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Shelley Wiseman head shot - Epicurious

Shelley Wiseman

Contributor

Shelley Wiseman has been teaching people to cook since 1990 when she first opened La Place, a French-style cooking school in Mexico City. Her career began in New York City, cooking at illustrious restaurants Le Plaisir and Le Cherche Midi. Having fallen in love with French cookery, Wiseman then moved to France to hone her craft.

After years of cooking and teaching, Wiseman joined Gourmet as a food and travel editor, where she spent 12 years developing recipes for home cooks. In 2014, Wiseman joined fellow Gourmet alum Ian Knauer as co-owner of The Farm Cooking School. She now owns and operates Shelley’s Table, hosting cooking classes and curating culinary adventures for food-focused travelers.

Wiseman is the author or co-author of several cookbooks, including Just Tacos, The Mexican Gourmet, and The Farm Cooking School, Recipes and Techniques to Celebrate the Seasons. When she’s not cooking, she spends her time painting watercolors, hosting dinners with friends, and traveling as often as possible.

Recipes & Menus

Espresso Blackberry Macarons

These cookies should set for a while before serving. The fillings help soften the meringue—and your patience will be rewarded with a wonderfully chewy texture.
Recipes & Menus

Tiramisu Affogato

Recipes & Menus

Mango Ginger Floats

Recipes & Menus

Smoked Salmon with Egg Salad and Green Beans

More festive than your usual bagel and lox, this jar layers arugula and green beans with smoked salmon and lemony egg salad.
Recipes & Menus

Mixed Berry and Cassis Sundaes

Recipes & Menus

Grilled Oregano Shrimp

This dish embodies what's great about grilling: Just a few minutes over the coals transforms a handful of simple ingredients into a tasty dinner that's fuss-free and sure to please everyone.
Recipes & Menus

Manchego with Almonds and Green Olives

This mix is everything you want with a drink—a little bit salty, but with a nice variety of textures and flavors.
Recipes & Menus

Roasted Red Peppers and Cauliflower with Caper Vinaigrette

A zesty lemon, olive oil, and caper dressing brings out the best in nutty roasted cauliflower and sweet red peppers.
Recipes & Menus

Zucchini Potato Tortilla

In this Spanish-style frittata, the potatoes and zucchini are characteristically creamy and filling. The dish is also a host's friend, since it tastes just right at room temperature.
Recipes & Menus

Beef Tenderloin with Smoked Paprika Mayonnaise

Lovers of beef and chorizo can have their steak and eat it, too: Here, a garlic, cumin, and smoked-paprika rub on rare roast beef has the alluring smoky meatiness you've always associated with the richly flavored sausage. The same seasonings, plus some drippings from the meat, transform ordinary store-bought mayonnaise into a simply spectacular accompaniment.
Recipes & Menus

Fettuccine Alfredo

This creamy fettuccine Alfredo is truly luxurious and yet so simple. You'll be rewarded for using the very best pasta and Parmesan.
Recipes & Menus

Provençal Rack of Lamb

Rack of lamb, a popular restaurant cut, is easy to cook at home. Smaller Australian or New Zealand racks are the perfect size to serve two. Roasting the meat over sliced potatoes enlivens them with savory juices.
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Sole Amandine with Shredded Brussels Sprouts

Sole amandine is a classic preparation for the delicate fish, pairing it with toasty almonds and a lemon butter sauce. Lightly cooked Brussels sprouts add texture.
Recipes & Menus

Veal Scallopini with Brown Butter and Capers

Quick-cooking scallopini are perfect for breathing new life into busy weeknights. And the brown butter doesn't hurt either.
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Greek Salad with Orzo and Black-Eyed Peas

This satisfying vegetarian combo—a black-eyed-pea salad with tomatoes; orzo tossed with olives, red onion, and cucumber; and salty crumbles of feta cheese—sings of the Aegean sun.
Recipes & Menus

Zucchini-Basil Soup

This smooth puréed soup manages the near—impossible feat of being velvety and creamy without any cream. Ribbons of zucchini add a final soupçon of elegance.
Recipes & Menus

Corn on the Cob with Chipotle-Scallion Butter

If you've got the grill going anyway, toss your ears on before you butter them to get a quick char and even deeper flavor.
Recipes & Menus

Fried Mozzerella with Arugula and Prosciutto

Who says main dishes have to be conventional? Here, prosciutto moves aside to put the cheese front and center, and an array of antipasto staples frame the crisp, gooey fried mozzarella. An aromatic anchovy vinaigrette ties it all together.
Recipes & Menus

Cantaloupe with Coulis

Don't throw those melon seeds away. It's a traditional Mexican technique to use the seeds as a thickener, and here they work their magic in a coulis, adding effortless panache to a straightforward and wonderfully light dessert.
Recipes & Menus

Grilled Butterflied Top Round of Lamb

Top round, a muscle from the leg, is starting to pop up in supermarkets around the country. (If your market doesn't carry it yet, ask your butcher.) This small, quick-cooking cut has the succulence you'd expect from lamb but is so convenient that you needn't wait for a special occasion or a large gathering to savor it.
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