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Seattle Kitchen
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Tom Douglas wins James Beard Award
MyNorthwest.com | May 7, 2012 7:48 pmCongratulations to Chef Tom Douglas for winning top honors at the 2012 James Beard Foundation's awards, the Outstanding Restaurateur in the country. -
Seattle Kitchen Challenge: Tarte Tatin
May 4, 2012 2:58 pmOn last weeks show Thierry said he could bake a Tarte Tartin in twelve minutes. Tom Douglas said NO WAY! A tarte tartin takes way… -
Ingredient of the week: Artichokes
May 3, 2012 12:46 pmAfter a drive through prime artichoke-growing country in California, Seattle Kitchen host Tom Douglas decided this week’s ingredient of choice would be artichokes. Listen as… -
Seattle Kitchen recommends: Best bakeries
MyNorthwest.com | May 3, 2012 10:20 amAfter enjoying a sandwich at a bakery just down the road from the studios, the Seattle Kitchen Show decided it was time to talk Seattle's… -
Ingredient of the week: Rhubarb
April 27, 2012 12:41 pm"It's not just a very good vegetable by itself," Tom and Thierry say of rhubarb . However, Thierry says it can be pretty good if… -
Seattle Kitchen recommends: Best burgers
MyNorthwest.com | April 27, 2012 9:04 amSunshine means it's time for grilling. So with the first sights of sun appearing in the Northwest, the Seattle Kitchen Show decided it was time… -
Seattle Kitchen recommends: Cafe Munir
MyNorthwest.com | April 20, 2012 9:32 amSeattle Kitchen host Tom Douglas said this week's recommended restaurant prepares one food item so well it beats a restaurant in Paris that is famous… -
THE Canlis Salad!
April 16, 2012 12:20 pmBy Katie O The Edible Correspondent, Seattle Kitchen For those of you who listened to the show this past weekend, you probably heard me chit… -
Seattle Kitchen: Why the Canlis salad is a cherished tradition
Stephanie Klein | April 13, 2012 8:48 pmThe salad at Canlis restaurant has been a local tradition for about 60 years. So who better to talk about the recipe than Mark Canlis,… -
Seattle Kitchen: Best brunch spots in town
Stephanie Klein | April 6, 2012 4:21 pmIt might be too late to squeeze into a restaurant for Easter brunch, but that doesn't mean you shouldn't be thinking about future weekend food…