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. @tomdouglasco

A whole turkey on a white platter with parsley garnish. A gravy boat and candles in the background.

Roast Turkey with Smoked Paprika and Fennel

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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
A baked hot buttered rum apple pie on a wooden board.

Hot Buttered Rum Apple Pie

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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

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.)

  • 25 M
  • 2 H, 45 M
  • 8