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.
Corned Beef with Crispy Potatoes and Cabbage
This update of the classic corned beef dinner nixes boring, boiled sides in favor of extra-crispy roasted cabbage and potato wedges and a vibrant, seedy dressing.
Breakfast Blondies
Forget breakfast bars or muffins: Our new favorite grab-and-go breakfast is a blondie.
Pineapple Shrimp Noodle Bowls
Caramelized pineapple and sautéed shrimp get tossed in a sweet, sour, and spicy sauce with lots of fresh basil. We like it spooned over rice noodles and topped with cucumbers, onions, and peanuts, but it’s also great with any grain.
Why Every Pantry Should Have a Bag of Chickpea Flour
This protein-packed (and gluten-free!) flour is a pantry staple all over the world. But in the States it's been relatively ignored—until now.
Chickpea Flatbreads With Burst Tomato Sauce
Turn chickpea flour into crispy-edged flatbreads; then use them to scoop up a saucy, sweet-tart mix of burst tomatoes, chickpeas, feta, and greens.
Food Processor Butter
Transforming cream into butter is one of the most satisfying acts of kitchen alchemy you can perform, and it comes with the bonus of controlling exactly how your butter will taste.
Cook-From-Frozen Steak with Burst Cherry Tomato Sauce
If you’ve ever struggled to cook a thick-cut steak to an even medium-rare temperature, try starting it from frozen.
Big-Batch Freezer Pork Tenderloin Strips
Stash bags of these spice-rubbed pork tenderloin strips in your freezer to use to make family-friendly dinners.
Steak Stroganoff
This is not your grandma’s beef stroganoff. We updated our favorite parts of the classic by swapping in a medium-rare strip steak and adding a squeeze of lemon and sprinkling of dill for a fresh take on dinner.
The Crispy, Crunchy Scallops You Don't Have to Deep-Fry
These easy, cornmeal-crusted scallops are the summer vacation your winter cooking needs.
Savory Dutch Baby for Two
Parmesan and thyme make this Dutch baby decidedly savory—but the real beauty here is that the batter can be made up to two days in advance and kept in the fridge for an easy, romantic breakfast for two.
Crispy Scallop Salad
Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay–seasoned cornmeal mixture. Bonus: they’re gluten-free.
Heartbeet Chocolate Cake
Earthy-sweet beet purée gives this gluten-free chocolate cake a beautiful red velvet hue.
Soy-Glazed Chicken With Broccoli
A sweet and gingery soy sauce mixture is used to both braise and glaze skinless, boneless chicken thighs in this quick, kid-friendly dinner.
Big-Batch Rice
This simple, large batch of seasoned rice can be frozen and repurposed in endless ways for easy, family-friendly meals.
These "Noodles" Are Our Latest Egg Obsession
Ribbons are a whole new way to put-an-egg-on-it.
The 5 Make-Ahead Breakfasts We Lean on During COOK90
For those of us who are not morning people, big-batch breakfasts are the secret to eating a homemade meal every morning.
Make-Ahead Spanish Frittata
Make this easy one-pan baked frittata on the weekend, then slice it up for on-the-go breakfast sandwiches all week long.
Instant Pot Braised Lamb With White Beans and Spinach
Bone-in lamb shoulder chops turn meltingly tender and enrich the garlicky rosemary-infused broth in this Instant Pot dinner. Serve it with crusty bread for mopping up all of the juice.
Winter Italian Chopped Salad
Marinated artichoke hearts, canned chickpeas, and pepperoni roast together to make a warm, crisp foundation for this wintry salad. Fresh oranges balance the salty and savory flavors.