Doug DuCap is the Fish & Seafood Cooking Guide on About.Com, a New York Times Company where he shares his new and original seafood recipes every week.
He is also the author of the Knack Fish & Seafood Cookbook: Delicious Recipes For All Seasons with James Beard Award winning co-author Linda Beaulieu (photographs by Christopher Shane).
(Find out more about the Knack Fish and Seafood Cookbook which features 200+ fish and seafood recipes and variations with helpful step-by step-instructions, 350 full-color photographs. 256 pages long, the book is published by Globe Pequot Press and is available in all major bookstores.)
His recipe for Mini Falafel Dogs appears in One Big Table: A Portrait of American Cooking (2010, Simon & Schuster), Molly O’Neill’s critically acclaimed book which has been praised by Thomas Keller and Alice Waters, among others.
Grand Prize Winner of the Taste of the South Recipe Competition which was judged by the James Beard Award winning authors Matt and Ted Lee (The Lee Bros. Southern Cookbook). The full recipe for Charleston Chili is available here.
Several of his original recipes for gourmet Vidalia onion rings were featured in the Rings of Tradition Brochure of the Vidalia Onion Committee. (Restaurateur and chef Spike Mendelsohn of Top Chef fame was also a contributor.)
DuCap’s original recipe for Moroccan Charbroiled Lamb & Fennel Stew With 7 Seed Couscous was a Semi-Finalist at the 2008 Redwood Creek Campfire Classic Recipe Competition which was held at the Food and Wine Festival at National Harbor.
Former Co-Editor of The Zuzu’s Petals Literary Resource, which was critically acclaimed by Library Journal as well as the online editions of the Atlantic Monthly, Booklist, the Encyclopedia Britannica, and USA Today. The ZPLR was also named one of the 30 Best Websites of 1997 by Entertainment Weekly.