Hot Stove Radio: Recent Episodes

KIRO Radio 97.3 FM

A foodie's dream! Chefs Tom Douglas and Thierry Rautureau, both winners of the prestigious James Beard Award, review the Puget Sound's best restaurants, share recipes based on a special weekly ingredient, and answer your burning culinary quandaries.

We answer a listener’s question with cookware recommendations // Daughter-mother duo Pat Tanumihardja and Julia Evari Suparman share their book, Mortar and Pestle: Classic Indonesian Recipes for the Modern Kitchen // We explore the art of Hainanese Chicken with Jackie Cross // Jamie Hunt, Founder & CEO of Fast Penny Spirits, talks about their award-winning amaro and Seattle-based distillery // We dive into Cassoulet // Chefs Annie Elmore & Rasyidah Rosli jump on the mic to chat about Malaysian Brunch // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

We share tips for celebrating Valentine’s Day—whether dining out or cooking at home // Beloved Fran Bigelow, Founder of Fran’s Chocolates, and CEO Andrina Bigelow join us to share their new collections—just in time for Valentine’s Day // We celebrate National Canned Food Month with a fresh look at a pantry staple // Angel Azcarraga and Jacob Edelstein, founders and creators of Deglaze, introduce their recipe manager app designed for people who love to cook // And, of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

Ben Lehman, GM of the Carlile Room, stops by to talk about upcoming drinks and menus celebrating Hamilton at the Paramount // Back by popular demand, Mike Mondello, President and CEO of Made in Washington, highlights locally made Valentine’s packages // Award-winning food writer Sara Dickerman dishes on crafting cookbooks and her new newsletter: What Should I Bring? // Lucio Gomiero, Owner and winemaker at Vignalta winery, joins us to talk about his craft // We dive into the world of radicchio with Jason Salvo, owner of Local Roots Farm // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

Chef Danae Mclaughlin shares her tips for crafting dark chocolate truffles and Linzer cookies // We dive into the art of cooking lamb rib chops // We spend a segment celebrating blood orange season // Cookbook Author and Chef Sally James joins us to talk about Yarra Valley Caviar // We’re dishing up all things pancakes—from buckwheat blini to Loretta’s fluffy classics // Hot Cakes Pastry Chef Britiany Bardeleben stops by to explore molten chocolate cake // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

We’re diving into Coconut Prawns! // Chef Edouardo Jordan, founder of Food with Roots, joins us to talk about the Soul of Seattle Fundraiser on February 8th // It’s National Soup Month, and we’re exploring the ultimate comfort food: Chicken Soup // Fred Ness from Dahlia Bakery stops by to chat about Mochi Donuts and Seasonal Pastries // Grab your skewers—it’s Fondue Party season! // Back by popular demand, Rachel Belle shares her culinary escapades for the New Year // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

Fresh from Spain, Chef Bridget Charters shares flavors and discoveries from her latest culinary adventure // Find out which condiments are worth making from scratch // We’re turning ordinary lasagna into something extraordinary // Chef Sean McFadyen takes us through the bold and vibrant world of New Orleans’ Creole and Cajun cuisine // It’s National Soup Month! This week, we’re dishing up Posole // We start the year off right with a pantry refresh // And, as always, we wrap up with Rub with Love Food for Thought Tasty Trivia!

We kick of the new year with 2025 Food Trends Highlights // Makini Howell, Chef-Owner of Plum Bistro, introduces her new cookbook: Simple Goodness: No-Fuss Plant-Based Meals Straight from Your Pantry // We’re diving into Hearty Winter Soups // Sam Spillman of Caffe Vita shares New Pours for the New Year // We talk Roast Chicken // Llance and Lori Kezner, co creators of Millie’s Sipping Broth, discuss how they’re redefining savory sipping // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!!

We explore Cabbage Rolls // Michelle Douglas, CEO of Emergency Food Network, is back to shed light on their impactful work and to share stories of growing up around a dinner table set for ten // Renee Erickson, Chef & Co-Owner of Sea Creatures Restaurants, shares her latest cookbook: Sunlight & Breadcrumbs, Making Food with Creativity & Curiosity // We create a festive New Year's Eve dinner menu // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!!

Chef Danae McLaughlin takes us on a global dumpling journey // Pete Fjosne, Executive Chef of Rhein Haus, shares his modern twist on traditional German cuisine // Ashley Trout, Founder of VITAL Wines, discusses supporting vineyard workers through purpose-driven winemaking // Food writer Leslie Kelly joins Terry Phair, owner of Lummi Seafood Market and Cha•k’os Fire Pit // Holly Smith, acclaimed Executive Chef and Owner of Café Juanita, shares insights into the creative process behind crafting a menu // And we’ll wrap it up with Rub with Love Food for Thought Tasty Trivia!

We’re diving into Hawaiian cuisine! · Mike Mondello, President and CEO of Made in Washington, shares locally made holiday treats · Michael Teer from Pike and Western Wine Shop guides us through champagne and sparkling wine · Mother-daughter duo Hsiao-Ching Chou and Meilee Riddle introduce their new book, Feasts of Good Fortune: 75 Recipes for a Year of Chinese American Celebrations · Hsiao-Ching then takes us on a soy sauce tasting journey · Kevin Smith, Co-Owner of Beast & Cleaver, talks about celebrating local, sustainable meats · And we’ll wrap it all up with Rub with Love Food for Thought Tasty Trivia

National Pastry Day is around the corner, and we’re celebrating by exploring the world of pastries // Chef Instructor Rasyidah Rosli teaches us about the art of Dim Sum // Chicory season is upon us, and we’re diving into their unique, bitter charm // Betsy and Andrea Sherrow from Seattle Caviar Co. join us for an exciting chat // Chef Bridget Charters shares her expertise on handmade pastas // Chef Lauren Jackson of Pintxo by Valdemar shares Spanish treats and holiday vibes from the Holiday Market at Woodinville Schoolhouse District // And, as always, we wrap up with Rub with Love Food for Thought Tasty Trivia!

We’re talking Easy Weeknight Dinners! // Susan Cathcart of 58 Stars Travel and our friend Kathy Rautureau take us on a journey through culinary travels, featuring an upcoming tour of Sicily’s Etna wine region in 2025 // Award-winning Chef Maggie Trujillo from Fire & Vine Hospitality shares delicious samples from El Gaucho, Aerlume, and AQUA // We delve into crafting a show-stopping Holiday Prime Rib Roast // Then, it’s all about Favorite Holiday Potatoes // Lara Hamilton, owner of the Book Larder, shares her top recommendations of new cookbooks for the holiday season // And of course, we wrap things up with Rub with Love Food for Thought Tasty Trivia!

We talk Turkey! // Eliza Ward, owner of ChefShop.com, takes us on a journey through the world of panettone // We dive into the flavors of Down Under // Pastry Chef Brittany Bardeleben inspires us with her take on holiday desserts // Dr. Nathan Myhrvold shares insights from his latest book Modernist Bread at Home // And of course, we wrap it all up with Rub with Love Food for Thought Tasty Trivia!

It’s Gravy Season - Tom talks Gravy // Award-winning Chef Maggie Trujillo from Fire & Vine Hospitality joins us to share insights on the power of collaboration in the kitchen // We’ll dig into ways to make the most of Fall Greens // Father-and-son captains John and Jack McHenry dive into the world of Alaskan halibut fishing // Loretta’s “Shortcut or Scratch” Gnocchi // Eric Tanaka, Managing Partner of TD & Co, joins us to talk about his recent culinary adventures through Mexico City // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

Chef Bridget Charters shares expert tips for crafting exceptional Thanksgiving pies // Seattle filmmaker and Eva’s Wild founder, Mark Titus, dives into the story of Alaska’s sockeye salmon, the beauty of whole salmon for the holidays, and a sneak peak at his upcoming film // The Hot Stove Society Tasting Panel tackles a seasonal favorite—canned pumpkin! // Jasmine Donovan, President and CFO of Seattle’s iconic Dick’s Drive-In Restaurants, talks about this beloved institution and its future // Austin Allred, owner of Royal Family Farming, joins us to discuss their partnership with Dick’s Drive-In and the importance of regenerative agriculture // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

We walk through what makes an excellent Eggs Benedict // Dive into creating a delicious Meatloaf // Captain Keith Robins from Spot Tail Guides talks us through local Salmon fishing // Then, craft creamy fall Polenta // After all that cooking, Rachel Belle joins us to share her new book: Open Sesame // The Hot Stove Society Tasting Panel explores the world of Tahini // And of course, we’ll wrap up the show with Rub with Love Food for Thought Tasty Trivia!

The Hot Stove Society Tasting Panel dives into maple syrup // We're wrapping up National Seafood Month with Alaskan Crab as part of the Seafood 101 campaign // We build the Ultimate Seafood Platter // Back by popular demand, Cynthia Nims is here for part two of Preserving Family Recipes // New York Times bestselling author Julia Turshen is here to share her new cookbook 'What Goes With What: 100 Recipes, 20 Charts, Endless Possibilities' // And of course, we finish up with Rub with Love Food for Thought Tasty Trivia!!

Did a listener’s home-grown tomato outshine Jackie’s perfect one? If so, we’ll reveal the Tomato Triumph winner // We dig into Winter Squash! // Continuing our celebration of National Seafood Month, we’re joined by Craig Morris from Genuine Alaska Pollock Producers // We talk braising meats – fall’s ultimate comfort food // Pastry Chef Britany Bardeleben is here to chat about seasonal sweet treats // The Hot Stove Society Tasting Panel explores pears // Cynthia Nims is here to talk about preserving family recipes // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!!

We talk French culinary travels with our producer Becky Guzak // Back by popular demand, we welcome Kirsten Vracko from Cheeky & Dry, Seattle’s first non-alcoholic bottle shop // Fresh from the harvest, we explore produce-packed fall salads // In celebration of National Seafood Month, we’re joined by Rut Perez-Studer, Sr. Manager of Fisherman’s Terminal // The Hot Stove Society Tasting Panel searches for the best store-bought vanilla ice cream // Tom shares his recent “Duck Four Ways” menu // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

Fall produce with Loretta Douglas // Café Lago and Chef Laura Thompson // Pork Chops // National Seafood Month // Thierry's Pot-au-feu

We celebrate the life of Thierry Rautureau in honor of this birthday, September 26, 1958 // We start with a special compilation of memorable moments featuring Chef Thierry from past shows // Joining us are his friends Dr. Nathan Myhrvold, Chef John Sundstrom, Leslie Kelly, and Chef Adam Hoffman, who will share their favorite Thierry stories and reminisce about his legacy // In our final Simple to Spectacular! segment we celebrate “the Chef in the Chapeau” by diving into his Rover’s fall recipe: Quail & Frisée Salad with Duck Prosciutto, Poached Quail Egg, & Red Wine Vinegar // And of course, we wrap up the show playing one of Thierry’s favorite segments: Rub with Love Food for Thought Tasty Trivia!

