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 Recipe

Hot Buttered Rum Apple Pie

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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 Recipe

Flaky Pie Crust

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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

Schnecken | Pecan Cinnamon Buns

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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