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Jeanne Kelley
Meet Jeanne Kelley

Jeanne Kelley is a cookbook author, food stylist, recipe developer, and frequent contributor to such publications as Cooking Light, Fine Cooking, and Everyday with Rachael Ray. She was a contributing editor at Bon Appétit for over 10 years, and trained at Ecole de Cuisine La Varenne in Paris. She is the author of Salad for Dinner, the acclaimed Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden, and Williams-Sonoma Holiday Baking. She and her husband, Martin, a landscape designer, and their two daughters, live in Los Angeles along with a flock of chickens, a beehive, a dog, six fruit trees, and a large plot in the community garden down the street.

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A Conversation With Jeanne Kelley

Q: How has growing your own food changed your cooking style?

A: An abundance of fresh picked produce has simplified the way I cook. Homegrown vegetables picked at their peak are so flavor intensive they don't need much in order to taste delicious – a quick sauté or an easy vinaigrette will usually do the trick. Also, my meals tend to have vegetables as the centerpiece as opposed to meat. I'm not a vegetarian, but when vegetables are really good, you don't want to relegate them to the side of the plate.

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Ricotta and Pea Crostini with Tarragon and Pink Peppercorns Heirloom Tomato and Watermelon Salad with Feta and Mint Marinated Flank Steak with Lemony Arugula and Feta Salad Pappardelle with Asparagus and Cream Strawberry Hazelnut Shortcakes Jeanne's Edible Garden Garden to Table cooking
Jeanne's Top Picks for the Kitchen

Bamboo Gardening Gloves >
These gloves are so comfortable – my hands feel protected and yet I can still move!

Weck Mold Jars, Set of 6 >
I love Weck jars! I use them for canning and for leftovers. Because of the way the lid fastens, they're practical for storing and serving.

KitchenAid Artisan Stand Mixer >
I love to bake and my KitchenAid mixer makes tasks easy.

Wire Egg Basket >
This basket is perfect for gathering and storing my fresh eggs – and they look so pretty in it.

Le Creuset Signature Round Dutch Oven >
I have several enameled cast-iron casseroles. Food just tastes better when it's slow cooked with the even heating of Le Creuset or Staub pots.

Lodge Round Cast-Iron Fry Pan >
I use a well-seasoned iron skillet for so many things: omelettes, stir-fries, frittatas, skillet cakes – it's great to cook on something so simple and with so much history.