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
Tangy Greens With Bacon-y Breadcrumbs
Call it a BLT salad, call it ranch salad, this combination of bacon-y breadcrumbs, tomatoes, and creamy cool dressing has got just enough going on for us to call it dinner.
Recipes
Spiced Marshmallow Popcorn Bars
It’s time to bring back the joy of your childhood crispy rice treats—and spice them up while you’re at it.
Recipes
Garlicky Buttery Scallops
There is no union more glorious than shellfish and butter, and after you taste these garlicky, buttery, seared-just-right scallops, we think you’ll agree.
Recipes
Crispy Mushroom Quesadillas
Oyster and maitake mushrooms are a textural delight, taking on the texture of braised, shredded meat when cooked.
Recipes
Pasta With Creamy Mushroom Ragù
This weeknight-friendly recipe for vegetarian mushroom ragù turns out a rich tomatoey sauce that tastes like it simmered for hours.
Recipes
Miso-Mushroom Risotto
No broth? No problem. Miso creates a nearly-instant stock that brings richness and flavor to this creamy risotto.
Recipes
Mushroom Piccata
Briny, puckery, and buttery, piccata is too delicious to reserve for chicken.
Recipes
Coconut-Braised Mushrooms With Ginger and Scallions
Mushrooms take a bath in coconut milk and emerge perfectly browned and slicked in spiced coconut oil.
Recipes
Mojito
On a sweltering summer evening, nothing hits quite like this minty mojito cocktail recipe. Don’t over-muddle your mint, which can cause bitterness.
Cooking
How to Cook Brown Rice Like a Pro
There’s no one way to do it, but these tried-and-true methods will set you up for brown rice success.
Recipes
BA’s Best Chocolate Lava Cake
A deep, dark, molten chocolate cake recipe with a liquid chocolate center thanks to a spoonful of ganache, which melts as the cake bakes.
Recipes
Pears and Radishes With Gorgonzola and Nori
With salty cheese, toasted seaweed, sweet pears, and bitter radishes, this salad checks all the flavor boxes.
Recipes
Radicchio With Hot Honey Vinaigrette and Cotija
We want to drizzle everything with hot honey, and this radicchio, quinoa, and cotija salad is no exception.
Recipes
Roast Salmon With Citrus and Coconut-Chile Crunch
Crispy, toasty, and spicy, this quick coconut-chile crunch topping turns a simple salad into a whole lot of fun.
Recipes
Gluten-Free Carrot Cake
Almond flour is a wonderfully sweet, nutty complement for fresh carrots, walnuts, and raisins.
Recipes
Double Pecan Thumbprints
These buttery frangipane-filled pecan buttons are decadent without being fragile, and they make excellent cookies for boxing up and giving as gifts.
Recipes
Garlic-and-Parmesan-Braised Greens
Savory, lip-smackingly rich, and meltingly tender—you’ve never had greens quite like this before.
Recipes
Braised Tofu and Chiles
In this 30-minute dinner, tofu braises in soy sauce, mirin, and vinegar until it’s richly flavored.
Recipes
Weeknight Ragù
When you want the comfort of a meaty, cooked-all-day ragù but don’t have all day to cook one, reach for this speedier version.