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.
Our Hearts Are Beeting For This Super-Decadent Chocolate Cake
See what we did there? Oh, and it happens to be gluten- and dairy-free.
Heartbeet Chocolate Cake
Earthy-sweet beet purée gives this gluten-free chocolate cake a beautiful red velvet hue.
4 Simple Dinners For the Days Leading Up to Thanksgiving
Hold the turkey and mashed potatoes...for at least a few days.
Baked Oatmeal with Warm Cranberry-Apple Sauce
This baked oatmeal is the make-ahead breakfast your holiday plans need.
Make-Ahead Baked Oatmeal Is the Absolute Perfect Thing to Eat on Thanksgiving Morning
It's a breakfast that will fuel your entire crew until the main event.
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.
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.
Coconut-Apple-Ginger Dal
This velvety lentil soup is the antidote to holiday excess; skip the yogurt to make it vegan.
Chicken Soup With Charred Cabbage
Simmering a rotisserie bird with a handful of aromatics and ‘shroom stems beats boxed chicken stock any day.
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.
Citrus Shrimp Rice Bowls
Why make a marinade and a dressing when you can make one tangy, spicy-sweet sauce that works as both?
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
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.
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.
Crispy Fish with Brown Butter Sauce
Perfect crisped skin and a nutty pan sauce make fish feel downright luxurious.
Dinner Is Best Served Cold: 4 Complete Menus You Can Make in Advance
These make-ahead, family-style menus are here to help you host a summer dinner party while staying as cool and relaxed as that cocktail in your hand.
Cold Beef Tenderloin with Tomatoes and Cucumbers
For this dinner-served-cold recipe, sear beef tenderloin on the grill, and then toss with juicy tomatoes and cucumbers.
Cold Roast Salmon With Smashed Green Bean Salad
Roasting salmon low and slow yields fish that stays moist and tender even when served chilled.
Master Vegetable Marinade
Turn any roasted or grilled vegetable into a picnic-ready cold salad by marinating it for a few hours in this sweet-tart vinaigrette.