Coho or silver salmon are very common and easy to get for a good price. Tom Douglas cohocommoneasy Change image and share on social
Support a small chef. Not these big chains... but support the people who are out there trying to do things right and working hard to do that. Tom Douglas bigchainchef Change image and share on social
After being cooked, ling cod tends to bleed out some moisture, so, before serving, let it rest a few moments on a plate. Once the moisture has been released, you can carefully pick up the fillet with a slotted spatula and transfer it to another plate for saucing. This way, you won't sog out your beautiful sauce. Tom Douglas beautifulbleedcarefully share on social
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
A chunk of seared albacore tuna, salted and peppered, then seared rare in a little oil in a hot skillet for just a minute or so per side, is the perfect addition to a savory plate of fried rice. Just slice the tuna across the grain and fan those mild, meaty slices over the top of the rice. Tom Douglas additionalbacorechunk share on social
Be sure to read a recipe all the way through before you cook. The time it saves you in the long run is invaluable. Tom Douglas cookinvaluablelong Change image and share on social
I don't have any interest in being a chef without being on the business side of things, or vice versa, because if you don't make money at the end of the month, you're going out of business. Tom Douglas businesschefend 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
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