Anna Hezel
Contributor
Anna Hezel is a Buffalo-born, Brooklyn-based food and culture writer. The former senior editor of Epicurious and TASTE. Anna has written about food, drinks, and culture for The New York Times, The Wall Street Journal, Bon Appétit, Rolling Stone, GQ, Eater, and more. She’s the author of the 2019 cookbook Lasagna (Clarkson Potter) and the 2023 cookbook Tin to Table (Chronicle Books). She currently runs Best Food Blog with fellow Condé Nast alums Ali Francis and Anikah Shaokat.
Recipes
41 School Lunch Ideas That Deserve an A++
Freezer-friendly sandwiches, thermos-ready soups, and more easy school lunches for busy weekdays.
Recipes
Carbonara Lasagna
This lasagna version of carbonara includes mild Fontina, pancetta-studded ricotta, and eggs baked right in, toad-in-the-hole style.
Culture
Why the 'I Hate to Cook Book' Stands the Test of Time
Because sometimes you just want a dry martini a lot more than you want to prepare dinner.
Culture
Let's Bring Back Rainbow Sherbet Punch
Why drink in monochrome when you can drink in technicolor?
Culture
The Best Shops on Etsy for Vintage Kitchenware
In the market for a porcelain fish decanter with 6 matching shot glasses? That's what we thought.
Culture
A Complete History of Oprah's Truffle Obsession
Oprah has truffle zest in her purse at all times, and asks hotels to stock it in her room. When did this obsession begin?