If you can pick up some parsnips that have been left in the ground through the frost cycles, chefs Tom Douglas and Thierry Rautureau say you'll be pleasantly delighted. "They're like eating candy!" Tom says.
Pronunciation differences aside, caramel makes for a delicious, sweet treat any time.
Although chef Tom Douglas says salted caramel is not one of his favorite kinds of caramel, he says he enjoys going the handmade route and making it himself.
Most people eat grapefruit the same way: section it, and spoon out the little wedges of juicy, tart fruit, or drink the juice. But if you want a way to spice up this beautiful fruit, look no further than chef Tom Douglas' avocado-chorizo-grapefruit salad.
The snacks served at a Super Bowl party are looked at with almost as much interest as the game itself. So as you prepare for this Seahawks Super Bowl Sunday, take a few notes from The Seattle Kitchen Show.
Looking for good veggies that are in season this winter? Look no further than leafy winter greens, says Chef Tom Douglas.
"I think it's interesting that we call them 'winter greens,'" says Tom, "because they really do grow in the summertime, and they're best in the spring and in the fall." But, he points out, that collard greens grow in Seattle area all year long.