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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

Classic Spinach-Artichoke Dip With Mozzarella and Parmesan

Two kinds of melty cheese make this dip extra luxe.
Ingredients

The Only Three Sugars You Need

Stock your pantry with these three essential sweeteners and you can get cooking (or baking) in no time.
Expert Advice

How to Eat Less Meat (Without Going Cold Turkey)

Consider shifting meat from the center of your plate to the side.
Recipes & Menus

Concord Grape and Pear Pie

There's no substitute for the color and pure grape flavor offered by concord grapes. This ultimate fall pie combines concords with juicy pears and a festive top crust. If you'd rather skip the cookie-cutter step, use the second disc of dough to make a double crust.
Recipes & Menus

Sheet-Pan Steak With Broccolini and White Beans

Balsamic-marinated steak cooks over the broccolini and white beans in this sheet-pan dinner, flavoring them with its tasty juices.
Recipes & Menus

Sheet-Pan Crispy Fish Tacos

"Oven-fried" fish fingers, coated in panko and pumpkin seeds, are the perfect taco filling.
Recipes & Menus

This Summery Supper Goes From Stove to Table in Less Than 15 Minutes

Making lobster rolls at home is a hassle. But these fast and easy Brown-Butter Crab Rolls are a seaside dream.
Recipes & Menus

Brown-Butter Crab Roll

Lobster rolls may get all the glory, but crab rolls are way easier to pull off at home—and, dare we say it, maybe even more delicious.
Expert Advice

The Best Way to Cut Corn Off the Cob

Make corn prep a snap with this great shortcut.
Recipes & Menus

This Riff on Chicken Tikka Masala Is Your New Go-To Weeknight Meal

It tastes like it was simmered all day, but with a few shortcuts it's ready in no time at all.
Recipes & Menus

Quick Chicken Tikka Masala

Aromatic spices and tangy yogurt give great flavor to this quick riff on the Indian classic.
Ingredients

Do you have these eight essential spices?

Maybe you're just starting to cook. Or maybe you've been cooking too long. Either way, if your spice collection needs help, it needs the Epi Essential Eight.
Recipes & Menus

Breakfast Taco Foil Packs

Stash veggie-filled foil packets in the freezer for a weekday breakfast option that cooks in the oven while you go about your morning routine.
Recipes & Menus

Breakfast Foil Packs With Hash Brown Potatoes, Sausage, and Scallions

These make-ahead packet meals are perfect for camping trips as well as quick and easy breakfasts on the go.
Recipes & Menus

Breakfast Foil Packs With Polenta, Prosciutto, and Cherry Tomatoes

These make-ahead packs are perfect for camping trips as well as quick and easy breakfasts on the go.
Recipes & Menus

Creamy Tahini Sauce, Three Ways

Serve this ultra-creamy tahini sauce with grilled meats or roasted vegetables, or use it as a base for a silky avocado dip or an herby salad dressing.
Recipes & Menus

Lamb Chops with Pistachio Salsa Verde

This bright, parsley-and-mint–packed sauce is the perfect accompaniment to grilled lamb chops.
Recipes & Menus

This Secret Ingredient Made the Best Key Lime Pie Recipe Even Better

One key, unexpected ingredient made this classic sunny dessert really shine.
Recipes & Menus

The Flakiest, Easiest, No-Rolling-Required Pie Crust

Keep your rolling pin in the cupboard—you won’t need it for this simple pie dough, which does double duty as both a crust and crumb topping.
Recipes & Menus

Peach-Raspberry Pie With Press-In Crust

Sweet peaches and tart raspberries are natural partners in this summery pie, which has the easiest crust—i.e. no rolling required—you’ll ever make.
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