Ingredient of the week: Fried chicken
This week the Seattle Kitchen staff goes over the ins and outs of fried chicken. All the members of the Seattle Kitchen staff have different techniques for this dish. Host Tom Douglas loves Ezell’s style, and prefers corn starch to flour for frying. Host Thierry Rautureau says his frying is more like grilling, and SK […]12 years ago
Jamie Griswold
Seattle Kitchen recommends: best tapas
The small plate before a meal goes by many names, appetizer, Hors d'oeuvre, amuse-bouche, tapas. A tapas movement in the last decade really brought the small plates to the fore. Being fans of lots of tastes, the Seattle Kitchen staff digs the small-plates option that offers diners more affordable means to get a broad sampling.12 years ago
Seattle Kitchen battle royal: Tom and Thierry’s grill-off
Last week Tom challenged Thierry to a grilling contest. For this battle royal, we head to Tom’s house and see who can call truly themselves the king of the grill. Watch Tom and Thierry battle it out:12 years ago
Ingredient of the week: Cherries
Washington cherries are just coming into season, and The Seattle Kitchen Show staff are looking forward to incorporating them into some of their recipes. Have you ever tried cherry pits? Host Thierry Rautureau says even that part of the cherry is delicious. Listen to all the secrets the Seattle Kitchen staff has on cherries.12 years ago
Jillian Raftery
Seattle Kitchen: Seattle’s best macaroni and cheese
The Seattle Kitchen staff found themselves arguing this week about who could make the best macaroni and cheese.12 years ago
97.3 KIRO FM Staff
King County declares June 1 ‘Tom Douglas Day’
King County is honoring Seattle Kitchen Show host Tom Douglas with his own day.12 years ago
Ingredient of the week: Copper River Salmon
Fillets of Copper River Salmon are shown, Friday, May 18, 2012, after the annual first air shipment of the prized deeply-colored fish arrived from Alaska early Friday morning in Seattle. (AP Photo/Ted S. Warren) While Thierry Rautureau isn’t a huge Copper River Salmon fan, he concedes it’s one of the most gorgeous salmon on the […]12 years ago
Jamie Griswold
Seattle Kitchen recommends: Best pizza
A trip to the newest pizza restaurant in Seattle got The Seattle Kitchen Show staff talking about the city's best slices.12 years ago
Is Copper River salmon overrated?
The first Copper River salmon land at Sea-Tac Airport Friday. It marks the beginning of our annual worship of these Alaskan fish.12 years ago
Tom Douglas: Seattle’s New Lunch Lady?
By Rachel Belle Listen to Tom Douglas…The New Seattle Lunch Lady? The plastic trays, the lunch ladies, the little cartons of milk; I think everyone has memories of their school’s cafeteria lunch. At my elementary school, the chimichangas were notoriously disgusting and uncool. Eating one could turn even the most popular girl into a social […]12 years ago
Ingredient of the week: Asparagus
This is the peak season for asparagus. Seattle Kitchen hosts Tom Douglas and Thierry Rautureau don’t necessarily see eye to eye on every way to prepare this dish. Take a listen for their varied ways to serve this vegetable.12 years ago
Jamie Griswold
Seattle Kitchen Show dares to talk pho
The pronunciation might be intimidating, but that didn't stop The Seattle Kitchen staff from taking up the subject of pho on this week's episode.12 years ago
Jamie Griswold
Chef Tom Douglas dishes on what he’s cooking for President Obama
Seattle Kitchen host Tom Douglas will be preparing food for the president during his visit to Seattle on Thursday.12 years ago
Jamie Griswold
Tom Douglas skipped James Beard Awards in effort to change fortunes
After several nominations ending in losses, Tom Douglas didn't think he had much of a shot at winning the 2012 James Beard Outstanding Restaurateur Award.12 years ago
MyNorthwest.com
Tom Douglas wins James Beard Award
Congratulations to Chef Tom Douglas for winning top honors at the 2012 James Beard Foundation's awards, the Outstanding Restaurateur in the country.12 years ago
Seattle Kitchen Challenge: Tarte Tatin
On last weeks show Thierry said he could bake a Tarte Tartin in twelve minutes. Tom Douglas said NO WAY! A tarte tartin takes way longer than that! So Thierry set out to prove Tom wrong. So who won the bet? Watch here to find out…12 years ago
Ingredient of the week: Artichokes
After a drive through prime artichoke-growing country in California, Seattle Kitchen host Tom Douglas decided this week’s ingredient of choice would be artichokes. Listen as chef Tom Douglas, chef Theirry Rautureau, and edible correspondent Katie O discuss their favorite way to fix and serve artichokes.12 years ago
Jamie Griswold
Seattle Kitchen recommends: Best bakeries
After enjoying a sandwich at a bakery just down the road from the studios, the Seattle Kitchen Show decided it was time to talk Seattle's best dough purveyors.12 years ago
Ingredient of the week: Rhubarb
"It's not just a very good vegetable by itself," Tom and Thierry say of rhubarb . However, Thierry says it can be pretty good if you get a stalk that is perfectly ripe.
12 years ago
Jamie Griswold
Seattle Kitchen recommends: Best burgers
Sunshine means it's time for grilling. So with the first sights of sun appearing in the Northwest, the Seattle Kitchen Show decided it was time to talk burgers.12 years ago
Jamie Griswold
Seattle Kitchen recommends: Cafe Munir
Seattle Kitchen host Tom Douglas said this week's recommended restaurant prepares one food item so well it beats a restaurant in Paris that is famous for the dish.12 years ago
THE Canlis Salad!
By Katie O The Edible Correspondent, Seattle Kitchen For those of you who listened to the show this past weekend, you probably heard me chit chat with the ever so gracious, Mark Canlis, co-owner of Canlis Restaurant and expert salad maker. He took us through some great tips on how to recreate their venerable Canlis […]12 years ago
Stephanie Klein
Seattle Kitchen: Why the Canlis salad is a cherished tradition
The salad at Canlis restaurant has been a local tradition for about 60 years. So who better to talk about the recipe than Mark Canlis, the founder's grandson.12 years ago
