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
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
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
Some versions of crab cakes are mostly crabmeat lightly bound with egg, but I'm a firm believer that a crab cake should… — Tom Douglas Copy Share Image
After being cooked, ling cod tends to bleed out some moisture, so, before serving, let it rest a few moments on a… — Tom Douglas Copy Share Image
In some cities, McDonald's rules, but Seattle is ruled by teriyaki joints. — Tom Douglas Copy Share Image
Maybe there are too many restaurants. Maybe some of mine need to close. So be it. I'll live with the market place. — 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
