Tom Douglas Archives

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.

4 hrs

An unconventional approach to apple pie that happily involves booze and lotsa butter. Even more memorable than the classic.

4 hrs 25 mins

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.)

2 hrs 25 mins