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.
How to Make French Toast in 6 Easy Steps
Making this brunch staple is simple, we promise. You don’t even need a recipe—just this guide.
How to Cut a Pineapple: An Easy Step-by-Step Guide
Follow this straightforward tutorial to make perfect pineapple chunks and rings.
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.
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.
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.
The All-American Diner Way to Make an Omelet at Home
Forget the French way—the American diner-style omelet is easier (and just as delicious).
How to Make Mochi Cake, Any Way You Want It
This one-bowl cake is not only super adaptable, but has the most fun texture of any treat we know.
11 Fresh Groceries That Will Last in the Fridge for at Least Two Weeks
Avoid food waste—and trips to the grocery store—with hearty vegetables, long-lasting dairy, and, of course, bacon.
Your Grilled Vegetables Deserve a Cheese Hug
Because burgers shouldn't get all the grill-melted cheese fun.
How to Turn an Almost-Empty Peanut Butter Jar Into Dinner
Grab some noodles (or vegetables)–you're about to turn a jar of nut butter into dinner-worthy sauce.
1 Giant Pot of Polenta, 2 Great New Dinners
A big batch of Parmesan polenta can get you through the week, thanks to two new pantry cooking recipes from our food editor.
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.
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.
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.
A Pot of French Lentils for Social Isolation
And two new dinners to make from the same big batch of marinated lentils.
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.)
Lentil Bolognese
In this easy pantry pasta, make-ahead lentils add heft, while bacon lends a deep, savory flavor to the sauce. It’s a hearty and comforting dinner that's perfect for cool fall evenings.
Big-Batch Marinated Lentils
Stirring a simple vinaigrette into warm just-cooked lentils helps them drink up flavor so they taste anything but plain. Use French green or black beluga lentils as they will hold their shape best. You can keep a batch of these dressed lentils in the fridge and add to salads, pastas, soups, and more all week long.
3 New Spice Blends to Make While We're Isolating
Spice blends are perfect for this cooking moment—which is why we've just released three new ones.
Pickle Potato Salad
This pickle brine–inspired dry rub turns potatoes and carrots crispy-creamy with pleasantly sharp vinegary tang. Toss them, still warm, with leftover shredded chicken and crunchy raw celery, onion, and yes, sliced pickles for a double-the-pickle, double-the-fun dinner salad.