I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken. — Tom Douglas Copy Share Image
I think that people need to stand up with their backbone and not go to places where they feel like the workers… — Tom Douglas Copy Share Image
I want to do the basic things, like putting my daughter to bed. It's the sweetest thing. — Tom Douglas Copy Share Image
I particularly like to make crunchy slices of garlic bread to serve with steamed clams. — 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
I have an affinity for the old Seattle coffee shops, places like the Green Onion and the Copper Kettle, the classic kind… — 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
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
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
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
