Some versions of crab cakes are mostly crabmeat lightly bound with egg, but I'm a firm believer that a crab cake should contain bread crumbs. Tom Douglas believerbindbread Change image and share on social
Sweet Washington cherries and Walla Walla onions are two of my favorite local treats. Tom Douglas cherryfavoritelocal Change image and share on social
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 more confidence if you've made it five times, and that confidence adds so much fun to cooking. Tom Douglas addconfidencecook share on social
How can anyone live off of minimum wage? Tom Douglas liveminimumwage 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
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
Spooning a seasonal fruit relish onto a plate of grilled king salmon is very much my style - flavorful, straightforward, and unfussy. I also like the way fresh, ripe fruit balances the richness of the salmon. Tom Douglas balanceflavorfulfresh share on social
Spanish chorizo is a spicy cured sausage that's especially tasty with clams. Tom Douglas chorizoclamcure Change image and share on social
I have an affinity for the old Seattle coffee shops, places like the Green Onion and the Copper Kettle, the classic kind of coffee bar - little places that served breakfast, lunch and dinner and have pretty much disappeared. Tom Douglas affinitybarbreakfast share on social
It's important that your shucked oyster is clean and pristine. Tom Douglas cleanimportantoyster Change image and share on social
