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
Moroccan-Style Chicken Pie
This Moroccan chicken pie is also known as bisteeya. The recipe balances savory with sweet with chicken, cinnamon, and phyllo dough.
Recipes
Farfalle with Golden Beets, Beet Greens, and Pine Nuts
You can use red beets if golden beets are unavailable for this farfalle recipe, but your pasta will turn pink.
Recipes
Bison Burgers with Cabernet Onions and Wisconsin Cheddar
Bison meat is very lean and is best served rare or medium-rare.
