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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

Pigs-in-a-Blanket with Hoisin and Scallion

Warm Chinese five-spice powder, tangy hoisin, and savory scallions add bold flavor to this perennial party snack. Can't find fully cooked breakfast sausage? Cook fresh sausages in a pan and proceed with the recipe.
Recipes & Menus

All-in-One Sugar Cookie Dough

If you want to make any holiday cookie, this is your dough: Just add your choice of mix-ins to create endless delicious variations.
Recipes & Menus

Our Favorite Latkes

We fried dozens of latkes—all the highest-rated versions on our site—to come up with our ultimate recipe with fluffy, pillowy-soft centers and crisp, golden brown edges.
Recipes & Menus

Smoky Turkey Corn Chowder With Bacon

This warming chowder is a fantastic way to use leftover turkey (and works great with rotisserie chicken, too.) Smoky bacon, earthy cumin, and mild green chiles add tons of flavor to this hearty soup.
Recipes & Menus

Sausage with Sauerkraut, Apples, and Bok Choy

Recipes & Menus

Strawberry Rhubarb Crumble Smoothie

The flavors of a strawberry rhubarb crumble mingle in this satisfying smoothie, which is thickened by uncooked oats.
Recipes & Menus

Peachy Chia Chai Smoothie

The warming spices of chai flavor this fruity smoothie.
Recipes & Menus

Peanut Butter and Grape Smoothie

The classic combination of peanut butter and grape jelly inspired this kid-friendly smoothie.

Spinach-Avocado Smoothie with Grapefruit

The classic combination of spinach, avocado, and grapefruit inspired this fresh, vitamin-packed smoothie. With green tea and protein powder, it’s all you need to get going in the morning.
Recipes & Menus

Blueberry-Beet Smoothie with Coconut Water

This vibrant smoothie is full of vitamins and antioxidants.
Recipes & Menus

Mocha Berry-Almond Smoothie

This smoothie has everything you need for breakfast: Protein, potassium, Vitamin C, and coffee!
Recipes & Menus

Carrot Cake Smoothie

This smoothie has all the familiar flavors of carrot cake: sweet coconut, buttery walnuts, fragrant cinnamon, and warm vanilla.
Recipes & Menus

Spiced Kabocha Squash Pie

This aromatic alternative to pumpkin pie calls for fresh (not canned!) squash and a new twist on the classic crumble topping. If you'd like some sparkle on the edge of your crust, brush it with a beaten egg and sprinkle with coarse sugar before baking.
Recipes & Menus

Brown-Butter Pecan Pie With Rum and Espresso

Brown butter brings out nuttiness of the pecans, while the bite of rum and the slight bitterness of espresso balance out the sweetness of this pie.
Recipes & Menus

Maple-Pear Sheet Tart

This gorgeous dessert has just 5 ingredients and is super simple to make. Use a fine-mesh sieve to lightly dust the top with confectioners' sugar for an elegant finish.
Recipes & Menus

Our Favorite Lasagna

Easy enough for a weeknight, but special enough for a dinner party.
Recipes & Menus

Our Favorite Cinnamon Rolls

Our ultimate version of this breakfast classic combines a rich, buttery dough with the warming flavors of cinnamon and nutmeg and the crunch of pecans.
Expert Advice

A Bigger, Crustier, Easier Blueberry Pie

It's called a slab pie, and it will change the way you think of pie forever.
Recipes & Menus

Our Favorite Texas Beef Chili

This cowboy-style "bowl of red" is all about tender chunks of beef chuck and a five-chile-pepper purée.
Recipes & Menus

Cioppino Seafood Stew With Gremolata Toasts

You can use any firm fish and fresh shellfish you like for this brothy stew. (A little crabmeat is a luxurious addition, as well.) Make the base a day in advance for a low-stress Christmas dinner.
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