The best meal I was served was ribollita, an Italian bread soup at the Castello di Ama winery in Tuscany. I usually hate ribollita, and the people I was traveling with thought I was crazy for ordering it. Tom Douglas amabreadcastello share on social
My own favorite way to cook and eat razor clams is to simply dredge them in a mix of seasoned flour and cornmeal, then pan fry them in butter until crisp and golden. Be careful not to overcook them so they stay tender, not tough and chewy. Tom Douglas buttercarefulchewy share on social
It's always a good idea to chill your crab cake mixture for a few hours, or even overnight, before frying because they'll hold together better. Tom Douglas cakechillcrab Change image and share on social
Catfish's mild taste adapts well to a wide array of flavors, especially strong assertive ones, which is why you used to see it 'blackened' Cajun style on so many restaurant menus - a trick which soon became a tired cliche. Tom Douglas adaptarrayassertive share on social
Ling cod is a mild-flavored and somewhat delicate fish that takes well to poaching, braising and pan-roasting. Tom Douglas braisecoddelicate Change image and share on social
If you want something beautiful to put on the dinner table, pick up a sockeye, the salmon species with the most vivid red flesh. Tom Douglas beautifuldinnerflesh Change image and share on social
I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken. Tom Douglas barbecuechickenfish Change image and share on social
At the fishmonger, choose fish with bright scales and clear eyes. Tom Douglas brightchooseclear Change image and share on social
One of my favorite ways to eat albacore is tuna poke. Tom Douglas albacoreeatfavorite Change image and share on social
The classic Italian green sauce, salsa verde, is easy to make and especially nice in the spring when bunches of fresh herbs start appearing in the farmers market or in your garden. Tom Douglas appearbuncheclassic Change image and share on social
