Anna Stockwell
Senior Food Editor Emeritus
Anna joined Epicurious in 2015 and transitioned to working across both Epi and Bon Appétit in 2018 as a recipe developer, food stylist, video host, and writer. Prior to Condé Nast, Anna worked as a recipe tester for publications including Every Day With Rachael Ray, Real Simple, and SAVEUR, while earning a degree in classic culinary arts from The International Culinary Center in 2013. 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. In 2020, she left BA and soon after released her first cookbook For the Table. She lives in the Hudson Valley where the most important part of her home is the dining room table, which comfortably seats ten.
Recipes
Easy Hummus With Canned Chickpeas
A simple trick gets silky-smooth results from canned chickpeas—no rinsing or overnight soaking required.
Recipes
15-Minute Cherry Tomato Pasta
Burst cherry tomatoes, garlicky olive oil, and basil join forces in this summery weeknight pasta.
Recipes
Tuna Niçoise Salad
Nothing says “I’m on vacation” like a two-hour, three-glasses-of-rosé lunch—starring this easy niçoise.
Recipes
Gluten-Free Pie Crust
Bake this easy recipe into pies and tarts, or use it as a gluten-free alternative to classic sugar cookies.
Recipes
Pumpkin Pie Spice Mix
Ever wondered what is in pumpkin pie spice? Spoiler: You’ve probably got all the ingredients in your cupboard.
Recipes
Green Beans Amandine
Made with haricots verts, nutty brown butter, and toasted almonds, this French classic is a perennial favorite.
Recipes
Grilled Pork Tenderloin and Asparagus With Mustard-Herb Sauce
A sauce of Dijon mustard and fresh parsley brings new life to the classic grilled pork tenderloin. Throw some asparagus on the grill and you have a whole meal.
Recipes
Spring Sheet-Pan Salmon Dinner
Roasting a halved lemon on the sheet pan along with artichoke hearts and leeks for this quick salmon dinner softens the pucker of the juice to use in a sauce.
Recipes
Peel and Eat Boiled Shrimp
Boiling shrimp with the shells on keeps them more tender, juicy, and flavorful.
Recipes
Summer Corn, Tomato, and Salmon Salad
Poach salmon in the same thyme-and-garlic-infused water that the corn is boiled in for this refreshing, time-saving salad dinner.
Recipes
Slow-Cooker Pork Roast
This easy pork roast is a hands-off dinner party main thanks to your slow cooker.
Recipes
Pickled Peppercorn Vinaigrette
Drizzle this pickled peppercorn vinaigrette over slow-cooked meats or roasted vegetables to brighten things up.
Recipes
Butternut Squash, Coconut, and Ginger Muffins
Like the best possible Morning Glory muffins but with grated butternut squash instead of carrot.
Recipes
Tamale Pie With Fresh Tomato and Corn
Juicy ripe tomatoes and sweet summer corn perk up this fresh take on the old-school Southwestern casserole. Bonus: it just happens to be gluten-free.
Recipes
Grilled Coconut Shrimp With Shishito Peppers
We strongly endorse eating this dish with your hands, discarding shrimp tails and pepper stems as you go. Soy sauce, lime, and plenty of grated garlic create a marinade that adds tons of flavor in as little as five minutes while helping the shredded coconut adhere to the shrimp.
Recipes
Mochi Cake, Any Way You Want It
Sweet rice flour makes this super-adaptable cake gooey-bouncy on the inside and crispy-chewy on the outside. Even better, this particular recipe can go in any flavor direction you want: Add cocoa, matcha, or malt powder; throw in some cinnamon, cardamom, or turmeric.
Recipes
Beans and Greens Polenta Bake
Layering and baking sautéed garlicky greens, beans, and Parmesan on top of make-ahead Parmesan Polenta creates a super fast, pantry-friendly weeknight dinner that’s sort of like a polenta pizza.
Recipes
Pantry Dinner Salad With Polenta Croutons
This highly riffable dinner salad features cubes of leftover polenta, tossed in Parmesan, and crisped in a skillet for croutons that are naturally gluten-free, delightfully crunchy on the outside, and warm and creamy on the inside.
Recipes
Big-Batch Parmesan Polenta
Start by serving this big pot of polenta as a soft, creamy side dish when it is freshly made, then divide the rest into baking dishes to use later in the week as polenta croutons and polenta crust.
Recipes
Braised Celery With Lentils and Garlic
Pan-searing, then quickly braising, celery in wine turns the humble vegetable into something worthy of a main course. (Of course, adding marinated lentils, crusty bread, and a fried egg doesn’t hurt.)