Chefs Tom Douglas and Thierry Rautureau bring you the latest on Seattle's dining scene
Seattle Kitchen
Seattle Kitchen on KIRO Radio
Join Chefs Tom Douglas and Thierry Rautureau every Saturday at 5pm and Sunday at 10am on KIRO Radio.

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.

What to know when you select Champagne for New Year's Eve

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.

Eating and drinking your hangover cures

Tom Douglas thinks says that hangover, a "mistake," shouldn't be piled on to: He doesn't believe in hair of the dog. "You should feed the dog, not take the dog to the bar."

Ordinary to Extraordinary: Fruitcake

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

It's time to sip something special for the holidays: break out the egg nog.

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."

Seattle's Kitchen's Sunday Brunch Broadcast

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

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.

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