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Seattle Kitchen

  • 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.
  • Ingredient of the Week: Cherries
    Cait Walsh | July 02, 2013 9:58 am
    It's been a tough season for Washington cherries: a late frost and tons of rain means prices are going up. But the good news? "They're really delicious this year," says chef Tom Douglas.
  • Acclaimed writer chronicles history of food through recipes
    Josh Kerns | June 26, 2013 5:01 pm
    When noted food journalist William Sitwell set out to chronicle the history of food, he wasn't sure where the journey would take him. And he shares his discovery in his new book "A History of Food in 100 Recipes."
  • New summer beer offerings highlight unique Seattle brewers
    Josh Kerns | June 18, 2013 3:26 pm
    With summer finally here, local beer drinkers are hopping at the chance to try some of the new seasonal offerings.
  • Ingredient of the Week: Satays
    Cait Walsh | June 18, 2013 2:14 pm
    Summer means street food, and chef Tom Douglas loves to make satays, a food truck staple . He and the Chef in the Hat, Thierry Rautureau, offer some quick tips on how to make satays delicious.
  • 'My Beef with Meat' author makes case for plant-strong diet
    Jamie Skorheim | June 14, 2013 11:27 am
    How hard do you think it would be to convince a Texas firefighter to go for a Portobello mushroom burger over a big, fat, juicy hamburger? One man's arguments were apparently so compelling he convinced a whole firehouse to transition to a veggie diet, for their health.
  • Ingredient of the Week: Fava Beans and Salmon
    Cait Walsh | June 11, 2013 2:09 pm
    Fava beans may seem intimidating, but chefs Tom Douglas and Thierry Rautureau offer tips to make them more enjoyable, and how to pair them with salmon.
  • Don't be scared to try canning your own food
    Josh Kerns | June 07, 2013 2:03 pm
    With strawberries, cherries, rhubarb and other fruits and vegetables coming into season, it's not too soon to start thinking about what to do with it all.
  • Ingredient of the Week: Blueberries
    Cait Walsh | June 04, 2013 11:05 am
    It's the peak of California's blueberry season, and Seattle's is soon to follow. Chefs Tom Douglas and Thierry Rautureau suggest ways to use summer's most perfect, antioxidant-rich fruit.
  • Why Tom and Thierry refuse to use Groupon or other deal sites
    Josh Kerns | June 03, 2013 3:52 pm
    Do you use Groupon or LivingSocial for local restaurants? Record-setting Jeopardy champ and resident Seattle genius Ken Jennings does, but not for the reason you might think.
  • Hot dog historian scoffs at Seattle-style dog, praises Chicago
    Jamie Skorheim | May 24, 2013 4:04 pm
    Move over scallops and steaks, it's that time of year when the humble hot dog gets to shine.
  • Taste the variety at The Root Beer Store
    Jamie Skorheim | May 24, 2013 2:41 pm
    A store that only sells root beer, the concept seems a little wacky even to its customers says The Root Beer Store owner Corey Anderson.
  • 'The Drunken Botanist' highlights plants' role in spirits
    Jamie Skorheim | May 21, 2013 2:23 pm
    Plants aren't something that immediately come to mind when you're looking at a bottle of liquor, but author Amy Stewert is reminding us with her new book, "The Drunken Botanist," that liquor is all made of plants.
  • Ingredient of the Week: Cheese
    Cait Walsh | May 21, 2013 2:23 pm
    Ned White from Whole Foods joins Tom Douglas and Thierry Rautureau to talk about cheese.
  • Ingredient of the Week: Rhubarb
    Cait Walsh | May 15, 2013 8:32 am
    Chefs Tom Douglas and Thierry Rautureau explain the best way to prepare local and seasonal rhubarb.

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.