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."
October 7, 2013 @ 12:06 pm
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.
October 4, 2013 @ 5:09 pm
"To me, people just love butternut squash," Chef Tom Douglas says, "and it just says fall." Celebrate the changing of the season with butternut squash. Tom recommends cooking it with tons of herbs, and "you don't need to put any carmelization on it. It's just a fun fall kind of thing."
September 27, 2013 @ 10:30 pm
Chef Tom Douglas says he can't go anywhere without running into kale, one of the most ubiquitous superfoods. "It's on every menu, it's in the grocery store, it's dried, it's in salad," he says. "Kale, now, is the biggest seller."
September 17, 2013 @ 3:04 pm
Looking for a good steak to grill this weekend? Chef Tom Douglas recommends a New York steak or a top sirloin.
September 12, 2013 @ 9:08 am
"Figs are a bright spot in our world, around here," says chef Tom Douglas. "Figs to me - and I like dried figs where the sweetness is concentrated - eat like candy."
September 3, 2013 @ 2:47 pm
Now is the time to take your grilling skills to the parking lot because it's tailgating season.