” When I was young, I would make my parents breakfast in bed on Saturday mornings. “


” There’s something majestic about a 30-pound Chinook salmon roasted and served whole – people get excited when you present it with the head and tail on. It has beautifully browned skin and extraordinary bright red flesh when you cut into it. “


” Be sure to read a recipe all the way through before you cook. The time it saves you in the long run is invaluable. “


” Horseradish is one of those perk-me-ups. You can use it in a cocktail sauce, you can bread fish with it – it loses its punch when cooked. It’s a ‘What is that?’ flavor. It adds depth of flavor to things. “


” Every time you make a fruit crisp for me, you are my favorite person in the world. It’s something delicious and warm, right out of the oven. I mean, what more could anyone want? And all you’re doing is taking the best fruit of the season, putting a crumb topping on it and putting it in the oven. “


” Mastering one recipe is better than mastering too many. Learn something and own it, and you’ll feel so much better about it. You’ll have more confidence if you’ve made it five times, and that confidence adds so much fun to cooking. “


” It’s really fun to have a convection oven, even it if it’s a little convection toaster oven. It really changes the way you bake. “



All 7 Tom Douglas Quotes about You in picture


When I was young, I would make my parents breakfast in bed on Saturday mornings.
There


Be sure to read a recipe all the way through before you cook. The time it saves you in the long run is invaluable.
Horseradish is one of those perk-me-ups. You can use it in a cocktail sauce, you can bread fish with it - it loses its punch when cooked. It
Every time you make a fruit crisp for me, you are my favorite person in the world. It
Mastering one recipe is better than mastering too many. Learn something and own it, and you
It
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