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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

CBD Lemon and Black Sesame Semifreddo

To make sure your semifreddo is more sweet than savory, start with ⅛ tsp. CBD oil if it's particularly strong.
Recipes & Menus

Burnt Carrots with Nori–Brown Butter

You know those kinda huge carrots that you usually skip over? Their size makes them ideal since they’re big enough to get crispy-charred on the outside but stay just-tender and meaty inside.
Recipes & Menus

Cold Soba Noodles with Jammy Eggs and Peas

For the best springy texture that won’t fall apart when tossed, look for soba noodles that contain a blend of wheat and buckwheat.
Recipes & Menus

Weeknight Steak and Rice Noodle Salad

You can use whatever cut of steak you’re in the mood for—or even a chicken cutlet or thin-cut pork chop here.
Recipes & Menus

Cashew Chicken

Coating chicken in cornstarch before stir-frying gives the meat in this takeout-inspired dinner a golden crust and helps thicken the oyster sauce–fortified glaze.
Recipes & Menus

Broccoli Rabe with Chile and Garlic

Blanching tames the bitter bite of broccoli rabe without robbing it of its addictive spiciness: A quick dip in salted water makes it more palatable and tender, so that it cooks quickly in the skillet.
Recipes & Menus

Healthyish Breakfast Sandwiches

You may not mistake these jammy-crisp, slow-cooked onions for bacon, but they are truly exceptional as a stand-in.
Recipes & Menus

Spicy Chicken Katsu Sandwiches

The shattering panko crispiness of katsu-style cutlets plus the fiery heat of Nashville-style hot chicken, all in one sandwich.
Recipes & Menus

Kale Reuben

Skipping the corned beef in a cooked greens-packed Reuben shouldn’t feel (or taste) like a bummer. Happy to say this one doesn’t.
Recipes & Menus

Shawarma-Spiced Tofu Pita Wraps

Tearing tofu into craggy pieces and then roasting with a heap of spices until the edges turn crisp is the key to these intensely flavorful sandwiches.
Recipes & Menus

Spicy-Sweet Sambal Pork Noodles

Full-on explosive flavor in under an hour.
Recipes & Menus

French-ish Onion Soup

Onions, garlic, oil, wine, and salt are all it takes to make a rich vegan broth that still evokes the classic version.
Recipes & Menus

Molten Caramel Cakes

Everybody has heard of molten chocolate cake, so we thought we’d try to create a caramel version, with a toffee-ish tender cake encasing a runny dulce de leche center.
Recipes & Menus

Blistered Green Beans with Garlic

Green beans are shriveled and browned into delicious submission before receiving a flavor bomb of garlic, red pepper flakes, and chopped capers.
Recipes & Menus

Easy Flatbread with Cauliflower and Tofu

Chef Josh McFadden’s crazy-simple yogurt flatbreads from Bon Appetit’s August 2015 issue inspired this whole-grain version.
Recipes & Menus

Meal-Prep Roasted Vegetables

Roasted vegetables are the perfect, hands-off way to prep healthyish lunches for the week.
Recipes & Menus

Chickpea Pancakes with Kale and Fennel

Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water).
Recipes & Menus

Salmon and Broccolini With Citrus-Chile Sauce

Layers of bright citrus and gentle heat add tons of flavor without weighing down this dish.
Recipes & Menus

Loaded Sweet Potatoes

We like to roast the sweet potatoes ahead of time then rewarm them by flattening and crisping them in a skillet until lightly charred.
Recipes & Menus

Crispy Eggs Over Grains

Frying shallots and garlic with mustards seeds in ghee won’t necessarily change your life, but if you start putting the toasty mixture on everything, it just might.
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