An unconventional approach to apple pie that happily involves booze and lotsa butter. Even more memorable than the classic.
About 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. @tomdouglasco
Schnecken ~ Pecan Cinnamon Buns
Schnecken translates from German quite literally as snails, although to us it means gooey, sticky pecan caramel buns.
Roast Turkey with Smoked Paprika, Fennel and Onion Gravy
This roast turkey from chef Tom Douglas is unlike any turkey you’ve ever had before. (Those of you familiar with his creative genius will stop reading right now and head to the store.)
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.)