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.”
Nori, Almond, and Chile Sprinkle
We understand if the nori is a deal-breaker; just make sure to give the almonds a good toast to bring out their flavor if they are looking a bit pale.
Turmeric-Coconut Curry with Pork
Instead of just using plain rice, make your own medley! Try a mix of white rice, millet, and/or quinoa, which all cook in about the same time. You can also sub kale for the Napa cabbage.
Slow-Roasted Extra-Juicy Make-Ahead Chicken
Roasting at a lower temperature means that no part of the chicken is likely to overcook and get dry when the leftovers are shredded, making it ideal for using throughout the week.
Roasted Broccoli and Tofu with Creamy Miso Dressing
Toasted sesame seeds can often be found in the Asian sections of some supermarkets, sometimes labeled Gomasio. If ever there was a time of year to keep a big jar of them on hand, pre-toasted and ready to go, this is it. They are the perfect crunchy topper for everything from salads to soups and roasted vegetables.
One-Skillet Crispy Chicken Thighs With Fennel and Harissa
Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable. It also yields a pan of flavorful schmaltz, aka liquid gold.
Eggplant and Cabbage Dinner Frittata
We love the just-set creamy texture of a stovetop frittata, but it does make it a little scary to handle. if you aren’t sure about inverting it to get it out of the pan, we have your back. Instead of flipping, transfer it to a 350° oven to finish cooking through.
Smooth and Spicy Pinto Bean Soup
Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.
Simple Quiche With Sweet Potato Crust
The Topanga Living Cafe in Topanga, CA, inspired this gluten-free quiche that uses caramelized sweet potato instead of dough.
White Negroni
Hey Lillet fans, keep open bottles in the fridge as you would with any other wine. Even though Lillet is fortified, it will still oxidize and lose flavor over time.
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.
Stock-Braised Turkey Legs
Who needs pulled pork when you can have braised turkey legs? These beauties will give you a reason to cook turkey more than once a year.
Very Classic Dry-Brined Roast Turkey
If you feel like skipping the infused-butter baste, brush occasionally with a light coat of extra-virgin olive oil to get that golden brown skin.
Gluten-Free Coconut Turmeric Pie
This recipe is inspired by the flavors found in the traditional Ayurvedic Indian drink haldi doodh, made with milk, turmeric, and honey. It's also gluten- and dairy-free.
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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.
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.
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.
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.
Chocolate–Almond Praline Cookies
You can’t see the candied almonds in these cookies, but you’ll taste them for sure.
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.
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.