Jeanne Kelley has written for Bon Appeacute;tit magazine for twenty years and is a frequent contributor to Cooking Light and Fine Cooking. Her articles have also appeared in the Los Angeles Times Magazine, Prevention, and Cooking.com. She is the author of Blue Eggs and Yellow Tomatoes. Jonathan Gold is the first food critic to win a Pulitzer Prize. He has written for LA Weekly for more than twenty years and was a Gourmet columnist.