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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

Green-Bean and Prosciutto Negimaki

It looks like a Japanese roll—but it's not! Green beans stand in for the traditional scallion; thin slices of prosciutto replace beef.
Recipes & Menus

Manchego Quince Paste Napoleons

Here, a classic Spanish pairing gets reinvented as a bite-size cheese course. We're particularly enamored of the added textural contrast provided by the sliced almonds.
Recipes & Menus

Crouton Dice with Blue Cheese

These sexy little bites have a flavor as sharp as Dorothy Parker's wit. And because they're toasted with butter in the oven, they taste deliciously fried (only without the regret).
Recipes & Menus

Poblano Cream Soup

This soup, served hot in a shot glass, is wonderfully warming, and the spicy heat from the chiles will wake up your taste buds. It's a great way to kick-start some festive conversation.
Recipes & Menus

Perfect Bourbon Manhattans

When this classic cocktail was invented, in the late 1800s, it called for rye. Here, bourbon gets to be the star, and the combination of sweet and dry vermouth makes our version "perfect."
Recipes & Menus

Wild Mushrooms en Papillote

Recipes & Menus

Arctic Char with Pistachio Orange Vinaigrette

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Roasted Red-Pepper and Hazelnut Dip

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Pecan Muffins

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Ice Cream with Roasted Grapes and Walnut Oil

Recipes & Menus

Nutty Toasted Crumbs

Toss these bread crumbs with green vegetables, root vegetables, or pasta.
Recipes & Menus

Mexican White Rice

Though this rice mainly functions to sop up the meat's red sauce, a quick sauté with garlic and onion and the use of chicken broth as well as water means it can hold its own.
Recipes & Menus

Fresh Tomatillo Salsa

Salsa verde cruda This all-raw salsa can be thrown together in just ten minutes. And because it's made with tomatillos rather than tomatoes, it's less sweet and more refreshing than the more familiar red salsa. (We also think it's more interesting for topping Mexican dishes such as huevos rancheros or for eating with tortilla chips.)
Recipes & Menus

Mini Tortillas with Corn Mushrooms and Fresh Tomatillo Salsa

Chalupas de huitlacoche Chalupas, meaning "little boats," differ in shape and size as you move around Mexico, but in this case, their cargo includes mushroomlike huitlacoche; pleasantly tart salsa verde; salty queso fresco; and the crunch of raw onion.
Recipes & Menus

Colombian Chicken, Corn, and Potato Stew

Ajiaco The term ajiaco means different things in different parts of Latin America, but in Colombia the name refers to a chunky chicken soup thickened with papas criollas, a native potato. The tiny yellow tubers break down completely, giving the broth a rich, silky mouthfeel. If you can't find papas criollas in your supermarket's freezer section, grated russets achieve pretty much the same effect. Yukon Gold and red boiling potatoes contribute contrasting texture, and a handful of briny capers punches up the flavor.
Recipes & Menus

Udon with Grilled Flank Steak

A quick marinade brightens the steak, so it combines perfectly with the dish's Southeast Asian notes.
Recipes & Menus

Tomato-and-Garlic-Stuffed Chicken Cutlets

How can so simple a filling create such a wonderfully earthy flavor? Anchovy paste has long been a secret weapon in many chefs' arsenals and, when you use it here, you'll know exactly why.
Recipes & Menus

Zucchini-Wrapped Fish Fillets

In this elegant twist on the traditional French method of cooking en papillote, fish fillets become incredibly moist as they steam inside a sheath of zucchini slices.
Recipes & Menus

Skillet Potatoes with Olives and Lemon

The strong aromatics in this dish infuse the potatoes with a spirited Moroccan style.
Recipes & Menus

Broiled Red Peppers and Tomatoes with Caper Vinaigrette

The vegetables in this simple side dish meld flawlessly because of the broiling, which tenderizes the peppers and intensifies the tomatoes' sweetness.
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