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
Korean-Style Hasselback Short Ribs
This version of bulgogi is ideal for home grilling, featuring scored and marinated boneless short ribs that get cooked right on the grate.
Recipes
Skirt Steak With BA.1. Sauce
Supremely beefy, not outrageously expensive, and fast-cooking, skirt steak is our favorite steak of all.
Recipes
Lacquered Rib Eye
The umami-rich lacquer on this steak works its magic to create an über-savory capital-C Crust akin to the bark beloved by barbecue enthusiasts.
Recipes
Coconut and Lemongrass Steak Skewers
More caramelization, more surface area to char, a quick cook time, and easy to share pieces are only a few of skewering’s advantages.
Recipes
BA.1. Steak Sauce
All the flavor firepower of your favorite condiments unites in this no-cook stir-together sauce that is the perfect match for any grilled steak.
Recipes
Cod With Soy-Caramelized Onions and Potatoes
Adding ginger and soy sauce to caramelized onions gives a bit of zingy punch and intrigue, creating a multidimensional meal that comes together in just one skillet.
Recipes
Bulgogi Meatloaf Sandwich
A flavor-packed spicy, sweet, and sour sandwich that takes the idea of meatloaf all the way to the edge.
Cooking
Say It With Us Now: Bulgogi. Meatloaf. Sandwich.
You might even have all the ingredients in your pantry right now.
Cooking
Without My Pantry Pasta Formula, I'd Be Lost (Or At Least Hangry)
Every one needs a 20-minute pasta in their back pocket—and this is mine.
Recipes
How I’m Surviving Cooking for My Kids Right Now
The recipes deputy food director Chris Morocco is relying on to make it work.
Recipes
Spring Hot-and-Sour Soup
Hot-and-sour soup inspired this highly nontraditional springtime version. Miso gives just enough body so that you won't need cornstarch to thicken it, and you can use silken tofu or thinly sliced yuba instead of egg for that same silky effect.
Culture
I Can Stand All Day in the Kitchen, Thanks to These Insoles
Superfeet insoles provide not just physical support but emotional as well.
Recipes
Cream-ish of Mushroom Soup
Okay, we waited until now to mention that this creamy, earthy, silky rich soup is vegan. Puréeing some of the mushrooms along with cashews adds body that doesn’t compromise on flavor.
Recipes
Charred Kale With Citrus and Green Tahini
No more free massages for stubbornly tough greens. Here, a quick char in a hot skillet tempers the raw edge of kale and balances its vegetal flavor.
Recipes
Clams Arrabbiata
Pancetta, garlic, and jammy slow-cooked tomatoes bring big, concentrated flavor to these brothy clams.
Recipes
Squash au Vin
Something very special happens when you give winter squash the coq au vin treatment.
Lifestyle
In a House of Picky Eaters, These Jarred Sauces Are Always a Win
My four-year-old loves Maya Kaimal's tikka masala….and so do I.
Restaurants
I Picked Up My Life and Moved Just to Be Closer to This Brooklyn Dumpling Spot
After a taste of East Wind Snack Shop’s dry-aged beef potstickers, wouldn’t you?
Recipes
Italian Chopped Salad
This winter salad with peak season bitter greens, salami, and crispy chickpeas is hearty enough on its own, but not so over-the-top that you can’t also pair it with pasta for dinner.
Restaurants
The Restaurant That Replaced My Childhood Favorite Spot Is Now My Adult Favorite Spot
Buttonwood is just one of the reasons why I keep coming back to Newton, Massachusetts.