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.
5 Essential Kitchen Knives You Need Right Now
Before you spend a ton of money on a set of knives you'll never use, check out the essential kitchen knives you have to have to get started in the kitchen.
Gingerbread Brownies
This extra-dense chocolate brownie is packed with all the warm, spiced flavors of your favorite holiday cookies.
Chile-Marinated Pork With Brussels Sprouts and Mint
Hot chile paste gives this Vietnamese-inspired tenderloin a great kick, while salty, pungent fish sauce brings out the umami in the Brussels sprouts.
Christmas Pork Tenderloin
Rubbed with garlic, rosemary, and allspice, this bacon-wrapped roast is rich with holiday flavor. The impressive but quick-cooking recipe can easily be halved to serve a smaller crowd.
Vegetarian Three-Bean Chili
With the help of a few pantry staples, you can get all the flavors of slow-simmered chili in just 30 minutes.
Salmon Burgers
Made from canned salmon—plus a few pantry staples you likely keep in stock—and slicked with tangy red-pepper mayo, this burger is easy to toss together on the fly.
"Antipasto" Pasta with Sausage, Artichoke Hearts, and Sun-Dried Tomatoes
This quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes. Inspired by elements often seen on Italian antipasto platters, the pasta is tossed with dry-cured sausage, artichoke hearts, and sun-dried tomatoes along with a simple tomato paste and olive oil sauce, and topped with toasted pine nuts and crisp peperoncini.
Salted Apple Pretzel Pie
A soft-pretzel crust and a giant salted-pretzel topper take the place of traditional pie dough in this fun twist on apple pie.
Which Fat Should I Use For My Pie Crust?
We finally settle the debate on pie crusts made with shortening, butter, lard, and/or oil.
5 Quick Riffs on Your Favorite Takeout Classics
Yes, it's easy to reach for the phone—but these five takeout-inspired dinners only take 22 minutes to cook from start to finish.
You're Only 22 Minutes Away From This Easy Chicken Tortilla Soup
This soup tastes like it was simmered all day but, with this game plan, it's ready in a matter of minutes.
Easy Chicken Tortilla Soup
This weeknight-friendly soup inspired by the Mexican classic, sopa de tortilla, is enriched by the flavor of smoky chipotles, brightened by fresh lime, and ready in just 22 minutes or less.
Three Show-Stopping Pie Crusts That Will Impress Everyone
Three easy techniques transform your pie-in-the-sky dreams into a reality.
This Thanksgiving, Grill Your Turkey Under a Brick
For a quick-cooking, juicy bird with the crispiest skin imaginable, grill your bird under a brick (or four).
Grilled Turkey Under a Brick
A 24- to 72-hour dry brine inspired by barbecue flavors gives this spatchcocked bird a ton of flavor, while the bricks (or cinder block!) help press the bird onto the grill for even heat exposure.
Halal Cart-Style White Sauce
This creamy, tangy sauce with a garlicky, black pepper punch is ubiquitous on platters of grilled meats sold by halal street carts in major cities across the U.S. We can't stop drizzling it on everything from pita sandwiches to roasted vegetables to crisp salads.
The 9 Recipes You Need to Make This The Best Thanksgiving Yet
Find out our best, most popular, highest-rated Thanksgiving recipes of all time.
Peter Luger-Style Steak Sauce
We love this cross between steak and cocktail sauce so much, we had to create our own version. The ketchup base has a well-balanced combination of molasses, Worcestershire, vinegar, and horseradish that makes it perfect for surf or turf!
Forget the Big Sunday Prep
Epicurious food director Rhoda Boone has a better way of getting a head start on the week's meals.
A Ginger Turkey Meatball Recipe Your Whole Family Will Love
This quick, customizable meal will make everyone at your table happy.