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.
techniques
Brine, Smoke, Cure: Why You Should Be Cooking Your Veg Like Meat
Forget roasting—these techniques for brining, curing, smoking, and more will change everything you know about cooking veg.
Recipes
Savoy Cabbage Wedges with Buttermilk Dressing
To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.
Recipes
Leafy Greens With Spicy Garlic Oil
Massaging the greens both softens and seasons them before grilling.
Recipes
Grilled Halloumi with Watercress
Literally grilled cheese. We love the squeaky texture and salty bite.
Recipes
Spiced Seed Sprinkle
An egg white is the secret ingredient that helps this savory granola form crunchy clusters.
Recipes
Green Chile Charmoula
Let’s put it this way: If you like salsa verde, you’ll love charmoula, its spiced cousin.
Recipes
Sichuan Peppercorn–Black Bean Marinated Green Beans
You can find long beans, the Rapunzel of green beans, at Asian markets.
Recipes
Smoked Potatoes
Placing the grill’s vent above the potatoes helps draw smoke up and around them as they cook. The potatoes go perfectly with Cipolline Onions with Caraway Butter Sauce.
Recipes
Spiced Seed Sprinkle
An egg white is the secret ingredient that helps this savory granola form crunchy clusters. Use these spiced seeds to top our Grilled Brined Vegetables.
Recipes
Mushrooms with Béarnaise Yogurt
The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.
Recipes
Grilled Halloumi With Watercress
Literally grilled cheese. We love the squeaky texture and salty bite. It goes perfectly with our Grilled Brined Vegetables.
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
Leafy Greens with Spicy Garlic Oil
Massaging the greens both softens and seasons them before grilling.
Recipes
Savoy Cabbage Wedges With Buttermilk Dressing
To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.
Recipes
Cipolline Onions with Caraway Butter Sauce
Say you’re not a big onion person. This sauce, without the onions, is delicious on its own. If you do like onions, smoke 'em along with these potatoes for the perfect summer side dish.
Recipes
Grilled Sardines with Aioli
Sardines can be a hard sell. Which is fine! Smoked trout, gravlax, or even grilled shrimp would be great too.
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.
Recipes
Green Chile Charmoula
Let’s put it this way: If you like salsa verde, you’ll love charmoula, a spiced marinade central to Algerian, Libyan, Moroccan, and Tunisian cooking.
Recipes
Vinegar-Cucumber Salad
Salt the cucumbers a day ahead—they’ll get crunchier when chilled. Add some Smoked Potatoes for a heartier salad.
Recipes
Strawberry Shortcake
Layer cooled strawberry compote with fresh, sugared strawberries, a fluffy sweet-cream biscuit, and a veritable cloud of whipped cream for spring’s ultimate dessert.