Chris Morocco
Food Director
Chris Morocco is the food director of Bon Appétit and Epicurious, overseeing the Test Kitchen team and the recipes they develop. With a career that spans nearly 20 years in publishing, Chris has worked for brands such as Vogue, Real Simple, Food & Wine, and most notably BA, where he has held many positions since 2010. A graduate of the French Culinary Institute, Chris seeks to translate the skills and wisdom of professional chefs for home cooks and anyone who is just looking for a great recipe. You will often find him dreaming of his next cup of coffee or recreating dishes in his YouTube series Reverse Engineering. He lives in Philadelphia with his family.
Recipes
If It Ain’t Broke, Don’t Fix It Stuffing
Like a greatest hits album, this recipe combines the essential elements and the most successful techniques from all of our most popular stuffing recipes.
Recipes
Very Classic Dry-Brined Roast Turkey
The brine doesn't just keep the meat juicy—it helps deliver that beautiful browned skin. If you feel like skipping the infused-butter baste, brush occasionally with a light coat of extra-virgin olive oil to get that golden brown skin.
Cooking
Breakfast Cookies Are the Reason We're Getting Up In the Morning
It took 13 tries to nail this dairy-free, sugar-free breakfast cookie recipe.
Recipes
Morning Glory Breakfast Cookies
Think of these textured, dense treats as chewy muffin tops that forgot to be unhealthy.
Recipes
Hanger Steak with Tahini and Smashed Charred Beets
When tahini is whisked with just some water, lemon juice, olive oil, and salt, it becomes an all-purpose condiment that can be made ahead and spooned onto nearly any dish.
Recipes
Cast-Iron Roast Chicken
No overnight salting, brining, air-drying, temperature changes, or complicated trussing, just a simple roasted chicken.
Recipes
Cast-Iron Roast Chicken with Caramelized Leeks
Nothing compares to cast iron. Whether you're using a standard skillet or an enameled baking dish, the material's heat-retention qualities can't be matched by any tempered glass or even stainless-steel vessels.
Cooking
How to Cook Stir-Fried Greens (Plus Bacon!) Without a Recipe
Here's how to make easy, excellent stir-fried greens, no complicated recipe—or lengthy ingredient list—required.
Recipes
Cast-Iron Roast Chicken With Crispy Potatoes
Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we're after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.
Recipes
Cast-Iron Roast Chicken with Winter Squash, Red Onions, and Pancetta
Why wouldn't you throw some veggies around your bird while it roasts? You've got a hot pan that's about to be full of sizzling schmaltz just begging to bathe a mosaic of squash and onions with tons of chicken-y flavor.
Recipes
Iceberg Salad with Italian Dressing
If this brings back memories of the “house salad” from that Italian-American restaurant you grew up eating at, then we consider our jobs done.
Recipes
Cast-Iron Roast Chicken
No overnight salting, brining, air-drying, temperature changes, or complicated trussing, just a simple roasted chicken.
Recipes
Cast-Iron Roast Chicken with Caramelized Leeks
Nothing compares to cast iron. Whether you're using a standard skillet or an enameled baking dish, the material's heat-retention qualities can't be matched by any tempered glass or even stainless-steel vessels.
Recipes
Cast-Iron Roast Chicken with Fennel and Carrots
The only nonnegotiables for roast chicken recipes are a) being generous with the kosher salt inside and out and b) letting the chicken sit out for at least an hour, which gives the seasoning time to work its way deep into the meat, meaning every bite is delicious through and through.
Recipes
BA's Best Spaghetti and Meatballs
Saying these are better than our nonna’s would be a bad idea, but she’ll never know if we just think it…
Cooking
How to Fry an Egg Perfectly Every Time
Fried eggs, crispy and runny and perfect on everything.
Cooking
How to Make Hard-Boiled Eggs You Can Actually Peel
Find yourself screaming in agony every time you have to peel an egg? Not anymore, friends.
Recipes
Pecan-Miso Butter and Jelly Sandwiches
Feel free to use store-bought jelly, and avoid the temptation to add oil to the pecans when pulsing. They have plenty of natural fat if you just blitz them long enough.
Cooking
We Didn't Think PB+J Could Get Any Better Until We Made It Like This
Put miso in your nut butter and never look back.
Cooking
The Crispy Corn and Chickpea Bowl You'll Want to Make After a Long Day
This bowl will always deliver so you don't have to order in.