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
Lima Beans with Wild Mushrooms and Chard
This lima bean soup recipe calls for soaking the beans overnight, but the resulting creamy texture is well worth the time.
Recipes
Grissini with Prosciutto
Recipes
Panang Tofu Curry
Recipes
Orecchiette Carbonara
Eggs become a silky, creamy sauce when they're tossed with hot pasta. Here, leeks add a nice spring touch to the traditional Roman dish.
Recipes
Orecchiette Carbonara
Eggs become a silky, creamy sauce when they're tossed with hot pasta. Here, leeks add a nice spring touch to the traditional Roman carbonara dish.
