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.
Scallop Rice Bowls With Crunchy Spice Oil
The transformative power of our new favorite seedy, spicy, crunchy, garlicky oil is on full display in this dinner of simply seared scallops. A couple of drizzles adds a spice drawer’s worth of flavor in seconds.
Pickle Brine Spice Rub
The power of a tangy, vinegary brine, but in powdered form. This spice rub brightens and invigorates roasted chicken, seared fish and shines when sprinkled over vegetables before roasting. The cornstarch in the vinegar powder helps form an extra-crispy, extra-tart crust on anything you put it on.
Crunchy Spice Oil
This chile oil combines tons of texture from toasted whole spices and seeds with a just-spicy-enough heat level. Drizzle it over any, literally any, savory food you can think of.
Cabbage Potato Pie
In this recipe, creamy mashed potatoes get jazzed up with crispy bits of bacon and sharp cheddar cheese, then wrapped in Savoy cabbage leaves before roasting in the oven.
Our Food Editor Loves Demitasse Spoons
Because sometimes the smallest possible spoon for the job is actually the right spoon for the job.
Green Curry Vinegar Chicken
Thai green curry paste packs potent flavor into this one-pan, eight-ingredient, weeknight-friendly chicken dinner.
Ginger-Scallion Meatballs With Green Curry Sauce
Bright in color and flavor, the silky sauce for these meatballs is made from a purée of coconut cream, Thai green curry paste, and spinach.
Power Butter
Stash a jar of this spiced-up, seed-packed almond butter in your desk drawer or kitchen cupboard to turn a rice cake into an instant breakfast.
Forget Long-Stemmed Roses, Make Your Valentine Rose Cocoa
This Valentine's Day, put the roses in a special hot drink for your special someone.
Rose Cocoa
This dairy-free cocoa uses fragrant coconut milk as its base. Dried rose petals bring an extra dose of floral aroma and flavor—not to mention romance.
How to Skip Shucking (But Keep Eating) Oysters at Home
Oven-roasting oysters just until they pop open means all the fun and romance of oysters on the half shell with no shucking knife or skills required.
Roasted Oysters With Warm Butter Mignonette
Quickly roasting oysters in a hot oven pops the shells apart so they can be opened the rest of the way by hand, no shucking skills required.
Steaming for Dark Days
When you've got Roasted Vegetable Fatigue, steaming your whole dinner in one pot is the remedy.
Steamed Winter Veggie Bowls
Everything in this dinner (including the eggs!) cooks together in one steamer insert.
Turf Mix
This crispy-crunchy-salty mix gets its green hue from a blend of ground seaweed snacks, dried dill, and lime zest. The seasoning of garlic powder, cayenne, salt, and sugar rounds it all out.
White Beans Want to Get Crispy, Too
Because chickpeas are not the only legume that should have all the crispy-crunchy fun.
It's Not Pasta Salad, It's Salad Pasta
And it's our food editor's favorite super-fast weeknight dinner.
The Seedy Sprinkle to Power Your COOK90
Make a batch of this crunchy mixed-seed sprinkle now; add it to breakfasts, lunches, and dinners all month long.
Better Than Celery Juice
Celery juice—all the rage! But still kind of a hard sell. With apple, parsley, apple cider vinegar, and a dusting of black pepper, things start to get interesting. Better yet: It also tastes good with gin.
Tea-Totaler’s Toddy
No booze required for this soothing green tea toddy. But if you do want an extra dose of warmth, we like this with smoky mezcal.