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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

BA.1. Steak Sauce

All the flavor firepower of your favorite condiments unites in this no-cook stir-together sauce that is the perfect match for any grilled steak.
Recipes & Menus

Coconut and Lemongrass Steak Skewers

More caramelization, more surface area to char, a quick cook time, and easy to share pieces are only a few of skewering’s advantages.
Recipes & Menus

Skirt Steak With BA.1. Sauce

Supremely beefy, not outrageously expensive, and fast-cooking, skirt steak is our favorite steak of all.
Recipes & Menus

Porterhouse With Summer Au Poivre Sauce

Getting a porterhouse steak to a blushing, consistent medium-rare is a feat—but the key is to keep it moving.
Recipes & Menus

Lacquered Rib Eye

The umami-rich lacquer on this steak works its magic to create an über-savory capital-C Crust akin to the bark beloved by barbecue enthusiasts.
Recipes & Menus

Korean-Style Hasselback Short Ribs

This version of bulgogi is ideal for home grilling, featuring scored and marinated boneless short ribs that get cooked right on the grate.
Recipes & Menus

Miso Polenta With Spring Vegetables

We skipped the milk, butter, and cheese in this polenta; a spoonful of savory miso adds tons of depth while still keeping the texture light
Recipes & Menus

Cod With Soy-Caramelized Onions and Potatoes

Adding ginger and soy sauce to caramelized onions gives a bit of zingy punch and intrigue, creating a multidimensional meal that comes together in just one skillet. 
Recipes & Menus

Bulgogi Meatloaf Sandwich

A flavor-packed spicy, sweet, and sour sandwich that takes the idea of meatloaf all the way to the edge.

Sausage and Ricotta Baked Cannelloni

We’re all for a good store-bought marinara, but there is no substitute for homemade béchamel—of this we can be sure.
Recipes & Menus

Spring Hot-and-Sour Soup

Hot-and-sour soup inspired this highly nontraditional springtime version. Miso gives just enough body so that you won't need cornstarch to thicken it, and you can use silken tofu or thinly sliced yuba instead of egg for that same silky effect.
Recipes & Menus

Squash au Vin

What would happen if you gave winter squash the coq au vin treatment? Layers of flavor from browned mushrooms, wine, and miso that give the classic a run for its money.
Recipes & Menus

Clams Arrabbiata

Slowly rendering the pancetta, gently toasting the garlic, and concentrating the tomatoes puts three pots’ worth of flavor in just one.
Recipes & Menus

Cream-ish of Mushroom Soup

Okay, we waited until now to mention that this creamy, earthy, silky rich soup is vegan. Puréeing some of the mushrooms along with cashews adds body that doesn’t compromise on flavor.
Recipes & Menus

Charred Kale With Citrus and Green Tahini

No more free massages for stubbornly tough greens. Here, a quick char in a hot skillet tempers the raw edge of kale and balances its vegetal flavor.
Recipes & Menus

Chocolate-Almond Fridge Fudge

The dairy-free secret to this fudge's creaminess? Avocado.
Recipes & Menus

Your New Egg Sando

You may not mistake these jammy-crisp, slow-cooked onions for bacon, but they are truly exceptional as a stand-in, giving a huge blast of umami to create a truly satisfying breakfast sandwich.
Recipes & Menus

Crispy Tofu With Maple-Soy Glaze

Our simple technique of draining before frying makes the tofu extra-crispy, and perfect for absorbing the salty-sweet flavors of maple syrup, soy sauce, and fresh ginger.
Recipes & Menus

Big Flavor Broccoli

Chances are you’re trimming off and discarding way too much of your broccoli stems. The stems are so flavorful, they should be their own vegetable.
Recipes & Menus

Chicken and Rice Meatballs With Hummus

Gluten-free meatballs are as easy as adding cooled cooked rice instead of bread to ground meat.
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