We explore new crop Washington apples with our Hot Stove Society Tasting Panel // Chef Bruce Naftaly is here to share his latest adventure // We celebrate Chef Thierry Rautureau by diving into one of his fall recipes from his Rover’s cookbook // Katie Harris and Tori Elwood join us to inspire a deeper appreciation for sablefish // We talk with Dick Stevens about the James Beard Foundation’s Taste America Seattle event // Chef Annie Elmore is here to introduce us to Hungarian cuisine, walking us through a traditional Hungarian supper // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

We’re welcoming Kurt Dammeier, founder of Sugar Mountain - home to Beecher’s Handmade Cheese, Mishima Reserve, The Butcher’s Table, and Pasta & Co. // On Simple to Spectacular, we celebrate Chef Thierry with one of his fall Rover’s recipes // Alissa Leinonen, founder and CEO of Gourmondo, is here with her daughter Olivia, to discuss their new partnership with PCC Community Markets // With National Cheeseburger Day coming up, our managing partner Eric Tanaka shares what makes the perfect cheeseburger // Sheryl Wiser from Pie and Persistence talks about making a difference through food // And of course, stick around for Rub with Love Food for Thought Tasty Trivia!

We explore the world of zucchini // Chef Steven Ariel & Stephanie Cobbs from TRACE Market and W Living Room Bar join us to talk specialty cocktails and their unique Hawaiian & Filipino influenced cuisine // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his Rover’s Fall recipes // Our very own Sean McFadyen is here to guide us through making the perfect Jambalaya // We dive into Negronis with Jenny Lentz, Executive GM of all Serious Pie locations & Resident Negroni Master // It’s time to celebrate the season’s best as we turn our focus to all things tomatoes // And of course, we play Rub with Love Food for Thought Tasty Trivia!

Spice Up Fall Flavors with Jamie Aragonez from World Spice // Delve into an end of summer Perfect Porterhouse Steak // Explore what makes a great Pesto? // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his Rover’s recipes // We talk Seasonal Bruschetta // Tony Catini, Director of Serious Pie Division at TD & Co. is here // And of course, we play Rub with Love Food for Thought Tasty Trivia!

Celebrate Chef Tamara Murphy’s life and legacy with reflections and stories // Welcome Brian Clevenger, Executive Chef and owner of General Harvest Restaurants // Talk about Pete Wells’ final column in the New York Times as a restaurant critic reflecting on the changes in the dining world over his 12-year tenure // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his Rover’s summer recipes // We talk Labor Day dishes with inspiration from Rubbed with Love recipes // Loretta and I revel in our Prosser Farm Meatball Project // And of course, we play Rub with Love Food for Thought Tasty Trivia!

Loretta shares “Prosser Farm Tales” from a recent family staycation // We talk Washington Cheese with Dr. Courtney Johnson of the Washington State Cheesemakers Association & Owner of Street Cheese // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his summer Rover’s recipes // The Hot Stove Society tasting panel dives into Canned Tuna // We explore Cold Noodle Dishes for when it’s too hot for Ramen // We talk cookies, gift baskets, and more with Bite Society’s Co-owners Lendy Hensley & Chef Bob Pennington // And of course, we play Rub with Love Food for Thought Tasty Trivia!

Bruce Miyahara is there to tell us all about Pizzakaya 8.0 coming to Neb // FareStart’s Patrick D’Amelio & Meg Viera are here talk about their recent restaurant reopening and Guest Chef Night // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his
summer Rover’s recipes // We welcome Ballard Food Bank and learn about their upcoming
“Ballard Bites and Brews” event // Chef Matt Broussard, aka “acooknamedmatt” is here to share his experience going from a restaurant chef to showcasing his craft on social media // And of course, we play Rub with Love Food for Thought Tasty Trivia!

We delve into Eggplant // Jonathan Bower is here from Whidbey Island Distillery // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his Rover’s Summer desserts // We welcome Chef Matt Fortner from Matt’s in the Market // We create a Plum-Inspired Supper // Chef Annie Elmore is here to teach us how to make Soup Dumplings // And of course, we play Rub with Love Food for Thought Tasty Trivia!

We explore Tarte Tatin // Tiffany Hitt from Pike Place Market Foundation is here with Mike Mackley of Old Stove Brewing, to talk about the upcoming Sunset Supper Benefit // We craft a Paris-Inspired Olympics Viewing Party Menu // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his Summer Rover’s recipes // We welcome Chris Curtis, Founder of the Seattle Neighborhood Farmers Markets, and Executive Director Jennifer Antos as they share exciting upcoming events and happenings // And of course, we play Rub with Love Food for Thought Tasty Trivia!

We delve into Gazpacho // On Shortcut, or Scratch? we explore Tomato Paste // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his summer Rover’s recipes // We welcome Nichelle Hilton, the Executive Director of Backpack Brigade, whose mission is to end weekend hunger for kids in King County // Cocktail Master Julie Ross is here to navigate us through the world of Sangria // Chef Steve Corso from Outdoor Eats and Outdoor Eats TV shares fast, easy and trail-tested recipes for any outdoor activity // And of course, we play Rub with Love Food for Thought Tasty Trivia!

The Hot Stove Society Tasting Panel explores “Everyday Extra Virgin Olive Oil” // Eric Donnelly, Owner and Executive Chef of Circlespey Restaurant Group is here to talk about their restaurants // On Simple to Spectacular! we celebrate Chef Thierry delving into one of his Summer Rover’s recipes // We Welcome Leslie Kelly, our Roving RV Correspondent, as she is back in Seattle // We are going to “Beat the Heat” with Refreshing No-Cook Dishes // Dynamic Duo Restauarteurs Quynh and Yenvy Pham are here to talk about their Vietnamese Restaurants // And of course, we play Rub with Love Food for Thought Tasty Trivia!

It’s Washington apricot season so we dive into apricot-inspired dishes // We welcome Melissa Spear, Executive Director of Tilth Alliance, as they celebrate 50 years // We talk Grilling Over Charcoal: From Basic to Brilliance // On Shortcut, or Scratch? the Hot Stove Society tasting panel tests mayonnaise // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his Summer Rover’s recipes // Bill Jeong, Chef-owner of Paju restaurant joins us // And of course, we play Rub with Love Food for Thought Tasty Trivia

As we prepare to celebrate the 4th of July and summer meals in general, we talk grilled proteins, summer side dishes, and grilled desserts // We explore blueberry muffins // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his Rover’s summer appetizer recipes // We welcome Sam Spillman of Caffe Vita and learn about their new product - Vita Cold Shots // And of course, we play Rub with Love Food for Thought Tasty Trivia!

We delve into Strawberry Shortcake // We welcome Chef Quyen Phan from Anchovies and Salt, and Chefs Cuong and Sammy Nguyen from Ong Lam Bistro // We talk about Cast-Iron Skillets // The Host Stove Society Tasting Panel dives into Mole // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his summer Rover’s recipes // And of course, we play Rub with Love Food for Thought Tasty Trivia!

We celebrate Washington Cherry Season // We welcome Karachi Kitchen and learn about their high quality, plant based, small batch traditional Pakistani chutneys and spice blends // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his
Rover’s recipes // We strategize about how to best navigate the beautiful summer Farmers Markets // Kelly Lake the Executive Director of Beecher’s Foundation is here to talk about the
great work they are doing // And of course, we play Rub with Love Food for Thought Tasty Trivia

We dive into the sea of Dungeness crab // Made in Washington is celebrating 40 years! Kristin Frossmo is here to share a selection of locally made products, stories, and Father’s Day gift ideas // We talk about Father’s Day cooking inspiration // We welcome Chef Lauren Thompson from Café Lago // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his spring Rover’s recipes // We welcome Cecile Hansen and Kristina Pearson from the Duwamish Tribe to celebrate Indian Fly bread, a cultural emblem of resilience and tradition in Native American communities // And of course, we play Rub with Love Food for Thought Tasty Trivia

We start this week with Simple to Spectacular! where we celebrate Chef Thierry by talking through one of his Rover’s spring recipes // We welcome Maria Beck, owner of several unique food and coffee brands such as Café Hagen, Freya Bakery, Hagen Coffee Roasters, Venture Coffee, and Chi Chai // On Shortcut, or Scratch? We taste test cornbread! // We chat with Pastry Chef Brittany Bardeleben from Hot Cakes // Learn all about Coastline Burgers, Forge Pizza, and Coastline Bakery from Aaron Shepard // And of course, we play Rub with Love Food for Thought Tasty Trivia!

We dive into the world of Spot Prawns! // We learn about Charlotte Restaurant & Lounge from Chef Jon Park // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his Rover’s spring recipes // We welcome Susan Feniger, Co-Owner, and Chef of Alice B., Socalo, Border Grill and BBQ Mexicana with Liz Lachman, Filmmaker and Screenwriter, to talk about her new documentary: “Suzan Feniger. Forked” // We finish up the show with Rub with Love Food for Thought Tasty Trivia!!

We learn about Washington and Oregon wines with Kelly and Chris Sparkman, the founders of Sparkman Cellars // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his Rover’s spring recipes // Is Shortcut, or Scratch the way to go with Loretta’s miso question? // We chat with J. Kenji López-Alt and learn about his exciting new projects // And of course, we play Rub with Love Food for Thought Tasty Trivia!!

The Hot Stove Society Tasting Panel dives into Dijon mustard // We celebrate the season with soups starring spring vegetables // On Simple to Spectacular! we honor Chef Thierry by talking through one of his Rover’s spring recipes // We explore the world of making Gnocchi // We welcome James Whittaker Owner of Side Hustle Taproom & Scratch Kitchen in Kirkland and Bellevue Brewing // And of course, we play Rub with Love Food for Thought Tasty Trivia!

It’s artichoke season! Let’s chat about our favorite ways to cook and eat them // Our very own Sean Hartley just returned from another trip to Southeast Asia. Let’s talk about the best things he ate // On Simple to Spectacular! we celebrate Chef Thierry by talking through his recipe for Diver Sea Scallops with Beets, Foie Gras, and Aged Balsamic Vinegar // Carrie Van Dyck co-founder of the Herbfarm Restaurant is here to talk about their new book The Spirit of the Herbfarm Restaurant: A cookbook and memoir by Ron Zimerman // And of course, we play Rub with Love Food for Thought Tasty Trivia!

It’s asparagus season! // Razor Clam dig days are upon us. We’re going to talk about the best ways to enjoy them // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his Rover’s Spring recipes // We welcome ET back to talk about his upcoming birthday pop up // It’s almost Mother’s day. What are you cooking for mom’s day? Who is a mom you’d love to cook for? // We welcome Kristin Frossmo from Made in Washington to share a selection of locally made Mother’s Day gift ideas // And of course, we play Rub with Love Food for Thought Tasty Trivia!!

On Loretta’s Shortcut, or Scratch? we explore Indian Simmer Sauces // Kat Lieu is here to share her new book Modern Asian Kitchen // We talk about our new restaurant and concept – Half Shell // Kirsten and Mandy Dixon of Within the Wild Adventure Company in Alaska join us to talk about their cookbook Living Within the Wild // On Simple to Spectacular! we celebrate Chef Thierry by talking through his recipe for Baked Alaskan Halibut with Morels, Ramps, and Smoked Bacon Butter Sauce // Pamela Hinckley, Executive Director of Pike Market Senior Center & Food Bank, shares her Tasty Lunch Discoveries in the Market and The Stone Soup Luncheon Fundraiser // And we finish the show with Rub with Love Food for Thought Tasty Trivia!!

