegetables, and a little bit of tangy cheese, this vegetarian dinner has all the bases covered.