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Chris Morocco on Muck Rack

Chris Morocco

Verified
New York
As seen in: Bon Appetit, Condé Nast, Dinner SOS by Bon Appétit, Epicurious, Medium, MSN, Yahoo Life, Nature, Wiley Online Library, CBS News, Fox News, Flipboard, Miami Herald, Real Simple and
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Articles

Stone Fruit and Salami Panzanella Original

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By Chris Morocco Verified
| Bon Appetit Verified
This salad is all about turning a bowl full of fruit into a full meal thanks to torn shaggy croutons, a savory-sweet dressing with pickled chile brine, and tangles of rich salami. Pickled cherry peppers, like B+G brand, occupy the middle ground between fiery Calabrian chiles and the barest of heat from Peppadew peppers. They are wonderful at nudging fruit into savory territory, along with cured meat (although a sharp cheese would be a worthy substitute).
Open in Who Shared View Duplicates (2) Issue with article?

Microsoft Cares About Your Privacy We're going to stop trying to make ‘Allium' happen

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By Chris Morocco Verified
| MSN Verified
Use precise geolocation data and actively scan device characteristics for identification. This is done to store and access information on a device and to provide personalised advertising and content, advertising and content measurement, audience research and services development. List of partners (vendors) Chris Morocco What would you do if I asked you to “temper” eggs? Or “chiffonade” basil? Or “supreme” a grapefruit?
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We’re Going to Stop Trying to Make ‘Allium’ Happen Original

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By Chris Morocco Verified
| Bon Appetit Verified
What would you do if I asked you to “temper” eggs? Or “chiffonade” basil? Or “supreme” a grapefruit? At Bon Appétit, we usually avoid culinary jargon like this in our recipes, since their meanings often involve several actions, not just one. Our language has to be accessible to our huge audience of home cooks. Sometimes culinary terms work their way into the mainstream, with our help. “Macerate” and “blanch,” for example, two extremely useful words we refused to let go of.
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