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
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
In the restaurant business, there's the concept of pivot. Pivot to the stove, pivot to the refrigerator. — Tom Douglas Copy Share Image
Around the time I opened my second restaurant, Etta's, I had just finished judging at the Jack Daniels World Invitational BBQ Championship… — 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
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
