Seattle Kitchen Ingredients

Cherries are a summer favorite. (AP Photo/The Herald-Palladium, Don Campbell)...
MyNorthwest.com

Ingredient of the Week: Bing Cherries

Cherries are a summer favorite.
9 years ago
Strawberries are in season and chef Thierry Rautureau says it’s a sign of summer. (AP photo)...
MyNorthwest.com

Ingredient of the week: Washington Strawberries

When chef Thierry Rautureau shops for strawberries, he likes to let them ripen as much as possible.
9 years ago
Get into the spirit of summer with chefs Tom Douglas and Thierry Rautureau, as they talk about thei...
Cait Walsh

Ingredient of the Week: Grilling

What do world famous chefs like to throw on the grill? Seattle chefs Tom Douglas and Thierry Rautureau have their favorites.
9 years ago
Cait Walsh

Ingredient of the Week: Peas

"This is the time of the year when everyone should be getting their peas in the ground," says chef Tom Douglas, and if you have gotten them in early enough you can harvest pea vines.
9 years ago
Cait Walsh

Ingredient of the Week: Balsamic Vinegar

"There's only two consortia who produce balsamic vinegar," says chef Tom Douglas. "One in Mordova and in neighboring Reggio Emilia. True balsamic vinegar is made from a reduction of pressed Trebbiano and Lambrusco grapes."
9 years ago
Cait Walsh

Ingredient of the Week: Mangos

Mangos are the ultimate summer fruit, so prep for the sunshine with some of chefs Tom Douglas and Thierry Rautureau's favorite ways to eat these delicious fruits.
9 years ago
Cait Walsh

Ingredient of the Week: Leg of Lamb

When picking out a leg of lamb for Easter dinner, chef Tom Douglas suggests making a Greek-style leg of lamb. "You cook it more well-done, so it's nice and crispy on the outside," he says.
9 years ago
Use ginger in some American dishes with tips from chefs Tom Douglas and Thierry Rautureau. (AP Phot...
Cait Walsh

Ingredient of the Week: Ginger

When you're shopping for ginger, chef Tom Douglas says he's usually looking for shallots and lemongrass for that Asian flavor. But if you're looking for an American take on ginger, he and chef Thierry Rautureau have a few tips.
9 years ago
Scallops can be a tasty treat when cooked in butter, say chefs Tom Douglas and Thierry Rautueau. (A...
Cait Walsh

Ingredient of the Week: Scallops

"I love scallops," says chef Thierry Rautureau. These little morsels are one of the best treats the ocean has to offer, and Thierry and chef Tom Douglas have a few tips for preparing them.
9 years ago
Cait Walsh

Ingredient of the Week: Saffron

"We're mad about saffron today," says chef Tom Douglas, and you should be too! "I think this is kind of a winter ingredient," he adds, fulfilling the umami taste that people seem to love. If you're looking to get away from a traditional paella, chef Thierry Rautureau suggests making seafood and shellfish with saffron. "It's very easy to overpower," he cautions, so use a light hand when using it to season.
9 years ago
Allegro Coffee, sold at Whole Foods Market, helps Whole Foods stay on top of their coffee game. (Al...
Cait Walsh

Ingredient of the Week: Allegro Coffee

If you're like millions of Americans, and chef Tom Douglas for that matter, you love waking up to a nice, warm cup of coffee in the morning. If that's the case, Tom and chef Thierry Rautureau suggest checking out Allegro coffee, carried by Whole Foods Market.
9 years ago
Cait Walsh

Ingredient of the Week: Parsnips

If you can pick up some parsnips that have been left in the ground through the frost cycles, chefs Tom Douglas and Thierry Rautureau say you'll be pleasantly delighted. "They're like eating candy!" Tom says.
9 years ago
Cait Walsh

