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
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
Simplest Rosti
No flipping required for this deliciously satisfying dish of one large-format crispy potato pancake topped with dressed greens and eggs.
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
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.
Recipes
Glazed Sweet Potatoes With Lentils
Tearing the sweet potatoes creates more surface area to char and glaze. (It’s also fun.)
Recipes
Chicken Meatballs and Green Beans in Tomato Broth
My grandma used to make a version of this dish using pork and showers of Parmesan. I have updated it to include ground chicken and miso for a lighter, late-summer dish with equally deep flavor, but feel free to use whatever ground meat you prefer. Gently poaching the meatballs is not only faster than roasting, but means none of their flavor is lost to a baking sheet.
Recipes
Corn & Chickpea Bowl With Miso-Jalapeño Tahini
A quick sear gives corn kernels caramelized edges and concentrated flavor. Here, they're cooked with crisp chickpeas, then tossed with za'atar and dressed with a mixture of ginger, jalapeños, miso, and tahini.
Recipes
Saucy Spiced Cod With Corn
Cod and other whitefish shine brightest when nestled into a rich bed of aromatics and steamed to tender flakiness.
Recipes
Porterhouse With Summer Au Poivre Sauce
Getting a porterhouse steak to a blushing, consistent medium-rare is a feat—but the key is to keep it moving.
Recipes
Pork Shoulder Steaks With Horseradish-Mustard Sauce
Sometimes the best meat in the butcher’s case isn’t beef. Pork shoulder steaks are fatty and flavorful.