Quotes from Tom Douglas

Albacore tuna has a mild flavor that's delicious served raw or seared briefly on the outside so that it's still rare on the inside.

One of my favorite ways to eat albacore is tuna poke.

Often we eat squid fried, so it's fun to grill it for a change. To grill squid, slice the cleaned bodies open into two flat pieces and thread them, along with the tentacles, onto skewers, then grill quickly over a direct fire with the coals as close as possible to the grate, turning the squid several times.

If you don't have the confidence in baking, commit to making the recipe three times. The first two, do it exactly the way I've told you to make it. Twice. The first time you'll screw it up. The second time it will come out pretty good, and then the third time, make your adjustments.

Ling cod is a mild-flavored and somewhat delicate fish that takes well to poaching, braising and pan-roasting.

When I was young, I would make my parents breakfast in bed on Saturday mornings.

While it's typical to find steamed clam recipes which include a bit of bacon or sausage, you might not think of adding shredded ham hock, but it's another way to pair the lusty, smoky flavor of animal fat with the briny ocean flavor of shellfish.

Oysters, such as Dabobs, Quilcenes, Westcotts, and Willapas, to name just a few, are often named after the place they are harvested.

Cooks are an undervalued, awesome profession.

Money is like manure: if you don't spread it around, nothing grows.

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.

I was once made honorary mayor of my hometown of Newark, Del.

When I eat oatmeal, I'm hungry by 10 A.M., but pho is a great way to start the day.

My favorite way to cook trout is whole, bone-in, on the grill. The fish are stuffed with sliced lemons and herb sprigs, brushed with oil, and cooked over fairly hot coals until the skin is crisp and the flesh is moist and flaky. Go ahead and gild the lily by adding a sauce.

In the restaurant business, there's the concept of pivot. Pivot to the stove, pivot to the refrigerator.

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.

If deep-frying catfish, try a dredge of seasoned flour and cornmeal and add some bacon fat to the oil.

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.

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.

Steaming is a great way to cook any firm fleshed fish, but it's often overlooked by the home cook.

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.

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.

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.