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
Fresh Pickle Relish
Fresher and more vibrant than the jarred stuff, this easy-to-make relish is good on hot dogs, burgers, and grilled sausages.
Recipes
Squash and Tomato Gratin
A crunchy, cheesy topping gives this tomato and squash gratin big flavor and texture.
Recipes
Creamy Summer Slaw
Raw broccoli is made for slaw. It’s sweet and crunchy—and can be dressed hours in advance.
Recipes
Sichuan-Sesame Salt
Try this zesty seasoning sprinkled over watermelon or mango—or even grilled seafood.
Recipes
The Burger Deluxe
Get a jump on party prep by making the patties ahead of time; they can be chilled for up to 8 hours.
Recipes
Grilled Corn with Herb Butter
This well-seasoned butter will douse each ear of corn with flavor as it melts.
Recipes
Ice Cream Sandwiches
This recipe calls for baking one giant cookie, a way to ensure even, consistent ice cream sandwiches.
techniques
How to Make Ice Cream Sandwiches
That's all you need to make the ultimate summertime delight: the ice cream sandwich. Well, that plus some deft technique
Culture
The Ultimate Summer Cookout Menu, from the BA Burger Deluxe to DIY Condiments
From the BA Burger Deluxe to creative homemade condiments (Serrano mayo, kimchi spread), here's all you need to rock the summer cookout
Culture
3 Essential Summer Pantry Items that Eric Ripert of Le Bernardin Keeps in His Kitchen
Eric Ripert dishes on the three pantry items he can't live without in the summertime
techniques
How to Use the 'Plancha' Method to Grill with Slate
Grilling on slate is not difficult, but you do need to follow a few simple steps to ensure the tastiest--and safest--results
Recipes
Farro and Cucumber Salad
Recipes
Pan-Roasted Salmon with Collards and Radish Raita
Serve the salmon with raita, which gets a peppery twist from the addition of grated daikon radish.
Recipes
Warm Cauliflower and Herbed Barley Salad
We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.
Recipes
Pork Chops and Squash with Pumpkin Seed Vinaigrette
There's no need to peel acorn, kabuki, or delicate squash; their skins are tender and edible, and add extra color and texture to the dish.
Recipes
Brussels Sprouts and Steak Stir-Fry
The trick to a successful stir-fry? Prep everything before you cook.