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...

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...

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...

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...

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...

Seemingly every summer, someone asks me about Panzanella, and rightfully so, as it is definitely one of my favorite expressions of the...

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...

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...