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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

Bright and Spicy Shrimp Noodle Salad

A punchy, chile-spiked fish sauce vinaigrette works as both marinade and dressing for glass noodles and handfuls of basil and cucumber.
Recipes & Menus

Za’atar Fish and Chips

Olives and superfast pickled onions provide tangy balance for creamy-crispy potatoes and roast cod.
Recipes & Menus

Kale Pesto With Whole Wheat Pasta

When your mind is stuck on pasta, but your soul is calling out for vegetables, turn to a rich, luxurious sauce that’s made of leafy greens. This recipe calls for pistachios, but you can use any nuts you have on hand.
Recipes & Menus

Italian Chopped Salad

This winter salad with peak season bitter greens, salami, and crispy chickpeas is hearty enough on its own, but not so over-the-top that you can’t also pair it with pasta for dinner.
Recipes & Menus

Roasted Squash Salad With Crispy Chickpeas

Crispy, creamy, chewy, bright, and about a dozen other wonderful (see?) adjectives apply to this easy dinner.
Recipes & Menus

Vegetarian Taco Bowls

We took inspiration from picadillo, a saucy spiced ground meat dish packed with flavor, and thought, Why not give tofu a similar treatment?
Recipes & Menus

Lemon Meringue Pie

A sharp lemon filling, sweet-and-salty meringue, and shatteringly crisp crust combine to make a balanced update to this classic.
Recipes & Menus

Chocolate Pudding Pie

A dazzling chocolate pudding pie cloaked in voluminous whipped cream. The secret to that whipped cream’s great height: Setting it with dissolved gelatin means it won’t deflate or weep when chilled.
Recipes & Menus

Blind-Baked Pie Crust

Bake your pie crusts ahead so your oven is free for the turkey on the big day. They will keep at room temperature, tightly wrapped, for up to 2 days.
Recipes & Menus

Banana Cream Pie

Roasted peanuts pull double duty in the graham cracker crust and sprinkled over the topping, keeping the bananas from making this pie excessively sweet.
Recipes & Menus

Cornbread Stuffing With Sausage and Corn Nuts

Cooking the pulverized corn nuts in butter along with the stuffing vegetables blooms them like spices, bringing out all their earthy, funky, wonderful corniness.
Recipes & Menus

Salmon With Citrus-Chile Sauce

Layers of bright citrus and gentle heat add flavor without weighing down this one-skillet dish finished with charred broccolini and endive.
Recipes & Menus

Cornbread Stuffing Fried Rice

Think outside the Thanksgiving leftover sandwich box and make this crispy, crunchy, can’t-stop-eating it dish.  
Recipes & Menus

Crispy Mushrooms With Creamy White Beans and Kale

If you’ve ever tried maitake mushrooms, then you already know this, but they have an unbelievably rich flavor and aroma of piney forest floor and fresh fallen leaves. This recipe celebrates everything we love about them.
Recipes & Menus

Blueberry-Miso Crumb Cake

Miso and 100% whole wheat flour add salty-nutty complexity to this super tender crumb cake.
Recipes & Menus

Fresh Pepper Kung Pao Chicken

This Kung Pao recipe stays very close to the original but includes seasonal peppers.
Recipes & Menus

Sweet-and-Saucy Pork Chops

For pork chops that cook in record time, we turn to an unexpected ingredient: sugar. A pinch helps the chops caramelize and develop an exceptional golden-brown crust.
Recipes & Menus

Sheet-Pan Potato Hash with Fixins

These shingled sheet-pan taters are somewhere between french fries and potato chips (and heaven). Use russets to achieve a remarkably crispy-meets-creamy texture.
Recipes & Menus

Roast Fish With Curry Butter

Give vegetables a head start in a hot oven before turning the heat way down. Then lay the fish on top, and let everything finish cooking together.
Recipes & Menus

Coconut Milk–Braised Chicken

No searing, no chopping, one baking dish.
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