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.”
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.
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.
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.
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.
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.
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.
Morning Glory Breakfast Cookies
Think of these textured, dense treats as chewy muffin tops that forgot to be unhealthy.
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.
Cast-Iron Roast Chicken
No overnight salting, brining, air-drying, temperature changes, or complicated trussing, just a simple roasted chicken.
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.
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.
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…
Pecan-Miso Butter and Jelly Sandwiches
Feel free to use store-bought jelly, and avoid the temptation to add oil to the pecans when pulsing. They have plenty of natural fat if you just blitz them long enough.
Caramelized Banana and Almond Nice Cream
This banana-based "ice cream" adds a sweet depth of flavor by caramelizing the bananas first, then puréeing them into a smooth cream. Plus, the toppings possibilities are endless!
Grilled Fattoush with Halloumi and Eggplant
We love halloumi’s squeaky texture and ability to take on some char, but torn salted mozzarella would be just as good (just don’t try grilling it).
Chicken Skewers with Italian Dressing
A creamy Italian vinaigrette acts as both the marinade and the dressing for this super-easy grilled chicken and tomato number.
One-Hour Apricot and Almond Galette
A luxurious almond cream makes this one-hour summer stone fruit dessert taste like an all-day labor of love.
Green Beans and Cucumbers with Miso Dressing
Crushing and smashing green beans and cucumbers creates nooks and crannies to soak up as much umami-rich miso sauce as possible. And this is a dressing you'll want a lot of.
Summer Squash and Basil Pasta
When cooked long enough, the squash gets jammy and saucy, ideal for coating big pieces of pasta, like paccheri or ziti.