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: 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."

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."

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.

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."

How to impress at the tailgate

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

How to impress at the tailgate

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

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.

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.

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