We learn about Tom’s recent culinary travels through Australia and Singapore // Rick Rodgers, cookbook author of over 100 cookbooks, is here to talk about changes in the industry over the past 30 years // Rover’s cookbook co-author Cynthia Nims is here to share her experience putting the book together with Thierry Rautureau // On Simple to Spectacular! We celebrate Chef Thierry by talking through his recipe for Beet and Goat Cheese Tartlets with Walla Walla Sweet Onion Puree // Josh Grunig, owner of Zylberschtein’s Delicatessen and Bakery, is here to talk about high quality ingredients, honoring family recipes, and Passover // And of course, we play Rub with Love Food for Thought Tasty Trivia!

We talk Simmer Sauces on Loretta’s Shortcut, or Scratch? Segment // Joan MacIsaac, co-founder of Effie’s Homemade, is here to share their story about their delicious biscuits // Chef Sara Harvey from Alderbrook Resort & Spa is here to talk about their restaurant, to share fun oyster events that are happening in April, and we dig into deep conversation about Hood Canal oysters and Sara’s new oyster farm called Black Shield // On Simple to Spectacular! we celebrate Chef Thierry by talking through his Rover’s spring recipe – Soft-Shell Crab Bisque with Morels and Duck Egg // Rachel Belle, podcaster and Editor-at-Large of Cascade PBS, is here to tell us about
her brand-new food TV show called The Nosh with Rachel Belle!

Our Hot Stove Society Tasting Panel reviews coconut milk // We delve into Risotto // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his Rover’s Spring Recipes // Tom is traveling to Australia & Singapore – what regional dishes should he be on
the search for? // Pastry Chef Stacy Fortner is here to talk biscuits and gravy! // And of course, we play Rub with Love Food for Thought Tasty Trivia!

We talk Quiche, Frittata, and Strata – What’s the difference? // Claire Hansen, General Manager at Neb Wine Bar & Café is here to is here to talk about our sweet new joint // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his Rover’s spring desserts // We go deep on Easter dinner with Ham, Scalloped potatoes, and Spring Veggies!

We talk Traditional Irish Soda Bread // On Shortcut, or Scratch? We talk Simmer Sauces! // We delve into Reuben Sandwich Fixings // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his Rover’s spring recipes - House-Cured Salmon with Yakima Asparagus Salad // The Founders and Owners of Mama Restaurant Group, Wassef and Racha Haroun
are here to share their beautiful culinary philosophy and new ventures

We announce the winner of our staycation here at the Hotel Andra // We delve into a variety of dishes including Peking duck! // Chef David Mitchell is here from Copperleaf Restaurant & Bar at Cedarbrook Lodge // On Simple to Spectacular! we celebrate Chef Thierry with a special twist as
a listener sent in Thierry’s recipe for Boeuf Bourguignon - Luc style // Geraldine DeRuiter is here with her new book called, If You Can’t Take the Heat: Tales of Food, Feminism, and Fury

Get prepared for St. Patrick’s Day by talking about Corned Beef & Cabbage // A Clam Chowder segment with a Hot Stove Society Tasting Panel to compare clams – are there canned ones worth using? // Take a Pork Loin Roast from Ordinary to Extraordinary // Talk about plant focused cultures, cuisines, and dishes // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his extravagant Rover’s winter recipes // It's Girl Scout Cookie season! Pastry Chef Brittany Bardeleben from Hot Cakes is here to help us delve into delicious desserts including “Scouts Honor Molten Cake"

Food Writer Leslie Kelley is here to share her recent delicious discoveries while roaming the US in her RV // We explore Becky Selengut’s new book - Misunderstood Vegetables: How to Fall in Love with Sunchokes, Rutabaga, Eggplant and More // On Loretta’s Shortcut, or Scratch? segment we talk bacon! // We celebrate Chef Thierry with Simple to Spectacular! where we explore a winter recipe from his Rover’s cookbook // Co-owner and Farmer in Chief, Jackie Cross is here to help us prepare for our summer edible gardens!

We delve into Mother Sauces // We learn about the great work Community Loaves is doing with founder Katherine Kehrli // We are doing a Hot Stove Society Tasting Panel to compare a variety of Peanut Butters // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his Rover’s winter recipes // Master Beekeeper, Dawn Beck, is here to teach us about the magic of bees and cooking with honey!

We chat about Valentine’s Dinner & Date Night Desserts // We find out if Lorretta’s Shortcut, or Scratch? is the way to go // On Simple to Spectacular! we talk through one of Thierry’s Winter Recipes: Lobster and Mango Salad with Blood Orange-Argan Dressing // We learn all about Tex-Mex with Jack Timmons and Steve Navarre from Jackalope Tex-Mex and Jack’s BBQ!

We talk Big Gamel Eats! // Jeremy Bringardner is here from Mendocino Farms to talk about their new locations in Seattle and our collaboration on a Bristol Bay Wild Sockeye Salmon Roll // Loretta challenges us with her Shortcut, or Scratch? segment on….Salsa // We talk through one of Thierry’s winter recipes on Simple to Spectacular! // Mackerel with Tomato Confit and Caper Vinaigrette followed up by Pink Grapefruit and Vermouth Sorbet // Chef Sohla El-Waylly is here to talk about her new Book "Start Here – Instructions for Becoming a Better Cook"

We explore vinegars with Eliza Ward, the owner of Chefshop.com // We learn about Vietnamese culinary traditions to celebrate Lunar New Year, and how to keep them alive with Chefs Trinh and Yenvy // We chat Chowder // We talk through one of Thierry’s winter recipes on our Simple to Spectacular segment: Dungeness Crab Salad with Roasted Garlic, Shallots, and Pomegranate Vinaigrette accompanied with Thyme Brioche // We find out if Lorretta’s Shortcut, or Scratch? is the way to go today // John Moscrip, Chief Operating Officer of Duke’s Seafood, is here to talk about their restaurants and custom Woodford Reserve Bourbon Project

We see if Lorretta’s Shortcut, or Scratch? is the way to go today // Chef John Howie & Erik Liedholm are here to talk about Restaurants and Wildwood Spirits Co. // On our Simple to Spectacular segment, we walk through one of Thierry’s recipes as we re-explore his Rover’s cookbook (Pork Belly with Ginger, Honey and Soy - and a Cannellini Bean Salad) // Pastry Chef Brittany Bardeleben is here from Hot Cakes Molten Chocolate Cakery to talk about warm winter desserts!

We Explore Queso // From Meal Kits to Brick & Mortar – Stephanie King is here to talk about Kitchen & Market – Your Neighborhood Corner Store // We answer a few of our listener culinary quandaries // Simple to Spectacular segment, based off Chef Thierry’s Rover’s cookbook (Stuffed Cabbage with Green Lentils, Pearl Onions, and Cabernet Sauce) // We talk Savory Sheet Pan Meals // We dive deep into a few favorite Winter Soups

We talk “Flavors of Hawaii” with Chef Bridget Charters // Jamie Aragonez from World Spice is here to help us explore global flavors // We delve into healthy cooking techniques to start off the New Year // On our Simple to Spectacular segment, we walk through one of Thierry’s delicious recipes as we re-explore his Rover’s cookbook (Parmentier of Oxtail with Foie Gras and Quail Egg) // We discuss the “Art of Hosting a Cook-Along”

We celebrate citrus season with a citrus-themed dinner // Kirstin and Yura Vracko are here to tell us about Seattle’s first dedicated non-alcoholic bottle shop called Cheeky & Dry // On our Simple to Spectacular segment, we delve into one of Thierry’s delicious recipes from his Rover’s cookbook // We review 2023 food predictions and talk about some of the hits and misses // We are going to find out if Shortcut, or Scratch is the way to go with Loretta’s challenge today!!

We remember our beloved Thierry Rautureau with a new segment called Simple to Spectacular! // Is Shortcut, or Scratch the way to go with Loretta’s challenge today? // Michelle Douglas, the CEO of Emergency Food Network, is here to talk about the important work they are doing // Michelle stays with us so we can take a “Nostalgic Look Back” and share our Douglas family holiday traditions growing up together // Sustainable Chef, TV Host, and Author, Joel Gamoran is here to talk about his upcoming launch of a new celebrity cooking show on PBS called
Homemade Live!

We talk about the exciting re-opening of a Seattle icon, the SIFF Cinema Downtown, with Madison Zimmerman // Is Shortcut or Scratch the way to go with Loretta’s challenge today? // Chefs Theo Martin and Rolando Aquino are here from Island Soul in Seattle and Arleana’s in Kirkland, to talk gumbo & Chef Buda’s seasonings // We remember our beloved Thierry Rautureau with a segment called Simple to Spectacular! // Michael Teer from Pike and Western Wine Shop is here to help us elevate our holiday meals with affordable wines // We get inspired planning a festive holiday dinner menu

We welcome Kristin Frossmo from Made in Washington to share local food gifts ideas for the holidays // Marilee Bramhall, the founder of Iola wines is here to share and talk about gorgeous wines made by rockstar French and Italian women winemakers // Loretta Douglas has a fun “Shortcut or Scratch” challenge for us // We delve into the world of organic produce with Zac Broom, from Charlie’s Produce, specializing in cultivating fresh // Co-Authors David George Gordon and MaryAnn Barron Wagner are here to talk about their book - Heaven on the Half Shell: The Story of the Oyster in the Pacific Northwest // And of course, we play Rub with Love Food for Thought Tasty Trivia!

We welcome Chef Gerald Gutierrez of Otium Grill & Greens and Altitude Sky Lounge at the Astra Hotel in Seattle // Michael Pinckney also known as the Cookie Monster is here to talk about his delicious hand-crafted gourmet cookie business // Melany Kahn is here to celebrate her book Mason Goes Mushrooming and to talk about all things mushroom foraging // Loretta Douglas will be leading her “Shortcut or Scratch” segment // We get inspired discussing “Festive Holiday Appetizers” // Part 2 of our conversation with Fuchsia Dunlop getting into the details of her new
book - Invitation to a Banquet: The Story of Chinese Food

Pamela Hinkley, Executive Director of Pike Market Senior Center & Food Bank joins us to discuss the organization’s invaluable work // Lara Hamilton, owner of the fabulous Book Larder cookbook store, shares some of her new favorites - just in time for the holidays // We talk with Fuchsia Dunlop about her new book Invitation to a Banquet: The Story of Chinese Food // We explore enhancing dishes with compound butter // Loretta Douglas will be challenging us with her “Shortcut or Scratch” segment // Carey Jones & John McCarthy share holiday tips and their new book Every Cocktail Has a Twist: Master 25 Classic Drinks and Craft More than 200 Variations!

