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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

Bucatini with Walnut-Parsley Pesto

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.

Recipes & Menus

Buckwheat-Rye Pancakes

A combination of whole-grain flours gives earthy, nutty complexity (read: tons of flavor) and a satisfying bite to these delicious pancakes. Make a big batch of the mix to keep on hand, or pack some up to deliver to a friend.

Recipes & Menus

Winter Squash Agrodolce

A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.

Recipes & Menus

Sautéed Pears With Bacon and Mustard Dressing

Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it's magic.

Recipes & Menus

Blistered Green Beans With Tomato-Almond Pesto

This sauce, inspired by Spanish romesco, uses cherry tomatoes, which are usually the best-tasting type in the market this time of year.

Recipes & Menus

Roasted Carrots and Red Onions with Fennel and Mint

Toasting the seeds and nuts in oil forms the base of a complex vinaigrette for simple roasted vegetables.

Recipes & Menus

Radicchio Salad with Pickled Grapes and Goat Cheese

Crunchy, bitter, acidic, juicy: If these words don't make you think of salad, this gorgeous dish is about to expand your vocabulary.

Recipes & Menus

Baked Pasta With Merguez and Harissa-Spiked Sauce

We stole your nonna's ziti and took it on a self-discovery tour of Middle Eastern flavors. Sorry—it doesn't want to come home.

Recipes & Menus

Gluten-Free Chocolate Tea Cake

Olive oil and almonds keep this gluten free cake moist. Eggs keep it together. Chocolate and sugar keep it delicious. Who’s missing gluten now?

Recipes & Menus

Herby Barley Salad With Butter-Basted Mushrooms

Meaty mushrooms compliment nutty, chewy grains in this savory dish.

Recipes & Menus

Blistered Green Beans With Tomato-Almond Pesto

This kicky sauce, inspired by Spanish romesco, uses cherry tomatoes.

Recipes & Menus

Roasted Carrots and Red Onions With Fennel and Mint

Toasting the seeds and nuts in oil forms the base of a complex vinaigrette.

Recipes & Menus

Cider-and-Bourbon-Glazed Shallots

This recipe would also work with small cipolline onions or larger torpedo-shaped shallots.

Recipes & Menus

Crunchy Winter-Vegetable Salad

The mix of lettuces and crisp vegetables is up to you (and we recommend a mandoline for slicing).

Recipes & Menus

Sautéed Pears With Bacon and Mustard Dressing

Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it’s magic.

Recipes & Menus

Green Posole with Cod and Cilantro

This light and brothy stew is just the thing for crisp autumn nights.

Recipes & Menus

Seared Mushrooms With Garlic and Thyme

Our idea of magic mushrooms is crisp, golden (legal) substances with the power to lend a bass note of flavor to grain salads, turn a piece of ricotta toast into a meal, or stand alone as a savory side.

Recipes & Menus

Chicken Cutlet Sandwiches with Savoy Cabbage Slaw

The quick route to awesome crispy chicken sandwiches: pound the chicken, dredge in panko, cook just a few minutes, and pair with a vinegary slaw.

Recipes & Menus

Grilled Eggplant with Fresh Hot Sauce and Crispy Eggs

When you put an egg on eggplant, you get a veg main course.

Recipes & Menus

Bitter Greens with Sautéed Corn & Shallots

Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it's the bacon...)