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Showing only recipes by “Tom Douglas.”

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Whole Salmon on the Grill Stuffed with Sea Salt, Le...

Barbecuing a whole salmon on the grill is a Seattle tradition, especially when celebrating any significant event or holiday, from the Fo...

by Tom Douglas


Sweet Fennel Butter

This soft butter will start melting as soon as it’s spooned over a piece of warm salmon, creating a simple sauce.

by Tom Douglas


Garlic Greens on Toast

There are many of varieties of kale, such as Lacinato and Red Russian, in a range of colors from deep blue-green to purple-red, some with...

by Tom Douglas


Cherry Tomato Confit

Classically, a confit is a duck cooked slowly in its own fat, but the word has taken on the meaning of almost any food cooked slowly in ...

by Tom Douglas


Charred Squid Skewers on Garlic Toast with Arugula

Often squid is deep-fried, so it’s fun to grill it for a change. For tender, lightly charred squid, cook the skewers quickly over a direc...

by Tom Douglas


Chop Salad with Corn, Snap Peas, and Bacon

I love chop salads because you can change them to suit your whim or the season. Substitute diced salami for the bacon or diced Gouda for ...

by Tom Douglas


Mac and Cheese Salad with Buttermilk Dressing

My take on mac and cheese is a chilled pasta salad with creamy buttermilk dressing and ricotta salata. In the spring, toss in some blanc...

by Tom Douglas


Grilled Shrimp and Garlic-Stuffed Black Olive Skewers

Your seafood shop will sell shrimp anywhere from “5 and unders” all the way to “50 and ups.” This refers to the average number of shrimp ...

by Tom Douglas


Parsley Salad

Think of parsley as a vegetable, not just a limp garnish on the side of your plate. This bright green, lemony salad gives a fresh-tastin...

by Tom Douglas


Greek Marinade

Metaxa is a sweet, dark Greek brandy. You can buy three-, five-, or seven-star Metaxa, the number of stars indicating the number of year...

by Tom Douglas


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