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Bon Appétit
Anna Stockwell head shot - Bon Appétit

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.

recipes

Tuna Niçoise Salad

Nothing says “I’m on vacation” like a two-hour, three-glasses-of-rosé lunch—starring this easy niçoise.
recipes

Butternut Squash, Coconut, and Ginger Muffins

Like the best possible Morning Glory muffins but with grated butternut squash instead of carrot.
recipes

Power Butter

If you thought it was impossible to make nut butter more delicious, try this added-value version.
recipes

Caramel Apple Breakfast Cobbler

This cozy, sweet-and-savory make-ahead cobbler is ideal for busy holiday mornings.
recipes

Shirley Tonic

A grown-up Shirley Temple with holiday-spiced grenadine syrup, club soda, and a twist. Adding Scotch is up to you.
recipes

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. 
recipes

Tea-Totaler’s Toddy

A soothing green tea toddy you can drink on its own–or spike with mezcal.
recipes

Spicy Citrus Refresher

A big batch of jalapeño-spiced orange-lime juice that you can top with seltzer or spike with rum. Your call.
recipes

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.”
recipes

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.
recipes

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.
Lifestyle

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.
recipes

Cantaloupe With Sugar Snap Peas and Ricotta Salata

Salty and sweet, crunchy and juicy, this throw-it-together summer side has it all.
recipes

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.
recipes

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.
recipes

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.
recipes

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.
recipes

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.
Lifestyle

Rejoice! Breakfast Blondies Are Here to Make Your Mornings Better

Between these blondies and Daylight Saving, your mornings are getting brighter.
recipes

Breakfast Blondies

Forget breakfast bars or muffins: Our new favorite grab-and-go breakfast is a blondie.
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