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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.

Expert Advice

The Case for a Stylish Kitchen Broom

It's pretty enough that you'll want to keep it out as an accessory. It's practical enough that your kitchen floors will shine.
Expert Advice

Make Crumb Crust Instead of Pie Dough

It's easier, faster, and can be gluten-free friendly too. 
Recipes & Menus

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 & Menus

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 & Menus

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.
Expert Advice

A Guide to Keeping Olive Oil As Fresh As Possible

This is how to buy and store olive oil so it tastes fresh—for as long as possible.  
Expert Advice

Our Food Editor Loves These Towels—For More Than Just Drying Dishes

Flour sack towels aren't just for cleaning. They're a valuable (and pretty!) kitchen tool. 
Expert Advice

It's Apple Season—Make Compote!

If you went apple picking, it's time to make compote.
Recipes & Menus

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.
Expert Advice

This Stain Remover Will Make You the Fun, Carefree Party Host You Claim to Be

Our food editor won't entertain without a bottle on hand.
Recipes & Menus

Crispy Chicken Thighs with Zucchini and Olives

Crosshatching and salting zucchini before cooking removes excess moisture, allowing them to sear instead of steam.
Recipes & Menus

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 & Menus

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.”
Expert Advice

The Laziest (and Tastiest) Way to Grill Vegetables

Put down your knife, relax, and explore the world of whole-vegetable grilling.
Recipes & Menus

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.
Recipes & Menus

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 & Menus

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 & Menus

Any Way Niçoise

Switch up this endlessly riffable salad to suit your preferences, but try to always include a mix of cooked and raw vegetables for the best textures.
Recipes & Menus

Tomato-and-Cheese Cobbler

Salting the tomatoes for 15 minutes before roasting seasons them properly and helps remove any excess liquid that could potentially waterlog the filling.
Expert Advice

This Stick of Butter Just Made Your Picnic Perfect

It's time to be introduced to the high-class, low-effort glory that is Picnic Butter.
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