Chris Morocco

4 weeks ago | bonappetit.com | Chris Morocco

I thought I knew ragù. I grew up with Marcella Hazan’s recipe from The Essential Classics of Italian Cooking, as interpreted by my dad. I developed a recipe for a beefy one for lasagna, followed by a weeknight-able pork one. And heck, I even did a mushroom one. So when I watched chef Stefano Secchi make his version, a springy interpretation on the menu at Massara, his temple to the cooking of Emilia-Romagna, I suddenly had to question everything.

4 weeks ago | yahoo.com | Chris Morocco

All products featured on Bon Appétit are independently selected by Bon Appétit editors. However, when you buy something through our retail links, Condé Nast may earn an affiliate commission. I thought I knew ragù. I grew up with Marcella Hazan’s recipe from The Essential Classics of Italian Cooking, as interpreted by my dad. I developed a recipe for a beefy one for lasagna, followed by a weeknight-able pork one. And heck, I even did a mushroom one.

Jan 30, 2025 | bonappetit.com | Chris Morocco

You’ll notice that this cocktail is missing one particular ingredient crucial to a classic margarita recipe. Orange liqueur (often Cointreau or another triple sec) typically brings sweetness to tequila’s most ubiquitous drink. But some margarita lovers feel the liqueur overpowers the flavor of good tequila. To compensate, this version deploys simple syrup, which smooths things but lets the spirit and the tart lime juice shine.

Jan 15, 2025 | bonappetit.com | Chris Morocco

The Beef. It’s What’s for Dinner commercial from the early ’90s is seared into my mind like steak on a grill. Lately though, red meat rarely appears on my plate. My weeknight move for making satiating meals in shockingly little time is the other other white meat—cheese. It’s a rich source of protein that will keep you full, and it can be cooked in all sorts of ways. For anyone who wants to eat more vegetarian meals, cheese is the answer.

Jan 15, 2025 | bonappetit.com | Chris Morocco

I realized awhile ago that my kids don’t really care what meat goes into their meatballs. It’s more the idea of a meatball as a savory tender something alongside (but not touching!) their pasta that draws them in. So it actually caused less of a stir than anticipated when I informed them that I had put cheese, not meat, in their dinner. The thing is, Halloumi isn’t like any other cheese. It is pungent, briny, and intense, with a bouncy density.