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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

Kombu-Cured Salmon with Fresh Yuzu Kosho

Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.
Recipes & Menus

Preserved Lemons

If you can find Meyer lemons, use them for this recipe. Their thinner skin has very little bitterness.
Recipes & Menus

Mixed Citrus Daiquiri

Aged white rum seems like an oxymoron, but it adds an edge to this beach vacation of a cocktail.
Recipes & Menus

Posole Verde with Chicken

We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!
Recipes & Menus

Lemon Oil

Use this oil and tender lemon confit to top pizzas, salads, or roasted vegetables.
Recipes & Menus

Steak with Lemon Butter and Jammy Lemon Halves

Often only the rind of preserved lemons gets used, but we’ve learned that the flesh is just as good—as long as you remove the seeds.
Recipes & Menus

Citrus Crumble with Coconut and Nuts

This crumble isn’t just for seasonal citrus; use it on any roasted fruit, oatmeal, or even yogurt.
Recipes & Menus

Chocolate Sablés With Date Sugar

These sablés will melt on your tongue.
Recipes & Menus

Mango-Yogurt Pudding with Lucuma and Chia Seeds

Feel free to sweeten this pudding recipe with more agave, maple syrup, or plain-old sugar if lucuma just isn’t your bag.
Recipes & Menus

Cheesesteaks

Stop arguing about the merits of provolone vs. American cheese. Just use both to make an incredible sandwich.
Recipes & Menus

Shepherd's Pie

We would eat pretty much anything topped with mashed potatoes.
Recipes & Menus

Chilaquiles Casserole

Feel free to sub store-bought tortilla chips for the tostadas.
Recipes & Menus

Cornmeal Jalapeño Biscuits With Mushroom Gravy

This will take you back to the flavor of all those canned cream-of-mushroom-soup-based casseroles, but without all the weird ingredients!
Recipes & Menus

Baked Rice with Gingery Short Ribs

Look for basmati rice with a slightly golden hue—that indicates that the rice has been properly aged.
Recipes & Menus

Chicken Curry Pot Pie

S&B is our favorite brand of curry powder for giving classic pot pie a flavor update.
Recipes & Menus

Curried Potato Tart with Cilantro Yogurt

A heavy dose of spices and a splash of cream and yogurt turn potatoes into a samosa-like tart.
Recipes & Menus

Super-Seedy Gluten-Free Bread

If you want to make this bread the same day, sub old-fashioned oats for the steel-cut.
Recipes & Menus

Gluten-Free Oat and Buckwheat Pancakes

These pancakes make an addictive snack: Freeze any extras and toast gently to reheat.
Recipes & Menus

Gluten-Free Pizza Crust

We tried this with a lot of different flours, but King Arthur was the best.
Recipes & Menus

Tofu and Kimchi Stew

If gochujang hasn’t made it to your pantry yet, you can use any miso.
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