Ingredient of the Week: Caramel

Pronunciation differences aside, caramel makes for a delicious, sweet treat any time. Although chef Tom Douglas says salted caramel is not one of his favorite kinds of caramel, he says he enjoys going the handmade route and making it himself.
9 years ago
Cook with wine you can drink, recommend chefs Tom Douglas and Thierry Rautureau, and you can make a...
Cait Walsh

Ingredient of the Week: Cooking Wine

When cooking with wine, it's always tempting to go with the cheap stuff. You're not going to drink it, right? But chefs Tom Douglas and Thierry Rautureau disagree.
9 years ago
Spice up your grapefruit with a salad from Tom Douglas.(AP Photo/File)...
Cait Walsh

Ingredient of the Week: Grapefruit

Most people eat grapefruit the same way: section it, and spoon out the little wedges of juicy, tart fruit, or drink the juice. But if you want a way to spice up this beautiful fruit, look no further than chef Tom Douglas' avocado-chorizo-grapefruit salad.
9 years ago
Spice up your Super Bowl snacks with Tom Douglas’s trashy prawns or Thierry Rautureau’s...
Cait Walsh

Ingredient of the Week: Big Game Snacks

The Seahawks are going to the Super Bowl. So what are you going to serve at your Super Bowl party? Spice up your Super Bowl snacks with Tom Douglas's trashy prawns or Thierry Rautureau's crab salad.
9 years ago
Looking for good veggies that are in season this winter? Look no further than leafy winter greens, ...
Cait Walsh

Ingredient of the Week: Winter Greens

Looking for good veggies that are in season this winter? Look no further than leafy winter greens, says Chef Tom Douglas. "I think it's interesting that we call them 'winter greens,'" says Tom, "because they really do grow in the summertime, and they're best in the spring and in the fall." But, he points out, that collard greens grow in Seattle area all year long.
9 years ago
Make quick, easy appetizers with smoked salmon and tips from chefs Tom Douglas and Thierry Rauturea...
Cait Walsh

Ingredient of the Week: Quick appetizers with Smoked Salmon

As the new year ramps up, it's time to get back into the swing of things; this means most everyone is busy, and looking for ways to make quick, healthy food.
9 years ago
Take a break from large holiday meals and relax your table with some potatoes. (AP)...
Cait Walsh

Ingredient of the Week: Potatoes

Tired of making large holiday meals? Simplify your new year with potatoes, from baked with a steak to a chowder or even au gratin.
9 years ago
Make good winter feasts with crab meat with suggestions from chefs Tom Douglas and Thierry Rauturea...
Cait Walsh

Ingredient of the Week: Crab Meat

"There's a couple of basic things to do with crab meat," says chef Tom Douglas. "Number one, if you buy it frozen, you have to thaw it naturally under refrigeration."
9 years ago
It’s cold enough to do a roast in your oven, so use these tips from chefs Tom Douglas and Thi...
Cait Walsh

Ingredient of the Week: Roasts

Looking for a quick way to warm up your house this winter? Use your oven and make a roast! Chefs Tom Douglas and Thierry Rautureau have a few recommendations for your roasts.
9 years ago
Tropical fruits are in season, and clementines are a great way to bring color and vitamin C into yo...
Cait Walsh

Ingredient of the Week: Clementines

"It's time for clementines," says chef Tom Douglas, "and it's the start of the tropical fruit season. I always put a big bowl of clementines in my kitchen and eat away at them."
9 years ago
Chanterelle mushrooms make a great mushroom soup, and are reasonably priced for the season. (File P...
Cait Walsh

Ingredient of the Week: Chanterelles

Looking to make a creamy mushroom soup this winter? Chefs Tom Douglas and Thierry Rautureau say you should look to chanterelles for a warm, woodsy flavor.
9 years ago
Whole Foods holds all their meat to a five-step creed, allowing you to get an ethically-raised turk...
Cait Walsh

Ingredient of the Week: Ethically-raised turkeys

We're in the midst of the organic revolution, which means you can get farm-fresh, organically-grown, and ethically-raised foods, including your turkey for Thanksgiving.
9 years ago