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
Braised Brisket With Hot Sauce and Mixed Chiles
How can you look at this and not crave brisket tacos?
Recipes
Charred Padrón Chiles and Squid Salad
One in ten Padróns or shishitos is actually spicy. Pepper roulette!
Recipes
California Veggie Sandwich
Avocado, goat cheese, and a tangy buttermilk dressing add richness to a sandwich that’s packed with crunch.
Culture
How Do You Pack a Lunch for the Pickiest Eaters?
A food editor is put to the test: Pack a week of lunches for his extremely picky eater 3-year-old who would much prefer marshmallow fluff.
Recipes
Best-of-Both-Worlds Lobster Roll
A toasted bun and steamed lobster—tossed first in melted butter and then in a mayonnaise-based dressing—makes for a sandwich that no one will argue with.
Recipes
Iced Coffee Shakerato
You can swap the condensed milk for regular milk, but the simple syrup is essential for the finished texture.
Recipes
Grilled Cheese With Peak Tomatoes
Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They’re all pretty perfect, but we’ll take the advanced version, thanks.
Recipes
Egg Salad Tartines With Mixed Herbs
Not a mayo maker? Season your favorite brand with vinegar and hot sauce to bump up the tang and add heat.
Recipes
Ode to Halo-Halo
It doesn't get any cooler than halo-halo, the Filipino treat with a base of fluffy shaved ice. Macerating the fruit makes it extra juicy and saucy, but you could just throw in any unadulterated berry. The key to this dessert (as with any sundae) is a mix of textures: icy, creamy, chewy, crunchy.
Recipes
Spicy Confit Chiles
Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.
Recipes
Jalapeño-Pickled Peppers
Slice these and mix with cured meats for a fresher take on antipasto salad.
Recipes
Garlicky Blender Aioli
There are a lot of aioli recipes out there. This one uses a coddled egg instead of raw, and the blender method ensures a successful emulsion.
Recipes
Red Chile Hot Sauce
Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.
Recipes
Red Curry–Marinated Japanese Eggplant
Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.
Recipes
Mushrooms with Béarnaise Yogurt
A classic steakhouse-inspired rub and sauce turn grilled mushrooms into a decadent, meaty meal.
Recipes
Grilled Brined Vegetables
As long as you don’t mess with the ratio of vinegar, sugar, and salt, you can experiment with other spices, like fennel and coriander seeds, in this brine.
techniques
Cooler Than Being Cool: How to Cook With Ice
It’s time to start thinking of frozen water as an ingredient in its own right—one that will change the way you cook.
Recipes
Soba with Green Chile Pesto
Think of the heat in these chiles not as a dare but as another essential building block of flavor—right alongside salt, acid, and fat.