Bon Appetit Magazine has published over 1000 of Jeanne's recipes. Cooking Light and Fine Cooking have printed hundreds more. Jeanne has developed recipes for Weber, Diamond Nuts, Crate and Barrel, CB2, the US Potato Board and several cookbook projects. Having learned classic technique at La Varenne Ecole de Cuisine in Paris, then honing her skills in the Bon Appetit test kitchen, Jeanne's goal is to simplify and demystify cooking. Her creative and original recipes combine local ingredients with global flare. Jeanne writes about seasonal cooking for The Los Angeles Times.
Recipe of the Season
Rose Geranium Ice Cream with Rose Geranium Blackberries
Here are the Berries!