We talk with Jeremy Scheck about his new book "Scheck Eats - Cooking Smarter: Friendly Recipes with a Side of Science" // We delve into Thanksgiving potatoes and what to do with leftovers // Thomas Haas from Noble House joins us to talk about the Six Seven Restaurant on Pier 67 in Seattle // Loretta Douglas will be challenging producer Becky with her Thanksgiving
“Shortcut or Scratch” segment // Izzie and Madeleine from Charlie’s Produce Cultivating Fresh are joining us to talk about Thanksgiving Traditions // We are opening our new restaurant Neb and Eric Tanaka will be here to continue our conversation on insights to making a restaurant successful!

This is the second week we are taking a break from our regularly scheduled program
to pay tribute to our beloved Thierry Rautureau // We are honoring Thierry’s life by delving into his legacy through an interview with Leslie Kelly // Leslie is a food/travel writer, recovering restaurant critic, and currently on the road roaming around the US in her RV // Lelsie has been a longtime friend and sat down with Thierry in July of this year // We are going to hear about a wide range of his perspectives and experiences from opening up restaurants to cooking for Julia Child & Steven Hawking.

We are celebrating Thierry’s life and the lasting impact he has had on all of us // We’ve asked past producers of the show to come join us in honoring Thierry // Tina Nole from Larj Media is here // We have Pamela Hinkley, Amy Pennington, Amy Richardson, and Madeline Pennington in the studio to share memorable stories about our treasured Thierry // Tom and Loretta practically grew up around Thierry - stories // Conversations and stories in honor of the Chef in the Chapeau

We celebrate the last week of National Seafood Month as we welcome Frances Burch from Bristol Bay Regional Seafood Development Association, and Sam Mitchell of Sam’s Salmon Sales // Charlotte Douglas will be here to talk about latest award-winning vegetable from Row 7 Seed company – Sweet Garleek! // Charlie’s Produce Cultivating Fresh: We welcome Jason Fonfara from Washington Fruit Growers and Doug Gibson from Mt. Adams Fruit // The next installment of what we’re calling “Shortcut or Scratch” // Our final segment with author Grace Lin and her new book ‘Chinese Menu’ – The history, myths, and legends behind your favorite foods: this week we talk about Dessert! // Rose Wilde joins us to discuss the release of her debut cookbook ‘Bread and Roses: 100+ Grain Forward Recipes Featuring Global Ingredients and Botanicals’

Continuing our celebration of National Seafood Month, we welcome Brody Peirson with Bristoll Wave Seafoods // A new segment we’re calling “Shortcut or Scratch?” // Charlie’s Produce Cultivating Fresh: We welcome Alex Chan and Brittany Andrews to talk about Food Trends in restaurant kitchens // Eric Tanaka is here to talk about our new restaurant Neb Wine Bar & Café // Part 6 of our series of 7 with author Grace Lin and her new book ‘Chinese Menu’ – The history, myths, and legends behind your favorite foods and this week we talk about Main dishes // Chef Theo Martin from Island Soul in Columbia City is here to talk about his new sister restaurant Arleana’s in Kirkland!

We welcome Scott Sandvig and Keith Singleton with Alaskan Leader Seafoods as we celebrate the 2nd week of National Seafood Month // Part 5 of our series of 7 with author Grace Lin and her new book ‘Chinese Menu’ – The History, Myths, and Legends of RICE // Charlie’s Produce Cultivating Fresh: We welcome Linda Nageotte from Food Lifeline // Chef Gabriel Chavez from El Encanto in Kirkland is here to celebrate Hispanic Heritage Month // We talk with Dick Stevens about the James Beard Taste America Seattle event on November 1st!!

We’re kicking off National Seafood Month with Ken Saunderson and David McFadden from
the Port of Seattle, and Kristian Uri from Fisherman’s Finest - who has brought along a
groundfish for us to cook // We discuss our favorite ways to cook fish // Part 4 of our series with Grace Lin from her new book – ‘Chinese Menu: The History, Myths, and Legends Behind Your Favorite American Chinese Foods’ – Soup, side dishes, and a balanced Chinese dinner // We discuss the continuing tinned fish trend – Why all the hype? // Charlie’s Produce Cultivating Fresh – Aimee Peters from First Fruits Farms joins us to talk about apples // We discuss our favorite seasonal warm side dishes that pair perfectly with fish!

Lisa Levinson, Registered Nurse with Overlake Medical Center joins us to debunk
some common misperceptions surrounding diabetes and diet // Part 3 of our series with Grace Lin from her new book – ‘Chinese Menu: The History, Myths, and Legends Behind Your Favorite American Chinese Foods’ – Scallion pancakes, condiments and dumplings // Sabrina Tinsley of La Spiga will join us to talk about what she will be teaching at the upcoming Italian Food Lovers Festival // We discuss how to make a great stock…chicken, fish, beef/veal // Charlie’s Produce Cultivating Fresh – Michelle Tully is here to talk about Squash! // Turning a lazy Summer Provencal Tian into a Fall classic // Food Lovers: Festa D’Autunno themed Rub With Love Food for Thought Tasty Trivia

Thierry’s thoughts on Portugal restaurants + Thierry’s thoughts on Portugal markets and home cooking // Charlie’s Produce Cultivating Fresh: Abigail Lovas the Healeo Brand Specialist joins to talk about their organic cold-pressed juices // Food in the news: Yelp food photographer job, cooking with a cork, always peas frozen – never scallops // Part 2 of our series with Grace Lin from her new book – ‘Chinese Menu: The History, Myths, and Legends Behind Your Favorite American Chinese Foods’ // Sam Spillman from Caffé Vita joins to talk about their new single origin coffee ‘Roldan Legacy’

Stuart Lane – Executive Chef of Spinasse – talks about his event for the Food Lovers
Festa d’ Autunno here at the HSS // Part 1 of our series with Grace Lin from her new book – ‘Chinese Menu: The History, Myths, and Legends Behind Your Favorite American Chinese Foods // Charlie’s Produce Cultivating Fresh: Gettin’ Figgy With It! // Food in the news: Kiki Aranita and private cheffing // Michela Tartaglia – Owner and chef of Pasta Casalinga, joins us to talk about her role in our Italian Food Festival // Marinating Meat!

Chef Moshe Basson – a popular chef in Jerusalem joins to discuss his new cookbook
and his upcoming class here at the HSS // Charlie’s Produce Cultivating Fresh – Emily Blessington, from Farmbox Greens, joins us to talk about their fresh microgreens // Secrets to Paella // Food in the news: Martha Stewart iceberg cocktail, Costco food court themed birthday party, and a petty birthday cake for a not-so-good friend // The “Dumpling Bros” join to talk about National Dumpling Day and their upcoming class at HSS // Chef Annie and Chef Bridget discuss their Dumpling Battle that will be happening during Dumpling Fest!

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Summer biscuits/shortcakes with chef Stacy Fortner…add sweet corn? // Montepulciano d’Abruzzo….Mike Teer from Pike & Western wine shop is going to tell our Summer in Europe travelers the best bargain wines they can remember their trip with since their credit cards are now maxed // Lindsay Funston from TheKitchn will join us to talk about storing tomatoes // Food in the news: Salty chopsticks, caterpillar smuggling, Eau de Stilton // Charlie’s Produce Cultivating Fresh segment: Olivier from Coke Farm will join – they are a 100% organic grower/shipper in CA // The espresso martini is making a comeback with the Gen xers…Leann Jensen from the
Carlile Room is here to chat about it!

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For our Charlie’s Produce, Cultivating Fresh segment: “Pickle Me This!” - Izzie and
Madeleine join us to talk about pickling // Alan Shapiro joins us to talk about the 12th annual Cider Summit Seattle, which is back on September 8-9 // Food in the news: Thirsty raccoons in Germany, Eggo nog instead of pumpkin spice? Krispy Kreme M&M Donuts // T&T make a fruit salad with herbs // What makes a great shrimp cocktail – dips, pickling spice, perfectly cooked prawns, shells on?

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For our Charlie’s Produce, Cultivating Fresh segment: Ben Ebbesen joins us to talk about Nature’s World/Northwest Delights, a premium snack company // Do you have a complicated relationship with leftovers? Carrie Dennett will join us to discuss her article in the Seattle Times on food waste // How should we and our listeners help the residents of Maui through good food // S’more from ordinary to extraordinary // Food in the news: 1 nacho cheese spill in Arkansas, Be a pizza influencer, Rosé Butler
Suite

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Mark Takagi from the Met Market is here to discuss what it takes to open a modern grocery store // Julia Child’s birthday celebration menu chat and ticket give away // Tom’s salmon class, and Annie’s Southern Summer class // We’re talking tomatillos – Verde sauce for enchiladas, Green chili, and Mr. Garcia green tomatillo patch // For our Charlie’s Produce, Cultivation Fresh segment – Tomatoes! // Julia stories with Tom and Thierry // Julia Child themed Rub With Love Food for Thought Tasty Trivia!

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Baked zucchini ‘fries’ with Parmesan are a no-fry, irresistible side // Molly Anderson and the cherry mochi donuts…so good! // Favorite knives in the kitchen outside of the chefs knife // For our Charlie’s Produce, Cultivation Fresh segment – we talk about Hatch Chiles! // Stone Fruit // Elevate your coleslaw

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For our Charlie’s Produce, Cultivating Fresh segment we welcome PJ Cawley
to talk about Farmer’s Own // Thai turkey larb with yuzu juice // Creamed corn…so tasty from last week // Home made pot stickers // Oklahoma onion burgers // Palace Kitchen joy!!

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Quick and easy “no churn” salted caramel ice cream // Cultivating Fresh: Charlie’s Produce…farmers own organics // Katherine Boury, Director of Production Communications for many Seattle farmers markets // Chicken…let’s use the whole bird // How do you make a delicious corn pudding with this seasons bumper crop?

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Patricia Gray, Philanthropy Director of the Market Foundation and Joshua Delgado, Chef of Le Coin are here to entice us to attend Sunset Supper in the Pike Place Market August 18th // For our Charlie’s Produce Cultivating Fresh segment farmer Cherie Steimetz joins from Wapato to talk stone fruits // A sweet and savory peach party // Veggie-palooza! Great grill treatments for your summer garden bounty // An ode to Salad Niçoise as served by Peggy/Peter Dow – your quintessential summer dinner

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Daniel Schindler, a respected salmon scientist, joins from Alaska to update us on the controversy between Wild Fish Conservancy and Southeast Alaska’s Chinook salmon troll fishery // We welcome Jessica Stecher head berry buyer for Charlie’s Produce to tell us about their juicy range of specialty berries // Wine bar owner David Clawson is here to explain their self-pour tasting bar, Rapport // Pam challenges the chefs to take potato salad to the NEXT LEVEL!

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We start a new series to celebrate Northwest produce, “Cultivating Fresh” with our partners Charlie’s Produce. Our focus today is sweet cherries and John Janker, Sr VP of procurement and Marketing Manager Laura Severance share all the juicy details // Redmond restauranteur, Sabrina Kim is here to talk about her new Korean lunch spot Deopbab // Hello Robin, baker in chief, Robin Martin checks in to talk cookies and Capitol Hill hot spots // And of course, we play Rub with Love Food for Thought Tasty Trivia!

