Though schnecken translates from German quite literally as snails, to us it means these ooey, gooey, sticky pecan caramel buns.
- 30 M
- 4 H
- 18
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.
Roast Turkey with Smoked Paprika and Fennel
This roast turkey from chef Tom Douglas (those of you familiar with his creative genius will stop reading right now and head to the store) is unlike any turkey you’ve ever had before.
- Quick Glance
- 1 H
- 3 H, 30 M
- 0
Hot Buttered Rum Apple Pie
An unconventional approach to apple pie that happily involves booze and lotsa butter. Even more memorable as the classic.
- 45 M
- 4 H, 25 M
- 26
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
- 8