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.”
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Recipes & Menus
Spiced Coconut Carrot Soup
Puréed soups are easy because they don’t require lots of knife work... but they can also be boring. Amping up the seasoning and topping with crunchy shaved vegetables and bright herbs makes it clear that this one's not baby food.
Recipes & Menus
Jammy Eggs and Feta Flatbreads with Herbs
Because older eggs are easier to peel, this is one of those times when grocery store eggs outperform the ones from the farmers’ market.
Recipes & Menus
Fried Egg Tacos with Chile Jam
This quick taco is simple, but full of flavor and texture. Chile paste brings a hint of spice, creamy yogurt brings a little tang, and charred tortillas bring a subtle crunch.
Recipes & Menus
Fried Brown Rice with Kale and Turmeric
In need of more greens in your life? Start with a simple fried rice tossed with kale and made extra zesty with turmeric, garlic, and lime juice.
Recipes & Menus
Chocolate–Almond Praline Cookies
You can’t see the candied almonds in these cookies, but you’ll taste them for sure.
Recipes & Menus
Breakfast Salad with Smoked Trout and Quinoa
Our perfect quinoa cooking method is to boil it in salted water until tender, then drain and return to the pot. Let steam, covered, for a few minutes and fluff.
Recipes & Menus
Baked Eggs with Coconut Milk and Cilantro
Sure, you could use heavy cream instead of coconut milk, but then it wouldn’t be as healthyish.
Recipes & Menus
Apple Cider and Rum Punch
Hard ciders can range from bone-dry to rather sweet, so take a sip and adjust the simple syrup if needed.
Recipes & Menus
Cast-Iron Roast Chicken With Fennel and Carrots
Fennel and carrots perfume a roasting chicken in this one-dish dinner while soaking in flavor from the bird as it renders its fat into the skillet.
Recipes & Menus
Cast-Iron Roast Chicken With Winter Squash and Pancetta
Why wouldn't you throw some veggies around your bird while it roasts? You've got a hot pan that's about to be full of sizzling schmaltz just begging to bathe a mosaic of squash and onions with tons of chicken-y flavor.
Recipes & Menus
Iceberg Salad with Italian Dressing
If this brings back memories of the “house salad” from that Italian-American restaurant you grew up eating at, then we consider our jobs done.
Recipes & Menus
Classic Spaghetti and Meatballs
If you haven't mastered the Italian-American classic yet, now's the time to go on a journey to pasta nirvana.
Recipes & Menus
If It Ain’t Broke, Don’t Fix It Stuffing
Like a greatest hits album, this recipe combines the essential elements and the most successful techniques from all of our most popular stuffing recipes.
Recipes & Menus
Morning Glory Breakfast Cookies
Think of these textured, dense treats as chewy muffin tops that forgot to be unhealthy.
Recipes & Menus
Hanger Steak with Tahini and Smashed Charred Beets
When tahini is whisked with just some water, lemon juice, olive oil, and salt, it becomes an all-purpose condiment that can be made ahead and spooned onto nearly any dish.
Recipes & Menus
Cast-Iron Roast Chicken
No overnight salting, brining, air-drying, temperature changes, or complicated trussing, just a simple roasted chicken.
Recipes & Menus
Cast-Iron Roast Chicken with Caramelized Leeks
Nothing compares to cast iron. Whether you're using a standard skillet or an enameled baking dish, the material's heat-retention qualities can't be matched by any tempered glass or even stainless-steel vessels.
Recipes & Menus
Cast-Iron Roast Chicken With Crispy Potatoes
Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we're after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.
Recipes & Menus
BA's Best Spaghetti and Meatballs
Saying these are better than our nonna’s would be a bad idea, but she’ll never know if we just think it…