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Jennifer Ann works in international patent research in Milwaukee, but we think she may have missed her calling (yes, we're biased). In both her cooking and writing, there is elegance and restraint -- see the headnote for her Kale, Andouille, Scallop, White Bean, and Piment d'Esplette - in Parchment, which fills us with both hope and cravings for Andouille, or any of her Editors' Pick reviews (like for CottageGourmet's French Toast Suzette or pierino's Ides of March Caesar) -- which are always a joy to read.
Many of you will also recognize Jennifer Ann from her various contest finalist recipes -- her Boston Greens with Tarragon Buttermilk Dressing, Red Pears, and Toasted Hazelnuts, her French Bean Salad with Tarragon and Green Peppercorn, and her Couscous with Roasted Fennel and Toasted Almonds (which haunted us until we made it a Wildcard winner). Apparently, if we could commission her to create a beautiful new salad for us every day, we would. But if you need any more proof of her talents beyond the salad course, this should clear things up: Chocolate Saffron Pots de Creme with Honey Cream and Sea Salt. See Jennifer Ann's profile page and fan her here.
Read Jennifer Ann's profile Q&A below:
You Can Have It All
Well, at least your zucchini bread—er, cake—can
Zucchini cake is everything you want.
The dreamiest foods around.
We've got the (summer) blues.
Burnt Toast: Episode 13
Have a ball (jar).