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

  • March 20, 2014 @ 9:14 pm

    Ingredient of the Week: Scallops

    "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.  Continue reading >
  • March 15, 2014 @ 9:14 am

    Ingredient of the Week: Saffron

    "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.  Continue reading >

  • March 15, 2014 @ 9:13 am

    Ingredient of the Week: Allegro Coffee

    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.  Continue reading >
  • April 1, 2014 @ 3:38 pm

    Ingredient of the Week: Parsnips

    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.  Continue reading >
  • February 20, 2014 @ 9:48 am

    Ingredient of the Week: Caramel

    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.  Continue reading >

  • February 20, 2014 @ 9:47 am

    Ingredient of the Week: Cooking Wine

    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.  Continue reading >

  • 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 >

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