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
Tomato Caesar
An extra-thick Caesar dressing gives this tomato salad its oomph—and keeps it from sogging out at the picnic.
Recipes
Chicken and Corn Stir-Fry
Your summer weeknight doesn’t get any easier than this riff-able chicken and corn stir-fry.
Recipes
Spicy Braised Eggplant Noodles
A weeknight noodle dish that comes together in no time thanks to a power thruple of gochujang, miso, and tomato paste.
Recipes
Cod With Scallion-Sesame Butter
White fish bathed in a silky scallion-ginger butter. What else do you need to hear?
Recipes
Corn and Sausage Pasta
As long as you’ve got sausage, a quick-cooking vegetable, pasta—and, oh yeah, a chunk of parm and a knob of butter—you’ve got dinner.
Recipes
Spring Chili With Greens
Chiles, beans, and aggressive use of your spice cabinet come together for a chili that’s perfect for the in-between season.
Recipes
Baked Pasta and Leeks With Anchovy Cream
Yes, you are going to use a whole tin of anchovies here. No, it won’t be too much.
Recipes
Beef Wellington With Green Sauce
This sort-of-traditional beef Wellington uses a range of umami-rich ingredients—bacon, soy sauce, mustard, and maitake mushrooms—to create tons of flavor.
Recipes
Simplest Rosti
No flipping required for this deliciously satisfying dish of one large-format crispy potato pancake topped with dressed greens and eggs.
Recipes
Roast Beef Tenderloin With Garlic and Rosemary
This recipe method combines high-heat searing for a crusty, well-seasoned exterior, with low-temperature roasting for a perfectly even and very tender interior. Truly the best of both worlds.
Culture
This Is the Best Spoon, According to Our Spoon Expert
There’s nothing Chris Morocco would rather use while cooking, tasting, eating—or anything else you can do with a spoon.
Culture
These Plates Make My Most Tired Lunches Look Exceptional
Understated? Yes. Photo shoot–ready? Always.
Cooking
This Freestyle Nachos Recipe Is My Winning Lunch Strategy
A kid-friendly route to eating vegetables.
Recipes
Chickpea Pancakes With Greens and Cheese
This recipe covers pretty much all of our working-from-home lunch criteria: it’s cheesy, packed with greens and protein, and topped with hot sauce.
Recipes
Soy and Scallion Tofu Bowl
Grate your tofu on a box-grater (it works!) and the rest of this satisfying lunch bowl is only minutes away.
Culture
I Reach for This Pan More Than Anything Else in My Kitchen
And it still looks great after all that use.
Recipes
Pizzettes
Not to be confused with wafer-thin waffled pizzelles, this rich brownie-like cookie packed with warm spices is exactly the opposite.
Recipes
Double-Garlic Roast Chicken With Onion Gravy
Chris Morocco’s Thanksgiving roast chicken uses a combo of garlic powder and grated garlic for maximum umami.