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.
