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.
Couscous with Fresh Cilantro and Lemon Juice
Say it with us: Simple ingredients, cooked perfectly, will always win. This couscous dish is no exception.
Cincinnati Chili
This lamb-version of the Cincinnati chili recipe is thinner than your average chili, packed with aromatic spices like allspice and cinnamon, and layered on top of spaghetti.
Poblano Albóndigas with Ancho Chile Soup
Albóndigas is Spanish for meatballs. Ours are lightened with grated zucchini for this chile soup recipe.
Autumn Apple Strudel
Is there anything better than warm apple strudel on a fall day? This recipe says no.
Rustic Bread Stuffing with Red Mustard Greens, Currants, and Pine Nuts
This bread stuffing recipe is filled with goodness in the form of red mustard greens, sweet currants, and savory pine nuts.
