Ingredient of the week: Heirloom tomatoes
The end of the summer means big, juicy tomatoes and heirlooms are considered some of the top shelf varieties. This week on the Seattle Kitchen Tom Douglas, Thierry Rautureau, and Katie O give you all the information you'll need to be an heirloom expert.12 years ago
Jamie Griswold
Tom Douglas hosting salmon bake at Mariners game
Seattle Kitchen host Tom Douglas is used to cooking for the masses that visit his 13 restaurants around the Seattle area, but now he's taking on a stadium-sized crowd at Safeco Field.12 years ago
Ingredient of the week: Albacore
Most people recognize bluefin, bigeye, ahi, or mahi mahi as the most coveted kinds of tuna in restaurants, but the Seattle Kitchen Show staff are here to talk about one of the most undervalued kinds of tuna: albacore.12 years ago
97.3 KIRO FM Staff
Thierry Rautureau eliminated on ‘Top Chef Masters’
Seattle's own "chef in the hat" says competing on Top Chef Masters is an experience of a lifetime, but Thierry Rautureau's run on the hit BRAVO series has come to an end.12 years ago
Jillian Raftery
Ingredient of the week: Blackberries
Blackberries are in full season! Take advantage of summer's favorite food with recipes, tips, and recommendations from the Seattle Kitchen Show.12 years ago
MyNorthwest.com
Seattle Kitchen recommends: Best take-out
From Chinese food to Texas barbecue, Seattle is full of great take-out restaurants, and the Seattle Show has collaborated to bring together the best selection.12 years ago
Ingredient of the week: Corn
This week’s ingredient is one of Seattle Kitchen host Tom Douglas’ favorites. “I cannot tell you how much I love corn,” says Douglas. He says we are just arriving at the best time of year for corn and it’s time to start eating it. Listen in for his favorite ways to prepare one of his […]12 years ago
Seattle Kitchen: How to enjoy red wine in the summer
As a fan of red wine, Seattle Kitchen host Tom Douglas is on the hunt for reds to drink in the summer. Red wine which is typically served at room temperature, and is a little heavier than white wine, doesn't always sound the most appealing in the heat of the summer months. But the owner of Pike and Western Wine shop has some recommendations that are light enough to enjoy sipping even in the summer sun.12 years ago
Josh Kerns
Tom Douglas plans to cut restaurant portions to fight waste
While restaurant meals keep getting super sized, millions of Americans continue to go hungry. Seattle resterauter Tom Douglas says that needs to change. The host of Seattle Kitchen is looking to cut portions and feed the hungry at the same12 years ago
Jillian Raftery
Seattle Kitchen recommends: The city’s best hot dogs
The Seattle Kitchen Show staff has been taking advantage of sunny Seattle weather by doing plenty of barbecuing. This week Tom Douglas and Katie O spoke with Seattle Metropolitan Magazine's Leselie Kelley about her list of this summer's top places to get hot dogs in Seattle.12 years ago
Ingredient of the week: Basil
Tom Douglas and Seattle Kitchen contributor Katie O both grow and love to eat basil. Tom Douglas says his very favorite thing to do with basil in the summer is to use it in a Panzanella salad. Listen for Tom’s advice on to how to use basil for a wonderful seasonal salad, that he says […]12 years ago
Jillian Raftery
Seattle Kitchen recommends: The city’s best kabobs
In honor of summer barbecue season, the Seattle Kitchen Show pays tribute to the best kabobs in Seattle.12 years ago
Jillian Raftery
Ingredient of the week: Watermelon
This week the Seattle Kitchen Show staff wanted to think up new ways to serve one of America's favorite traditional summer foods: watermelon.12 years ago
Thierry tries again for Top Chef Masters title
When the new season of Top Chef Masters premiers Wednesday night, it’ll be old hat for one of the contestants (pun intended), Seattle’s own celebrity chef Thierry Rautureau. “Two years ago, I was very busy with a new restaurant opening. This time I was more ready for the competition and more up for the challenge […]12 years ago
Ingredient of the week: Tomatoes
Seattle Kitchen hosts Tom Douglas and Thierry Rautureau have a special guest in the kitchen to talk about this week’s ingredient of the week. Listen in for their expert tips live from Tom’s home kitchen.12 years ago
MyNorthwest.com
Seattle Kitchen recommends: Restaurant Marche
The Seattle Kitchen Show staff spoke with Greg Atkinson, founder of Restaurant Marche on Bainbridge Island. They love this out-of-the-way gem for its outside seating and classic French recipes. Listen to the Seattle Kitchen Show: More audio at MyNorthwest.com The Seattle Kitchen can be heard on 97.3 KIRO FM on Saturdays at 8 a.m. and […]12 years ago
Jillian Raftery
Seattle Kitchen ingredient of the week: Seaweed
Many people love seaweed but sometimes don't know exactly how to cook it. Katie O spoke with nutritionist and seaweed aficionado Jennifer Adler, who teaches a seaweed 101 course, to get all the facts.12 years ago
Jillian Raftery
Seattle Kitchen’s best cheap eats
Guanaco’s Pupusas are some of the best in town – and some of the cheapest. You can choose from locations on Capitol Hill or in the University District. (Mynorthwest.com/File) Every food show worth its salt has a cheap eats edition, and the Seattle Kitchen is no different. This week Kathryn Robinson, of Seattle Metropolitan Magazine, […]12 years ago
Jillian Raftery
Ingredient of the week: Peaches
Peaches are the sexiest food in the store. When discussing their favorite recipes, the Seattle Kitchen Show staff emphasized that peaches don't just belong in pies. Tom loves peach crepes, while Thierry says he loves to can peaches and make peach gratin or salad.12 years ago
KIRO Weekends: A Foodie’s Dream
We have some big news for you — especially if you love food! Starting this weekend, July 7 and 8, we have a brand new 97.3 KIRO FM weekend lineup and you’re going to love the new block of programming that focuses on the tremendous food and wine scene the Pacific Northwest has to offer. […]12 years ago
Jamie Griswold
Seattle Kitchen: How to cook crab
Seattle is a seafood town, and with the kickoff of crab season on July 1, it was time for the Seattle Kitchen staff to talk crab feeds.12 years ago
Ingredient of the week: Lamb
Some people shy away from lamb, but Seattle Kitchen hosts Tom Douglas and Thierry Rautureau say you are missing out. Listen to all their tips for preparing lamb in the kitchen.12 years ago
Jamie Griswold
Seattle Kitchen: Jury is still out on privatizing liquor sales
At the beginning of this month, liquor sales were handed over from the state to private businesses. As restaurant owners, Seattle Kitchen Show hosts Tom Douglas and Thierry Rautureau, say they're still keeping an eye on how the switch has impacted their bottom line.12 years ago
Seattle Kitchen Challenge: GRILLING RECIPES
Last weekend, Chefs Tom Douglas and Thierry Rautureau challenged each other to grill off and you guys LOVED their recipes so much, you've been asking us for them.