We sat down with Anna Hezel, senior editor at Epicurious, to talk about her latest cookbook, Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados. Anna’s writing has appeared in publications like The New York Times, The Wall Street Journal, Bon Appétit, GQ, Rolling Stone, Eater, and more.

Tin to Table

annahezel.com

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Janelle Wilke

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