About Tom Douglas

Tom Douglas

Tom Douglas is the winner of the 2012 James Beard Award for Outstanding Restaurateur and the chef and owner of 13 Seattle-area restaurants as well as Dahlia Bakery. He is widely credited with having helped define contemporary Pacific Northwest cuisine and is the author of four cookbooks: The Dahlia Bakery Cookbook, Tom's Big Dinners, I Love Crab Cakes!, and Tom Douglas' Seattle Kitchen, named Best American Cookbook by the James Beard Foundation.

Hot Buttered Rum Apple Pie

An unconventional approach to apple pie that happily involves rum and lotsa butter. We guarantee it’s as memorable as the classic.

  • Quick Glance
  • 45 M
  • 4 H, 25 M
  • 22

Flaky Pie Crust

What light through yonder window breaks? It is the east, and this flaky pie crust is the sun. (That’s how much we love this crust.)

  • Quick Glance
  • 25 M
  • 2 H, 45 M
  • 6

Schnecken | Pecan Cinnamon Buns

Though schnecken translates from German quite literally as snails, to us it means these ooey, gooey, sticky pecan caramel buns.

  • Quick Glance
  • 30 M
  • 4 H
  • 12

Smoked Paprika-Fennel Roast Turkey

This roast turkey recipe, basted with butter that’s infused with paprika and fennel, is unlike any you’ve ever had before.

  • Quick Glance
  • 1 H
  • 3 H, 30 M
  • 0
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