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Seattle Kitchen

  • What to know when you select Champagne for New Year's Eve
    Alyssa Kleven | December 30, 2013 12:02 pm
    It's the time of year to pop the cork (ok - don't pop it, uncork the bottle) on your sparkling wine, Prosecco or Champagne and ring in the start of another new year.
  • Ordinary to Extraordinary: Fruitcake
    Alyssa Kleven | December 24, 2013 8:19 am
    Fruitcake is the holiday dessert with the worst rap. But if you're someone who likes to have fun with food, you'll find you might actually love this Christmas tradition.
  • Ordinary to Extraordinary: Egg Nog
    Alyssa Kleven | December 23, 2013 7:12 am
    It's time to sip something special for the holidays: break out the egg nog.
  • Ingredient of the Week: Crab Meat
    Cait Walsh | December 18, 2013 8:27 am
    "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."
  • Seattle's Kitchen's Sunday Brunch Broadcast
    December 11, 2013 10:14 am
    The Seattle Kitchen crew hosted a special Sunday Brunch broadcast from Via 6 in downtown Seattle, presented by the folks at Wilcox Farms.
  • Ingredient of the Week: Roasts
    Cait Walsh | December 11, 2013 8:10 am
    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.
  • Ingredient of the Week: Clementines
    Cait Walsh | December 03, 2013 3:36 pm
    "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."
  • Ingredient of the Week: Chanterelles
    Cait Walsh | November 27, 2013 8:18 am
    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.
  • Ingredient of the Week: Ethically-raised turkeys
    Cait Walsh | November 19, 2013 3:24 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.
  • Ingredient of the Week: Pomegranates
    Cait Walsh | November 13, 2013 8:20 am
    It's pomegranate season, and chefs Tom Douglas and Thierry Rautureau have some great ideas to put this beautiful fruit to use.
  • Ingredient of the Week: Halloween Candy
    Cait Walsh | October 29, 2013 3:10 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.
  • Ingredient of the Week: Pears
    Cait Walsh | October 22, 2013 3:07 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.
  • Ingredient of the Week: Lamb
    Cait Walsh | October 15, 2013 3:10 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.
  • Ingredient of the Week: Keta Salmon
    Cait Walsh | October 08, 2013 8:45 am
    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."
  • Seattle classic Ivar's releases first cookbook
    Jamie Skorheim | October 07, 2013 11:15 am
    Tourists, locals and seagulls have been flocking to Ivar's locations around the greater Seattle area for generations, but for the first time, they'll be able to make some of their favorite dishes at home. Ivar's is releasing its first cookbooks, and even some of Seattle's most notable chefs can't wait to get their hands on Ivar's secrets.

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.