Seattle Kitchen

Michelle Li joins to talk about a not to be missed event “What She Said – Food, Beverage and Bosses” March 23rd at W Hotel // The Quick and Easy videos from Costco with Creative Development Manager Jane Shucklin // We celebrate the 5th anniversary of Spice Walla with owners Uttam Mukherjee and Aakanksha Sinha // A gorgeous recipe for spring vegetables // And of course, we play Rub with Love Food for Thought Tasty Trivia!!

In preparation for St Patrick’s Day we did a little research on what the people in Ireland are really eating for the holiday // Top Chef Season 10 winner Kristen Kish zooms in to tell us about her new National Geographic series - Restaurants at the End of the World // The most mouthwatering food image on Instagram last week // Susan Gravely, founder of Vietri tableware, talks about the inspiration for her new cookbook, Italy on a Plate // French wine enthusiast Cyril Frechier offers some tasty recommendations // And of course, we play Rub with Love Food for Thought Tasty Trivia – with clever St. Patrick’s Day questions!!

Ordinary to Extraordinary - Lasagna // A good friend of the show Rachel Belle visits with tales from her podcast “Your Last Meal“ // We have a class coming up with  Chefs Muna Muraisi and Bridget Charters on the food from Yemen. Muna joins us to tell us about the menu // “Homestyle Chinese” author Maggie Zhu shares some of her favorite noodle recipes // We play Rub with Love Food for Thought Tasty Trivia

Rise and Shine – Muffins worth getting up for // We weigh in on the Tik Tok craze of crispy cheesy pickle snacks // Unleash your creativity with vinegar infusions // Our favorite Pork Chop preparations // Anchovies for umami flavored undertones // Chef Annie Elmore explains the wide uses for BAO dough // Lastly, we play Rub with Love Food for Thought Tasty Trivia!!

Tis the season of soup and the first ones we are going to make from the NYT Soup supplement // Calendar Alert ! Feb 22 – Seattle Area restaurants are holding fundraiser for Turkey and Syria Earthquake relief. All of our restaurants are participating with donations of 20% of sales. Funds raised are going to https://wck.org. World Central Kitchen // We consider some shortcuts to enjoy  weeknight cassoulet // Pizza at home - how to get restaurant results // Local jam makers Sarah and Dane McCormick join us to share their company story // We take burning culinary questions from the audience // Lastly, we play Rub with Love Food for Thought Tasty Trivia!!

The gentle grace of cooking in Donabe bowls // Time to prepare candied citrus with all the beautiful fruit in the grocery stores // The debate over pairing wine and chocolate // Vegetable butchery techniques // Creating the crave worthy burnt end brisket for Etta’s BBQ // FEE FI PHO FUM with Chef Annie // Lastly, we play Rub with Love Food for Thought Tasty Trivia!

High Heat - Know your oil smoke points // We welcome Denise Yavuz from Turkish Delight to talk about her family run food spot in the Pike Place Market and their fan adored menu // A focus on pans – our must have shapes and materials...And then pan sauces // Eggplant recipes – Pam suggests 5 from food and wine, and we weigh in on the one that sounds most compelling // Lastly, we play Rub with Love Food for Thought Tasty Trivia!

Cookbook author Maggie Zhu, whose new book Chinese Homestyle is packed with 90 recipes packed with umami // Ordinary to Extraordinary - dolling up cream cheese // Homemade crackers – worth it? // Getting the most out of mushrooms - roasted, grilled or sauteed? // Chef challenge – 4 meals from 1 chicken, plus Producer Pam picks the more creative suggestions from Tom or Thierry // Lastly, we play Rub with Love Food for Thought Trivia!

Brunch ideas for a crowd // In our tasting panel we compare peak season orange varieties // Our guests today are Greg Dunmore from Japanese Pantry and Eliza Ward from Chef Shop // Winter is a terrific time to eat more spinach // Lastly, our fan favorite Rub with Love Food for Thought Tasty Trivia!

