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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.

Recipes & Menus

Our Favorite Back-of-the-Box Baking Recipes, Ranked

Some of the best recipes aren't in cookbooks, magazines, or a chef's notebook. They're right in the aisles of the supermarket.
Recipes & Menus

Our Favorite Back of the Box Recipes, Ranked

We tested recipe after recipe and these are the best.
Recipes & Menus

Cauliflower “Couscous” With Dried Fruit and Almonds

Mimicking traditional semolina pasta, cauliflower "rice" takes on fragrant Persian spices in this grain-free take on couscous.
Recipes & Menus

Easy Lamb Tagine With Pomegranate

Sweet and tangy pomegranate juice brings a depth of flavor and rich color to this meltingly tender lamb stew. Serve with polenta or a grain salad and then nextover remaining lamb into sandwiches the next day.
Recipes & Menus

This Pizza is the Best Way to Eat Thanksgiving Leftovers

With mashed potatoes instead of traditional tomato sauce, a super-crispy crust, plenty of melty cheese, and a drizzle of cranberry sauce, leftovers never looked so good.
Recipes & Menus

6 Secrets to The Best Mashed Potatoes Ever

Light and fluffy yet rich and creamy: this spud's for you.
Holidays Events

How To Get the Juiciest, Most Flavorful Turkey Breast Known To Man

This Thanksgiving, do the stuff and roll.
Expert Advice

Why You Should Put Booze In Your Whipped Cream

Bump up your dessert topping with a little alcohol and a lot more flavor.
Recipes & Menus

Twice-Baked Butternut Squash

This impressive side plays on the classic twice-baked potato with toppings of Parmesan whipped cream, candied hazelnut-bacon bits, and chives.
Recipes & Menus

How to Make Crispy Baked Chicken Parmesan in Just 22 Minutes

Ditch the fryer and embrace the oven for this super-fast, super-tasty chicken dinner.
Recipes & Menus

Quick Baked Chicken Parm

This faster, healthier version of standard chicken Parmesan is perfect for a cozy weeknight dinner. Serve with garlic bread and a side salad to round out the meal.
Recipes & Menus

5 Fast Dinner Recipes for Fall

Back-to-school means back-to-busy. Here are five fast dinner recipes you can get on the table in 22 minutes or less.
Recipes & Menus

Blueberry Peach Slab Pie

This giant pie makes use of two of our favorite fleeting summer fruits.
Recipes & Menus

Beef Lo Mein

It only takes 22 minutes to make this classic savory noodle dish at home.
Recipes & Menus

How to Make Beef Lo Mein in Just 22 Minutes

You can recreate the beloved Chinese takeout classic in your own kitchen.
Recipes & Menus

Mixed Berry Pie Bars

A bright berry filling and a buttery flaky crust make this hand-held pie totally irresistible.
Recipes & Menus

These Biscuits Have a Secret Ingredient That Makes Them Super Fluffy

Hint: It's usually topped with cheddar and chives.
Recipes & Menus

Grilled Cheese Tacos

Salty, smoky grilled halloumi is the star of this tasty, satisfying vegetarian option for the grill.
Recipes & Menus

How to Make Incredible Pie Bar Cookies

Meet the mash-up of pie and bar cookies you'll want to eat all summer long. With a bright berry filling and buttery, flaky crust, you'll want to keep these on heavy rotation.
Recipes & Menus

This Quick and Easy Ramen Is Packed With Slow-Cooked Flavor

A little longer than “instant,” but still full of flavor.
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