Chris Morocco
Bon Appetit Magazine
Mountain View, CA, United States
Contact Chris
Discover and connect with journalists and influencers around the world, save time on email research, monitor the news, and more.
| Recent: |
|
| Past: |
|
Past articles by Chris:
How to Break Down a Turkey Into Parts for Quicker Roasting
Bon Appétit food director Chris Morocco swears by this method, which is much faster than cooking a whole bird (and yields crispier skin and juicier meat). → Read More
Fly By Jing's Zhong Sauce Transforms My Just-Okay Dinners Into Amazing Meals
This versatile condiment was inspired by dumpling sauce but is excellent on everything from eggs to dal. → Read More
Garlicky Buttery Scallops
There is no union more glorious than shellfish and butter, and after you taste these garlicky, buttery, seared-just-right scallops, we think you'll agree. → Read More
Classic Caesar Salad
A great Caesar salad recipe gets its swagger from a great Caesar dressing recipe. Squeamish about raw egg yolks and anchovies? Sorry. → Read More
Roast Salmon With Citrus and Coconut-Chile Crunch
Crispy, toasty, and spicy, this quick coconut-chile crunch topping turns a simple salad into a whole lot of fun. → Read More
Chicken and Corn Stir-Fry
Your summer weeknight doesn’t get any easier than this riff-able chicken and corn stir-fry. → Read More
Spicy Braised Eggplant Noodles
A weeknight noodle dish that comes together in no time thanks to a power thruple of gochujang, miso, and tomato paste. → Read More
Cod With Scallion-Sesame Butter
White fish bathed in a silky scallion-ginger butter. What else do you need to hear? → Read More
Fruition Chocolate Proves that Milk Chocolate Is Best
When I crave chocolate, I’ll reach for Fruition’s bars over super bitter dark chocolate any day. → Read More
Spring Chili With Greens
Chiles, beans, and aggressive use of your spice cabinet come together for a chili that’s perfect for the in-between season. → Read More
Baked Pasta and Leeks With Anchovy Cream
Yes, you are going to use a whole tin of anchovies here. No, it won’t be too much. → Read More
Umeshiso's Little Dipper Is the Best Spoon, According to Our Spoon Expert
There’s nothing Chris Morocco would rather use while cooking, tasting, eating—or anything else you can do with a spoon. → Read More
For Lightning-Fast, No-Planning-Ahead Tofu, Grate It
Grated tofu has many advantages over cubed tofu—it doesn't require any pressing or marinating, it has a meat-like texture, and it is primed to absorb seasoning. → Read More
Jono Pandolfi Plates Make My Most Tired Lunches Look Exceptional
Jono Pandolfi's coupe collection makes your food look better. But more important, it makes it look like you really tried, even when that just isn't true. → Read More
This Freestyle Nachos Recipe Is My Winning Lunch Strategy
The base recipe relies on so many store bought products, there's still time to work in a fresh vegetable. All you need to remember is this simple formula: slice, sear, and sprinkle. → Read More
Chickpea Pancakes With Greens and Cheese
This recipe covers pretty much all of our working-from-home lunch criteria: it’s cheesy, packed with greens and protein, and topped with hot sauce. → Read More
Soy and Scallion Tofu Bowl
Grate your tofu on a box-grater (it works!) and the rest of this satisfying lunch bowl is only minutes away. → Read More
I Reach for This Hestan Pan More Than Anything Else in My Kitchen
And it still looks great after all that use. → Read More
Double-Garlic Roast Chicken With Onion Gravy
Chris Morocco’s Thanksgiving roast chicken uses a combo of garlic powder and grated garlic for maximum umami. → Read More
Glazed Sweet Potatoes With Lentils Recipe
Tearing the sweet potatoes creates more surface area to char and coat in a spicy maple-soy glaze. (It’s also fun.) → Read More