Seattle Kitchen

Our favorite edible thistle, the artichoke, reigns supreme in multiple cooking methods // Ray’s Boathouse is celebrating 50 years and we are excited to have Doug Zellers and Jack Sikma in studio to honor their long tenure of hospitality on the Ballard waterfront // We are scooping up delicious plant based ice cream with Frankie and Jo’s founder Autumn Martin // Rhubarb swings both ways – our favorite sweet and savory recipes // Pam apologizes for the Thousand Island debacle