Ingredient of the Week brought to you by:
Chefs Tom Douglas and Thierry Rautureau bring you the latest on Seattle's dining scene
Seattle Kitchen

  • February 5, 2014 @ 10:01 pm

    Ingredient of the Week: Grapefruit

    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.  Continue reading >

  • February 11, 2014 @ 2:10 pm

    Ingredient of the Week: Big Game Snacks

    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.  Continue reading >

  • February 4, 2014 @ 3:21 pm

    Ingredient of the Week: Winter Greens

    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.  Continue reading >

  • January 21, 2014 @ 4:11 pm

    Ingredient of the Week: Quick appetizers with Smoked Salmon

    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.  Continue reading >

  • January 21, 2014 @ 4:05 pm

    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.  Continue reading >

  • January 21, 2014 @ 4:12 pm

    Ingredient of the Week: Crab Meat

    "There's a couple of basic things to do with crab meat," says chef Tom Douglas. "Number one, if you buy it frozen, you have to thaw it naturally under refrigeration."  Continue reading >

  • January 21, 2014 @ 4:14 pm

    Ingredient of the Week: Roasts

    Looking for a quick way to warm up your house this winter? Use your oven and make a roast! Chefs Tom Douglas and Thierry Rautureau have a few recommendations for your roasts.  Continue reading >

  • December 6, 2013 @ 10:58 am

    Ingredient of the Week: Clementines

    "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."  Continue reading >

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