For a group of friends or a family dinner, fish tacos are popular and fun to make. — 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
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
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
Most of the catfish you find at the fish counter has been farmed. Though I usually prefer to buy and eat wild… — Tom Douglas Copy Share Image
Ling cod is a mild-flavored and somewhat delicate fish that takes well to poaching, braising and pan-roasting. — 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 use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken. — 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
I think about sustainability all the time, whether it's with fish or farmers in Eastern Oregon. — Tom Douglas Copy Share Image
Another way I like to barbecue king salmon is as a whole fish stuffed, literally to the gills, with sweet onions, sliced… — 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
