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
Mushroom and Kale Breakfast Skillet
For mornings when you need to feed a crowd a healthy breakfast, this veggie-packed egg skillet is here for you. Serve with toast on the side for mopping up those runny yolks.
Recipes
Pecan-Cranberry Galette
This elegant little fall galette is studded with whiskey-soaked cranberries.
Recipes
Cheesy Corn Spoon Bread
Serve this creamy and garlicky spoonbread hot out of the oven for a cozy cold-weather side.
Recipes
Roasted Carrot, Brussels Sprout, and Cranberry Salad
A mix of roasted and raw veggies and a poppy seed dressing bring a pleasing variety of textures to this holiday side.
Recipes
Turkey for Two With Pan-Sauce Gravy
This easy Thanksgiving breast is just the right amount to serve two with leftovers, or four for dinner.
Lifestyle
These Muesli Muffins Are Peak Fall...And They Happen to Be Gluten Free
Tired of sub-par gluten-free muffins, senior food editor Anna Stockwell developed one that’s healthy enough for breakfast, decadent enough for an afternoon treat, and full of fall flavors.
Recipes
Gluten-Free Apple and Oat Muffins
Spiced with just enough cinnamon and sweetened with maple syrup, these gluten-free muffins are the breakfast treat of the season.
Recipes
Chicken Soup With Charred Cabbage
Simmering a rotisserie bird with a handful of aromatics and ‘shroom stems beats boxed chicken stock any day.
Recipes
Coconut-Apple-Ginger Dal
This velvety lentil soup is the antidote to holiday excess; skip the yogurt to make it vegan.
Recipes
Pasta with Sausage and Arugula
Think of this effortless dish as a vehicle for peppery arugula—one of those rare salad greens we also dig when hot.
Recipes
Citrus Shrimp Rice Bowls
Why make a marinade and a dressing when you can make one tangy, spicy-sweet sauce that works as both?
Recipes
4 Butternut Squash Recipes for When You’re Tired of Roasting
The fall-favorite goes off-script in a raw shaved salad, butter-basted steaks, gingery breakfast muffins, and more
Recipes
Sheet-Pan Curry Pork Chops and Sweet Potatoes
Roast halved sweet potatoes and spiced pork chops on one pan, then top with a lemony yogurt sauce, crispy radishes, and tart pomegranate seeds.
Recipes
Sheet-Pan Squash and Feta Salad
Feta and bread get roasted alongside winter squash, then tossed with pleasantly bitter greens for a salad that’s equal parts warm and cold, soft and crunchy, and sweet and savory.
Recipes
Butternut Squash and Chorizo Hash
Top this sweet and spicy hash recipe with eggs for breakfast or fold it into tortillas for a taco with some sour cream and hot sauce on top and you’ve got dinner.
Recipes
Butternut Squash Steaks With Brown Butter-Sage Sauce
Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.
Recipes
Old Bay Trout and Succotash
Steam a mixture of corn, green beans, and tomatoes in a foil pouch alongside butterflied trout for an easy one-sheet-pan dinner.
Recipes
Sheet-Pan Steak Fajitas
Put your broiler to work for sizzling steak fajitas that cook on one sheet pan in just 10 minutes.
Recipes
Make-Ahead Sheet-Pan Meatballs
This is the simplest way to make a large batch of meatballs that you can turn into a variety of dinners, from pasta to soup to sandwiches.