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Chris Morocco head shot - Epicurious

Chris Morocco

Food Director

Chris Morocco began his publishing career producing photo shoots at the celebrated fashion capital Vogue while harboring secret ambitions to work in the Gourmet Test Kitchen. After graduating from the French Culinary Institute, Chris made his way to Bon Appétit, where he started as a kitchen assistant. From there, he moved on to stints at Real Simple and Food & Wine before returning to Condé Nast, where he now oversees the recipe production for Epicurious and Bon Appétit. Chris is constantly dreaming of food content and contemplating the next big food fashion. Known for his technical demeanor, he believes you should first take a big whiff of anything you plan to eat, and that coffee and long walks can solve most problems. You can watch him in action in his YouTube series for BA. Chris currently lives in Philadelphia with his family—if you see him out and about, please say “hi.”

Recipes & Menus

Sheet Pan Toasts With Spring Vegetables and Mashed Peas

Mashing peas with the back of a spoon just won’t cut it. Think potato masher + elbow grease if you want to bring out their natural creaminess.

Recipes & Menus

Vinegar-Braised Chicken Legs

We love homemade vinegar, but, yes, you can use supermarket stuff for this, and it will still be awesome.

Recipes & Menus

Homemade Vinegar

Making good vinegar, unfortunately, isn’t as simple as just leaving a bottle of wine open for a few months.

Recipes & Menus

Fried Egg on Toast with Salted Herb Butter and Radishes

Herb butter—made with whatever herbs you have sitting around—is an excellent landing pad for a perfectly fried egg. Thinly sliced radishes add a refreshingly crisp bite.

Recipes & Menus

Olive Oil–Basted Fried Eggs

A big soup spoon is the way to go for oil basting.

Recipes & Menus

Cheesy Grits with Scallions and Jammy Eggs

File under: Breakfast for dinner.

Recipes & Menus

Gribiche (Hard-Boiled Egg) Dressing

Use this hard-boiled egg dressing on virtually any roasted, grilled, or sautéed spring veg for a punchy finisher.

Recipes & Menus

Perfect Poached Eggs

Poach eggs before you head to bed and you’ll have a quick breakfast on hand in the morning.

Recipes & Menus

Pickled Eggs

Pickling the eggs in their cracked but intact shells creates a unique tie-dye effect on each one.

Recipes & Menus

Hard-Boiled Eggs

Cooking for 10 minutes will give an ever-so-soft center to the yolk. For completely firm yolks, cook an additional minute.

Recipes & Menus

Quinoa-Banana Muffins

Including our favorite approach for cooking quinoa.

Recipes & Menus

New Potatoes with Parmesan, Black Pepper, and Gribiche Dressing

If you can’t find new potatoes at the farmers’ market, look for Peewee potatoes or very small Yukon Golds at the grocery store.

Recipes & Menus

Whole Grain Salad With Jammy Eggs and Shallot Yogurt

Rye berries are sold with their hull intact, which means they’ll take a bit longer to cook than other grains but will reward your patience with al-dente chewy nuttiness.

Recipes & Menus

Toast with Green Garlic Confit and Poached Eggs

Three ingredients but infinite possibilities.

Recipes & Menus

Cheesy Grits With Scallions and Jammy Eggs

File under: Breakfast for Dinner.

Recipes & Menus

Toast With Ramp Kimchi and Poached Eggs

Ramps, a wild leek, are one of those fleeting vegetables that whip chefs and cooks into a springtime fever.

Recipes & Menus

Fried Rice With Spring Vegetables and Fried Eggs

Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled—overnight is ideal.

Recipes & Menus

Sautéed Asparagus and Morels with Gribiche Dressing

You don’t have to peel asparagus (unless you really want to!); just leave any thicker spears in the pan for an extra minute.

Recipes & Menus

Fried Egg Flatbreads with Nduja and Mustard Greens

Nduja is a spreadable, spicy pork salami that grounds all of the other ingredients, but you’ll get heat from the mustard greens, as well.

Recipes & Menus

Chorizo Breakfast Tacos With Potato Hash and Fried Eggs

Squeezing the excess liquid from the potato will ensure it gets extra crunchy when cooked.