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.
Radish and White Onion Slaw
A simple slaw that pairs well with meaty summer mains.
Recipes
Strawberry-Raspberry Fools
Soft, billowy homemade whipped cream with juicy, sweet macerated berries.
Lifestyle
This Lentil Burger Recipe Is Perfect for Meal Prep and Easy Weeknight Dinners
This vegan burger is ready in no time, and the uncooked patties keep for days in the fridge.
Recipes
Lentil Burgers
Everyone questioned why the world needed another veggie burger recipe until they saw how easy and Monday-nightable this one is.
Lifestyle
A CBD Olive Oil That Lives Up to the Hype
The CBD acts like a flavor turbo-charger, exaggerating the olive oil’s sharp, fruity characteristics.
Lifestyle
Make Perfectly Seasoned Sushi Rice and Eat It With Everything
Well-seasoned sushi rice is like rice in technicolor.
Lifestyle
This Jarred Sauce Changed Our Grain Bowls For Good
This lime leaf sambal is lip-numbingly spicy but full of complex umami flavor.
Recipes
Lemony Glazed Cake Doughnuts
Adding yogurt to these cake doughnuts makes them light, tangy, and rich. Have we all been calling them yo-nuts ever since? Yes—and we’d like it if you did too.
Recipes
CBD Lemon and Black Sesame Semifreddo
To make sure your semifreddo is more sweet than savory, start with ⅛ tsp. CBD oil if it's particularly strong.
Recipes
Burnt Carrots with Nori–Brown Butter
You know those kinda huge carrots that you usually skip over? Their size makes them ideal since they’re big enough to get crispy-charred on the outside but stay just-tender and meaty inside.
Recipes
Broccoli Rabe With Chile and Garlic
Blanching tames the bitter bite of broccoli rabe without robbing it of its addictive spiciness: A quick dip in salted water makes it more palatable and tender, so that it cooks quickly in the skillet.
Recipes
Old-School Tiramisu
This classic-done-right is moist but not wet, extra-fluffy, boozy but not overwhelmingly so, and made with real coffee instead of espresso powder.
Recipes
Sausage and Ricotta Baked Cannelloni
Here's our compromise: You can use a good store-bought marinara, but don't skip the homemade béchamel—there's no substitute.
Lifestyle
This Egg Sandwich Will Save You From Your Sunday Morning Hangover
It’s easy to throw together on a weekday too.
Recipes
Healthyish Breakfast Sandwiches
You may not mistake these jammy-crisp, slow-cooked onions for bacon, but they are truly exceptional as a stand-in.
Recipes
Spicy Chicken Katsu Sandwiches
The shattering panko crispiness of katsu-style cutlets plus the fiery heat of Nashville-style hot chicken, all in one sandwich.
Recipes
Kale Reuben
Skipping the corned beef in a cooked greens-packed Reuben shouldn’t feel (or taste) like a bummer. Happy to say this one doesn’t.
Recipes
Brothy Pasta with Chickpeas
The healthyish comfort food recipe you won't be able to get enough of.