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 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

Thyme, oregano, sesame, sumac and red pepper combine to make Za'atar

Thyme, oregano, sesame, sumac and red pepper combine to make Za'atar

These flatbread are easy to make with bulgar and za'atar.

These flatbread are easy to make with bulgar and za'atar.

Feta + Honey + Za'atar + Arugula, Orange and Red Onion = HEAVEN

Feta + Honey + Za'atar + Arugula, Orange and Red Onion = HEAVEN

 

Za'atar is my latest favorite spice blend. Here is my story on it in The Los Angeles Times.