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
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.
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.