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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

Cornmeal Jalapeño Biscuits With Mushroom Gravy

This will take you back to the flavor of all those canned cream-of-mushroom-soup-based casseroles, but without all the weird ingredients!

Recipes & Menus

Super-Seedy Gluten-Free Bread

If you want to make this bread the same day, sub old-fashioned oats for the steel-cut.

Recipes & Menus

Gluten-Free Pizza Crust

We tried this with a lot of different flours, but King Arthur was the best.

Recipes & Menus

Gluten-Free Oat and Buckwheat Pancakes

These pancakes make an addictive snack: Freeze any extras and toast gently to reheat.

Recipes & Menus

Vegan Caesar Salad

Nutritional yeast, silken tofu, and capers mimic the anchovies and egg yolks in a classic Caesar. Genius!

Recipes & Menus

Tofu and Kimchi Stew

If gochujang hasn’t made it to your pantry yet, you can use any miso.

Recipes & Menus

Tofu Sloppy Joes

Sloppy Joes made of...tofu! This would also make a killer taco filling.

Recipes & Menus

Cheesy Monkey Bread

So. Much. Cheese.

Recipes & Menus

Butter Spritz Cookies

You can create a variety of shapes and colors with a cookie press. We love OXO’s cookie press for this recipe since it has sturdy metal plates and all the parts unscrew easily for cleaning.

Recipes & Menus

Butterballs

Feel free to sub in an equal amount of another liquor, such as bourbon, for this cookies recipe, or omit completely if you’re serving these to kiddos.

Recipes & Menus

Pignoli Cookies

There is just no getting around the fact that almond paste is indispensable for these meringue-like cookies; it transforms their flavor and helps them brown evenly. Some brands sell in a tube; others will be in a can in the baking aisle. Using the tube is ideal since the canned might be looser, but either works for this recipe.

Recipes & Menus

Anise Cookies

We found that a couple cracks across the tops of these cookies were worth it in this recipe to ensure they are as light and moist as possible, but resting the portioned dough for the full hour helps minimize getting too many.

Recipes & Menus

Hermit Slices

To ensure these don’t break, use a couple of layers of parchment paper or foil in the baking dish and make sure they’re completely cooled before removing them.

Recipes & Menus

Buckwheat Banana Cake with Espresso Yogurt

Earthy, nutrient-rich whole grain flours add personality to this breakfast- or dessert-ready banana loaf.

Recipes & Menus

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 & Menus

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 & Menus

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 & Menus

Steak Tostadas With Cashew Salsa

A sheet-pan salsa and quick-cooking tostadas make this multi-component meal easy to pull off.

Recipes & Menus

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 & Menus

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.