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Pitmasters Ed and Ryan Mitchell join to share their new book celebrating North Carolina Barbecue and the Black rural southerners who shaped American cooking // Bright summery pasta dishes – bring on the lemon // Chef John Wahlke visits to talk about cooking with the spirits of Mischief Distillery in his Fremont restaurant // We are celebrating PRIDE all month and look forward to seeing so many friends at the Parade this Sunday. Stop in Dahlia Bakery for our rainbow embellished croissants, cheesecakes, and cookies // It’s a pesto party with or without the basil

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Washington strawberries – DO NOT MISS THEM // Nichelle Hilton, Executive director of Backpack Brigade joins us to talk about their program supplying weekend food to kids // Commemorating Juneteenth with foods of a brilliant red hue // The fabulous 2022 Rosés have started to arrive // It’s a pesto party with or without the basil

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Getting fired up for “high cheese” burgers on our Ballard dock June 16th. What the heck is that? // Made in Washington CEO, Kristin Frossmo, visits to update us on new products // Summer desserts call for perfect pillowy whipped cream - how to get there // The Father’s Day grill photo submission winner is... // Food on a stick – is it a kebab or satay? // A dedicated listener Bob Schnackel sent us an intriguing video for accelerating caramelized onions

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We learn about Korean BBQ from the operators of Baekjeong in Lynwood, Samuel Kim, SR. Director of Culinary Operations and David Kim, General Manager of Lynnwood location // Rebekah Denn - Seattle food writer and PCC Sound Consumer editor brings us up to date on what’s cooking in her culinary world // Thierry and Tom report on food from our travels to Scotland and Hawaii // Food on a stick – is it a kebab or satay?

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All about the Memorial Day picnic – one segment on the proteins and one segment on the side dishes // Co-founders of the Pastry Project, Emily Kim and Heather Hodge join us to talk about their job training program and the “perfect chocolate chip cookie” // The fun and joy of making sushi and onigiri at home // Customize your own quick pickles!

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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

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Getting ready for Copper River season with Sena Wheeler from a fifth-generation fishing family // What’s in your pita pocket? Life beyond falafel // Owner of Fast Penny Spirits, makers of Amaricano, Jamie Hunt has some tasty cocktail ideas // Ordinary to extraordinary – Thousand Island Dressing // Lastly, we play Rub with Love Food for Thought Tasty Trivia!!

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Peak Season - Absolutely amazing asparagus dishes // Friend of the company, registered dietician Jeanine Sherry has tips on speed scratch dinners and stocking your pantry // Mom knows Best – what we learned // A Crispy tofu technique makes it ready to shine in a stunning salad // Carol Baush, Rub with Love Chief Cheerleader breaks out a new flavor // A special Mother’s Day edition of Rub with Love Food for Thought Tasty trivia this week is written and presented by our creative contributor, Becky Guzak

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One of Boston’s favorites chefs, Ken Oringer chats about a new cookbook he wrote with his daughter that is energetic and gluten free // We check in with Taryn Koerker from New Start Community Garden on how the fundraiser is progressing to replace their burned down greenhouse and plants // Rising chef and new cookbook author Michela Tartaglia visits to talk about her sumptuous new book Pasta For All Seasons and her class here in the kitchen May 12th // Proper Piccatas with Chef Bridget // Our drawing for a staycation at Hotel Andra includes - an overnight stay, dinner at one of our restaurants and tickets to the radio show - accepting entries until May 5th. Also, In honor of home cooking send a picture of your family stove to pamelah@tomdouglas.com

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Duke Moscrip of Duke’s Seafood and Heather Andersen of Damsel Cellars visit to talk about Saving wild salmon with wine // Our commitment to Earth Day – reduce food waste with these healthy practices // Cheap tricks with condiment oils and brines // Tiffany Lewis, founder of Cookies with Tiffany joins us with baking tips and descriptions of her nostalgic flavors // Our drawing for a staycation at Hotel Andra and a visit to our show accepts entries until May 5th. In honor of home cooking send a picture of your family stove to pamelah@tomdouglas.com

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Gorgeous edible flowers in sweet and savory dishes with cookbook authors Erin Bunting and Jo Facer. Zooming in from their gardens in Northern Ireland // Breakfast makeovers – move over toast and jam! // Milpa Masa owners Pearla Ruiz and Roman Javier join us to talk about their small batch tortillas and masa in West Seattle // Deeply delicious superfast dinners // Lastly, we play Rub with Love Food for Thought Tasty Trivia!!

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Miso is showing up everywhere sweet and savory // Manila clams – is there anything better than steamed in stock, wine and butter // Truly swoon worthy egg salad inspired by Japanese 7-11 // Ordinary to extraordinary – Ketchup! // More ideas for “shoulder season” dishes // Seattle‘s BODACIOUS bread scene! // Lastly, we play Rub with Love Food for Thought Tasty Trivia!

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Inspiration for an Easter lamb roast from Ukrainian chef Olia Hercules // Time for a visit to Home Cake in Maple Leaf for hard to find and delightful baking supplies // No more sawdust turkey burgers with these ingredient additions // Caitlin Bramm, owner and founder of Yonder Cider joins us to extol the virtues of Washington’s tremendous apple varieties // Chefy tools at restaurant supply stores for the home cook // And of course, we play Rub with Love Food for Thought Tasty Trivia!!

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Tasty tuna ideas – is there anything better than Tuna Puttanesca? // When was the last time you had a good date? // A visit from Chef Sarkar and owner Goldy Singh of stylish new Indian restaurant downtown Mint Progressive // Constructing zingy and vibrant green sauces // A question from loyal Victoria listener Roberto – on ingredient substitutes // And of course, we play Rub with Love Food for Thought Tasty Trivia!!

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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!!

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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!!

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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

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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!!

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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!!

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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!

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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!

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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!

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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!

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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!

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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!

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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!

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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!!

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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!!

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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!!

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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!

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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

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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

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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!

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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

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We finish up National Seafood Month with cod fisherman Adam Hosmer // The James Beard foundation is hosting Taste America November 3rd at the 4 Seasons and Dick Stevens will tell us more about all the talented chefs that will be there // Angela Stowell, CEO of Fare Start joins us to talk about celebrating their 30th anniversary and welcoming students back for in person training // Last week we teased you with the subject of gratin but today we are really going to do it! // Lastly, we play our Rub with Love Food for Thought Tasty Trivia!

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National Seafood month continues, and we embrace the goal of increasing our seafood consumption. Today we visit with Kelli Goodwin of Maritime Operations at Port of Seattle and Bri Dwyer, a Bering Sea Crabber // Thierry’s trip to Morocco and all the delicious dishes he enjoyed // Pike Brewing’s new head Brewmaster, Leslie Shore joins the show to tell us about her role and their new beers // Lastly, we play Rub with Love Food for Thought Tasty Trivia!!

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We continue our celebration of National Seafood month by learning about pollock from Craig Morris and Bob Desautel // Chef Megan Vaughan of Bourbon Steak visits to talk all things meaty and beyond at her Michael Mina restaurant // Our in studio audience has submitted a few fun questions which we will address // Crisp fall nights call for polenta and we have some ideas on making it scrumptious!

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October is national Seafood month and every week we will talk to fishermen and encourage you to cook with more fish. Today we talk with Andy Wink, Executive Director at Bristol Bay Regional Seafood Development Association and Sam Mitchell, Bristol Bay fisherman // Peak season - Apple harvest and so many distinct varieties // Cookbook author Molly Gilbert visits the studio to share recipes from her new book “Sheet pan Sweets” and talks about her blog // Loretta has a big love of rice cakes and we find out why. // Lastly, we play Rub with Love Food for Thought Tasty Trivia

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Taste of Iceland is coming up at the Carlile Room and around town//Peak season – Delicata Squash // We dig into sauces – old school and more contemporary // The great supplement last week in the New York Times – “24 recipes that do so much with so little: and 3 that stood out" // Savory powders from pantry staples // Lastly, we play Rub with Love Food for Thought Tasty Trivia"
https://www.inspiredbyiceland.com/culture/taste-of-iceland-seattle-2022

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Cookbook author, Aleksandra Crapanzano, joins to talk about her new book Gâteau – the surprising simplicity of French cakes // Luxury travel Expert Susan Cathcart entices us with details of a trip to Ireland with Thierry // Peak Season - Peppers // Tapas - our favorites for easy appetizers // Ordinary to Extraordinary: Meatloaf // Lastly, we play Rub with Love Food for Thought Tasty Trivia!

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Tom‘s report from France // Peak season in the farmer’s market - yellow summer squash // Flavor boosts with garlic paste and roast garlic // Proud to have Victor Hazan in studio celebrating the 30th anniversary edition of Marcella’s “Essentials of Classic Italian Cooking“ // Savory pancakes – all the enticing possibilities // Lastly, we play Rub with Love Food for Thought Tasty Trivia!!

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Peak Season – Back to school Bento Boxes are all the rage // The team behind the magic at Seattle restaurant Off Alley - Evan Leichtling and Meghna Prakash are in the kitchen with us // Eastside restaurant reviews from enthusiastic diners Becky Guzack and Peggy Vert // Kebab extravaganza for the Labor Day BBQ // Lastly, we play our Rub with Love Food for Thought Tasty Trivia Challenge!!

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Tis the season for gloriously ripe tomatoes // So many reasons to freeze your citrus peels // Love the Land – a fundraiser for Washington Farmland Trust // Our thoughts on cold rice salads // Favorite desserts with plums and peaches // Lastly we will play our Rub with Love Food for Thought Tasty Trivia!!

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Peak Season - Melons // An article in Food 52 from produce whisperer Deborah Madison outlines overlooked tools for dealing with your vegetables // We address a listener’s request for the canned antipasto recipe of Jim Cross // A very special second hour with members of the cooking club Four Guys and a Tomato. We will hear about how they started and some of their culinary victories! // Lastly, we play our Rub with Love Food for Thought Tasty Trivia!!

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Peak Season – Zucchini and life beyond zucchini bread // Vigorous vinegars – why you need multiple styles // Bruce Miyahara, a true “Foodie” who transitioned from public health director to sous chef, sake lover and now a new dream to bring “Project Rice to life" // Cleaning your stove and oven // Colorful stir frys for quick summer dinners // Lastly, we play Rub with Love Tasty Trivia Challenge!

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Peak Season – Peaches! // Marcus Lalario visits to tell us about Seafood month at Lil Woody’s // Demystifying some wine lingo with Michael Teer of Pike and Western // Top notch F and W magazine August entrées // A giggle from Jacques Pepin Foundation courtesy of our ex-producer Madeline Pennington // Burrata vs. Mozzarella // Lastly, we play Rub with Love Food for Thought Tasty Trivia!!

