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
Gluten-Free Pizza Crust
We tried this with a lot of different flours, but King Arthur was the best.
Recipes
Gluten-Free Oat and Buckwheat Pancakes
These pancakes make an addictive snack: Freeze any extras and toast gently to reheat.
Cooking
A Homemade Cheesesteak Is a Thing of Beauty
Making cheesesteaks at home doesn’t require any fancy moves—only the willingness to turn your kitchen into a South Philly hoagie shop.
Cooking
The Mail-Order Tofu That Changed Our Soybean-Loving Lives
Never press a sad, soggy block of tofu again.
Recipes
Vegan Caesar Salad
Nutritional yeast, silken tofu, and capers mimic the anchovies and egg yolks in a classic Caesar. Genius!
Cooking
The Sauce That'll Actually Make You Want to Eat Whole Wheat Pasta
Cauliflower is what you need and want
Cooking
Recreating Grandma Minnie's Mountains of Italian Christmas Cookies
Everyone has foods that take them on mental journeys. The best thing of all is that there is room at the table for them all.
Recipes
Butter Spritz Cookies
You can create a variety of shapes and colors with a cookie press. We love OXO’s cookie press for this recipe since it has sturdy metal plates and all the parts unscrew easily for cleaning.
Recipes
Butterballs
Feel free to sub in an equal amount of another liquor, such as bourbon, for this cookies recipe, or omit completely if you’re serving these to kiddos.
Recipes
Pignoli Cookies
There is just no getting around the fact that almond paste is indispensable for these meringue-like cookies; it transforms their flavor and helps them brown evenly. Some brands sell in a tube; others will be in a can in the baking aisle. Using the tube is ideal since the canned might be looser, but either works for this recipe.
Recipes
Anise Cookies
We found that a couple cracks across the tops of these cookies were worth it in this recipe to ensure they are as light and moist as possible, but resting the portioned dough for the full hour helps minimize getting too many.
Recipes
Pizzettes
The short bake time in this recipe isn’t a typo—these cookies should be moist and fudgy in the center, almost like a brownie.
Recipes
Hermit Slices
To ensure these don’t break, use a couple of layers of parchment paper or foil in the baking dish and make sure they’re completely cooled before removing them.
Cooking
You Can Probably Make This Kimchi Potato Hash With Your Eyes Closed
The easy weekend brunch dish for times when guests show up at your door (and you completely forgot)
Culture
The Cheaper, Smaller Vitamix That's Totally Worth It
Add to wish list: this Vitamix blender, which can do everything—in the smallest apartments.
Recipes
Buckwheat Banana Cake with Espresso Yogurt
Earthy, nutrient-rich whole grain flours add personality to this breakfast- or dessert-ready banana loaf.
Recipes
Kabocha Squash Pilaf with Coconut
When you peel the kabocha squash for this recipe, use a vegetable peeler—not a knife. (Better to dull a $4 tool than your best kitchen blade.)