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Chris Morocco head shot - Epicurious

Chris Morocco

Food Director

Chris Morocco began his publishing career producing photo shoots at the celebrated fashion capital Vogue while harboring secret ambitions to work in the Gourmet Test Kitchen. After graduating from the French Culinary Institute, Chris made his way to Bon Appétit, where he started as a kitchen assistant. From there, he moved on to stints at Real Simple and Food & Wine before returning to Condé Nast, where he now oversees the recipe production for Epicurious and Bon Appétit. Chris is constantly dreaming of food content and contemplating the next big food fashion. Known for his technical demeanor, he believes you should first take a big whiff of anything you plan to eat, and that coffee and long walks can solve most problems. You can watch him in action in his YouTube series for BA. Chris currently lives in Philadelphia with his family—if you see him out and about, please say “hi.”

Recipes & Menus

Strip Steak With Umami Butter Sauce

Ready to move on from bottled steak sauce? Great, because we are too with this 5-ingredient sauce that takes all of 10 minutes to make.
Recipes & Menus

Tangy Greens With Bacon-y Breadcrumbs

Call it a BLT salad, call it ranch salad, this combination of bacon-y breadcrumbs, tomatoes, and creamy cool dressing has got just enough going on for us to call it dinner.
Recipes & Menus

Spiced Marshmallow Popcorn Bars

It’s time to bring back the joy of your childhood crispy rice treats—and spice them up while you’re at it.
Recipes & Menus

Garlicky Buttery Scallops

There is no union more glorious than shellfish and butter, and after you taste these garlicky, buttery, seared-just-right scallops, we think you’ll agree.
Recipes & Menus

Miso-Mushroom Risotto

No broth? No problem. Miso creates a nearly-instant stock that brings richness and flavor to this creamy risotto.
Recipes & Menus

Coconut-Braised Mushrooms With Ginger and Scallions

Mushrooms take a bath in coconut milk and emerge perfectly browned and slicked in spiced coconut oil.
Recipes & Menus

Pasta With Creamy Mushroom Ragù

This weeknight-friendly recipe for vegetarian mushroom ragù turns out a rich tomatoey sauce that tastes like it simmered for hours.
Recipes & Menus

Crispy Mushroom Quesadillas

Oyster and maitake mushrooms are a textural delight, taking on the texture of braised, shredded meat when cooked.
Recipes & Menus

Mushroom Piccata

Briny, puckery, and buttery, piccata is too delicious to reserve for chicken.
Recipes & Menus

Chickpea-Mushroom Veggie Burgers

These 10-ingredient gluten-free homemade veggie burgers are crisped up like a smash burger in the oven. 
Recipes & Menus

Classic Caesar Salad

A great Caesar salad recipe like this one gets its swagger from cold and crisp greens, a creamy and briny dressing, and freshly made croutons.
Recipes & Menus

Soba With Green Chile Pesto

The secret to this flavorful soba noodle recipe is adding a paste made from chiles and garlic to a fresh and lively basil-cilantro pesto. The heat doesn’t overpower the palate, but it wakes up the other elements of salt, acid, fat, and freshness.
Recipes & Menus

The Crunchiest Vegetable Salad

A bowl of ice water stops the blanched vegetables from cooking and ensures they stay tender-crisp. The salt in the ice water seasons the veggies and chills them even further.
Recipes & Menus

Black Bass With Scallion-Chile Relish

If time is of the essence, a skin-on fish fillet is your best friend. Not only does this black bass crisp up beautifully when pressed down on a hot pan—it also absorbs the flavors of its dressing beautifully.
Recipes & Menus

Mojito

On a sweltering summer evening, nothing hits quite like this minty mojito cocktail recipe. Don’t over-muddle your mint, which can cause bitterness.
Recipes & Menus

BA’s Best Chocolate Lava Cake

A deep, dark, molten chocolate cake recipe with a liquid chocolate center thanks to a spoonful of ganache, which melts as the cake bakes.
Recipes & Menus

Radicchio With Hot Honey Vinaigrette and Cotija

We want to drizzle everything with hot honey, and this radicchio, quinoa, and cotija salad is no exception.
Recipes & Menus

Napa Cabbage Wedge With Sesame Ranch

Iceberg’s reign over the wedge salad stops here.
Recipes & Menus

Pears and Radishes With Gorgonzola and Nori

With salty cheese, toasted seaweed, sweet pears, and bitter radishes, this salad checks all the flavor boxes.
Recipes & Menus

Roast Salmon With Citrus and Coconut-Chile Crunch

Crispy, toasty, and spicy, this quick coconut-chile crunch topping turns a simple salad into a whole lot of fun.
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