I'm not exactly the best capitalist ever.
From Tom Douglas
Razor clams are large, oblong clams, although not as big as geoducks.
My longtime friend Steven Steinbock, who has worked with me for more than thirty years, is a master at panfrying fish and seafood.
Maybe there are too many restaurants. Maybe some of mine need to close. So be it. I'll live with the market place.
Most of America doesn't pay dishwashers $10.
The state of Washington calls tips 'wages.'
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.
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.
Salsa verde is delicious with trout or most any fish.
Ling cod is a mild-flavored and somewhat delicate fish that takes well to poaching, braising and pan-roasting.
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