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.
Lemony Yogurt Sauce
A creamy citrus sauce that pairs well with any protein you’re grilling this summer.
Cold Roast Lamb With Marinated Eggplant
Pop the garlic-and-rosemary-rubbed leg of lamb and the eggplant into the oven together and they’ll be done at the same time.
Cold Paprika-Grilled Chicken with Marinated Bell Peppers
This dinner is bet served cold—yep, we said it. The juices from the marinated peppers glaze the chicken too.
Grilled Serrano Salsa Verde
This smoky sauce goes well
with any grilled meat or fish. The grill tames the heat, don’t worry.
10 Tips for Better Sheet-Pan Dinners
If your sheet-pan dinners consist of a jumble of random ingredients, you need to read this.
Greens and Beans with Fried Bread
This saucy little mix of beans, greens, and garlic, gives us a reason to look forward to Meatless Monday.
Party Posole Rojo
Posole is one of the tastiest, prettiest one-pot dishes on earth. Make ahead and all that’s left to do is ice some beers and set out all the toppings.
This Sweet Potato Bowl Is the Best Single-Person Dinner of All Time
This sweet potato bowl recipe is my guaranteed feel-good, taste-great weeknight dinner for one.
Sweet Potato Bowls With Spiced Lamb and Mushrooms
These sweet potato bowls are an easy go-to weeknight dinner: Steam the sweet potatoes while you sauté the mushrooms with spiced ground lamb, quick-pickle fennel and onions, make a simple yogurt sauce, and dinner is ready in about half an hour.
