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

  • 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 >

  • September 12, 2013 @ 9:08 am

    Ingredient of the Week: Figs

    "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."  Continue reading >

  • September 3, 2013 @ 2:47 pm

    How to impress at the tailgate

    Now is the time to take your grilling skills to the parking lot because it's tailgating season.  Continue reading >

  • August 30, 2013 @ 8:30 am

    Ingredient of the Week: Sangria

    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.  Continue reading >

  • August 27, 2013 @ 12:52 pm

    Ingredient of the Week: Blueberries

    Blueberries are coming into season, and chefs Tom Douglas and Thierry Rautureau have some recommendations for what to do with them.  Continue reading >

  • August 22, 2013 @ 1:50 pm

    Ingredient of the Week: Heirloom Tomatoes

    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.  Continue reading >

  • August 15, 2013 @ 1:37 pm

    Ingredient of the Week: Hatch Chilies

    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."  Continue reading >

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