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.”
Grilled Chicken Drumsticks With Savory Caramel
These grilled chicken drumsticks cook over indirect heat until the skin is browned and crisp, then get basted with a savory-sweet glaze.
Grilled Pork Chops with Pineapple-Turmeric Glaze
The sweet-and-sour glaze on these pork chops gets them good and dark, coating them with rich flavor—don’t be afraid to let them get a little black.
Grilled Pork Ribs with Gochujang Barbecue Sauce
These grilled pork ribs are all about the sauce: a stir-together Korean chile paste situation that has everything you want (heat, sweetness, tang, and deeply savory flavor).
Grilled Salmon Steaks with Cilantro Yogurt Sauce
This quick and easy grilled salmon dinner is all about the bright and tangy green sauce. Make a big batch tonight, so you can drizzle it over everything for days ahead.
Fried Fish Sandwiches with Cucumbers and Tartar Sauce
Take your cast-iron pan to the grill for this classically flavored crispy fish sandwich recipe (or, if you don’t have a grill, fire up the stove—the breeze won’t be the same, but the sandwich will still be delicious).
Blueberry, Lime, and Cashew Smoothies
Save your beautiful farmers' market berries for dessert and use the frozen stuff here instead.
Grand Aioli
Let this recipe be the excuse you need to dip all your farm-fresh foods into garlicky mayonnaise.
Easiest-Ever Grilled Veggie Burgers
The vegan patties in this burger recipe go straight from the mixing bowl to the grill without falling apart—all in about 20 minutes.
Fresh Fruit Tart with Almond Press-In Crust
A delicious almond crust is the perfect complement to this beautiful, summery berry tart.
Braised Chicken and Spinach Soup With Pita Chips
Molokhia, a braised chicken and greens dish popular in Lebanon and Egypt, inspired this riff on chicken soup.
Broccoli Salad With Peanut Dressing
The raw broccoli salad at Emmy Squared in Brooklyn showed us that broccoli can be delicious even when squeaky raw.
Smashed Cucumber Salad with Hot Vinegar
Cucumbers are practically all water, so you gotta dress them like you mean it. This hot, sweet, and tart dressing will have them covered.
Smashed Cucumber Salad With Za'atar and Feta
If you don’t have za'atar on hand, dried mint is equally delicious infused into hot oil.
Smashed Cucumber Salad with Lemon and Celery Salt
If you have ever peeled, seeded, and sliced cucumbers for salads, this recipe will hopefully change your mind. Smashing the cucumbers augments the vegetable's ability to absorb seasonings.
Fruit Galette With Buckwheat Crust
Galettes were invented to make amateur bakers feel like pros. The less perfect they are, the cooler they look. No trimming, no tucking, no crimping, no venting, and no soggy bottom. They're also versatile: You can make a version of this year-round with the same amount of peak-season fruit.
Crispy-Skinned Fish With Herb Sauce
You don't need a culinary school degree to cook fish with skin as crunchy as a potato chip. Grab your nonstick skillet, start the fish skin side down, and slowly raise the heat. The skin will lie flat, gradually rendering fat like a strip of bacon, while the flesh gently cooks through. You can do this. Anyone can do this.
Whole Grain Pancakes with Blackberries
With all due respect to diner breakfasts and box mixes, the average pancake is about as satisfying as a bag of marshmallows. We’ll take ours skillet-size, burnished from whole wheat flour and studded with cooked grains, because we want them flavorful and with a hardy texture.
Garlic Broth
Sick days (real ones, at least) are unpredictable, so having a back-pocket broth that doesn’t require recipe planning should be part of your medicine cabinet.
Baked Feta and Greens With Lemony Yogurt
Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes.
Strawberry-Rhubarb Galette With Buckwheat Crust
Galettes were invented to make amateur bakers feel like pros.