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Listen to Tom Douglas and Thierry Rautureau weekends on KIRO Radio 97.3 FM

Seattle Kitchen

  • Ingredient of the Week: Potatoes

    Tired of making large holiday meals? Simplify your new year with potatoes, from baked with a steak to a chowder or even au gratin.
  • What to know when you select Champagne for New Year’s Eve

    It's the time of year to pop the cork (ok - don't pop it, uncork the bottle) on your sparkling wine, Prosecco or Champagne and ring in the start of another new year.
  • Ordinary to Extraordinary: Fruitcake

    Fruitcake is the holiday dessert with the worst rap. But if you're someone who likes to have fun with food, you'll find you might actually love this Christmas tradition.
  • Ordinary to Extraordinary: Egg Nog

    It's time to sip something special for the holidays: break out the egg nog.
  • Seattle’s Kitchen’s Sunday Brunch Broadcast

    The Seattle Kitchen crew hosted a special Sunday Brunch broadcast from Via 6 in downtown Seattle, presented by the folks at Wilcox Farms.
  • Seattle classic Ivar’s releases first cookbook

    Tourists, locals and seagulls have been flocking to Ivar's locations around the greater Seattle area for generations, but for the first time, they'll be able to make some of their favorite dishes at home. Ivar's is releasing its first cookbooks, and even some of Seattle's most notable chefs can't wait to get their hands on Ivar's secrets.
  • How to impress at the tailgate

    Now is the time to take your grilling skills to the parking lot because it's tailgating season.
  • Just another herb; Seattle chefs learn to cook with cannabis

    With marijuana becoming legal in Washington, it's time Seattle's best chefs learn how to cook with cannabis. This week on Seattle Kitchen, hosts Tom Douglas and Thierry Rautureau get a lesson in cooking with this newly legal herb from The Pantry Raid's Mary White.
  • Acclaimed writer chronicles history of food through recipes

    When noted food journalist William Sitwell set out to chronicle the history of food, he wasn't sure where the journey would take him. And he shares his discovery in his new book "A History of Food in 100 Recipes."
  • New summer beer offerings highlight unique Seattle brewers

    With summer finally here, local beer drinkers are hopping at the chance to try some of the new seasonal offerings.