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Rhoda Boone head shot - Epicurious

Rhoda Boone

Senior Director, Culinary Production, Emeritus

Rhoda Boone graduated from Washington University in St. Louis with a BFA in photography and worked in the photo industry for over 6 years, both at Vanity Fair and Mark Seliger's photography studio. Then, in 2009, she left the world of fashion and celebrity to pursue her true passion: food. She graduated at the top of her class from the French Culinary Institute and worked under chef Marco Canora at Hearth, Terroir, and Terroir Tribeca in NYC. After that, she combined the worlds of photography and food in a career as a food stylist and recipe developer. In 2014, Rhoda joined the team at Epicurious as food editor in anticipation of the brand's 2015 relaunch. Eventually, Rhoda would go on to work on video for both Epicurious and Bon Appétit, making sure that the food you see on camera looks as good as it possibly can. In 2022, she left Condé Nast to return to her home state of Texas where she currently lives with her husband and two sons.

Expert Advice

How to Make Roast Chicken Even Better

From proper seasoning and cooking temp to aromatics and flavored butters, make your chicken dinner a winner with our pro tips.
Recipes & Menus

A Brilliant Mother's Day Breakfast in Just 22 Minutes

Mom gave you life. The least you can do is give her pancakes that aren't from a box.
Recipes & Menus

Buttermilk Pancakes with Roasted Strawberries

Caramelized strawberries and crunchy almonds dress up buttermilk pancakes with plenty of spring flair for Mother’s Day.
Recipes & Menus

How to Turn Ham and Coffee Into an Iconic Southern Sauce

Got ham and leftover coffee? Then it's all (redeye) gravy, baby.
Recipes & Menus

How to Turn Leftover Coffee Into an Addictive Sauce

Red-eye gravy is the original two-ingredient sauce of the south. Our version is as easy as the original—just a little more luxe.
Recipes & Menus

Breakfast Tacos with Homemade Chorizo

Anytime you put crispy potatoes in a warm tortilla, it's a win.
Recipes & Menus

Creamy Jalapeño Sauce

This spicy condiment is ubiquitous at Tex-Mex restaurants and taco trucks all over Texas. People are shocked when they learn the light green, creamy sauce is made without avocado or dairy. Our version is full of fresh jalapeño heat and bright lime, emulsified using only neutral vegetable oil.
Recipes & Menus

6 Steps to Achieving Spaghetti and Meatball Nirvana

We spent hours in the Epicurious test kitchen developing a hearty tomato sauce and tender, flavorful meatballs. Sunday suppers will never be the same.
Recipes & Menus

Our Favorite Spaghetti and Meatballs

Want to show someone you really care? Make them our ultimate spaghetti and meatballs.
Recipes & Menus

Country Ham with Redeye Gravy

The intense, salty, bitter flavor of redeye gravy can be polarizing. We've added butter and a pinch of sugar here to round out the flavors while still keeping the integrity of this iconic Southern condiment intact. Biscuits and/or grits are a great accompaniment to this dish.
Recipes & Menus

Slow-Bake Your Salmon in Just 22 Minutes

We've got a recipe for the most flavorful salmon ever. And it gets better: this one-pan dish is ready to eat in just 22 minutes, and prep and clean-up are a breeze.
Recipes & Menus

Mustard-Crusted Salmon with Asparagus and Tarragon

Bake salmon fillets next to tender spring asparagus on one sheet pan for an easy fish dinner that comes together in just 20 minutes.
Recipes & Menus

Hibiscus Pavlova With Lemon-Hibiscus Cream

Our version of the dessert-of-the-moment gets extra flair (and a gorgeous magenta hue) from the addition of hibiscus flowers.
Recipes & Menus

6 Ways to Cook With Girl Scout Cookies

Pull those Thin Mints out of the freezer and turn them into something new.
Recipes & Menus

4 Secrets to the Best Banana Bread You've Ever Had

We'd pretty much eat banana bread all day, every day if we could. And when we went on a mission to discover the perfect version, we pretty much did.
Recipes & Menus

Macaroons and Matzo Together in One Dessert. That's Right.

We combined the flavors of two Passover classics—macaroons and matzo—in one addictive, caramel-and-chocolate-covered treat.
Recipes & Menus

Macaroon Matzo Crunch

This totally addictive matzo treat combines the flavors of two Passover classics: macaroons and matzo.
Recipes & Menus

Holiday Ham, Three Ways

Here's a foolproof base recipe and three delicious ways to dress up your holiday ham. Don't forget to save the bone for a fabulous soup! And remember, if you're not feeding a huge crowd, you can easily halve this recipe for a smaller ham.
Recipes & Menus

Spicy Honey Mustard Sauce

A pinch of cayenne and two kinds of mustard give this sweet and savory condiment a kick.
Ingredients

Chefs Use This Health Food to Cook Better. Now You Can, Too.

Want to deepen the taste of vegetables, infuse seafood with vibrant flavor, or make the easiest Green Goddess dressing ever? The answer is in a brightly colored bottle.
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