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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

Green Curry Paste

Combined with coconut milk, it’s the base for your next Thai curry.
Recipes & Menus

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 & Menus

DIY Dried Chiles

Red chiles are the best for drying.
Recipes & Menus

Red Chile Hot Sauce

Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.
Recipes & Menus

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 & Menus

Mushrooms with Béarnaise Yogurt

A classic steakhouse-inspired rub and sauce turn grilled mushrooms into a decadent, meaty meal.
Recipes & Menus

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 & Menus

Turkey Club With Herb Mayo

This recipe takes only about 15 minutes of active time (or less, if your bird is already cooked) and will change the way you think about turkey. Then again, we might be biased.
Recipes & Menus

Red Chile Mop

This thin red sauce gets its name since you can frequently brush or "mop" it onto a variety of foods for an extra kick of spice.
Recipes & Menus

Red Chile Hot Sauce

Recipes & Menus

Sweet and Spicy Antipasto Salad

Once you get hooked on fresh chiles, you'll want to pack them into everything you cook—including your antipasto.
Recipes & Menus

Best-of-Both-Worlds Lobster Roll

Lining the toasted, buttered bun with lettuce might seem controversial, but it provides both crunch and a waterproof barrier that keeps the bread from sogging out.
Recipes & Menus

Pineapple-Chile Limeade

Chiles and pineapple? Believe it or not, this sweet/spicy mix is insanely refreshing in drink form.
Recipes & Menus

Ode to Halo-Halo

It doesn't get any cooler than halo-halo, the Filipino treat with a base of fluffy shaved ice. Our reimagined version plays off the original with store-bought toppings like coconut flakes and gummies. 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 & Menus

Iced Coffee Shakerato

When shaken with a lot of ice and a splash of sweetener, espresso forms a creamy froth on top and becomes infinitely more exciting.
Recipes & Menus

Chile, Tomato, and Charred Red Onion Salsa

When you're working with chiles, you should be wearing rubber gloves. Sound funny? Well, it won't after you accidentally touch your eyes.
Recipes & Menus

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 & Menus

Braised Brisket with Hot Sauce and Mixed Chiles

How can you look at this and not crave brisket tacos?
Recipes & Menus

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 & Menus

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.
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