December 6, 2013 @ 10:58 am
"It's time for clementines," says chef Tom Douglas, "and it's the start of the tropical fruit season. I always put a big bowl of clementines in my kitchen and eat away at them."
November 27, 2013 @ 9:38 pm
Looking to make a creamy mushroom soup this winter? Chefs Tom Douglas and Thierry Rautureau say you should look to chanterelles for a warm, woodsy flavor.
November 22, 2013 @ 3:03 pm
We're in the midst of the organic revolution, which means you can get farm-fresh, organically-grown, and ethically-raised foods, including your turkey for Thanksgiving.
November 14, 2013 @ 4:45 pm
It's pomegranate season, and chefs Tom Douglas and Thierry Rautureau have some great ideas to put this beautiful fruit to use.
October 29, 2013 @ 4:39 pm
Looking for some sweet Halloween treats to hand out to your trick-or-treaters? Chef Tom Douglas recommends going to Whole Foods and getting some unconventional treats.
October 23, 2013 @ 5:28 pm
"Pear is a beautiful fruit," chef Thierry Rautureau, "when they're perfectly ripe."
If you find yourself purchasing pears this fall, Chef Tom Douglas recommends making a pear tart.
October 15, 2013 @ 4:34 pm
Looking for the spring lamb? It's actually time for spring lamb in the fall. By October, chef Tom Douglas says, the spring lambs are now nine months old, the correct age for slaughter, and showing up in grocery stores.
October 9, 2013 @ 4:06 pm
The latest salmon of the season, Keta salmon, is now available. Although chef Tom Douglas thinks it sometimes gets a "bad rep" because it's not as red as the other salmon, "it's certainly delicious, especially when it's caught in very cold water and when it's caught at sea."