Anna Stockwell
Senior Food Editor Emeritus
Anna joined Epicurious in 2015 and transitioned to working across both Epi and Bon Appétit in 2018 as a recipe developer, food stylist, video host, and writer. Prior to Condé Nast, Anna worked as a recipe tester for publications including Every Day With Rachael Ray, Real Simple, and SAVEUR, while earning a degree in classic culinary arts from The International Culinary Center in 2013. A New Englander at heart, Anna grew up in New Hampshire and earned a Bachelor of Arts with honors in philosophy from Bates College in Maine. In 2020, she left BA and soon after released her first cookbook For the Table. She lives in the Hudson Valley where the most important part of her home is the dining room table, which comfortably seats ten.
Recipes
Smoked Trout Croquettes
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives.
Recipes
Smoked Salmon Tartare
If you love beef tartare but don’t love the idea of leaving a bowl of raw beef out at a cocktail party, this recipe is for you.
Recipes
Vanilla Butter Anchovy Toasts
Anchovy lovers: This one’s for you. The combination of vanilla butter and anchovies is the perfect combination of sweet and salty.
Recipes
Coconut Cabbage and Tofu With Lemongrass and Ginger
For this vegetarian dinner, we roast thick wedges of cabbage, carrots, and tofu in a spiced coconut milk sauce until they're wonderfully softened and caramelized.
Recipes
Salmon Rice Bowls With Coconut-Ginger Broth
Spreading mayonnaise on top of the salmon fillets helps the spiced panko stay put and keeps the fish moist while it roasts.
Recipes
Shirley Tonic
A grown-up Shirley Temple with holiday-spiced grenadine syrup, club soda, and a twist. Adding Scotch is up to you.
Recipes
Better Than Celery Juice
Celery juice—all the rage! But still kind of a hard sell. This one gets help from apple, parsley, a dusting of black pepper.
Recipes
Spicy Citrus Refresher
A big batch of jalapeño-spiced orange-lime juice that you can top with seltzer or spike with rum. Your call.
Recipes
Double-the-Mustard Chicken With Potatoes and Greens
Dijon mustard mixed with honey serves as a sweet-tart marinade for this chicken dinner, while the whole-grain mustard adds dynamic pops of flavor to the dressing.
Recipes
Torn Potatoes of Many Colors With Chile-Lime Butter
Sure, you could use just one kind of potato for this pomegranate-topped side dish, but we love to combine a few. Try orange and purple sweet potatoes plus Yukon Golds.
Recipes
Cheesy Baked Butternut Squash Polenta
Butternut squash melts into the polenta as this creamy, make-ahead dish cooks, while chunks of Fontina create gooey pockets of cheese throughout.
Recipes
Smashed Green Bean Salad With Crispy Shallots
Smashing raw green beans breaks them open and allows them to fully absorb a tangy, citrusy Thai-inspired dressing.
Recipes
A Vegetarian’s Dream Sweet Potato Dinner
Serve creamy sweet potatoes and crispy-edged mushrooms over a bed of herby feta-tahini sauce for a dinner that’s easy, comforting, and perfect for fall.
Recipes
Crispy Chicken Thighs with Zucchini and Olives
Crosshatching and salting zucchini before cooking removes excess moisture, allowing them to sear instead of steam.
Recipes
Chipotle-Grilled Pork Steaks with Corn Salsa
Cut into steaks, pork shoulder is a well-marbled, quick-cooking cut that's terrific for grilling—especially when seasoned with a barbacoa-style rub.
Recipes
Three Sheets to the Wind Cake
One bite of this piña colada–inspired tres leches cake and you’ll understand why it earned the moniker “three sheets to the wind.”
Recipes
Grilled Whole Cauliflower With Miso Mayo
Basting cauliflower in a spicy butter sauce as it grills infuses it with flavor while turning it beautifully amber. An impressive-looking vegetarian entrée, it also makes a wonderful side dish to any grilled dinner.
Recipes
Grilled Whole Eggplant With Harissa Vinaigrette
Nestle a whole eggplant in the dying embers of a charcoal grill (or char it up top) and it’ll soften into a deliciously smoky, spoonable mush.
Recipes
Grilled Beet Salad With Burrata and Cherries
Tossed in oil and vinegar and topped with burrata, cherries, and olives, this recipe is an exciting new take on beet salad.