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Seattle Kitchen

  • Ingredient of the Week: Kale
    Cait Walsh | September 24, 2013 2:59 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."
  • Ingredient of the Week: Steak
    Cait Walsh | September 17, 2013 10:48 am
    Looking for a good steak to grill this weekend? Chef Tom Douglas recommends a New York steak or a top sirloin.
  • Ingredient of the Week: Figs
    Cait Walsh | September 10, 2013 1:18 pm
    "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."
  • How to impress at the tailgate
    Stephanie Klein | August 30, 2013 5:51 pm
    Now is the time to take your grilling skills to the parking lot because it's tailgating season.
  • How to impress at the tailgate
    Stephanie Klein | August 30, 2013 5:51 pm
    Now is the time to take your grilling skills to the parking lot because it's tailgating season.
  • Ingredient of the Week: Sangria
    Cait Walsh | August 30, 2013 8:29 am
    Sangria is a perfect summer drink: chilled wine often made with fresh fruit is a great way to cool off when it starts (finally) heating up. Chefs Tom Douglas and Thierry Rautureau give you their favorite ways to make sangria.
  • Ingredient of the Week: Blueberries
    Cait Walsh | August 27, 2013 9:22 am
    Blueberries are coming into season, and chefs Tom Douglas and Thierry Rautureau have some recommendations for what to do with them.
  • Ingredient of the Week: Heirloom Tomatoes
    Cait Walsh | August 20, 2013 12:55 pm
    They're here! Heirloom tomatoes have arrived and are ready to freshen up your summer recipes. When looking for tomatoes, chef Tom Douglas recommends finding the "produce guy" and having him cut up a tomato for you to try before you spend $5 to $7 per pound on tomatoes, "and you want a great tomato," he says.
  • Ingredient of the Week: Hatch Chilies
    Cait Walsh | August 13, 2013 2:43 pm
    Although hatch chilies are not native to North America, chef Tom Douglas says people are now growing them "all over. Apparently they roast really well."
  • Ingredient of the Week: Peaches
    Cait Walsh | August 06, 2013 3:02 pm
    "Those beautiful peaches," chef Thierry Rautureau says. "A great sign of summer; the heart of summer." As summer winds down, peaches are finally ripening enough for you to take home and enjoy.
  • Ingredient of the Week: Summer Squash
    Cait Walsh | July 30, 2013 2:00 pm
    "Summer squash: it's one of the more versatile vegetables of the summer," says chef Tom Douglas. "The whole Pacific Northwest is coming into summer squash season."
  • Just another herb; Seattle chefs learn to cook with cannabis
    Jamie Skorheim | July 30, 2013 8:21 am
    With marijuana becoming legal in Washington, it's time Seattle's best chefs learn how to cook with cannabis. This week on Seattle Kitchen, hosts Tom Douglas and Thierry Rautureau get a lesson in cooking with this newly legal herb from The Pantry Raid's Mary White.
  • Ingredient of the Week: Blackberries
    Cait Walsh | July 23, 2013 3:08 pm
    It's berry season, and Whole Foods Market has great blackberries for you to enjoy this summer, particularly if you can't grow them in your backyard. So how are you going to use these delectable morsels?
  • Ingredient of the Week: Ice Cream
    Cait Walsh | July 16, 2013 2:15 pm
    Summer is perfect for cold, refreshing foods and beverages. Chef Tom Douglas talks with his co-author, Shelley Lance, about his favorite summer treat: ice cream.
  • Ingredient of the Week: Summer Salads
    Cait Walsh | July 09, 2013 2:29 pm
    Summer is finally kicking off for Seattle, which means a cornucopia of freshness awaits those looking to cook with local ingredients. Summer salads are a great way to blend all of our fresh foods.

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.


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