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
My own favorite way to cook and eat razor clams is to simply dredge them in a mix of seasoned flour and… — Tom Douglas Copy Share Image
Cooking with your kids is a remarkable exercise to let them in on the purchasing part of the process - kids love… — Tom Douglas Copy Share Image
The simplest way to prepare Dungeness crabs is to boil them in the shell and set them in front of your guests… — 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
Often we eat squid fried, so it's fun to grill it for a change. To grill squid, slice the cleaned bodies open… — Tom Douglas Copy Share Image
It's just an American tradition to make sure people don't leave hungry. The worst thing is to have them say, 'Great dinner,… — Tom Douglas Copy Share Image
I think you owe it to your kids to teach them how to cook - you know, self-survival. — Tom Douglas Copy Share Image
When I was a kid and my mom made tomato soup, she would cut buttered toast into squares and float them on… — 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
