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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.

Recipes & Menus

Spiced Lamb Burgers With Spring Slaw

Asparagus ribbons, sliced sugar snap peas, and red onion tossed in lemon juice are the perfect springtime toppers for these smoky-spiced lamb burgers.
Recipes & Menus

Big-Batch Instant Pot White Beans

Large, creamy lima beans (sometimes sold as butter beans) are the perfect solution to any meal dilemma.
Recipes & Menus

Watermelon, Endive, and Fig Salad

Perfect as either a side salad or a cocktail hour snack platter, you’re going to want to keep serving this mix of complementary sweet and salty and crunchy and soft bites all summer long.
Recipes & Menus

Melon Panzanella

In this unexpected take on panzanella, chunks of ripe melon take the place of tomatoes. But the unexpected star is the brine from the Peppadew peppers: Spicy, sweet, and tart, it combines with the melon's juices and soaks into the toasted bread.
Recipes & Menus

Grilled Greens and Cheese on Toast

Pile charred Halloumi cheese, kale, and cherry tomatoes on garlicky bread for an almost-instant dinner from the grill. No bread? No problem—toss everything else together and eat it as a salad.
Recipes & Menus

Honeydew, Jicama, and Mango Salad

Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch.
Recipes & Menus

Ginger-Grilled Chicken and Radishes

Boneless chicken thighs marinate in a spicy-sweet mixture of ginger beer, rice vinegar, garlic, and fresh ginger before grilling. Tangy grilled radishes and greens turn this dish into a meal.
Expert Advice

3 High-Protein Sauces That Turn Vegetables Into Dinner

They're the secret to our food editor's favorite quick and easy weeknight dinners.
Recipes & Menus

Strawberry Smoothie

A splash of vanilla and honey give this everyday smoothie just the right amount of sweetness.
Recipes & Menus

Spiced Quinoa and Chickpea Bites

Inspired by the flavors of kefta, these protein-packed vegetarian bites are equally good tucked into a pita or served on their own.
Ingredients

This Spreadable Za'atar Will Bring Zest to Your Otherwise Dull Life

Za’atar spread adds savory, herby flavor to everything from crostini to eggs.
Ingredients

Sorry, Fresh Peas. Frozen Peas are Just Better.

Eating fresh peas in spring may feel romantic, but for dependable deliciousness, frozen is the better choice.
Recipes & Menus

Big-Batch Pancake and Waffle Mix

With this pancake and waffle dry mix on hand, all you need to do is whisk in eggs and milk for a complete batter ready for any busy morning.
Expert Advice

The $20 Tool That Can Keep Your Kitchen Cleaner

Grease splatter begone!
Expert Advice

8 Reasons You Absolutely Need an 8-Inch Skillet

Don't overlook buying the smallest skillet in the set—it's an invaluable tool in any kitchen.
Ingredients

The Clam Juice That Will Make You Fall in Love With Chowder

This bottle from Maine is our food editor's favorite.
Recipes & Menus

This Spring Lamb Recipe Is a Gift—But Only If You Wrap It Right

It took me two tries to get this herby and buttery-soft lamb to work. But I eventually clinched it.
Recipes & Menus

Spring Pea Fish Chowder

Sweet peas, pea shoots, and lemon zest give this bright, lightly creamy chowder a dose of freshness.
Ingredients

Why I'm Using Anchovy Salt on (Almost) Everything

This umami-packed sprinkle is my new favorite secret ingredient.
Recipes & Menus

Sweet Potatoes with Spiced Lamb and Mushrooms

Steam halved sweet potatoes in the time it takes to sauté mushrooms and ground lamb with a heap of fragrant spices for this satisfying weeknight dinner.
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