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Epicurious
Anna Stockwell head shot - Epicurious

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.

Recipes & Menus

How to Make Corn Salad Any Way You Want

You don't need a recipe to make everyone's favorite summer side dish—just follow these customizable steps.
Recipes & Menus

Salt and Pepper Are the Only Seasonings You Need for Summer Produce

Summertime, and the cooking is easy.
Recipes & Menus

Grilled Corn on the Cob with Salt-and-Pepper Butter

This low-fuss, spreadable salt-and-pepper butter makes seasoning your grilled corn a one-step affair at the dinner table.
Recipes & Menus

Grilled Steak and Mixed Peppers

Top grilled strip steaks with charred shishito and mini bell peppers for a sweet, smoky, occasionally spicy summer dinner.
Recipes & Menus

Oregano-Marinated Tomato Salad

Marinating sliced tomatoes in salt, pepper, olive oil, and fresh oregano intensifies their flavor and brings out their rich juices. Serve with crusty bread for mopping it up.
Expert Advice

The Miniature Kitchen Appliance You Need to Own

Better sauces, dressings, and dips are within easy reach.
Ingredients

5 Ways to Make Melon Savory

Watermelons, cantaloupes, and honeydews lean sweet—and that's why they play so well with salt, vinegar, and cheese.
Recipes & Menus

How to Pre-Grill and Make 3 Dinners at Once

Weeknight dinners will never be easier than when you use your grill to meal prep.
Expert Advice

This Might Be Our New Favorite Nonstick Bakeware

It's easier to clean, prettier to look at, and 100% toxin-free.
Recipes & Menus

Hummus Bowls

Top shallow bowls of hummus with crispy spiced beef and fresh tomato salad for an easy, protein-filled dinner.
Recipes & Menus

Grilled Chicken Salad with Romesco Sauce

Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into a delicious smoky-sweet sauce that pairs perfectly with a crunchy grilled chicken salad.
Recipes & Menus

Grilled Ratatouille Pasta Salad

If you grill the vegetables a day or two ahead, this satisfying pasta dinner comes together in a snap.
Recipes & Menus

Grain Bowls with Grilled Corn, Steak, and Avocado

Prep ahead for a Tex-Mex-inspired grain bowl you can assemble in just 10 minutes.
Recipes & Menus

Vermicelli Bowls With Pork and Green Beans

Cashews blend into a creamy (and gorgeously green-hued) sauce for these summery pork chop–topped cold noodles.
Recipes & Menus

How to Make an Icebox Cake Without a Recipe

No baking required.
Recipes & Menus

Simplest Kale Salad

Memorize the recipe for this classic, cheesy kale salad and make it your go-to side for any family dinner.
Recipes & Menus

Take These Cocktails Disguised as Soda Cans Everywhere You Go This Summer

These cocktails can be taken with you to the park, to the beach, to your backyard, and anywhere else you don't want to be caught carrying a cocktail glass.
Recipes & Menus

Grilled Short Ribs with Orange Dressing

Flanken-style short ribs are an affordable, quick-cooking cut that benefit from a bittersweet, mustardy orange-marmalade marinade. Pair with hardy charred lettuces for a summer feast
Recipes & Menus

Chicken Salad With Apricots, Celery, and Blue Cheese

This summer salad brims with sweet, creamy, and sharp flavors—and tender, crunchy, and juicy textures. Make sure to use peak-season apricots and a fairly mild blue cheese that won’t overwhelm the mix.
Recipes & Menus

This Is The Best Cheesecake Recipe, Period

It was published in Gourmet Magazine in 1999. People have been losing their minds over it ever since.
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