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.
Mozzarella-Stuffed Pork Chops
Smoked mozzarella flavors these chops from the inside; an easy cherry tomato pan sauce and creamy polenta round things out.
Hot-Honey Shrimp with Bok Choy
Roast bok choy and shrimp marinated in honey and soy in a hot oven while a pot of kimchi rice steams on the stovetop for a nearly hands-off, flavor-packed dinner.
Pretzel-Crusted Chicken With Cauliflower Purée and Arugula
Crunchy, salty, pretzel-coated chicken cutlets are lightened up with creamy cauliflower purée and arugula salad for a perfect weeknight meal.
Crispy Za’atar Fish With Couscous and Swiss Chard
Flavor fish fillets with the Middle Eastern spice mix za’atar and then serve over couscous and sautéed greens for a totally satisfying 22-minute meal.
Quick-Marinated Skirt Steak With Sriracha Potatoes and Spinach
Roasted potatoes are pretty delicious all by themselves. But they're even better when you douse them with spicy mayo and a shower of bonito flakes.
Miso Carbonara with Broccoli Rabe
Miso paste increases the umami factor, and broccoli rabe brings refreshing bite to this classic bacon, egg, and cheese pasta combo.
Make This Gorgeous Thanksgiving Dessert With Only 5 Ingredients and 10 Minutes' Prep
It's no secret: We are huge fans of slab pie. Any dessert that looks and tastes that great and can feed a big crowd is key around the holidays, especially Thanksgiving.
How to Make the Ultimate Cinnamon Rolls
We stole features from of our most popular cinnamon roll recipes to create the best, most irresistible cinnamon roll recipe of all. (Read on to find out why it doesn't have cream cheese frosting.)
How to Make the Creamiest, Dreamiest, Cheesiest Mac and Cheese Ever
We mine the Epicurious archives to develop the ultimate comfort-food classic.
Recipe Project: Texas Chili
Skip the beans. Shun the ground meat. This Lone Star State bowl of red delivers long-simmered flavor that the average chili can't match.
Everything You Need to Know to Make the Ultimate Apple Pie
The perfect pie demands a flaky, buttery crust and a perfectly spiced filling. Here's how to get both every time.
Japanese Guacamole. Middle Eastern Guacamole. And Yes, Mexican Guacamole.
The Epicurious Test Kitchen takes the dip on a trip around the world.
A No-Work Way To Transform a Heap of Leftover Turkey into a Weeknight Winner
Food Editor Rhoda Boone created a one-pot meal that not only used up her Thanksgiving leftovers—it used up all the extra produce she had around, too.
Beef Bone Broth
The longer you cook this nourishing broth, the more savory and concentrated it will become.
Detox Pho with Beef, Mushrooms, and Kale
This fragrant and fresh Vietnamese classic is made even healthier with the addition of kale and wild mushrooms.
The Fiery, Funky Vietnamese-Inspired Marinade That Takes Pork Halfway Around the World in 30 Minutes
In less time than it takes to watch a sitcom, you could be eating Food Editor Rhoda Boone's fiery Asian pork tenderloin with roast vegetables. Here's how to do it perfectly.
A Sensational, Super-Tasty Seafood Stew Even the Easily Intimidated Can Cook
Making a delicious soup is easy. Put a big ol' pot of seafood on the stove, light the burner, and follow Food Editor Rhoda Boone's simple tips.
The Secret to Instantly Addictive, Spice-Rubbed Chicken with Sweetly Glazed Vegetables
Are your weeknight chicken dinners on the last train to Yawnsville? Food Editor Rhoda Boone shows you how to make them a whole lot more interesting.
The Super-Delicious, Extra-Easy, Magical One-Pan Sausage Dinner
Think sausage with sauerkraut is only for lederhosen lovers? Food Editor Rhoda Boone uses bok choy, caraway seeds, and a last-minute trick to create a dish that'll become a weeknight staple.
Pigs-in-a-Blanket With Chorizo, Membrillo, and Manchego
Spicy chorizo, sweet membrillo, and nutty manchego bring Spanish flair to everyone's favorite finger food.