Anna Stockwell
Senior Food Editor Emeritus
Anna joined Epicurious in 2015, and since 2018 she has also been a part of the food team for Bon Appétit, developing recipes, writing, and food styling for both brands, as well as Healthyish. She has worked as a recipe tester in the test kitchens of various food publications including Every Day With Rachael Ray and Real Simple, and earned a degree in classic culinary arts from The International Culinary Center in 2013. Prior to that, she spent over three years as a digital editor at SAVEUR. 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. She lives in the Crown Heights neighborhood of Brooklyn, where the most important part of her apartment is the dining room, where she keeps a table that comfortably seats ten, and entertains often.
How to Make Baked Eggs Any Way You Like
Also known as "shirred eggs," eggs baked in ramekins with cream are the easy yet impressive breakfast trick you need to master.
Crispy Fish with Brown Butter and Kohlrabi
Toast hazelnuts in a buttered skillet until the whole mix turns to a nutty golden elixir, then add lemon juice for a pop of freshness and spoon over perfectly crisped fish fillets.
Sheet-Pan Squash and Feta Salad
Feta and bread get roasted alongside winter squash, then tossed with pleasantly bitter greens for a salad that’s equal parts warm and cold, soft and crunchy, and sweet and savory.
Butternut Squash Steaks With Brown Butter-Sage Sauce
Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.
Old Bay Trout and Succotash
Steam a mixture of corn, green beans, and tomatoes in a foil pouch alongside butterflied trout for an easy one-sheet-pan dinner.
Sheet-Pan Steak Fajitas
Put your broiler to work for sizzling steak fajitas that cook on one sheet pan in just 10 minutes.
Make-Ahead Sheet-Pan Meatballs
This is the simplest way to make a large batch of meatballs that you can turn into a variety of dinners, from pasta to soup to sandwiches.
Sheet-Pan Chicken with Tomatoes and Mozzarella
Call it "Pizza Chicken" and the whole family will love this fresh take on those classic Italian-American flavors in one-pan chicken dinner form.
Nutella Grilled Cheese is the After School Snack of Childhood—and Adulthood—Dreams
It's a sweet-and-salty, melty-and-crunchy snack that satisfies at any age.
Nutella Grilled Cheese
Nutella and cheese melt together into a sandwich that's the ideal sweet-and-savory snack.
Cold Beef Tenderloin with Tomatoes and Cucumbers
Beef tenderloin is precious enough to baby on a two-zone grill: Sear it over high heat, then transfer it to the cooler side and turn it often to hit a perfect medium-rare.
Mexican Meat Patties with Fresh Corn Salsa
Topped off with a simple raw corn salsa, these patties are a crowd-pleasing and low-maintenance summer dinner.
Cold Paprika-Grilled Chicken with Marinated Peppers
You can do the grilling for this dinner a full day ahead. Then just pull the grilled chicken and peppers out of the refrigerator an hour before serving and toss them with the sweet-tart vinaigrette.
Cold Roast Salmon With Smashed Green Bean Salad
Roasting salmon low and slow yields fish that stays moist and tender even when served chilled. A marinated green bean salad is a perfect crunchy accompaniment.
Cold Roast Lamb with Marinated Eggplant
Pop the garlic-and-rosemary-rubbed leg of lamb and the eggplant spears into the oven together and they’ll be done at the same time.
Lemony Yogurt Sauce
Grating the garlic with a Microplane instead of finely chopping reduces it to a pulp so it can dissolve into sauces like this one.
Grilled Serrano Salsa Verde
Grilling the chiles tames their heat a bit and adds a nice smoky flavor to this green sauce. You can fine-tune the heat by using fewer or more chiles, depending on the intensity of the ones you have and your personal taste. This sauce goes well
with any grilled meat or fish.
Master Vegetable Marinade
Turn any roasted or grilled vegetable into a picnic-ready cold salad by marinating it for a few hours in this sweet-tart vinaigrette. Stir in your favorite fresh herbs just before serving.