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

  • November 14, 2013 @ 4:45 pm

    Ingredient of the Week: Pomegranates

    It's pomegranate season, and chefs Tom Douglas and Thierry Rautureau have some great ideas to put this beautiful fruit to use.  Continue reading >

  • October 29, 2013 @ 4:39 pm

    Ingredient of the Week: Halloween Candy

    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.  Continue reading >

  • October 23, 2013 @ 5:28 pm

    Ingredient of the Week: Pears

    "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.  Continue reading >

  • October 15, 2013 @ 4:34 pm

    Ingredient of the Week: Lamb

    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.  Continue reading >

  • October 9, 2013 @ 4:06 pm

    Ingredient of the Week: Keta Salmon

    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."  Continue reading >

  • October 4, 2013 @ 5:09 pm

    Ingredient of the Week: Butternut Squash

    "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."  Continue reading >

  • September 27, 2013 @ 10:30 pm

    Ingredient of the Week: Kale

    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."  Continue reading >

  • September 17, 2013 @ 3:04 pm

    Ingredient of the Week: Steak

    Looking for a good steak to grill this weekend? Chef Tom Douglas recommends a New York steak or a top sirloin.  Continue reading >

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