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
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 two things that are going to make you a better baker without even trying are a scale and a thermometer in… — 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
If you want something beautiful to put on the dinner table, pick up a sockeye, the salmon species with the most vivid… — Tom Douglas Copy Share Image
When you watch 'Shark Tank,' everything is about off-shore this, off-shore that. — Tom Douglas Copy Share Image
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
Horseradish is one of those perk-me-ups. You can use it in a cocktail sauce, you can bread fish with it - it… — 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
Catfish's mild taste adapts well to a wide array of flavors, especially strong assertive ones, which is why you used to see… — 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
Most of the catfish you find at the fish counter has been farmed. Though I usually prefer to buy and eat wild… — Tom Douglas Copy Share Image
Every time you make a fruit crisp for me, you are my favorite person in the world. It's something delicious and warm,… — 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
To shuck oysters, you'll need an oyster knife, a handy tool with a sturdy handle and a short, rigid blade which you… — 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
I can't stand it when restaurants don't have a sense of place in a city. When I'm in London, I want to… — 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
There's something majestic about a 30-pound Chinook salmon roasted and served whole - people get excited when you present it with the… — Tom Douglas Copy Share Image
Sustainability includes how you run your business, and my bottom line includes how you treat your people. Sustainability starts with your staff. — 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
