It's really fun to have a convection oven, even it if it's a little convection toaster oven. It really changes the way… — 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
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
When I eat oatmeal, I'm hungry by 10 A.M., but pho is a great way to start the day. — Tom Douglas Copy Share Image
Be sure to read a recipe all the way through before you cook. The time it saves you in the long run… — 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
While it's typical to find steamed clam recipes which include a bit of bacon or sausage, you might not think of adding… — 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
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
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
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
If you don't have the confidence in baking, commit to making the recipe three times. The first two, do it exactly 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
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
