Seattle Kitchen

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Seattle Kitchen suggests some 'super' brews, cocktails for game day

The Seattle Kitchen Show observes an interesting irony about Super Bowl celebrations when it comes to food: "On the most famous sports day in America, everyone reverts to worst things to eat and drink in America," says Seattle Kitchen host and chef Tom Douglas.

Seattle Kitchen's guide to Super Bowl Feast Mode

For the first Seahawks Super Bowl win, it might have been acceptable to throw together some chips and dip and call it a meal, but now the team is taking it to the next level and the 12s are going to have to step up and get into Feast Mode.

Food and drink to chase away your New Year's hangover

Seattle chef Tom Douglas says that a hangover is a "mistake" that shouldn't be piled on. He doesn't believe in "hair of the dog."

Eating and drinking your hangover cures

Tom Douglas thinks says that hangover, a "mistake," shouldn't be piled on to: He doesn't believe in hair of the dog. "You should feed the dog, not take the dog to the bar."

Seattle Kitchen takes Spam from ordinary to extraordinary

The idea of a dish including Spam being "extraordinary" might seem a stretch for some, but if anyone can take this canned mean from ordinary to extraordinary it is the Seattle Kitchen crew of Tom Douglas, Theirry Rautureau and Katie O.

Ingredient of the Week: Bing Cherries

Cherries are a summer favorite.

Grilling secrets from Seattle Kitchen

The Seattle Kitchen staff decided there was really only one cooking technique appropriate for the holiday weekend.

Ingredient of the week: Washington Strawberries

When chef Thierry Rautureau shops for strawberries, he likes to let them ripen as much as possible.

Tom Douglas: How to cook pizza on the grill

Summer evenings were made for grilling, but don't be limited to what you can find in the meat and veggie aisles. Seattle Kitchen host Tom Douglas says the old grill can cook a mean pizza, too.

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.

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