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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

Perfect Poached Eggs

Poach eggs before you head to bed and you’ll have a quick breakfast on hand in the morning.
Recipes & Menus

Pickled Eggs

Pickling the eggs in their cracked but intact shells creates a unique tie-dye effect on each one.
Recipes & Menus

Hard-Boiled Eggs

Cooking for 10 minutes will give an ever-so-soft center to the yolk. For completely firm yolks, cook an additional minute.
Recipes & Menus

Quinoa-Banana Muffins

Including our favorite approach for cooking quinoa.
Recipes & Menus

Whole Grain Salad With Jammy Eggs and Shallot Yogurt

Rye berries are sold with their hull intact, which means they’ll take a bit longer to cook than other grains but will reward your patience with al-dente chewy nuttiness.
Recipes & Menus

Fried Rice With Spring Vegetables and Fried Eggs

Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled—overnight is ideal.
Recipes & Menus

Toast with Green Garlic Confit and Poached Eggs

Three ingredients but infinite possibilities.
Recipes & Menus

New Potatoes with Parmesan, Black Pepper, and Gribiche Dressing

If you can’t find new potatoes at the farmers’ market, look for Peewee potatoes or very small Yukon Golds at the grocery store.
Recipes & Menus

Cheesy Grits With Scallions and Jammy Eggs

File under: Breakfast for Dinner.
Recipes & Menus

Toast With Ramp Kimchi and Poached Eggs

Ramps, a wild leek, are one of those fleeting vegetables that whip chefs and cooks into a springtime fever.
Recipes & Menus

Chorizo Breakfast Tacos With Potato Hash and Fried Eggs

Squeezing the excess liquid from the potato will ensure it gets extra crunchy when cooked.
Recipes & Menus

Fried Egg Flatbreads with Nduja and Mustard Greens

Nduja is a spreadable, spicy pork salami that grounds all of the other ingredients, but you’ll get heat from the mustard greens, as well.
Recipes & Menus

Sautéed Asparagus and Morels with Gribiche Dressing

You don’t have to peel asparagus (unless you really want to!); just leave any thicker spears in the pan for an extra minute.
Recipes & Menus

Olive Oil–Basted Fried Eggs

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

Arctic Char With Greens and Gribiche Dressing

Crisp-skinned fish isn’t about high heat.
Recipes & Menus

Doughnuts with Grapefruit Curd and Citrus Sugar

You will never eat a better doughnut than the one you make yourself, still hot out of the oil.
Recipes & Menus

Soy-Sauce-and-Citrus-Marinated Chicken

Most. Flavor-packed. Chicken. Ever.
Recipes & Menus

Radicchio and Citrus Salad with Preserved Lemon

Chef Ignacio Mattos of Café Altro Paradiso and Estela in NYC inspired this puréed lemon dressing with olive oil, miso, and honey—the ideal base note for pleasantly bitter radicchio.
Recipes & Menus

Grapefruit Marmalade with Vanilla and Anise

The fruit-to-sugar ratio in this marmalade recipe makes it not too sweet and you can really taste the grapefruit.
Recipes & Menus

Bucatini With Lemony Carbonara

Lemon makes the perfect foil for carbonara’s salty richness. You may never go back.
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