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.
Tuna Niçoise Salad
Nothing says “I’m on vacation” like a two-hour, three-glasses-of-rosé lunch—starring this easy niçoise.
Butternut Squash, Coconut, and Ginger Muffins
Like the best possible Morning Glory muffins but with grated butternut squash instead of carrot.
Power Butter
If you thought it was impossible to make nut butter more delicious, try this added-value version.
Caramel Apple Breakfast Cobbler
This cozy, sweet-and-savory make-ahead cobbler is ideal for busy holiday mornings.
Shirley Tonic
A grown-up Shirley Temple with holiday-spiced grenadine syrup, club soda, and a twist. Adding Scotch is up to you.
Better Than Celery Juice
Celery juice—all the rage! But still kind of a hard sell. This one gets help from apple, parsley, a dusting of black pepper.
Spicy Citrus Refresher
A big batch of jalapeño-spiced orange-lime juice that you can top with seltzer or spike with rum. Your call.
Three Sheets to the Wind Cake
One bite of this piña colada–inspired tres leches cake and you’ll understand why it earned the moniker “three sheets to the wind.”
Lentil Niçoise Salad
To make this endlessly riffable salad, pair whatever produce you’ve got with 7-minute eggs, a mustardy dressing, and your favorite protein.
Party Steak With Grilled Scallion Salsa Verde
Skirt steak is our favorite choice when grilling for a crowd for two reasons: it feeds many and cooks in a jiffy.
This Watermelon-Feta Salad Is Our New Go-To Summer Side
This summer, we’re swapping the basil and mint for turmeric and coconut oil in this classic summer salad.
Tomato-Watermelon Salad With Turmeric Oil
Red, juicy, and sweet, tomatoes and watermelon are soul mates, and they both need salt, spice, and fat to reach their full potential.
Cantaloupe With Sugar Snap Peas and Ricotta Salata
Salty and sweet, crunchy and juicy, this throw-it-together summer side has it all.
Melon Panzanella
In this unexpected take on panzanella, chunks of ripe melon take the place of tomatoes. But the unexpected star is the brine from the Peppadew peppers: Spicy, sweet, and tart, it combines with the melon's juices and soaks into the toasted bread.
Watermelon, Endive, and Fig Salad
Perfect as either a side salad or a cocktail hour snack platter, you’re going to want to keep serving this mix of complementary sweet and salty and crunchy and soft bites all summer long.
Honeydew Salad With Ginger Dressing and Peanuts
Just the side your barbecue ribs are looking for, this all-green salad gets a kick from serrano, ginger, and just a hint of fish sauce.
Honeydew, Jicama, and Mango Salad
Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch.
Breakfast Blondies
Forget breakfast bars or muffins: Our new favorite grab-and-go breakfast is a blondie.
Rejoice! Breakfast Blondies Are Here to Make Your Mornings Better
Between these blondies and Daylight Saving, your mornings are getting brighter.