Jeanne Thiel Kelley
Contributor
Jeanne Kelley is a cookbook author, food writer and food stylist based in Los Angeles. The California native is an edible garden expert who specializes in seasonal and sustainable cooking. Having learned classic technique at La Varenne Ecole de Cuisine in Paris, Jeanne has developed recipes for Bon Appétit, Cooking Light, Fine Cooking, Weber, Diamond Nuts, Crate and Barrel, CB2, and the US Potato Board. She is the author of several cookbooks, including Salad for Dinner and The Portable Feast.
Recipes
Lemon Meringue Pie with Graham Crust
Graham crusts typically start with crushed graham crackers. Here, graham flour gives the crust a nutty flavor and hearty texture.
Recipes
Pecan-Mocha Meringues
Recipes
Cranberry and Wild Blueberry Pie
This cranberry and wild blueberry pie recipe has just a few ingredients so the berry flavor can really shine.
