In my 'Big Dinners' cookbook, I recreated my mother's recipe for crab dip. The creamy dressing for this dip, made with mayonnaise, tomato paste, a touch of honey, sliced chives, lemon juice and zest, horseradish and Tabasco, is reminiscent of Thousand Island dressing. Tom Douglas bigchivecookbook share on social
The state of Washington calls tips 'wages.' Tom Douglas callstatetip Change image and share on social
Who doesn't love digging into a plate of crab cakes or going after a chilled cracked crab with crab cracker, cocktail fork and a plastic bib for protection? Tom Douglas bibcakechill Change image and share on social
Utrip makes it easy for travelers to experience the destination highlights that most interest them, be it food, art or history. Just like a culinary experience, every palate is different, and Utrip is all about personalizing travel for their users. Tom Douglas artculinarydestination share on social
In the restaurant business, there's the concept of pivot. Pivot to the stove, pivot to the refrigerator. Tom Douglas businessconceptpivot Change image and share on social
My dad never explained anything growing up. Tom Douglas dadexplaingrow Change image and share on social
We've become such a restaurant society. Tom Douglas haverestaurantsociety Change image and share on social
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 retail outlet to sell the house desserts and breads. Tom Douglas bakerybalthazarbread Change image and share on social
The lakes in Washington State give us tons of crawfish. Tom Douglas crawfishgivelake Change image and share on social
If you just feel lazy and don't want to cook, then don't cook. Tom Douglas cookfeellazy Change image and share on social
