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Shelley Wiseman head shot - Bon Appétit

Shelley Wiseman

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

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

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

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."
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Wild Mushrooms en Papillote

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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

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Nutty Toasted Crumbs

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

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

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

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

Udon with Grilled Flank Steak

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

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

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.
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Skillet Potatoes with Olives and Lemon

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

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

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.
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