When I was young, I would make my parents breakfast in bed on Saturday mornings.
From Tom Douglas
There's something majestic about a 30-pound Chinook salmon roasted and served whole - people get excited when you present it with the head and tail on. It has beautifully browned skin and extraordinary bright red flesh when you cut into it.
Be sure to read a recipe all the way through before you cook. The time it saves you in the long run is invaluable.
I'm much less shy in conversation than I am on my own.
I eat out at least once every day.
I have a good flavor memory.
I was $4,000 short on my first payroll.
I want to do the basic things, like putting my daughter to bed. It's the sweetest thing.
I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken.
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.
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