Read what we're talking about
November 27, 2013 @ 10:38 pm
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.
November 22, 2013 @ 4:03 pm
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.
November 14, 2013 @ 5:45 pm
It's pomegranate season, and chefs Tom Douglas and Thierry Rautureau have some great ideas to put this beautiful fruit to use.
October 29, 2013 @ 5:39 pm
Looking for some sweet Halloween treats to hand out to your trick-or-treaters? Chef Tom Douglas recommends going to Whole Foods and getting some unconventional treats.
October 23, 2013 @ 6:28 pm
"Pear is a beautiful fruit," chef Thierry Rautureau, "when they're perfectly ripe."
If you find yourself purchasing pears this fall, Chef Tom Douglas recommends making a pear tart.
October 15, 2013 @ 5:34 pm
Looking for the spring lamb? It's actually time for spring lamb in the fall. By October, chef Tom Douglas says, the spring lambs are now nine months old, the correct age for slaughter, and showing up in grocery stores.
October 9, 2013 @ 5:06 pm
The latest salmon of the season, Keta salmon, is now available. Although chef Tom Douglas thinks it sometimes gets a "bad rep" because it's not as red as the other salmon, "it's certainly delicious, especially when it's caught in very cold water and when it's caught at sea."
October 7, 2013 @ 1:06 pm
Tourists, locals and seagulls have been flocking to Ivar's locations around the greater Seattle area for generations, but for the first time, they'll be able to make some of their favorite dishes at home. Ivar's is releasing its first cookbooks, and even some of Seattle's most notable chefs can't wait to get their hands on Ivar's secrets.
October 4, 2013 @ 6:09 pm
"To me, people just love butternut squash," Chef Tom Douglas says, "and it just says fall." Celebrate the changing of the season with butternut squash. Tom recommends cooking it with tons of herbs, and "you don't need to put any carmelization on it. It's just a fun fall kind of thing."
September 27, 2013 @ 11:30 pm
Chef Tom Douglas says he can't go anywhere without running into kale, one of the most ubiquitous superfoods. "It's on every menu, it's in the grocery store, it's dried, it's in salad," he says. "Kale, now, is the biggest seller."