Anna Staropoli
Expertise
Sicilian Food, Family Recipes, Italian Desserts
- Anna has interviewed top culinary figures, from up-and-coming Florentine chefs to famous food personalities, including Alton Brown.
- In 2019, Anna moved to Palermo, Sicily, and dove into the island's cuisine. She's mastered the art of making — and eating — street food, from riceballs to panelle, and knows that the best way to engage with local culture is through its cuisine.
- As a freelance writer, Anna has been featured in Atlas Obscura, Commercial Observer, America Domani, Hipcamp, New York Observer, Matador Network, The Italy Edit, Italy Segreta, Live in Italy, Tuscan Trends, Magenta Florence, and La Repubblica, among others.
Experience
As a reporter, Anna Staropoli has written all about travel, food, and wine, as well as commercial real estate, ESG, and climate change. These topics may seem all-encompassing, but they intersect more often than not; she's sat down with Miami's mayor in Buenos Aires, Argentina to discuss South Florida's flood resilience and shadowed puppeteers in Palermo, Sicily to explore the adaptability of their art.
Education
Anna graduated from Dartmouth College in 2019 with a degree in English, creative writing, and geography. She's been writing about her favorite places ever since.
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
Stories By Anna Staropoli
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Too often when we make brownies at home, they turn out grainy and gritty. The secret to creamy brownies is properly combining your ingredients. Here's how.
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Some of the best cheese-filled cornbreads follow the structure of chocolate lava cakes, which model the gooey, molten center you want your cheese to achieve.
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While doubling ingredients in many baking recipes can prove disastrous, a new ratio of butter is one of the few exceptions that doesn't taste like an error.
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Propel your oatmeal cookies from underrated to crowd favorite with this simple combination -- you won't even feel the need to add raisins or chocolate.
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Here's how to combine two popular breakfast favorites into one inspired, delicious, and nutritious meal that covers all your egg and avocado toast needs.
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While you have a variety of options, you don't have to choose just one sauce. Rather, celebrity chef Rachael Ray recommends two sauces, both for one steak.
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Popeyes is spreading its wings in China! From Shanghai's queues to new menu twists, discover the chicken chain's bold gamble for this planned expansion.
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Domino's closes all of its Russian locations due to operating challenges and bankruptcy, continuing the tread of foreign businesses exiting the country.
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Incorporate fresh lemon across your cheesecake recipes is not only easy to do, but a good move for elevated flavors and texture.
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Salisbury steak features meat, sauce, and, of course, mushrooms, and it's this latter ingredient that celebrity chef Bobby Flay wants to upgrade.
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The Iron Chef is known for crafting some of the most culinarily spectacular meals, yet when it comes to early mornings, he prefers to keep things simple.
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Roasting a selection of vegetables brings out their sweetness and flavor. But first read this great tip for cooking them all in one go, with perfect results.
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Salisbury steak embraces the unique combination of Worcestershire sauce, Dijon mustard, ketchup, and garlic, but Bobby Flay adds two more ingredients.
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While you can surely frost your oatmeal cookies in a few ways, the dipping method is one of the best. It's easy. And doesn't even require a piping bag.
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If you're looking for a pop of flavor in your coffee, look no further than your herb garden. Fresh herbs can transform a regular cup of ice coffee.
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It's important to be delicate with your homemade gnocchi and treat each piece with a light touch. That's why how you boil the pasta is very important.
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Ever wondered whether full-fat, skim, oat or almond milk makes the best cappuccino? We delve into which milks work best for your morning frothy coffee.
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Homemade gnocchi is well worth making. It's simple and delicious, but don't forget to factor in resting time for your little potato dumplings. Here's why.
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Can there ever be too much chocolate? We're not sure it's possible, so we love this trick for preserving the crunch of what would otherwise become soggy.
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French presses make delicious coffee with a simple process. But don't be fooled -- finding the right ratio may be tricky at first. The key is to experiment!
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One of the best additions to roasted potatoes, however, isn't about fancy truffle oils or grated cheese. Rather, just a little bit of citrus goes a long way.
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If you've run out of the common ingredient, however, there's no need to run to the grocery store. Rather, you can easily swap your vanilla for almond extract.
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Luckily, you can easily resolve this latter setback with one common household tool. To prevent your ground beef from turning soggy, it is your new best friend.
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Did you know that the texture of your butter when you mix together ingredients will have a strong affect on the ultimate texture of your baked cookies?
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The saltiness in parmesan cheese can help balance out the sweetness of roasted parsnips, elevating the simple dish to entrée-worthy flavor.
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One of the best ways to maintain moisture in your salmon actually has nothing to do with baking time, but rather what the fish is cooked with.
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Chives and scallions are similar in relation to being alliums, but only one serves best as a topping for a baked potato. Here's why you should choose chives.