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Peak Season – Blueberries! // Amy Weems, the sauce boss is here to talk about Hot Dame Hot Sauce and the burgeoning local condiment scene // Lemon balm, anise hyssop, lemon verbena – more than just a garnish // Ordinary to Extraordinary – next level appetizers // Summertime means lobster rolls - or crab or shrimp? // Lastly, we play Rub with Love Food for Thought Tasty Trivia

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Peak Season – STRAWBERRIES last blast for field ripened // Laura Clise from the Intentionalist joins us to talk about small restaurants that deserve your attention // Ice cream – do you need a fancy churning machine? // How to get finger licking good ribs in the oven // The perfect snacking food - sweet and savory hand pies – the crust makes it // Lastly, we play Rub with Love Food for Thought Tasty Trivia!

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Peak Season – Cherries // Hana Yohannes of Shikorina Pastries // Taryn Koerker of Shark Garden // Armandino Batali favorite food memories from Salumi // Lastly, we play for Rub with Love Food for Thought Tasty Trivia!

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Peak Season – Mangos are filling the produce section // Rachel Belle runs down the highlights of the Taste Northwest cook off in Puyallup // We ask Rachel to share some of the most mouth-watering last meals from her podcast // Our annual thirst-quenching ideas for summer spritzers - low alcohol and no alcohol // What to eat when COVID dulls your taste buds // Getting creative while camping // Lastly, we play Rub with Love Food for Thought Tasty Trivia!!

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Peak Season – shelling peas are finally local // One of our favorite themes – “Ordinary to Extraordinary “ applied to 4th of July side salads // Summer fruit desserts // A cookbook we highly recommend “Grains for Every Season” by Portland chef Joshua McFadden // Author and friend Cynthis Nims joins us to share recipes from her new Shellfish cookbook // Lastly, we play a 4th of July edition of Rub with Love Food for Thought Tasty Trivia!!

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Seattle Kitchen

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Seattle Kitchen

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Danica Noble update on how to help Ukraine // Sophie Minchilli calls in from Italy to talk about her clever new book “The Sweetness of Doing Nothing – Live life the Italian Way" // ET‘s food journey and current culinary passions // Big bacon decisions for our upcoming tasting // Answering burning questions from our listeners // Our own Princess Dianne will elaborate on the Filipino Kamayan feast

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Seattle Kitchen

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Seattle Kitchen

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Peak Season – Copper River Salmon and Grilling for Good // Our friends at Trident tell us about their new Pure Catch Salmon Oil // Rachel Marshall, founder of Rachel’s Ginger Beer updates us on their seasonal flavors // Thierry raves about the food at Volunteer Park Café and Crystal Chiu visits to tell us about it // Our upcoming Persian Dinner class was inspired by some great ingredients at Chef Shop, owner Eliza Ward fills us in // Lastly, we play Rub with Love Tasty Trivia!

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Peak Season – Purple Sprouting Broccoli // International Hummus Day is May 13th // Co-Founder of Spinnaker Chocolate; Kelly Van Arsdale talks about their chocolate making process and guides us through a tasting // The zesty kick of tamarind // Don’t forget about steaming your food – it is a great option for many dishes // Lastly, we play Rub with Love Tasty Trivia!!

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Fresh Ahi – How to ensure a proper sear // Peak season – Fava Beans – are they worth all the trouble? // Kara Martin – Program Director for the Food Innovation Network and Spice Bridge joins us // An update on Seattle Culinary Academy precipitous future // The spunky lift from tamarind // Lastly, we will play a special Mother’s Day edition of Rub with Love Tasty Trivia!

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Peak Season - Spring Lamb // We welcome Armandino Batali, culinary family royalty! // Spring salads that dazzle // Answering a listener query on making his egg sandwich extraordinary // The art form of the potato chip tuna sandwich // Lastly, we will play Rub with Love Foodie Fun!!

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Seattle Kitchen

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Peak Season - Morels // Nutritionist Carly Knowles calls in to talk chia seed, seaweed and eating for a happy microbiome // Thierry’s fancy dinner with Cayuse // Versatile Gnocchi saves the day – so many ways to yum ‘em up!! // Get ready for national Coconut Cream Pie Day // Lastly, we will play Rub with Love Food for Thought Trivia!!

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Peak Season - Halibut // Rachel Belle reports on the new T-Mobile ballpark food, her very popular podcast and her Passover food traditions // The chefs recap the favorites at meatball madness class and the soy sauce tasting // Our annual Easter tribute to ham and all the possibilities // Loire Valley white wines to celebrate the freshness of spring // Lastly, we play Rub with Love Food for Thought Trivia!!

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Peak Season – Rainbow Chard // This year Ramadan is from April 2nd to May 1st when Muslims fast from Sunrise to sunset. We'll talk to Sureya Gokeri, owner of Café Turko in Fremont on traditional foods to break the fast // Shakshuka is all the rage at Lola and beyond and now there are green versions popping up // We talk with Executive Chef Elizabeth Kenyon who is running some of the hottest joints in town - Rupee Bar, Manolin and Old Salt // Endless crunchy possibilities for breadings from cheez-its to cornflakes // Lastly, we play the Rub with Love Trivia Challenge!

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Peak Season – Artichoke Hearts // The versatility of Noodle Soups // Chef Annie’s savory puff pastry carrot tart // Planning your spring dinner party // Customize your carrot cake // Lastly, we will play Rub with Love Food For Thought Trivia!!

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While raising our awareness of Ukrainian culture we were pleased to get acquainted with the local Ukrainian community that helped us with our Care.org fundraiser // Is it time to convert from Gas stoves to induction? - Bridget talks about her experience with induction // In honor of Women’s History month, we shout out to our formative female culinary titans // What is your favorite style of breadstick – soft and chewy or crispy crunchy? // Peak season – grab a gnarly looking celeriac // Perfume your kitchen roasting marrow bones // Lastly, we play Rub with Love Food for thought Trivia!

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Peak Season – Crunchy Roasty Cauliflower // Seattle Times Reporter – Jackie Varriano joins us to talk about her article on the new cookbook “International Table” and her neighborhood restaurant finds // St. Patrick’s Day Corned Beef – Worth it to brine your own brisket? + A recipe for the classic colcannon. // Cooking with beer - stout vs. pale ales // Following up on last week’s myth of broccoli having more protein than...? // Lastly, we will play Rub with Love Tasty trivia!!

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Chefs Supporting Ukraine - All over the world, restaurants are stepping up to fundraise // Visiting rancher Richard Griffiths of Palouse River Premium Beef talks about his herd and his fine products // John Yeager and Mike Salvadore are here to tell us about rallying a culinary coalition for a blood donation drive for Bloodworks + Mike tells us about his day job – he runs a travel company and is doing a fabulous food and wine tour with Thierry // Ukrainian potato pancakes // Lastly, we will play Rub with Love Food for thought Trivia!

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Peak Season - BEETS – we try to win Tom over // Creative recipes showcasing versatility of ground meats beyond meatballs // “The Three Kernels” - Julia Child’s master recipe for an unusual whole grain winter side dish // Trey Lamont talks about his restaurant, his rub and his upcoming class March 9th // Kitchen conundrums from our audience // Lastly, we will play Rub with Love Food for thought Trivia!

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Peak Season- sweet potatoes – we love 'em with a crusty, smoky hard roast // Lisa Steele who just released “The Fresh Eggs Daily Cookbook” – with over 100 fabulous recipes to use eggs in uneggspected ways // To answer listener Bob Schnackel’s request about Chicken Ballontine preparation, we invited him to the studio to discuss the process with us in person // A look inside the current issue of Cook’s Illustrated shows us why it is still an important publication in the culinary world // Brighten up winter dishes with our favorite quick pickled veggies // Lastly, we will play Rub with Love Food for thought Trivia!

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Nacho your average Superbowl snack – taking wings and nachos to the next level // Valentine breakfast – start the day lovingly with heart shaped waffles or warm fruit crumbles OR... // Valentine dinner that is fun to cook together – individual beef wellingtons!! And pan seared radicchio with soft cheese // Chocolate - what is your cacao threshold? // Hawaii and the Aloha food scene // Lastly, we will play Rub with Love trivia challenge!

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Peak Season – Winter Squash -baked, fried or broiled? // Slow roasted leg of lamb // Crunchiest croutons // Peppercorns! White vs. Black or Pink? // Warming winter cocktails // Love stinks – a proper raclette service for our Valentine party // Lastly, we will play Rub with Love trivia challenge!

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Peak Season – Ruby Red Grapefruit // Tasting panel - Taco Seasonings // Knife care for good a mince // Braising rabbit for succulent success // The artisanal pantry products of Boujarada of Villa Jerada // Lastly, we play Rub with Love Trivia Challenge!!

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Peak Season – Brussel Sprouts // Hearty winter salads // Michelle Tam and Henry Fong visit to talk about their new book Nom Nom Paleo Let’s Go! plus, Chinese New Year’s traditions // Kenji Lopez Alt joins us – his new book coming out in March - The Wok, Serious Eats and exploring Seattle // Lastly, we will play Rub with Love trivia challenge!!

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Peak Season – Dry January with innovative savory drinks // The battle of the cutlets // Helping Pam brainstorm our cheesy valentine’s day – Love Stinks // Vietnamese crepes by Annie Elmore // Favorite memories from 20 years of broadcasting the show // Food and wine magazine predictions for dining trends // Lastly, we play Rub with Love trivia challenge!!

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Peak season King’s Cakes and Galette de Rois // Flaky croissants from Terra Mycek, our lead bread baker at Dahlia Bakery // Time to make marmalade from great winter citrus // Ba Bar Green is the hot new vegan outpost in South Lake union, owners Eric Bahn and Chris Michel tell us all about it // Mussel recipes // Lastly, we will play Rub with Love trivia challenge!!

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Peak season – mushrooms – stuffed, dry roasted, umami carrier // Charming New Year’s Day food traditions // Thierry’s ideas for perfect granola // Building flavor without salt // Pastry Chef Stacy Fortner visits to talk about winter citrus desserts // Tart flambee – we touched on it briefly 2 weeks ago but it deserves a segment!! // Lastly, we play Rub with Love trivia challenge!

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Molly Anderson’s cinnamon rolls from Dahlia Bakery // Thierry tells us about French holiday traditions // Fascinating holiday foods from other parts of the world // A heartwarming tale about Santa’s helpers // Ham for the holiday – our picks // Lastly, we will play Rub with Love trivia challenge!!

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Seattle Kitchen

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Peak season: Holiday Cookies - fudgy, nutty, jammy – so many possibilities // How to Up your coffee game with Caffe Vita and Samantha Spillman, 2019 US Barista Champion // Tis the season for risotto – don’t skimp on the parm!! // The hot new chili crisp in town is KariKari. Owners Ruby Sparks and Rob Griset visit to talk about starting their company // Crown racks are dramatic holiday centerpieces – we will debate // Pork vs Lamb vs Veal // Lastly, we will play our Rub with Love Tasty Trivia Challenge!

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Peak season – peppy pomegranates – ideas beyond tossing them into salad // Extraordinary baker Dorie Greenspan calls in to talk about her inspiring new book “Baking with Dorie” for 2 segments - first sweet then savory // Rachel Belle is in studio to talk about her popular podcast “Your last meal” and to tell us about her Hannukah food // Recipe inspiration for fish cakes that wow // Lastly, we will play our Rub with Love Tasty Trivia Challenge

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Peak season – Duck – no need to be tentative about cooking it // In the food news – contrast Nestle’s announcement to make fake chickens with the continued success of “Diet for a Small Planet” // Is there better butter? - is there any different result from the commercial vs the artisan? // Local sake maker Andy Neyes, from Tahoma Fuji // Great grain recipes from the stunning new book Grist // Lastly, we will play our Rub with Love Tasty Trivia Challenge!

