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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

Mix-and-Match Fools

The only thing better than eating ripe berries straight from the carton: Tossing them with sugar so they’re juicier and sweeter, then folding them into freshly whipped cream.
Recipes & Menus

Universal Marinade

Finely grating the aromatics in this Vietnamese-leaning marinade unlocks their flavor without endless chopping.
Recipes & Menus

Chile Crisp

This all-purpose chile crisp—which is tangy, spicy, and addictive—will give your other condiments an inferiority complex. You’ve been warned. Put it to good use on eggs, meat, seafood, or hearty salads.
Recipes & Menus

Skillet-Charred Summer Beans With Miso Butter

If you don’t feel like smoking up your kitchen by charring the beans on the stovetop, try grilling or just blanching them instead.
Recipes & Menus

Salt-and-Squeeze Slaw

If you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn’t a bad thing at all.
Recipes & Menus

Stir-Fried Eggplant With Basil and Chiles

August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe.
Recipes & Menus

Coconut-Creamed Corn and Grains

Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.
Recipes & Menus

Miso Chicken and Green Bean Stir-Fry

This fast miso-curry paste and handfuls of charred green beans and peas transform skinless, boneless chicken breasts into a highly craveable dinner.
Recipes & Menus

Chocolate-Almond Fridge Fudge

There's a secret ingredient that helps replace the dairy in this vegan, fudgelike treat. Just kidding; it's not a secret...it's avocado!
Recipes & Menus

Napa Cabbage and Cucumber Slaw

If you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn’t a bad thing at all.

Radish and White Onion Slaw

A simple slaw that pairs well with meaty summer mains.
Recipes & Menus

Red Cabbage and Onion Slaw

An understated slaw that gives us what we want: crunch and bright acidity.
Recipes & Menus

Blueberry-Blackberry Fools

Dish out individual servings in your favorite cocktail glasses for a lazy dessert that punches above its weight class.
Recipes & Menus

Simple Marinated Short Ribs

When you’re not in the mood to do much work, you need a marinade that does the work for you.
Recipes & Menus

Simple Marinated Chicken Thighs

This Vietnamese-inspired marinade, packed with fish sauce, brown sugar, and chiles, hits all the notes.
Recipes & Menus

Strawberry-Raspberry Fools

Soft, billowy homemade whipped cream with juicy, sweet macerated berries.
Recipes & Menus

Sushi Rice With Miso-Caramel Glazed Salmon

The tastiest rice is seasoned sushi rice.
Recipes & Menus

Old-School Tiramisu

This tiramisu is moist but not wet, extra-fluffy, and made with real coffee and the perfect amount of dark rum.
Recipes & Menus

Chicken Piccata

Slices of chicken get dredged in seasoned flour, sautéed in butter, and smothered in a tangy lemon-butter pan sauce that’s studded with salty capers.
Recipes & Menus

Spicy Pork Bowls with Greens

Giving pork tenderloin a bulgogi-influenced makeover makes it flavorful, fast-cooking, and weeknight-friendly.
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