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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

Beet Carpaccio with Goat Cheese and Arugula

This raw dish is all about the best ingredients you can find. A great goat cheese and a fruity, high-quality olive oil will result in flavor that's as stunning as the presentation.
Recipes & Menus

Plum Berry Crisp

The charm of this simple dessert is obvious: It takes sweet summer fruits and cooks them down so that everything good about them becomes even better.
Recipes & Menus

Fennel Rice Salad

The tang of citrus and the refreshing flavor of fennel give this side dish a lightness that other rice preparations just can't match.
Recipes & Menus

Clam and Corn Chowder

Full of sweet corn, smoky bacon, and delightfully briny clams, this light summer chowder is like having a whole New England clambake in a bowl.
Recipes & Menus

Cassis Sorbet

Cassis, also known as black currant, has a deep, velvety, ripe-berry flavor, along with a slight sourness; this sorbet plays up those qualities. We use bottled nectar, but if you find fresh black currants, you can certainly make your own (see cooks' note, below).
Recipes & Menus

Fruit in Lemon-Verbena Syrup

A light syrup, laced with the refreshing lemony-floral taste of verbena, and a scoop of cassis sorbet amplify the tug-of-war between sweet and tart in a bowl of mixed summer fruits.
Recipes & Menus

Glazed Fingerling Potatoes and Baby Vegetables

Only in summer, when baby vegetables are so wonderful and elegant looking, could a one-skillet side dish seem so fancy. A gentle simmer and just a little olive oil and butter enhance the vegetables' natural sweetness — no more effort is necessary.
Recipes & Menus

Herbed Goat-Cheese Toasts

Goat cheese makes a lovely base for fresh herbs, carrying their flavor and punctuating their brightness with its gentle tang; in this spread, it tastes particularly mild because of the little bit of whipped cream folded in. Take the cheese out to soften before heading for the farmers market, and by the time you get back, it will be ready to mix with whatever herbs you've found there.
Recipes & Menus

Summer Vegetable Terrine

This dramatic, gorgeous terrine isn't just visually arresting; it's also absolutely delicious — and such a sophisticated change of pace from a salad to start the meal. We used beets, haricots verts, and wax beans here, but feel free to improvise if other vegetables look tempting at your local farmers market; you'll need a total of 6 cups of cooked vegetables. Since the vegetables are cooked until very tender — a knife should be able to cut through them without resistance — the terrine slices beautifully.