A riff on a classic dry martini, this drink from chef Tom Douglas features a trio of Washington state ingredients, including bitters from Seattle’s fantastic Scrappy’s (scrappysbitters.com). Slideshow: More Classic Cocktail Recipes
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This starter from chef Tom Douglas is an almost-instant take on gravlax. While the thinly sliced fillet gets a 30-minute cure in salt, sugar and Aleppo pepper, the skin is baked until it’s as crisp as a potato chip. Slideshow: More Salmon Recipes
This rich white-chocolate mousse filling for layer cakes can also be made with dark chocolate or milk chocolate.
This silky buttercream frosting is made with rich dark chocolate. For a fun variation, try it with white chocolate or hazelnut paste instead.Layer Cake Recipes
The jalapeño vinaigrette adds a touch of intense flavor to this pan-roasted halibut.
This rich milk-chocolate mousse filling for layer cakes can also be made with dark chocolate or white chocolate. More Milk-Chocolate Dessert Recipes
This classic buttercream frosting is rich and luxurious. Tom Douglas sometimes folds in whipped cream for a lighter touch.
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This comforting, creamy tomato soup relies on pantry staples, such as canned whole tomatoes, garlic, onion, and extra-virgin olive oil. Freshly made brown butter croutons add contrasting crunch and a touch of richness. Best of all, you can enjoy a bowl of this soup in just 30 minutes.