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Seattle Kitchen

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From the land of industrial food -The scandal over strawberry pop tarts and congratulations to Marshmallow Fluff // Food and music go together – we think about how to replicate Questlove’s concept of the MixTape Potluck // Sean Willis visits to tell us about Dough Joy donuts and the Outbound Herbivore take on vegan food in Seattle // Tis the season for a perfect pork roast // Making your own custom spice blend // Lastly, we will play our Rub with Love Tasty Trivia Challenge with willing audience participants

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Peak season – Pot pies – So many possibilities // CHEF SHOTA NAKAJIMA is bringing in samples of his new ‘MAKE UMAMI’ BOTTLED TERIYAKI SAUCE LINE // Molly Anderson, Dahlia Bakery, pastry chef gets our mouth watering talking about her seasonal goodies // Lamb shanks for the win! Warm up the kitchen with long simmering braise // A personality test on thanksgiving sides // Lastly, we will play our Rub with Love Tasty Trivia Challenge with willing audience participants

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Peak season – Delicata squash // The origins of Jack o’- lanterns and pumpkin seed roasting success // The ease of sheet pan dinners and some of our favorites // We spend our final week of National seafood month with Craig Morris, CEO, Genuine Alaska Pollock Producers // Tori Mann visits to tell us about her new project in the Pike Place market

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Peak season – Chicory family – why we love the bitter greens // Our favorite soups for fall and soup club class coming up November 10th // We are hearing about all the supply chain challenges – beat the system and start planning your holiday culinary gifts now!! // As we continue to observe national seafood month we will talk with Paula Cassidy, president of Wild Salmon Seafood Market and Ray Giometti, operations manager for Fisherman’s terminal // Our good friend Colleen Kennelly talks about the excitement of opening our restaurant, Lola // Lastly, we will play our Rub with Love Tasty Trivia Challenge

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Peak season – Broccoli – beautiful mounds at the farmers’ markets // Our celebration of National Seafood month continues and we learn about harvesting long line cod from Scott Sandvig, VP at Alaska Leader Seafoods // Then we talk about great cod preparations // A shout out to the 3 Seattle restaurants that made the New York Times list for 50 most exciting places // 1,696 pages about pizza from the impressive new Modernist Pizza with Chef Francisco Mogoya // Lastly, we play for Rub with Love Food for thought Tasty trivia

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Peak season – grapes- so many varieties and so great in savory recipes // Cookbook author Cassy Joy Garcia phones in with tips and tricks in her new book Cook Once, Dinner Fix // How your knife skills can enhance your meal prep // October is National Seafood and we welcome fisherman Michael Jackson and Lilani Dunn from the Bristol Bay Regional Seafood Development Association to talk about sustainable fisheries // Our favorite chanterelle preparations

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Peak season – green beans // Lindsay Carlisle and Ryan Scott visit to update us on the current work of Food Lifeline and their upcoming event Dress Down Hunger // Nora from the Chew // Savory souffles – easier than most people think and so versatile // Stacy Fortner, talented pastry chef dishes on her favorite desserts // Lastly, we play for Rub with Love Food for thought Tasty trivia

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Peak season – Pears // Our take on the Food and Wine list of pantry staples // Pork tenderloin – Pam loves it , Tom does not. What about Thierry? // Do you need an air fryer? // Why we are so thankful for the contributions of James Beard and Julia Child to American cuisine // Pairing wine and food - are there really any rules or just guidelines? // Lastly, we play for Rub with Love Food for thought Tasty trivia

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Thierry reports back on his visit to Phnom Penh Noodle House // It’s apple season in Washington – the President of the Washington Apple Commission ,Todd Fryhover will talk about this year’s harvest and then we peel into some apple recipes // The charming young author, Sahana Vij will be with us to talk about her cookbook BakeAway – Twenty recipes Capturing the spirit of Creativity, experience and Expression // What makes the best meatball – ideas from Eater editors and ours // Lastly, we play for Rub with Love Food for thought Tasty trivia. Rub with love: hand crafted, versatile rubs, sauces and marinades to give you more confidence in the kitchen!

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Peak season – bountiful Basil // When to use the reverse sear on meat and seafood // Why we love all forms of tangy goat cheese // Diane Le, family member and operator of Phnom Penh noodle house visits to talk about their rich history and new beginnings // Staying in the international District – we talk about all the things you can do with a whole duck from Kau Kau // Lastly, we play for Rub with Love Food for thought Tasty trivia

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Peak season – So many peppers!! // Washington Farmland Trust Executive Director, Melissa Campbell tells us about their September Fundraiser – Love the Land at Hot Stove Society // Ideas for using up all the beautiful farm grown food to avoid food waste // Terra Mycek - our dough maestro is here to talk about her fossette // This is the weekend to make a bursting with flavor BLT with farmer market tomatoes // Our favorite preparations for scallops, one of the most environmentally friendly aquaculture products. // Lastly, we will play Rub with Love Food for thought Tasty trivia!

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Peak season – Blackberries and Huckleberries // It’s time for the annual Cider Summit so Co -founder Alan Shapiro explains how to order tasting kits for the virtual celebration // And then we talk about many ways to use cider as a flavor enhancer in your cooking // Thierry’s journey to America + Thierry’ restaurants in Seattle // Our quarterly check-in with Lara Hamilton of Book Larder and her favorite new releases // Lastly, we will play Rub with Love Food for thought Tasty trivia

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Peak of the season plumbs // Steve Rose from Whidbey Island Ice Cream // Shallots and how to use them // Quick frying at home // Food for Thought Tasty Trivia!

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Peak season –BASIL in all its summer glory // John Janker Senior Vice President of Charlie’s Produce tells us about sourcing premium produce for Washington supermarkets // Warm weather pasta salads // A tasting panel of Innovative chips made from unsuspecting vegetables // Success tips for sushi at home – make a chirashi bowl!! // Bella Sanger, owner of Sri Bella, visits to tell us about her plant powered foods now appearing in supermarkets // Lastly, we will play Rub with Love Food for thought Tasty trivia!

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Peak season – CORN in all its summer glory // The owners of Mamnoon, Anar and MBar Wassef and Racha Haroun will tell us about how their heritage shaped their restaurants and their new product line – Mamnoon Fine foods // We will learn the origins of the name and the concept that inspired Eight Row, a wonderful restaurant in the Green Lake neighborhood, from Chef David Nichols and Kate Willman. And hear about their involvement with Ben’s friends, a support group for hospitality professionals // Zucchini blossoms – when you are lucky enough to have some – what to do? // Lastly, we will aim for some hilarity with Rub with Love Foodie Jokes that you can share with friends at the dinner table. Rub with love: hand crafted, versatile rubs, sauces and marinades to give you confidence and creativity in the kitchen!

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Peak season –Shishito peppers! Such a trendy appetizer! // Founder of CB nuts, Clark Bowen talks Creamunchy peanut goodness // While we are feeling nutty let’s talk roasting and spicing nuts // Unraveling cooking oils and our recommendations for which ones you need in your pantry // Wine importers Carol Bailey and Steve Medwell of Princess and Bear talk about their great finds from the Languedoc Roussillon region, their new tasting room and recipes // Lastly, we will play Rub with Love Food for thought Trivia!

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Peak season – Cucumbers! How we love to eat them // Jennifer Shea, owner of Trophy Cupcakes tempts us with all of her amazing blueberry concoctions // We debate whether or not to eat foie gras grown from animal cells in a lab // Chef Ross Lewis from Trace Restaurant talks about his menu concept and his project in Covington with microgreens and mushrooms // The Hot Stove Dim Sum series starts this week and Annie Elmore tells what the team is making // Lastly, we will play Rub with Love Food for thought Trivia. Rub with love: hand crafted, versatile rubs, sauces and marinades to give you more versatility in the kitchen!

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Peak season Eggplants and how we love to eat them // We meet Kevin Smith ,owner of Beast and Cleaver butcher shop in Ballard // Dick Stephens tells us about an upcoming James Beard dinner with Rachel Yang // Homemade Sauces - the New York Times Food article this week on sauces is a great resource for tangy, creamy, sweet, and green sauces to dress up your dinner – we add our favorites // Pastry chef Stacy Fortner dissects Washington cherry varieties and recommends recipes for each type // Lastly, we will play Rub with Love Food for thought Trivia

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Peak season Green Beans! How we love to eat them // We meet Ray Williams, Managing Director of Black Farmers Collective to talk about their gardens // Brendon McGill comes over from Bainbridge Island to share his new Junbug Kombucha and to talk about his other projects // Confit – we all know duck confit but the technique creates luscious results on other foods // Lastly, we will play Rub with Love Food for thought Trivia. Rub with love: hand crafted, versatile rubs, sauces and marinades to give you more versatility in the kitchen!

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Peak season Apricots! How we love to eat them // We meet Yasu Saito , managing partner of the brand new Saint Bread in Portage Bay and the lovely Pioneer Square destination London Plane // All thing 4th of July RIBS // Great riffs on potato salad // Prosser Farm report from our favorite farmer Jackie Cross // Lastly, we will play Rub with Love Food for thought Trivia. Rub with love: hand crafted, versatile rubs, sauces and marinades to give you more versatility in the kitchen!

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Peak season Cherries! How we love to eat them // We meet Aislinn McManigal and Sebastian Qunitana to learn about their Oso Negro Baking Company // How to get the best results from marinades // Rennee Erickson talks about her new book “Getaway” and her restaurants // Tasty variations on Salad Nicoise to beat the summer heat // Lastly, we will play Rub with Love Food for thought Trivia. Rub with love: hand crafted, versatile rubs, sauces and marinades to give you more versatility in the kitchen!

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Peak season Strawberries! How we love to eat them // We chat with Tana Smith Skaugard , owner of Skagit’s Own Fish Market about local fishing boats // How and when to preheat your pans // Brunch ideas for Father’s Day // Erfrem Fesaha , owner of Boona Boona coffee joins us to talk about his roasts // Carly Knowles, our favorite nutritionist and author of the Nutritionist’s Kitchen talks about comfort food that is good for you // Lastly, we will play Rub with Love Food for thought Trivia!

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Peak season Mangos! The grocery stores are full of them now // The tremendous Spanish products from Culinary Collective with Kelly Burling // Further thoughts on the Netflix series “High on the Hog” // Spring preparations of clams and mussels // A garden that gives back to the community in so many ways – New Start Shark Garden with Garden Guru Taryn Koerker // Lastly, we will play Rub with Love Food for thought Trivia with a listener!

