Todd Fisher: Of Caviar And Corn Dogs

It was only a few hours ago, as I was doing a little late-night leftover raid on the fridge, that it hit me. Too often I take for granted my moist chicken, that my steaks are perfectly cooked and my vegetables are “snaptastic” bright green, still bursting with flavor and nutrients. So it seems only right that I should share a few tips and techniques to help you with your grilling woes.  After all, cooking perfectly moist, tender and delicious chicken is all in the technique and know-how. Continue Reading

The word “sauce” is a French word that means a relish to make our food more appetizing.  Sauces are liquid or semi-liquid foods devised to make other foods look, smell, and taste better, and hence be more easily digested and more beneficial.  Because of the lack of refrigeration in the early days of cooking, meat, poultry, fish, and seafood didn’t last Continue Reading

Spring has Sprung and Lamb is on the menu

With Lamb being as synonyms with Spring, as turkey is to Thanksgiving, it is only reasonable for me to be dreaming of  the rolling, green, grassy hills along Highway 68 with furry little lambs frolicking and feasting on the sweet blades of spring, right?  I know, most people just count sheep to fall asleep… some might say I’m a little different.  I love lamb, and I think that is kind of the way it goes.  You either love it or you don’t Continue Reading

As seen in the Monterey County Herald

Todd Fisher: What’s on the minds of readers

As I was brainstorming on this week’s column, several ideas were bouncing around in my head. The idea that bounced loudest was about the questions I get from all of you. Since I generally get to indulge myself and talk about whatever is on my mind, today I’m going to write about what’s on your mind — by answering the questions most often asked by people I meet.

 As seen in The Monterey County Herald

Todd Fisher: It’s That Thyme of Year

It never seems to fail, we get together with some friends to do dinner at their house and as I am cooking I find myself wanting to tweak or tune up a dish. As I rummage (delicately of course ) through their pantry or refrigerator I find what must be family heirlooms… Tins or jars of spices older than some of my kids, I know the packing up and moving on of McCormick & Schillings from Salinas was a sad day but there is no reason to hang on to spices from there tenure. Continue Reading