Latest News

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

Seattle Kitchen

  • Ingredient of the Week: Ginger
    Cait Walsh | March 25, 2014 4:13 pm
    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.
  • Ingredient of the Week: Scallops
    Cait Walsh | March 18, 2014 3:50 pm
    "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.
  • Ingredient of the Week: Saffron
    Cait Walsh | March 11, 2014 3:32 pm
    "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.
  • Ingredient of the Week: Allegro Coffee
    Cait Walsh | March 04, 2014 3:46 pm
    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.
  • Ingredient of the Week: Parsnips
    Cait Walsh | February 25, 2014 3:12 pm
    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.
  • Seattle restaurant king Tom Douglas to open cooking school
    Josh Kerns | February 21, 2014 2:30 pm
    Acclaimed Seattle restaurateur Tom Douglas is expanding his empire again, announcing the upcoming opening of a new cooking school in downtown Seattle.
  • Ingredient of the Week: Caramel
    Cait Walsh | February 18, 2014 3:04 pm
    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.
  • Ingredient of the Week: Cooking Wine
    Cait Walsh | February 11, 2014 2:16 pm
    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.
  • Ingredient of the Week: Grapefruit
    Cait Walsh | February 04, 2014 3:12 pm
    Most people eat grapefruit the same way: section it, and spoon out the little wedges of juicy, tart fruit, or drink the juice. But if you want a way to spice up this beautiful fruit, look no further than chef Tom Douglas' avocado-chorizo-grapefruit salad.
  • Ordinary to extraordinary: Super Bowl snacks
    Jamie Skorheim | January 31, 2014 1:40 pm
    The snacks served at a Super Bowl party are looked at with almost as much interest as the game itself. So as you prepare for this Seahawks Super Bowl Sunday, take a few notes from The Seattle Kitchen Show.
  • Ingredient of the Week: Big Game Snacks
    Cait Walsh | January 28, 2014 3:51 pm
    The Seahawks are going to the Super Bowl. So what are you going to serve at your Super Bowl party? Spice up your Super Bowl snacks with Tom Douglas's trashy prawns or Thierry Rautureau's crab salad.
  • Ingredient of the Week: Winter Greens
    Cait Walsh | January 21, 2014 2:31 pm
    Looking for good veggies that are in season this winter? Look no further than leafy winter greens, says Chef Tom Douglas. "I think it's interesting that we call them 'winter greens,'" says Tom, "because they really do grow in the summertime, and they're best in the spring and in the fall." But, he points out, that collard greens grow in Seattle area all year long.
  • Ingredient of the Week: Quick appetizers with Smoked Salmon
    Cait Walsh | January 15, 2014 8:15 am
    As the new year ramps up, it's time to get back into the swing of things; this means most everyone is busy, and looking for ways to make quick, healthy food.
  • Ingredient of the Week: Potatoes
    Cait Walsh | January 07, 2014 1:39 pm
    Tired of making large holiday meals? Simplify your new year with potatoes, from baked with a steak to a chowder or even au gratin.
  • Ingredient of the Week: Potatoes
    Cait Walsh | January 07, 2014 1:39 pm
    Tired of making large holiday meals? Simplify your new year with potatoes, from baked with a steak to a chowder or even au gratin.

Seattle Kitchen on KIRO Radio 97.3 FM

  • Seattle Kitchen on KIRO Radio 97.3 FMJoin Chefs Tom Douglas and Thierry Rautureau every Saturday at 5pm and Sunday at 10am on KIRO Radio.