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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

Quite Possibly the Best Chickpeas

Adding lemon zest and olive oil to chickpeas leads to brightness and full-on flavor.
Recipes & Menus

Just-Basic-Enough Vinaigrette

This is a great excuse to treat yourself to some seriously delicious vinegar.
Recipes & Menus

Chocolate-Tahini Linzer Cookies

Melt tahini with chocolate in whatever shade you please for a glossy bittersweet filling that will sandwich together rich cocoa shortbreads.
Recipes & Menus

Slow Roast Beef

We've adapted the classic roast into a buffet-style, serve-yourself dish, with options: make a sandwich (with cornichons and horseradish sauce) if you want, or eat it up as distinct components if that's more your thing.
Recipes & Menus

Grapefruit Bars with Candied Zest

Here’s a citrus bar that’s just as beautiful as it is zingy. The twice-cooked curd method ensures that these bars are extra sturdy and have a smooth, shiny surface.
Recipes & Menus

Raspberry Rugelach

Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss.
Recipes & Menus

Double Pecan Thumbprints

These buttery frangipane-filled pecan buttons are decadent without being fragile, and they make excellent cookies for boxing up and giving as gifts. Dusting them with powdered sugar before baking creates a crackly, glossy coating. Feel free to add more afterward as well.
Recipes & Menus

Pineapple-Glazed Ham

We spiked the glaze for our retro-chic ham with hot sauce and apple cider vinegar to cut through the cloying sweetness of the original.
Recipes & Menus

Citrus-and-Dill Gravlax

Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will be done.
Recipes & Menus

Zebra-Striped Shortbread Cookies

Stacking the dough in alternating colors and then smushing them into a roll is as easy as making shapes with Play-Doh. The method makes for a fancy-looking swirl that novices can succeed at too.
Recipes & Menus

Snickerdoodle Party Cookies

We helped our snickerdoodles get party-ready by upping the spices and adding texture with toffee, cornflakes, and a sparkly finish.
Recipes & Menus

Chicken and Bacon Choucroute with Potato Salad

This hearty, meaty, sauerkraut-braised dinner takes only 25 minutes in the oven.
Recipes & Menus

Jerk-Spiced Duck

Bath duck in a spiced (nutmeg, allspice) and spicy (habanero) marinade, stick it in the oven, ignore it for five hours, then serve it with fixings for build-it-yourself tacos.
Recipes & Menus

Soy-Ginger Dinner Scramble

Ginger and soy sauce make scrambled eggs for dinner feel like more than a cop-out.
Recipes & Menus

Coconut Milk–Braised Chicken Legs

No searing! No chopping! One baking dish!
Recipes & Menus

Yogurt and Spice Roasted Broccoli

Your roasted broccoli recipe could use an upgrade.
Recipes & Menus

Miso-Almond Butter Cookies

Did we lose you with the miso? Don't go!
Recipes & Menus

Make-Ahead Mashed Potatoes

You can make and chill these mashed potatoes up to two days before the big night.
Recipes & Menus

Burnished Potato Nuggets

Any cooking oil or rendered fat will work for making these supremely crunchy potatoes. Bonus: The fluffy insides are perfect for sopping up gravy.
Recipes & Menus

Broccoli Caesar

Broccoli stems are tender and delicious, but it’s important to cut away the dried-out base and peel the tough skin of thicker ones.
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