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
The best meal I was served was ribollita, an Italian bread soup at the Castello di Ama winery in Tuscany. I usually… — 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
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
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
Every chef has his treats. By that, I mean bits and pieces from things you're working on - crusty little cake trimmings,… — Tom Douglas Copy Share Image
I don't have any interest in being a chef without being on the business side of things, or vice versa, because if… — 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
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
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
