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
Glazed Vegetables
Take a breather from roasting. Our stovetop method for this glazed vegetables recipe yields glossy, tender results and works on basically any firm veg.
Recipes
Alt-Grain Porridge With Kimchi and Jammy Eggs
Kimchi gives this porridge recipe a spicy twist, while the 6-minute egg keeps it hearty and perfect for breakfast.
Recipes
Steak Tostadas With Cashew Salsa
A sheet-pan salsa and quick-cooking tostadas make this multi-component meal easy to pull off.
Recipes
Alt-Grain Porridge With Sausages and Grapes
For this porridge recipe, pulsing long-cooking spelt, wheat berries, or barley in a blender yields a tasty base for a hearty, savory supper.
Recipes
Squash and Pork Stir-Fry
Treat this recipe as COOK90 nextover inspiration: instead of steaming squash, use whatever cooked leftover vegetables you have on hand for the flavorful stir-fry.
Cooking
Gravy 911: How to Salvage Gravy at Any Point in the Day
We've all messed up gravy before. Here's how to get your gravy boat back on course.
techniques
How to Make Pillowy Soft Steamed Buns at Home
These are easier to make than most rolls, really.
Recipes
Kung Pao Cauliflower
Searing the cauliflower in this recipe before marinating softens the cauliflower, which opens up the florets and creates more surface area for the marinade to stick to. If you marinate it raw, it will burn before becoming tender.
Recipes
Buckwheat Banana Cake With Yogurt-Espresso Frosting
Earthy, nutrient-rich whole grain flours give this classic banana loaf cake recipe some added personality.
Recipes
Alt-Grain Porridge with Kimchi and Jammy Eggs
Kimchi gives this porridge recipe a spicy twist, while the 6-minute egg keeps it hearty and perfect for breakfast.
Recipes
Alt-Grain Porridge with Garlicky Greens
Garlic and collard greens make a healthy addition to this porridge recipe, but you can use any leftover greens you have on hand.
Recipes
Weeknight Mapo Tofu with Ground Pork
Spicy, mouth-tingling, porky: Those are the words you’ll be using to describe this tofu recipe.
Recipes
Kabocha Squash and Pork Stir-Fry
To cut up the kabocha squash for this recipe, slice ¼" off the stem end and base. Stand it on a cut end and halve from top to bottom. Scoop out seeds, peel, and you're home free.
Recipes
Glazed Vegetables
Take a breather from roasting. Our stovetop method for this glazed vegetables recipe yields glossy, tender results and works on basically any firm veg.
Recipes
Alt-Grain Porridge with Sausages and Grapes
For this porridge recipe, pulsing long-cooking spelt, wheat berries, or barley in a blender yields a tasty base for a hearty, savory supper.
Recipes
Kabocha Squash and Scallion Tempura
Kabocha squash is a tempura classic, but acorn squash works well too. The honey and crushed red pepper flakes, albeit untraditional, add a spicy-sweet dimension to the dish.
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.)
Recipes
Skirt Steak Tostadas with Cashew Salsa and Red Cabbage Slaw
It’s Tostada Night! Just hearing those words makes us hungry. With a sheet-pan salsa and quick-cooking tostadas, this recipe will be ready before you know it.
Recipes
Quick Braised Kabocha Squash
This braised kabocha squash recipe leads to a super satisfying, healthy, one-pan lunch or side dish.
Recipes
The BA Muffuletta
There is no better beach or picnic sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread. About that bread: Unless you live in New Orleans and can get the real thing, opt for a ciabatta or other loaf with a sturdy but not too crusty exterior.