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

Easy Banana Bread Recipe

Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.

Recipes & Menus

Cioppino Seafood Stew With Shrimp and Clams

A flexible San Francisco favorite, finished with bright, garlicky gremolata toasts for soaking up the saucy broth.

Recipes & Menus

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Recipes & Menus

Not-So-Secret Burger Sauce

Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.

Recipes & Menus

A Better Queso

Real cheddar cheese meets charred green chiles in our best recipe for queso. For extra points serve the molten dip with warmed tortilla chips.

Recipes & Menus

Classic Seafood Boil With Lemon-Butter

You’ll need your favorite seafood seasoning and your biggest pot for this seafood boil brimming with shrimp, sweet corn, smoky sausage, and tender potatoes.

Recipes & Menus

Our Favorite Mashed Potatoes

These perfect mashed potatoes are light and fluffy yet rich and creamy, with just a hint of garlic and thyme.

Recipes & Menus

Our Favorite Mac and Cheese

Crispy, creamy mac ‘n’ cheese is the ultimate comfort food, ready to grace your weeknight table or holiday spread.

Recipes & Menus

Apple Pie Cookies

Get the flavors of fall in the palm of your hand with these adorable bites stuffed with jammy cinnamon-spiced apples.

Recipes & Menus

Our Favorite Pie Crust

This easy recipe for pie dough takes all the guesswork out of making a buttery, flaky pie crust. It’s ideal for pretty much any pie you want to make.

Recipes & Menus

Classic Blueberry Muffins

Chock-full of berries, our ultimate muffins have just the right amount of sweetness, plus a gentle tang and tender crumb thanks to sour cream.

Recipes & Menus

Our Favorite Apple Pie

This classic apple pie recipe makes the perfect holiday dessert with a flaky, buttery crust and a tender, perfectly cooked fruit filling.

Recipes & Menus

Our Favorite Key Lime Pie

This easy key lime pie recipe is a fusion of our best versions. The secret is a touch of lemon juice to balance the lime and a pinch of cinnamon in the crust.

Recipes & Menus

7 Steps to Better Thanksgiving Stuffing

After taste-testing tons of top-rated Epi recipes, we found the intel we needed to make the ultimate version.

Recipes & Menus

Our Favorite Stuffing With Cornbread and Sausage

Our ultimate version has mix of country bread and cornbread, savory breakfast sausage, and plenty of fresh herbs to make it truly irresistible.

Expert Advice

The Ultimate Salad Dressing Arithmetic

Homemade vinaigrette can be as simple as a two-ingredient blend or a seven-ingredient masterpiece.

Recipes & Menus

Black-Bottom Hazelnut Pie

This pie features a coating of bittersweet chocolate underneath the gooey, espresso-infused filling and a delectable topping of crunchy sugar-coated hazelnuts.

Recipes & Menus

Three Ways to Turn Up the Volume on Your Easter Ham

Not all glazes are equal.

Expert Advice

This Soy Sauce is Better Than Anything You've Had from the Grocery Store

It's imported from Japan—and available on Amazon.

Recipes & Menus

Classic Smashed Cheeseburger

It’s too soon for grilling season, but it’s never too soon to smash a burger on a griddle (or cast-iron pan) in the comfort of your kitchen. Freezing before cooking allows the patty to develop a satisfying crust while retaining a pink and juicy center.