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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

Soy-Basted Pork Chops with Herbs and Jalapeños

Brush thin cuts of meat with a sweet and spicy marinade for a powerfully flavorful grilled dinner that's ready in less than 30 minutes.
Recipes & Menus

Grilled Sausage with Greens and Lemon

Grilled lemon slices add bright, sweet, and smoky flavor to a salad of charred broccolini and kale—the perfect complement to rich, juicy Italian sausage.
Recipes & Menus

Snapper with Blistered Bean Salad and Chile Vinegar

If there is one time we’d want to cheat and cook something indoors, it would be to make a pot of rice to soak up the extra dressing in this snapper recipe.
Recipes & Menus

Salmon with Hot Sauce Vinaigrette and Pickled Veg

A kicky chile-lime dressing wakes up your weeknight salmon.
Recipes & Menus

One-Dish Baked Chicken with Tomatoes and Olives

Summer tomatoes and briny olives turn saucy as they cook underneath roast chicken in this simple weeknight dinner.
Recipes & Menus

Chile-Lime Clams with Tomatoes

Don’t feel like cooking indoors? Toss a cast-iron pan right on the grill for a saucy dish of clams and chickpeas, and char some bread alongside for dipping.
Recipes & Menus

Smoked Beef Ribs with Salt and Pepper

Here’s everything you need to know to make these Texas-inspired ribs on a charcoal or gas grill.
Recipes & Menus

Soy-Basted Pork Chops with Herbs and Jalapeños

In the time it takes for a rib eye to cook, rest, and slice, you can fire up thin-cut pork chops, eat, and binge season 5 of The Americans.
Recipes & Menus

Skirt Steak and Smashed Potatoes with Herb Dressing

Board dressing: take all of those flavorful juices that accumulate when the meat rests off your cutting board and pour them back over the meat, where they belong.
Recipes & Menus

Grilled Corn and Poblano Chile Salad

Psst…you don’t need to presoak or preshuck corn before grilling it. Just put the whole ears on the grate and the husks and silk will slip right off afterward. You’re welcome.
Recipes & Menus

Salmon With Hot Sauce Vinaigrette

A kicky chile-lime dressing wakes up your weeknight salmon.
Recipes & Menus

BLT Turkey Burgers

Ground turkey is hardly the stuff of flavor fireworks, but turkey sausage, preseasoned and ready to cook, tends to have great flavor right out of the package.
Recipes & Menus

BA's Best Strawberry-Rhubarb Pie

Vodka in the dough hydrates the flour without developing gluten, which makes for an especially pliable dough and tender crust.
Recipes & Menus

Sheet Pan Toasts With Spring Vegetables and Mashed Peas

Mashing peas with the back of a spoon just won’t cut it. Think potato masher + elbow grease if you want to bring out their natural creaminess.
Recipes & Menus

Vinegar-Braised Chicken Legs

We love homemade vinegar, but, yes, you can use supermarket stuff for this, and it will still be awesome.
Recipes & Menus

Homemade Vinegar

Making good vinegar, unfortunately, isn’t as simple as just leaving a bottle of wine open for a few months.
Recipes & Menus

Fried Egg on Toast with Salted Herb Butter and Radishes

Herb butter—made with whatever herbs you have sitting around—is an excellent landing pad for a perfectly fried egg. Thinly sliced radishes add a refreshingly crisp bite.
Recipes & Menus

Olive Oil–Basted Fried Eggs

A big soup spoon is the way to go for oil basting.
Recipes & Menus

Cheesy Grits with Scallions and Jammy Eggs

File under: Breakfast for dinner.
Recipes & Menus

Gribiche (Hard-Boiled Egg) Dressing

Use this hard-boiled egg dressing on virtually any roasted, grilled, or sautéed spring veg for a punchy finisher.
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