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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

Orzo with Feta, Tomatoes, and Dill

Attention, dill: Please step away from the salmon. Here, the herb gets to show its versatility—and its Greek side.
Recipes & Menus

Wax Bean, Pea, and Chorizo Salad

Chunks of chorizo balance the sweetness of spring onions, beans, and peas. A Sherry vinaigrette lends a slight Iberian edge.
Recipes & Menus

Mascarpone-Filled Cake With Sherried Berries

Easy, sophisticated, and make-ahead friendly, this is just the cake for your Memorial Day gathering.
Recipes & Menus

Oil-Poached Halibut With Tomatoes and Fennel

Fennel and tomatoes go silky when poached in olive oil, and when halibut follows suit, it picks up hints of the vegetables' flavor and becomes succulent and delicately nuanced.
Recipes & Menus

Chocolate Dulce de Leche Bars

Fudgy cookies go Latin with an infusion of dulce de leche, a sweet milk caramel similar to cajeta and arequipe. These cool treats are happily portable on their crisp shortbread crusts.
Recipes & Menus

Green-Grape Sangria

Surely you've had one too many supersweet sangrias whose fruit chunks overpower the (usually mediocre) wine. This version couldn't be more of a contrast, with a refreshing mintiness and subtly aromatic fruit that still allow the crispness of the white wine to come through.
Recipes & Menus

Curried Chicken Salad with Spiced Chickpeas and Raita

Of course, you can always take a simple store-bought rotisserie chicken to a picnic, but this Indian spin is way more fun. We love the chickpea layer so much that we make it even when there's no picnic planned.
Recipes & Menus

Strawberries in Orange and Caramel Sauce

Recipes & Menus

Strawberry Ice Cubes

Recipes & Menus

Strawberries with Zabaglione

Recipes & Menus

Strawberry Leather

Recipes & Menus

Pasta with Spicy Anchovy Sauce and Dill Bread Crumbs

Even if anchovies aren't part of your culinary heritage, the way the sweetness of the onions and the saltiness of the fish interact, combined with the tactile pleasure of the crunchy bread crumbs, will have you missing your nonna no matter what your nationality.
Recipes & Menus

Profiteroles With Coffee Ice Cream

Leave it to the French to come up with the classiest way of doing an ice cream sundae. Hide the grown-up coffee ice cream inside a crisp puff of pastry (the same dough that cream puffs are made from), then drizzle it with full-bodied chocolate sauce.
Recipes & Menus

Salmon With Lentils and Mustard Herb Butter

Give your pan-seared salmon fillets a lemony pop with mustard-herb butter.
Recipes & Menus

Pot-au-Feu

A single pot-au-feu can become several courses. First, serve the marrowbones with salt and toast, then present the meats and vegetables. The broth can be a separate course or can be immediately ladled over the meats and vegetables, with mustard and horseradish added to taste and cornichons served on the side.
Recipes & Menus

Braised Chicken with Tomatoes and Olives (Poulet Provencal)

Featuring olive oil and the combined herbs and produce of the south of France, this one-dish country dinner will transport you to a café table in Aix in a heartbeat.
Recipes & Menus

Shoe String Potatoes (Pommes Pailles)

A mountain of skinny, crisp fries adds drama to the plate. Unlike thick-cut fries, which are traditionally fried twice (first to cook them through and then to crisp them), shoestrings are fried only once. And like potato chips, they taste great at any temperature.
Recipes & Menus

Pan-Seared Rib-Eye Steak with Béarnaise (Entrecôte Béarnaise)

Tricked out with shoestring fries, this is a time-honored rendition of steak frites—meat and potatoes à la française. A rich sauce on the side enhances the already flavorful well-marbled meat.
Recipes & Menus

Carrot-Beef Sushi with Caper-Basil Mustard

Trompe l'oeil as much as hors d'oeuvres, these rolls use carrot where nori would usually be at a sushi bar and boneless beef top loin instead of tuna. The pungent mustard sauce is an artful counterpoint to the sweet carrot.
Recipes & Menus

Bloody Mary Shrimp

Shrimp cocktail meets everyone's favorite Sunday-morning drink. In other words, this is a vodka-infused shrimp cocktail in a spoon.
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