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
Simplest Rosti
No flipping required for this deliciously satisfying dish of one large-format crispy potato pancake topped with dressed greens and eggs.
Recipes & Menus
Roast Beef Tenderloin With Garlic and Rosemary
This recipe method combines high-heat searing for a crusty, well-seasoned exterior, with low-temperature roasting for a perfectly even and very tender interior. Truly the best of both worlds.
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Chickpea Pancakes With Greens and Cheese
This recipe covers pretty much all of our working-from-home lunch criteria: it’s cheesy, packed with greens and protein, and topped with hot sauce.
Recipes & Menus
Soy and Scallion Tofu Bowl
Grate your tofu on a box-grater (it works!) and the rest of this satisfying lunch bowl is only minutes away.
Recipes & Menus
Whiskey Sour
The perfect balance of bright lemon juice, warming bourbon, and sweet simple syrup for a refreshing cocktail that’s neither too cloying nor too biting.
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Pizzettes
Not to be confused with wafer-thin waffled pizzelles, this rich brownie-like cookie packed with warm spices is exactly the opposite.
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Confit Turkey With Chiles and Garlic
With the texture of duck confit and extra-rich, deep flavor closer to pork carnitas than your average Thanksgiving bird, these turkey legs beg to fall apart with the push of a fork.
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Blueberry-Miso Crumb Cake
Whole wheat flour and miso make this crumb cake a little sweet, a little savory, and entirely delicious.
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Double-Garlic Roast Chicken With Onion Gravy
Chris Morocco’s Thanksgiving roast chicken uses a combo of garlic powder and grated garlic for maximum umami.
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Glazed Sweet Potatoes With Lentils
Tearing the sweet potatoes creates more surface area to char and glaze. (It’s also fun.)
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Coconut-Creamed Corn and Grains
Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.
Recipes & Menus
Maple Barbecue Grilled Chicken
Sweet, sticky, charred, and crispy: Barbecued chicken is one of the surest signs of summer. This easy homemade barbecue sauce uses maple syrup for sweetness and Sriracha for heat.
Recipes & Menus
Tropi-Cobb Salad
Tender lettuces get topped with juicy spiced chicken, ripe mangos, soft avocado, and cherry tomatoes. There's so much flavor and texture going on that there's barely a need for a dressing: just a hit of lime juice, salt, and EVOO, and dinner is done.
Recipes & Menus
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 & Menus
Fresh Fruit Tart With Almond Press-In Crust
Eating fruit tarts is great. Rolling out dough on a brutally hot day isn't. Good thing this stunner has a no-fuss press-in crust.
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Saucy Spiced Cod With Corn
Nothing against pan-frying fish to get that crispy skin, but cod and other whitefish shine brightest when nestled into a rich bed of aromatics and steamed to tender flakiness.
Recipes & Menus
Corn and Chickpea Bowls With Miso Tahini
This dish is all about assembly, not time at the stove. You’ll quickly sauté chickpeas and corn, then gather the supporting characters: lettuce, tomatoes, avocado, feta, and lime.
Recipes & Menus
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 & Menus
Lentil Burgers
These veggie patties are streamlined enough for a weeknight dinner, packed with protein, and deeply savory thanks to mushrooms and mellow white miso.