Chris Morocco

6 days ago | epicurious.com | Chris Morocco

I used to come home every year on my birthday to find a slow-motion disaster unfolding in my kitchen. Cabinets ajar, cat panicked, kids counter-surfing, my wife dusted in flour. The goal of all this chaos? To bake me a birthday cake. This annual fiasco was a product of my own doing. The other 364 days of the year, I’m the one doing all of the baking and cooking in my household, and as someone who runs a test kitchen, it is possible I have a hard time letting go of what takes place in my own kitchen.

2 weeks ago | epicurious.com | Chris Morocco

ArrowJump To RecipeSave RecipeSavePrintUsing a stand mixer with the paddle attachment makes for the fastest frosting, but a hand mixer can perform the job too. Either way, scrape down the sides of the bowl as you go, and sift your powdered sugar if it’s lumpy, for the most even consistency.

1 month 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.

1 month 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.