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
Pigs-in-a-Blanket with Sauerkraut and Mustard
Classic German flavors bring a fresh twist to this beloved hors d'oeuvre.
Expert Advice
This Square-Holed Colander Makes Cooking Quinoa 100% Easier
And that's just the beginning.
Expert Advice
The Tool You Need for No-Stress Grilling
Whether you're grilling a big batch of burgers, a delicate whole fish, or a ton of cherry tomatoes, the grill basket's got your back. This simple, inexpensive tool will help you take on grilling's biggest challenges with none of the stress.
Expert Advice
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.
Recipes & Menus
Gingerbread Brownies
This extra-dense chocolate brownie is packed with all the warm, spiced flavors of your favorite holiday cookies.
Recipes & Menus
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.
Recipes & Menus
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.
Recipes & Menus
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.
Recipes & Menus
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.
Recipes & Menus
"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.
Recipes & Menus
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.
Expert Advice
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.
Recipes & Menus
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.
Recipes & Menus
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.
Recipes & Menus
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.
Expert Advice
Three Show-Stopping Pie Crusts That Will Impress Everyone
Three easy techniques transform your pie-in-the-sky dreams into a reality.
Expert Advice
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).
Recipes & Menus
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.
Recipes & Menus
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.
Recipes & Menus
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.