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.
4 Secrets to a Super-Organized Fridge
These simple steps will totally transform your refrigerator.
Chicken Paillards with Schmaltz Bread Salad
Pounding a skinless, boneless chicken breast to even thickness helps it cook it quickly and evenly. For extra flavor, cook it in rendered chicken fat, then use that same fat to toast croutons for a crispy, delicious topping.
Make-Ahead Crispy Chicken Cutlets
This is hands-down the easiest way to make delicious chicken cutlets—no dredging or frying required. Stash a big batch in the freezer so they're ready to cook at a moment's notice.
6 Pantry Recipes for When You Truly Have Nothing in the Fridge
From pasta puttanesca to chickpea tagine and coconut milk French toast, all of these dishes can be made entirely from pantry ingredients.
Chickpea and Roasted Red Pepper Pantry Tagine
Make a hearty, vegetarian, tagine-inspired dinner in just 20 minutes with only pantry ingredients.
Pantry Pasta Puttanesca
Keep these ingredients stocked in your pantry, and a briny, flavor-packed, classic Italian pasta will always be a dinner option.
Flourless Almond-Blueberry Muffins
No one will miss the flour in these pillowy-soft muffins, which are naturally gluten-free and kosher for Passover.
The Frustrating Thing Nobody Tells You About the Instant Pot
It's not quite as "instant" as you might think.
Weekly Meal Plan: March 26–30
Korean-style grain bowls, hearty shrimp pasta, and the easiest chicken enchiladas.
How to Make Deviled Eggs Without a Recipe
Make deviled eggs in any flavor combo you can dream up.
Lentil and Chicken Soup With Sweet Potatoes
You can turn leftover roast chicken or store-bought rotisserie chicken into a hearty soup in about half an hour. Fresh dill and lemon juice bring a nice dose of brightness.
Chinese Five-Spice Steak with Oranges and Sesame Broccolini
The secret to the deep orange flavor in this simple weeknight dinner is to sear halved oranges next to the steak as it cooks, and then squeeze the caramelized juice all over your plate before digging in.
Why I'm Obsessed With My Serrated Paring Knife
Our food editor makes the case for this little $9 knife.
Weekly Meal Plan: February 12–16
Saucy slow-cooker chicken, a Niçoise salad–inspired fish dinner, and last-minute French bread pizzas.
The Best Way to Make Chicken Thighs in a Slow Cooker
You don't need a recipe to master this simple technique for the most tender, saucy, shredded slow cooker chicken on the planet.
Roasted Niçoise Salad with Halibut
Jarred marinated artichoke hearts get super-crispy and delicious when roasted, making them the secret star of this simple sheet-pan dinner.
Soup Ain't Nothing But a Brothy Grain Bowl
Know how to make a grain bowl? You're halfway to your new favorite winter soup.
Grain Bowl Soup
Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.
Steak and Crispy Smashed Potatoes for Two
Looking for a special dinner for two? First, pan-sear one big steak to share. Then, while the steak rests, use the fat rendered behind in the skillet to sear smashed paprika-spiced potatoes to crispy, golden perfection.
Meringue Sundae With Peppery Berry Sauce
Store-bought meringue cookies and frozen berries make this elegant sundae come together in a snap. Serve it on one big plate with two spoons for a sweet ending to a romantic dinner.