Braciole - often dishes are created out of necessity & this beautiful dish is one of them!
There are few things in life I like better than good meat simmered in a good sauce. Braciole (pronounced Brah-j’yole) is one of those…...
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Oct 6, 2022
Campo Grande - THE best pork, only from España!
New in the butcher case, the Campo Grande Iberico Pork Presa, a slightly larger piece cut from the shoulder just below the tenderloin....
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Jul 8, 2022
Yuzu Koshō, the salty-sweet combo adding a new amazing flavor to your New York Steak
Yes, of course, I like sweet and salty food combinations, don't we all? It’s no mistake that salted caramel everything is available. And...
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Jun 18, 2022
Quick Summer Salad - no cooking required
its basically assembly - not a recipe, work with what you have or is abundant at farmers market. -Sliced fresh peaches (nectarine or any...
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Jun 2, 2022
Picanha Time!!
That's right, I took my time sourcing the proper piece for these beauties! I have had so many requests, but I needed to make sure you...
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May 26, 2022
Performance, preparation and patience - Grilling Season has begun!
Pork Picnic & Rhubarb BBQ Sauce with Apple Radish Slaw Recipe below... Are you one of them? Do you feel less than sufficient when you’re...
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May 12, 2022
Taco Thursday? Its a thing! - make Chimichurri your new go to for Taco Night
They say Chimichurri is the “ketchup” of Argentina. I’ve heard that said for years and that is actually how I came up with a version of...
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May 5, 2022
Basque style Sweetbreads, the easiest technique ever!
OKAY!! You’re going to want to pay attention here. A new favorite recipe for sweetbreads. What is a sweetbread you ask? Well, let's start...
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Apr 21, 2022
Curry Cauliflower and Red Lentil Stew
I know I know, you expect rich and restaurant decadent meat forward but the truth is, I often cook with just vegetables. Honest. And this...
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Apr 21, 2022
WET VS DRY? - your perfect steak!
Dry Aged Beef vs. Wet Aged and “Why do you hang your meat?” Two questions I get regularly, let me see if I can give you a quick, but...
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Apr 7, 2022
Official welcome to ChefToddFisher.com
Hey there, its Mrs. Chef. Something we've been working on for YEARS....is finally live. cheftoddfisher.com I am not usually in the author...
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Mar 20, 2022
Spring Panzanella
Seemingly every summer, someone asks me about Panzanella, and rightfully so, as it is definitely one of my favorite expressions of the...
63 views3 comments
Mar 18, 2022
All about GUMBO!
I have been craving Gumbo for weeks now, SO, I am making Gumbo! Truth be told, I was planning it for the celebration that is...
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Mar 15, 2022
The "How" of becoming a Chef
I am asked regularly “how did you become a chef”? So I thought I would take you on the fast forward version of the journey a young eager...
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