Ingredient of the Week brought to you by:
Chefs Tom Douglas and Thierry Rautureau bring you the latest on Seattle's dining scene
Seattle Kitchen
  • April 8, 2014 @ 4:28 pm

    Ingredient of the Week: Leg of Lamb

    When picking out a leg of lamb for Easter dinner, chef Tom Douglas suggests making a Greek-style leg of lamb. "You cook it more well-done, so it's nice and crispy on the outside," he says.  Continue reading >

  • March 26, 2014 @ 9:10 pm

    Ingredient of the Week: Ginger

    When you're shopping for ginger, chef Tom Douglas says he's usually looking for shallots and lemongrass for that Asian flavor. But if you're looking for an American take on ginger, he and chef Thierry Rautureau have a few tips.  Continue reading >

  • March 20, 2014 @ 9:14 pm

    Ingredient of the Week: Scallops

    "I love scallops," says chef Thierry Rautureau. These little morsels are one of the best treats the ocean has to offer, and Thierry and chef Tom Douglas have a few tips for preparing them.  Continue reading >
  • March 15, 2014 @ 9:14 am

    Ingredient of the Week: Saffron

    "We're mad about saffron today," says chef Tom Douglas, and you should be too! "I think this is kind of a winter ingredient," he adds, fulfilling the umami taste that people seem to love. If you're looking to get away from a traditional paella, chef Thierry Rautureau suggests making seafood and shellfish with saffron. "It's very easy to overpower," he cautions, so use a light hand when using it to season.  Continue reading >

  • March 15, 2014 @ 9:13 am

    Ingredient of the Week: Allegro Coffee

    If you're like millions of Americans, and chef Tom Douglas for that matter, you love waking up to a nice, warm cup of coffee in the morning. If that's the case, Tom and chef Thierry Rautureau suggest checking out Allegro coffee, carried by Whole Foods Market.  Continue reading >
  • April 1, 2014 @ 3:38 pm

    Ingredient of the Week: Parsnips

    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.  Continue reading >
  • February 20, 2014 @ 9:48 am

    Ingredient of the Week: Caramel

    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.  Continue reading >

  • February 20, 2014 @ 9:47 am

    Ingredient of the Week: Cooking Wine

    When cooking with wine, it's always tempting to go with the cheap stuff. You're not going to drink it, right? But chefs Tom Douglas and Thierry Rautureau disagree.  Continue reading >

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