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
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.
Recipes
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
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.
Recipes
Crab Salad Tostadas
Crispy tostadas are piled with a refreshing crab salad, seasoned with Old Bay, fresh mint, jalapeño, and lime.
Recipes
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
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.
Recipes
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.
Recipes
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
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
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.
Recipes
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
Grilled Steak With Peas and Eggplant Over Whipped Ricotta
No pots or pans needed for this easy summertime recipe. Just fire up the grill!
Recipes
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.
Lifestyle
This Watermelon-Feta Salad Is Our New Go-To Summer Side
This summer, we’re swapping the basil and mint for turmeric and coconut oil in this classic summer salad.
Recipes
Big-Batch Instant Pot White Beans
Large, creamy lima beans (sometimes sold as butter beans) are the perfect solution to any meal dilemma.
Recipes
Tomato-Watermelon Salad With Turmeric Oil
Red, juicy, and sweet, tomatoes and watermelon are soul mates, and they both need salt, spice, and fat to reach their full potential.
Recipes
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
Cantaloupe With Sugar Snap Peas and Ricotta Salata
Salty and sweet, crunchy and juicy, this throw-it-together summer side has it all.
Recipes
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
Honeydew Salad With Ginger Dressing and Peanuts
Just the side your barbecue ribs are looking for, this all-green salad gets a kick from serrano, ginger, and just a hint of fish sauce.