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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

Green Bean and Tuna Salad With Basil Dressing

Our idea of summer salad means minimal cooking, lots of fresh greens, and enough protein to feel filling.
Recipes & Menus

Big-Batch Marinated Bell Peppers

Grill a bunch of bell peppers, marinate them in a punchy mixture of olive oil, vinegar, and seasoning, and you’ll have the makings of an entire week of meals.
Expert Advice

The Best Way To Deal With Leftover Fish

Don't reheat it! Turn it into a spreadable appetizer instead.
Recipes & Menus

Crab Salad Tostadas

Crispy tostadas are piled with a refreshing crab salad, seasoned with Old Bay, fresh mint, jalapeño, and lime.
Recipes & Menus

Make-Ahead Instant Pot Grilled Ribs

These ribs get rubbed with cumin, red pepper flakes, brown sugar, and cinnamon before cooking in the Instant Pot. 
Recipes & Menus

Tuna Niçoise Salad

Nothing says “I’m on vacation” like a two-hour, three-glasses-of-rosé lunch—starring this salad.
Recipes & Menus

Lentil Niçoise Salad

To make this endlessly riffable salad, pair whatever produce you’ve got with 7-minute eggs, a mustardy dressing, and your favorite protein.
Expert Advice

The $5 Tool That Will Keep Your Sparkling Wine Sparkly

Make a bottle of bubbles last longer this spritz season with a champagne bottle stopper.
Recipes & Menus

Korean-Inspired Grilled Wings With Cucumber-Kimchi Salad

Inspired by Korean bulgogi, this marinade is made with pear juice, hot pepper flakes, and ginger. It’s a high-impact, low-effort way to get the most flavor out of grilled chicken.
Expert Advice

Why You Should Use a Cast Iron Skillet on Your Grill

You'll never need to turn on your oven in summer again.
Recipes & Menus

Tomato-Watermelon Salad With Turmeric Oil

Sweet, juicy tomatoes and watermelon are soul mates—and they both need salt, spice, and fat to reach their full potential. Here, a turmeric- and cumin-infused coconut oil provides all of that and more.
Recipes & Menus

Honeydew Salad With Ginger Dressing and Peanuts

This all-green salad gets a kick from serrano, ginger, and just a hint of fish sauce. Keep the melon ice-cold for maximum contrast.
Recipes & Menus

Cantaloupe With Sugar Snap Peas and Ricotta Salata

Seek out a slightly underripe cantaloupe for this salty-sweet, crunchy, and juicy summer side; firmer flesh makes it easier to slice into ribbons.
Recipes & Menus

Saucy Beans and Artichoke Hearts with Feta

Use the biggest beans you can buy for this Greek-inspired dish—baby limas are easy to find, but gigante beans are amazing too.
Recipes & Menus

Stone Fruit Clafoutis

This super-easy French dessert is the perfect vacation option. Choose juicy cherries or fragrant apricots—or a mix of both.
Recipes & Menus

Party Steak with Grilled Scallion Salsa Verde

Skirt steak is our favorite choice when grilling for a crowd for two reasons: it feeds many and cooks in a jiffy.
Expert Advice

5 Reasons This Propane Torch Is the Spark You Need This Summer

Win hearts, light charcoal, and sear meat faster with this simple hardware store tool.
Recipes & Menus

Spicy Salmon Teriyaki with Steamed Bok Choy

Toss large pieces of salmon in cornstarch before cooking and they'll develop a delicate crust that really grabs onto the spicy-sweet teriyaki glaze.
Recipes & Menus

Grilled Steak With Peas and Eggplant Over Whipped Ricotta

No pots or pans needed for this easy summertime recipe. Just fire up the grill!
Expert Advice

These Asparagus Ribbons Are Our Springtime Dinner Goals

They're not just pretty—they're tender, grassy, and delicious.
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