Ben Campbell of Ben’s Bread will join us to talk about his baking style and his exciting new project on Phinney Ridge // Our listeners are clamoring for more ideas on vegetarian entrées and we have suggestions! // The attributes of Sable fish  and the way we love to prepare it // Who doesn’t love a charming coquettish croquette // Last week we talked about Napoleon artichokes and have been thinking about ways to use them – we have a doozy for you! // Lastly, we play Rub with Love Food for Thought Tasty Trivia!

Tony Magnano,4th generation of the family who founded the immensely impactful local food product company, Napoleon will be with us to talk about their products and recipes // The sheet pan dinner craze has not abated – why it works // Crispy beans beyond garbanzo // Time for your annual pantry spice refresh - out with the old and in with some of our new favorites // Elise from La Parisienne French Bakery and Otilia from Alliance Francaise team up for an event featuring Galette des Rois, Jan. 14 // Lastly, we play the wildly rigged contest: Rub with Love Food for Thought Tasty Trivia!

Elegant homemade gravlax // Building a substantial appetizer party // Ordinary to Extraordinary – Chili! // Tasting Panel – Welcome 2022 Olio Novello // Inspiration from Michael Pollan on Eating Mindfully // Delicious sparkling wines in every price range // Lastly, we play Rub with Love Trivia Challenge!

Lots of festive seasonal topics today…Our favorite ways to enjoy caviar // Chocolate Cheer - Yule logs and crinkle cookies // Dissecting Bruce Aidells’ recipe for a standing rib roast so Producer Pam doesn’t mess it up // Woodchuck Warmers and other cocktail ideas to leave for Santa // Jackie Cross trials a new recipe for the gingeriest gingerbread // Lastly, we play Rub with Love Trivia Challenge!!

One of our favorite bakers, Brittany Bardeleben joins us to talk about her new menu at Hot cakes and some holiday baking inspiration // Local coffee legend, and former CEO of LaMazocco, Kent Bakke is here to talk coffee and give us a preview of a new coffee museum // Why we love shrimp for fast and fancy weeknight meals // The new Cheetos grinder is all the rage but we have better ideas for bringing the crunch // Lastly, we play Rub with Love Food for Thought Tasty Trivia!!

Vicky Bennison joins to talk about her highly successful Pasta Grannies book and You Tube series // The always gracious Armandino Batali joins us to share holiday food memories // And we are so happy that Lara Hamilton, owner of the must visit cookbook store, Book Larder will join us to run down new releases for your shopping and gifting needs // Tis the season for roasting vegetables – some of our favorites // Lastly, we play Rub with Love Food for Thought Tasty Trivia!!

Allecia Vermillion, Executive Editor of Seattle Met magazine joins us and gives us some background on how she keeps up with the Seattle dining scene // We learn all about oysters from Robert Spaulding, executive chef of Elliot’s Oyster House // Shallots and how to best utilize them // And of course, We play Rub with Love Food for Thought Tasty Trivia!

One of our very own chefs at Hot Stove, Kelty Clark Mahoney, was a contributing author to the 2-volume book set “Food and World Culture" // Mike Salvatore from 58 Stars travel entices us with details about trips with Thierry in 2023 // We have invited our enthusiastic audience to submit their burning culinary questions // Recap of Thanksgiving – highlights and inspiration for leftovers // Our recommendations on Christmas gifts for the food obsessed friends on your list

Today is all about the feast of Thanksgiving - celebrating traditions and embracing new trends. We go through the main players – turkey, gravy and dressing and save some room for vegetables, and pie of course // Otilia Baraboi, executive director of Alliance Francaise drops by to tell us about how to connect with the enthusiastic local French community. www.afseattle.org

The dynamic website Chef Steps has a fantastic feature on potatoes // Advice on how to get the most flavor from a pork tenderloin // What about them apples – asking our guests to taste 6 varieties with us // It’s time for spicing up great lentil dishes // We are crazy excited to talk with Linda Skeens, who rocked the culinary world as America’s Favorite County Fair Champion with 30 ribbons at the Virginia Kentucky summer competition!

For fall baking the satisfying ease of quick breads // Tasting Panel - soy, tamari and shoyu // Looking for an alternative protein? - Check out the cheeks! Halibut, cod, pork, beef // Know your Beaujolais classifications // How to assemble a stunning cheese board // Turn your cocktail into a meat brine