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About Jeanne Kelley

Kelley attended the La Varenne École de Cuisine in Paris. She has been affiliated with Bon Appétit magazine for 20 years and is also a frequent contributor to Cooking Light magazine. She lives in Los Angeles with her landscape-designer husband and two teenage daughters.

Featured Books by Jeanne Kelley

Blue Eggs and Yellow Tomatoes

Recipes from a Modern Kitchen Garden

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Jeanne Kelley’s Content

Recipes

Recipe Boxes

Friends

Friends

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Sweet on liqueurs

Take another look at these spirits

Our resident bartender welcomes a revival of the sweet stuff.

The Produce Diaries

Morels

Pleasure in the hunt

Dinner Guest Blog

A quiche lesson

The crux is the crust

Features

Fabulous favas

A green herald of summer

Dinner Guest Blog

Wabi-sabi cookery

Cooking is a constant history lesson

Most Popular Articles

Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
The food not eaten

Features

The food not eaten

Food waste: out of sight, out of mind
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
Game for wine

Vine to Table

Game for wine

Pairing wild fare and the grape
Headcheese and chicken feet

First Person

Headcheese and chicken feet

How the rest of the world treats meat
Truffle ‘fries’ at home

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours
Egg-boiling essentials

Our Table

Egg-boiling essentials

Mark Bittman’s gone back to basics
The science of baking

Features

The science of baking

Kitchen chemistry

Editor’s Choice

Buying the farm

First Person

Buying the farm

Planting the seeds of agricultural bliss
Meat masters

Features

Meat masters

Why we love DIY butchery
The cherry orchard

Unexplained Bacon

The cherry orchard

How to make a Japanese picnic
Mark Winne

The Culinate Interview

Mark Winne

The food-system reformer
Going nuts

Features

Going nuts

Crunchy, tasty, healthy
Spice world

The Culinate 8

Spice world

Make and use classic spice blends
Better food for more people

Health+Food

Better food for more people

Changing how we eat
Spring onions

Front Burner

Spring onions

Celebrate the season with these fresh alliums

Most Emailed

Truffle ‘fries’ at home

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours
Macaroni and Cauliflower Cheese Bake

Jamie’s Food Revolution

Macaroni and Cauliflower Cheese Bake
Turnip Pickles

A Platter of Figs

Turnip Pickles
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
Lemon Chicken Breasts

Barefoot Contessa How Easy is That?

Lemon Chicken Breasts
Carrot Hummus

The Northwest Vegetarian Cookbook

Carrot Hummus
Spicy Noodles with Sweet Potatoes, Spinach, and Tofu

Culinate Kitchen

Spicy Noodles with Sweet Potatoes, Spinach, and Tofu

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