When I wrote my cookbook, 'I Love Crab Cakes,' I asked some of my best chef buddies to contribute recipes. — Tom Douglas Copy Share Image
Be sure to read a recipe all the way through before you cook. The time it saves you in the long run… — Tom Douglas Copy Share Image
I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken. — Tom Douglas Copy Share Image
When I was a kid and my mom made tomato soup, she would cut buttered toast into squares and float them on… — Tom Douglas Copy Share Image
I try to eat in one of my restaurants every day, and I eat out in another restaurant every day. It's what… — Tom Douglas Copy Share Image
The key to great fried squid is 'flash-frying' in hot oil for only a few minutes, which keeps it tender. — Tom Douglas Copy Share Image
When I eat oatmeal, I'm hungry by 10 A.M., but pho is a great way to start the day. — Tom Douglas Copy Share Image
My longtime friend Steven Steinbock, who has worked with me for more than thirty years, is a master at panfrying fish and… — Tom Douglas Copy Share Image
Who doesn't love digging into a plate of crab cakes or going after a chilled cracked crab with crab cracker, cocktail fork… — Tom Douglas Copy Share Image
Alaska Airlines and I have a lot in common, so coming together to delight travelers with savory, high quality food from the… — Tom Douglas Copy Share Image
It's hard to legislate what people eat. People are getting fed up with being told what they can and can't do. It… — Tom Douglas Copy Share Image
Disappointing cakes have often been sitting out too long. They should last just long enough to have the last pieces the next… — Tom Douglas Copy Share Image
Over the years I've tweaked my stuffing recipe many times, adding a variety of ingredients like sauteed wild mushrooms, dried cherries, fresh… — Tom Douglas Copy Share Image
If you don't have the confidence in baking, commit to making the recipe three times. The first two, do it exactly the… — Tom Douglas Copy Share Image
Horseradish is one of those perk-me-ups. You can use it in a cocktail sauce, you can bread fish with it - it… — Tom Douglas Copy Share Image
There's something majestic about a 30-pound Chinook salmon roasted and served whole - people get excited when you present it with the… — Tom Douglas Copy Share Image
Some versions of crab cakes are mostly crabmeat lightly bound with egg, but I'm a firm believer that a crab cake should… — Tom Douglas Copy Share Image
If you want something beautiful to put on the dinner table, pick up a sockeye, the salmon species with the most vivid… — Tom Douglas Copy Share Image
Support a small chef. Not these big chains... but support the people who are out there trying to do things right and… — Tom Douglas Copy Share Image
In the restaurant business, there's the concept of pivot. Pivot to the stove, pivot to the refrigerator. — Tom Douglas Copy Share Image
In some cities, McDonald's rules, but Seattle is ruled by teriyaki joints. — Tom Douglas Copy Share Image
Steaming is a great way to cook any firm fleshed fish, but it's often overlooked by the home cook. — Tom Douglas Copy Share Image
The flesh of king salmon, which varies in color from white to pink to red, has a high fat content, making it… — Tom Douglas Copy Share Image
Tender and sweet, Manila clams partner well with a wide variety of foods - white wine, sake, beer, butter, leeks, fresh herbs,… — Tom Douglas Copy Share Image
Spooning a seasonal fruit relish onto a plate of grilled king salmon is very much my style - flavorful, straightforward, and unfussy.… — Tom Douglas Copy Share Image
The classic Italian green sauce, salsa verde, is easy to make and especially nice in the spring when bunches of fresh herbs… — Tom Douglas Copy Share Image
In my 'Big Dinners' cookbook, I recreated my mother's recipe for crab dip. The creamy dressing for this dip, made with mayonnaise,… — Tom Douglas Copy Share Image
There's a restaurant in Manhattan called Balthazar, and next to it is Balthazar Bakery. It's tiny, and it's very charming to have… — Tom Douglas Copy Share Image
I can't stand it when restaurants don't have a sense of place in a city. When I'm in London, I want to… — Tom Douglas Copy Share Image
Catfish's mild taste adapts well to a wide array of flavors, especially strong assertive ones, which is why you used to see… — Tom Douglas Copy Share Image
The simplest way to prepare Dungeness crabs is to boil them in the shell and set them in front of your guests… — Tom Douglas Copy Share Image
Mastering one recipe is better than mastering too many. Learn something and own it, and you'll feel so much better about it.… — Tom Douglas Copy Share Image
My favorite way to cook trout is whole, bone-in, on the grill. The fish are stuffed with sliced lemons and herb sprigs,… — Tom Douglas Copy Share Image
For a group of friends or a family dinner, fish tacos are popular and fun to make. — Tom Douglas Copy Share
There's a restaurant in Manhattan called Balthazar, and next to it is Balthazar Bakery. It's tiny, and it's very charming to have that little… — Tom Douglas Copy Share
If you don't have the confidence in baking, commit to making the recipe three times. The first two, do it exactly the way I've… — Tom Douglas Copy Share
Mastering one recipe is better than mastering too many. Learn something and own it, and you'll feel so much better about it. You'll have… — Tom Douglas Copy Share
Over the years I've tweaked my stuffing recipe many times, adding a variety of ingredients like sauteed wild mushrooms, dried cherries, fresh chevre, toasted… — Tom Douglas Copy Share
If deep-frying catfish, try a dredge of seasoned flour and cornmeal and add some bacon fat to the oil. — Tom Douglas Copy Share
I didn't go to university. I didn't go to culinary school, barely made it through high school. — Tom Douglas Copy Share
