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...
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- 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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