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25 Anna Stockwell Recipes to Save Right Now

From oven risotto with crispy mushrooms to green curry vinegar chicken.
By Nina Moskowitz
A bowl of oven risotto with crispy mushrooms.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Dana Bonagura

When you cross paths with an Anna Stockwell recipe, you can rest assured that it’ll be repeat-worthy. I’m still thinking about this 15-minute burst cherry tomato pasta and you readers are right there with me; one reports, “perfection.”

Next month Stockwell is releasing The Butter Book, a title dedicated entirely to the creamy spread (fun!) and one of our top picks for the season. Before that, she published For the Table, which zoomed in on the art of hosting dinner parties.

And before that, she spent years working in the Bon Appétit and Epicurious Test Kitchen. In her time here, she published over 300 recipes. I mean wow. Where to even begin? These Basil-Cashew-Lime Vermicelli Bowls With Pork and Green Beans are a particular favorite for Stockwell. “I absolutely adore the sauce in this recipe,” she tells me. “And it’s one I still google so I get the measurements exactly right.” If you’re lucky and have extra herbaceous goodness, serve it alongside tofu, shrimp, or make the greenest pasta salad.

Keep scrolling for more of Stockwell’s scrumptious archive.

  • Photo of a bowl of bolognese made with lentils and penne pasta.
    Photo and Food Styling by Anna Stockwell
    3/25

    Lentil Bolognese

    One reader reports, “I am a lentil skeptic, but I love this recipe. The marinated lentils give the pasta an earthy tang, and it's surprisingly satisfying to eat.”

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  • This image may contain Muffin Food Dessert Creme Cake Cream Cupcake and Bread
    Photo by Alex Lau, food styling by Sue Li
    4/25

    Butternut Squash, Coconut, and Ginger Muffins

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

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  • Winter salad hummus bowls topped with seedy power sprinkle in two bowls.
    Photo by Joseph De Leo, Food Styling by Anna Stockwell
    9/25

    Winter Salad Hummus Bowls

    Massage kale and brussels sprouts in a sweet, tangy dressing of rice vinegar, soy sauce, and honey, then serve it with creamy hummus and jammy eggs.

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  • Coconut turmeric mochi cake with a quarter cut out
    Photo by Joseph De Leo, Food Styling by Anna Stockwell
    10/25

    Mochi Cake, Any Way You Want It

    A reader shares, “Made a batch for a friend's birthday, and I fell in love with it myself.”

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  • Photo of a cabbage wrapped pie in a cast iron pan.
    Photo by Joseph De Leo, Food Styling by Anna Stockwell
    11/25

    Cabbage Potato Pie

    In this recipe, creamy mashed potatoes get jazzed up with crispy bits of bacon and sharp cheddar cheese, then wrapped in Savoy cabbage leaves before roasting in the oven.

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  • Glass with orangelime juice sliced jalapeño and an orange wheel garnish
    Photo by Alex Lau, Prop Styling by Sophie Strangio, Food Styling by Pearl Jones
    12/25

    Spicy Citrus Refresher

    This big batch of jalapeño-spiced orange-lime juice keeps in the fridge for a couple of days. Pour it over ice and top it with seltzer for a refreshing alcohol-free pick-me-up.

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  • Two clafoutis one with halved cherries baked in a castiron pan and another with sliced apricots in an oval baking dish.
    Photo by Joseph De Leo, Food styling by Anna Stockwell
    17/25

    Stone Fruit Clafoutis

    One reader reports, “Been making this recipe for years. It was the reason I subscribed to the app.”

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  • photo of gigante beans braised with tomatoes artichokes and feta
    Photo by Joseph De Leo, Food Styling by Anna Stockwell
    18/25

    Saucy Beans and Artichoke Hearts With Feta

    Use the biggest beans you can buy for this Greek-inspired dish—baby limas are easy to find, but gigante beans are amazing too.

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  • Photo of Niçoise two ways one with oilpacked tuna potatoes and cucumbers the other with lentils asparagus and...
    Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    19/25

    Any Way Niçoise

    Switch up this endlessly riffable salad to suit your preferences, but try to always include a mix of cooked and raw vegetables for the best textures.

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  • A pan filled with stuffed pasta shells and serving spoon.
    Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    20/25

    Vegetarian Skillet Stuffed Shells

    “This has quickly become a family fave,” says one reader.

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  • Image may contain Bowl Food Dish Meal Soup Bowl Plant Curry and Soup
    Photo by Chelsea Kyle, Food Styling by Kate Schmidt
    21/25

    Salmon and Bok Choy Green Coconut Curry

    Meet your new favorite, cold-weather one-pan salmon dinner. It’s warm and creamy with coconut milk and just spicy enough with green curry paste, ginger, and garlic.

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  • Photo of a wide ceramic bowl with grans sliced avocado cucumbercitrus salad and charred glazed shrimp.
    Photo by Alex Lau, Food Styling by Anna Stockwell
    22/25

    Citrus Shrimp Rice Bowls

    Per one reader, this recipe is “a breeze to make yet so refreshing and flavorful.”

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  • Meatballs being formed on sheet pan.
    Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    23/25

    Make-Ahead Sheet-Pan Meatballs

    This is the simplest way to make a large batch of meatballs that you can turn into a variety of dinners, from pasta to soup to sandwiches.

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  • Spring pea fish chowder in a bowl.
    Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
    24/25

    Spring Pea Fish Chowder

    Sweet peas, pea shoots, and lemon zest give this bright, lightly creamy chowder a dose of freshness.

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  • Image may contain Food Dessert Cake Icing Creme and Cream
    Photo by Alex Lau, Food Styling by Susie Theodorou
    25/25

    Heartbeet Chocolate Cake

    “Baked goods are always the most challenging recipes to develop, because you can't check on them and adjust as you go—you have to wait until they bake and cool and see how it turns out before you can start the whole process again!” Stockwell says. “I remember this cake being one of those cakes I had to bake many times to get just right.”

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Nina Moskowitz is an associate editor, cooking at Epicurious and Bon Appétit, and periodically writes digital stories for Epicurious. Previously, Nina worked in the world of nonprofits and baked at a Brooklyn loved restaurant where she honed in on her dessert skills. Nina continues to bake at home, specializing in layer ... Read More
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