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
When you watch 'Shark Tank,' everything is about off-shore this, off-shore that. — Tom Douglas Copy Share Image
Summer in Seattle allows me to indulge in some of the region's top culinary delights - I'm talking about wild king salmon… — Tom Douglas Copy Share Image
Utrip makes it easy for travelers to experience the destination highlights that most interest them, be it food, art or history. Just… — Tom Douglas Copy Share Image
One-pot meals make a lot of sense... because so much of what people hate about cooking is really the cleanup, the mess,… — Tom Douglas Copy Share Image
To shuck oysters, you'll need an oyster knife, a handy tool with a sturdy handle and a short, rigid blade which you… — Tom Douglas Copy Share Image
I think about sustainability all the time, whether it's with fish or farmers in Eastern Oregon. — 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
For a group of friends or a family dinner, fish tacos are popular and fun to make. — 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 that little… — 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 way I've… — 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. You'll have… — 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 chevre, toasted… — Tom Douglas Copy Share Image
If deep-frying catfish, try a dredge of seasoned flour and cornmeal and add some bacon fat to the oil. — Tom Douglas Copy Share Image
