Anna Stockwell
epicurious
New York, NY, United States
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Past articles by Anna:
Peel and Eat Boiled Shrimp
Boiling shrimp with the shells on keeps them more tender, juicy, and flavorful. → Read More
Why Your Slow Cooker Is the Key to a Stress-Free Dinner Party
Marinate this pork roast a day or two in advance, throw the whole thing in your trusty slow cooker, and dinner is a hands-off affair. → Read More
Slow-Cooker Pork Roast
This easy pork roast is a hands-off dinner party main, thanks to your slow cooker. Marinate the boneless pork shoulder in advance for a low-stress menu. → Read More
Pickled Peppercorn Vinaigrette
Drizzle this over slow-cooked meats or roasted vegetables to brighten things up. → Read More
How to Cook Scallops: An Easy Step-by-Step Guide
Want to know how to cook scallops? This elegant dish cooks in just 15 minutes. Use these 4 simple steps to master the art of seared scallops at home. → Read More
How to Make French Toast in 6 Easy Steps
Want to know how to make French toast? Follow this step-by-step guide for easy French toast that’s crispy on the outside and fluffy on the inside. → Read More
How to Cut a Pineapple: An Easy Step-by-Step Guide
Want to learn how to cut a pineapple? Our easy-to-follow tutorial breaks it down for you. Here's exactly how to cut a pineapple like a pro. → Read More
Grilled Coconut Shrimp With Shishito Peppers
Soy sauce, lime, and plenty of grated garlic create a marinade that adds tons of flavor in as little as five minutes while helping the shredded coconut adhere to the shrimp. → Read More
How to Make an Omelet in 8 Easy Steps
Easy tips and tricks for mastering an American diner-style omelet at home, including how to make combos like Western, Florentine, and LEO omelets. → Read More
How to Make Mochi Cake, Any Way You Want It
Learn how to make mochi cake in any flavor you want, from coconut mochi cake to chocolate mochi cake to matcha mochi cake and more. → Read More
Mochi Cake, Any Way You Want It
Gooey-bouncy on the inside and crispy-chewy on the outside, mochi cake has a texture we just can’t get enough of. Made from glutinous sweet rice flour, it’s naturally gluten-free. Based on Hawaiian butter mochi, this highly adaptable version can even be made dairy-free by using coconut oil and milk. You can mix and match flavors and spices, though make sure to add an additional three tablespoons… → Read More
Grilled Vegetables Topped With Cheese Method
Because burgers shouldn't get all the grill-melted cheese fun. → Read More
How to Turn an Almost-Empty Peanut Butter Jar Into Dinner
Grab some noodles (or vegetables)–you're about to turn a jar of nut butter into dinner-worthy sauce. → Read More
How to Turn a Pot of Polenta Into 2 New Dinners
Proof that a big batch of Parmesan polenta can get you through the week. → Read More
Beans and Greens Polenta Bake
Layering and baking sautéed garlicky greens, beans, and Parmesan on top of make-ahead Parmesan Polenta creates a super fast, pantry-friendly weeknight dinner that’s sort of like a polenta pizza. → Read More
Big-Batch Parmesan Polenta
This big pot of polenta makes enough to feed four adults several meals. Start by serving some as a soft creamy side dish when it is freshly made, then divide the rest into baking dishes to use later in the week as crusts, croutons, and more. → Read More
How to Turn a Pot of French Lentils Into 2 New Dinners
Two new recipes for turning marinated french lentils into pantry dinners from food editor Anna Stockwell. → Read More
Lentil Bolognese
Make-ahead marinated lentils give heft, protein, and a rich earthy flavor to this pantry-only pasta dinner. The secret is to use some in the sauce and save some to sprinkle over the top for texture and flavor contrast. The small amount of bacon in the sauce is optional, but highly recommended. → Read More
How to Make Modern Spice Blends
Check out three new recipes for modern spice blends—a tangy one, a spicy one, and one that goes from savory to sweet. → Read More
Pickle Potato Salad
This pickle brine–inspired dry rub turns potatoes and carrots crispy-creamy with pleasantly sharp vinegary tang. Toss them, still warm, with leftover shredded chicken and crunchy raw celery, onion, and yes, sliced pickles for a double-the-pickle, double-the-fun dinner salad. → Read More