Anna Kovel

Anna is a freelance writer for MarthaStewart.com.

About Martha Stewart

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variety of toppings on toasts

61 Breakfast Toast Ideas That Go Beyond Jam and Avocado

32 Winning Appetizers, Sides, and Desserts for When You Need to Bring a Dish

beets in baking dish on blue background

The French Tian Is the Prettiest (and Easiest) Way to Cook and Serve Vegetables

Baked Shells

18 Cozy, Comforting Winter Dinner Recipes You'll Make on Repeat

Pasta Granny holding plate aside image of hands eating food

4 Important Lessons on Life and Italian Cooking That We Learned From the Pasta Grannies

sour cherry savarins

No-Fuss Ways to Bake and Serve Cake Like a Parisian, According to a Cookbook Author Who Grew Up in France

bowls of spaghetti squash and zucchini noodles with zucchini meatballs

20 Quick Sunday Night Dinner Recipes That Soothe and Satisfy

Speculaas cookies

22 Traditional Christmas Cookie Recipes to Make and Share All Season Long

Big batch brownies with milk

17 Christmas Bar Cookie Recipes for Cookie Swaps, Open Houses, or Just Because

blue diamond holiday open house table of food

Our Holiday Open House Menu Is Elevated, but Easy to Pull Off (and Eat!)

grazing board with cheese meats almonds olives and pomegranate

Get the Party Started With a Holiday Grazing Board—It's the Best Way to Feed a Crowd

Spoon of herbes de Provence

How to Cook With Herbs de Provence, a Dried Herb Blend That Will Transport You to the South of France

sourdough starter

Everything You Need to Know About Making a Sourdough Starter From Scratch—Including the Best Flour to Use

Empty frying cast iron pan background

Your Cast-Iron Skillet Can (and Should!) Last Forever—Here's How to Turn It Into a Family Heirloom

anna tasca lanza cooking experience sicily

Eat Like a Sicilian: 15 Delicious Recipes from This Beautiful Italian Island

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How to Safely Store and Reheat Homemade Soup

scones with jam and clotted cream

What Is Clotted Cream—and How to Use It (Besides Afternoon Tea and Scones)

raspberry sorbet in glass

What's the Difference Between Sorbet and Granita?

Panzanella is the Ultimate Summer Salad and a Sublime Way to Use Peak Season Tomatoes

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These 23 Recipes Will Inspire You to Use Your Broiler to Make Appetizers, Dinner, and Even Dessert

chef cal peternel in kitchen

Acclaimed Chef Cal Peternell Shares His Best Tips for Making Dinner Using What You Have on Hand

Three Ingredients or Less! Try These Easy Appetizers When You Need to Make the Perfect Party Bite

Chocolate Swiss Meringue Buttercream Frosting

Here's Why Your Cake Isn't Baked Through in the Amount of Time Your Recipe Indicates

faccia brutto fernet pianta

What Is Amaro? Learn All About These Delicious Herbal Liqueurs