Seattle Kitchen

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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.

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.

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.

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.

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.

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.

Seattle restaurant king Tom Douglas to open cooking school

Acclaimed Seattle restaurateur Tom Douglas is expanding his empire again, announcing the upcoming opening of a new cooking school in downtown Seattle.

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.

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.

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.

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