I'm happy to share another installment of my free Modern Pioneering series. Have you subscribed yet? I think you’re going to love them and can’t wait to hear your feedback and learn how you like the recipes! These rice balls stuffed with fontina cheese are the perfect party snack. So simple to make yet so decadent.
Rice…
The birds and the bees and the springtime greens. I love how colorful everything from my backyard to my plate becomes when spring, finally, arrives. This is a great welcome to spring dish--you have the heartiness of the pasta, paired with the freshness and crunch of the colorful springtime veggies. You know what else pairs…
If you follow me on Instagram or Facebook, you've probably seen the mayhem that has been my life in the past few months. Lately it has been particularly busy, which I suppose is what comes with having a book tour. The best part has been meeting you all along the way.I've also just finished the…
Moist, sweet yellow cornbread or white cornbread that tastes like it's straight from grandma's kitchen. Today I am posting one of my Modern Pioneering video series for one of my favorite cornbread recipes, brown rice cornbread, straight from Grandma Pellegrini. I think you're going to love it and can't wait to hear your feedback on…
Modern Pioneering is finally here and with a new book comes a new book tour. I'm so excited to be able to share the project I've been working on for so long with all of you and I hope you'll meet me along the way to share how you've become modern pioneers with me! Will…
A little while ago, one of my interns said, “Hey! How about you answer our interview questions, things that people don’t ask you in interviews but things that we’re curious about.” I thought that was rather clever and so I gave them all a license to ask me anything under the sun that they wanted…
Some people are surprised by the amount and variety of wild game in my diet. Boar, duck, quail, and, especially, squirrel, aren’t the most common proteins on peoples’ plates, but I’m out to change that!Most of the people I cook for are pretty adventurous eaters, luckily for me. Not every cook is so blessed. I…
To "confit" something, is to cure it in salt and then cook it slowly in fat. It makes the meat buttery and fall off the bone. Is there anything that sounds more glorious than that?It is common to see it done with duck legs, and other muscular cuts of meat, but here I've done it…
I'm currently obsessed with my Walnut Franklin Shelf by Tronk Design. (You'll be able to take a closer look at it in an upcoming Daily Candy video home tour coming out soon!) But if you want one ASAP, you can use this discount code until April 11th: 'TRONK15' for a 15% discount off the Franklin…