Anna Hezel
Senior Editor
Anna Hezel is a Buffalo-born, Brooklyn-based food and culture writer. Before joining Epicurious in 2022, she was the senior editor at TASTE. Anna has written about food, drinks, and culture for The New York Times, The Wall Street Journal, Bon Appétit, Rolling Stone, GQ, Eater, and more. She’s the author of the 2019 cookbook Lasagna (Clarkson Potter) and the 2023 cookbook Tin to Table (Chronicle Books).
Expert Advice
Want a Faster, Sweeter Tomato Sauce? Use These
There’s a reason chefs, recipe developers, and home cooks are starting to keep canned yellow tomatoes handy.
Recipes & Menus
The 17 Most Popular Drink Recipes of 2023
Here are the fizzy, bitter, bright, and smoky drinks our readers made the most this year.
Recipes & Menus
The 19 Most Popular Weeknight Dinner Recipes of 2023
Yes, you can make a Caesar salad for dinner and call it a day.
Shopping
I Can’t Do Thanksgiving Without This Casserole Tote
Carry your casseroles, pies, and sides in style this holiday season.
Recipes & Menus
For an Extra-Caramelized Cheesecake, Reach for the Honey
This Basque cheesecake gets its floral flavor and rich, dark color from honey.
Recipes & Menus
If I’m Bringing Dessert, It’s Always This Cajeta Brownie Tart
This brownie tart swirled with cream cheese and cajeta is easy, shareable, and just the right balance of sweet and tangy.
Shopping
A New Cookbook Proves That West African Cooking Is About More Than the Recipes
Pierre Thiam’s latest book isn’t just about faithfully recreating dishes—it’s about finding generosity and joy in everyday cooking.
Recipes & Menus
19 Recipes for Breakfast on the Go
Make these granola bars, overnight oats, and muffins ahead of time, and eat well every morning of the week.
Expert Advice
Make One Last Summer Panzanella—and Break All the Rules
Forget everything you think you know about what should go into this classic bread salad.
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Shopping
Does Chili Crisp Go With Everything? This Author Thinks So
A new book by James Park makes the case that bucatini and ice cream alike could benefit from a drizzle of spicy red oil.
Expert Advice
Paella’s Just Better on the Grill
Cooking this Valencian rice dish on the grill means better flavor, better texture, and an excuse to drink a glass of wine outside.
Recipes & Menus
13 Sardine Recipes for Party Snacks and Tinned-Fish Feasts
Pop open some tins and make these pastas, salads, and hors d’oeuvres.
Recipes & Menus
Pan-Fried Sardines With Salsa Verde
This take on salsa verde—made with parsley, cilantro, capers, and lemon juice—is a particularly cooling complement to oily sardines.
Expert Advice
How Ice Obsessives Brought Clear Cubes to the Home Bar
Need a new hobby? Join the throngs of home bartenders who are working toward perfectly clear cocktail ice.
Expert Advice
This 4-Ingredient Pastry Chef Trick Makes Any Summer Produce Fancy
Silky sabayon takes all of 10 minutes to make, and it can lean sweet or savory.
Expert Advice
These Meal Prep Tricks Will Save You Cooking Time Every Week
Do this today and you’ll eat well all week long.
Expert Advice
Your Favorite In-Flight Cookie Is Even Better As a Milkshake
These crumbly, faintly spiced biscuits were born to be blended with ice cream.
Ingredients
How Shelf-Stable Gnocchi Became a Dinner Hero
This once-disparaged ingredient has become pantry gold for chefs and cookbook authors.
Recipes & Menus
19 Andrea Nguyen Recipes for Bao, Banh Mi, and Beyond
Some of our favorite Vietnamese classics, veggie-forward side dishes, and clever DIYs from the prolific author.
Recipes & Menus
29 Pink Drinks to Help You Live Your Barbie Dreams
If you can’t decide what to drink, choose by color.