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So many tasty subjects today! Nat Stratton Clark is here to tell us about his new Flora Bakehouse in Beacon Hill // It is rose season and Mike Teer suggests we drink “real rosé // What we are watching – the thought provoking Netflix series “High on the Hog” // Peak season –Artichokes and how we like to eat them // Debate the virtues of truly ooey gooey Grilled Cheese sandwich Or Croque Monsieur // Lastly, we will play Rub with Love Food for thought Trivia. Rub with love: hand crafted, versatile rubs, sauces and marinades to give you more versatility in the kitchen!

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Avocado season in California – this is the time to enjoy this delicious super food // Jeremy Bunch and Debbie Danekas of Shepherd’s Grain talks about growing wheat with regenerative soil practices // Grilling with southeast Asian ingredients with Chef Annie Elmore // Mayonnaise - Why it is worth it to make it at home // Our favorite sites for Food in the News // Lastly, Thierry and I will compete and invite a Facebook live listener to create new recipe ideas for Rub with Love. Rub with love: hand crafted, versatile rubs, sauces and marinades to give you more versatility in the kitchen!

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We have a great show today! The joy of spring morels and peas // Cheese maker Daniel Warvin from Ferndale Farmstead talks about his cows and his Italian style cheeses // Our reaction to Pete Wells’ article about why American missed restaurants // Can you make a perfect French fries at home // Founders of Fast Penny spirits Holly Robinson and Jamie Hunt will visit us to teach us about their Amaro // Lastly, we will play Rub with Love trivia challenge. Rub with love: hand crafted, versatile rubs, sauces and marinades to give you more confidence in the kitchen!

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Our favorite culinary herbs, fresh, fried and oiled // Megan Barone from Mixtape Pasta joins us in the studio // We learn “How to Wash the dishes” from author and book seller Peter Miller // Salmon season excitement with the opening of Copper river harvest // Pastry Chef Stacy Fortner talks rhubarb // Lastly, we will play Rub with Love trivia challenge. Rub with love: hand crafted, versatile rubs, sauces and marinades to give you more confidence in the kitchen!

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We have a great show today…Our reaction to the big news from 11 Madison Park in Manhattan // Tasty ideas for a fast homemade dinner, Tom and Thierry style // Celebrating celery root – in remoulade // Hot Stove Society goes off campus // What’s seasonal at the seafood market: Rockfish, halibut cheeks and spot prawns // Lara Hamilton from Book Larder tells us about favorite new cookbooks // Lastly, we will play Rub with Love trivia challenge. Rub with love: hand crafted, versatile rubs, sauces and marinades to give you more confidence in the kitchen!

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Seattle Kitchen

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Eric Ripert and why we are excited about his new book “Vegetable Simple” // Asparagus with Alan Schreiber, asparagus farmer and executive director of Washington Asparagus commission // Mustard and how we use it to punch up flavor // A talk with Syd Carter, founding editor of All recipes // Stocks and broths – tips and techniques and a tasting panel // Lastly, we will play our Rub with Love Tasty Trivia Challenge. Rub with Love: hand crafted, versatile rubs, sauces, and mustards that add a flavorful kick and a whole lot of love to just about any meat, fish or vegetable!

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Tasty condiments in tubes- great for your refrigerator pantry // Hello Em Vietnamese coffee is all the rage, Yenzy will tell us all about importing and roasting her own beans // Earth Day – how we can fight climate change with diet change // Salt – kosher and finishing are must haves // Tips and techniques for chicken stock and beef broth // We will talk with our talented pastry chef Stacy Fortner about gluten free desserts // Lastly, we will play our Rub with Love Tasty Trivia Challenge. Rub with Love: hand crafted, versatile rubs, sauces, and mustards that add a flavorful kick and a whole lot of love to just about any meat, fish or vegetable!

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This week with the Hot Stove Society! During the first hour Tom and Thierry discuss their favorite tastes of the week, the preparation and cooking of Leeks, making homemade cheese, and the secrets of the Butcher's cuts. aka "Secret Chef Treats!" For the second hour they share their favorite kitchen tools and what needs to go, how Rice is more than just a vehicle, detoxifying vegetables, and ending with the Rub with Love Tasty Trivia Challenge!

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Thierry & I will talk about the 5 spices that every home pantry should have // How to cook and eat Artichokes // We will answer a listener’s request on how to make a perfect omelet // I am going to show you how to impress your guests with a crispy artichoke appetizer // Chef Bridget Charters is here to talk about how she likes to prepare Asparagus! // We will tackle a listener’s Kitchen Conundrum on pie dough // Lastly, we will play our Rub with Love Tasty Trivia Challenge. Rub with Love: hand crafted, versatile rubs, sauces, and mustards that add a flavorful kick and a whole lot of love to just about any meat, fish or vegetable!

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This week with the Hot Stove Society.....Halibut! Where to buy it and how to cook it. A discussion on Cambodian treats and creating pan sauces for the first hour. The second hour covers the ketchup of China...Hoisin Sauce! Followed with tips on Masa and concluded with the Rub with Love Tasty Trivia Challenge!

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We are dedicating our first hour to what it takes to reopen a restaurant in today’s world. “There seems to be a perception that when the governor decides we can reopen that it’s like turning on a faucet and boom we are reopened. It does not work that way, for us anyway. We need to hire and train a team. We need to re-inventory our restaurants. We need to contemplate menus.” On today’s show we will talk about just what it takes to reopen // In our second hour, our Pass it Down segment will feature the best way to eat spinach, a savory Greek Pie // A DELUXE Seattle staple is here! The President & CFO at the beloved Dick’s Drive-In Restaurants, Jasmine Donovan is here! // Lastly, we will play our Rub with Love Tasty Trivia Challenge. Rub with Love: hand crafted, versatile rubs, sauces, and mustards that add a flavorful kick and a whole lot of love to just about any meat, fish or vegetable!

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It’s International Women’s Week and we have a great lineup of successful and talented guests // Lindsay Gardner is here with her new book Why We Cook. With more than one hundred restaurateurs, activists, food writers, professional chefs, and home cooks – all whom are changing the world of food. Why We Cook is curated and illustrated by Lindsay // Our good friend Holly Smith is here. Holly is the chef and owner of Café Juanita and a James Beard award winner // Part 3 of 43 questions is back and Tommy D is up! // Chef Danna Hwang from Peony Modern Kitchen is here // Jennifer Shea, the owner of Trophy Cupcakes is here! She is a Life-long baker and party-maker // And…Chef Tamara Murphy is here. Tamara is the chef and owner of Terra Plata in Seattle. Tamara is also a James Beard award winner // Lastly, we will play Tasty Trivia Challenge, brought to you by Rub with Love: hand crafted, versatile rubs, sauces, and mustards that add a flavorful kick and a whole lot of love to just about any meat, fish or vegetable!

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Our good friend, Brad Thomas Parsons is here. Brad is an award-winning author and writer // We are having a Meatball Fantasy! March 9th, is National Meatball Day // Part 2 of 43 questions for Tom & Thierry – Tom is up! // Taste Washington is happening now, and the festival is finding new ways to enjoy the wine and food that make Washington State taste so incredibly delightful // Confidence in the Kitchen: Tackle the fear of cooking fish at home // Chef Aaron Verzosa, of Archipelago is here to talk about The James Beard Foundation’s Taste America that is bringing chefs and diners from across the country together for a virtual community dinner // Lastly, we will play Tasty Trivia Challenge, brought to you by Rub with Love: hand crafted, versatile rubs, sauces, and mustards that add a flavorful kick and a whole lot of love to just about any meat, fish or vegetable!

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We have a great show today: We are creating a dinner party using Mangos in every course // Our “Places we Miss” segment is back, and we are traveling to Italy! We will reminisce restaurants, wine, and markets! // 40 questions for Tom & Thierry! // Chef Annie Elmore is back, to talk about Vietnamese Flavors: Lemongrass Pork Meatball Vermicelli Bowl // SHELL-ebrate Clam Chowder! // Tina Nole and author Peggy Brusseau are both here to talk about plant-based diets and Peggy’s new book: The Contented Vegan // Lastly, we will play Tasty Trivia Challenge, brought to you by Rub with Love: hand crafted, versatile rubs, sauces, and mustards that add a flavorful kick and a whole lot of love to just about any meat, fish or vegetable!

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We have a great show today! Derek Robinson is here to tell us about Black Restaurant Week - Black Restaurant Week is an annual, multi-city culinary movement celebrating the flavors of African, African-American, and Caribbean cuisine nationwide // Today we are going to talk about a restaurant classic that you can accomplish in your very own home // Last week we asked you to “tell us a place where ground beef is a STAND OUT – not a stand in” We asked, and you answered // Jeri and Amy Andrews are back telling us about XOBC Cellars // Chefs Liz Kenyon and Sabrina Tinsley are both here to talk about an unforgettable four-course meal on Lumen Field // Rachel Belle is here to celebrate her 100th episode on her fantastic podcast “Your Last Meal” // Lastly, we will play Tasty Trivia Challenge, brought to you by Rub with Love: hand crafted, versatile rubs, sauces, and mustards that add a flavorful kick and a whole lot of love to just about any meat, fish or vegetable!

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We have a great show today… ● We continue our “Pass it Down” segment with a family’s Crab Lasagna recipe ● Jeri Andrews is here to talk about XOBC Cellars ● Last week, we uncovered some ingredients that we think are underrated - this week we talk about what we think is Overboard & Overrated ● Breakfast in Bed. We talk about what we are making our sweeties for Valentine’s breakfast. ● Should you spend $25 on a cake mix? Our tasting panel will taste 3 different cakes from cake mixes. ● Puddin’ on the Ritz! Chef Brittany Bardeleben is here to talk about budino. ● Lastly, we will play Tasty Trivia Challenge, brought to you by Rub with Love: hand crafted, versatile rubs, sauces, and mustards that add a flavorful kick and a whole lot of love to just about any meat, fish or vegetable!

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We revisit Maui! Another place we miss and dream about and all the great tastes on the island // Uncover what we think is Underrated // We will tell you how we make delicious Seafood Cocktails // Let’s take parsnips from Ordinary to Extraordinary! // Cookbook author Susan Herrmann Loomis is here, and she has just released her new cookbook, Plat du Jour: French Dinners Made Easy // Portland Chef-Owner, Peter Cho is here to tell us about his new restaurant Toki PDX // Lastly, we will play Tasty Trivia Challenge, brought to you by Rub with Love: hand crafted, versatile rubs, sauces, and mustards that add a flavorful kick and a whole lot of love to just about any meat, fish or vegetable

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We have a great show today…Our favorite “Pass it Down” segment returns with “Cheese Dreams” // Recipe for Romance! Thierry & I will chat about what we are cooking up for Valentine’s Day // We are taking Fondue from Ordinary to Extraordinary // Bread Baker Wendy Scherer is here to chat about her small batch bakery, Patch Pocket Productions // What to eat for Lunar New Year at home or in Seattle // Chef Brendan McGill is here to tell us more about Hitchcock’s Guest Chef Street Food Pop Up Series and the lineup is very cool // Lastly, we will play Tasty Trivia Challenge, brought to you by Rub with Love: hand crafted, versatile rubs, sauces, and mustards that add a flavorful kick and a whole lot of love to just about any meat, fish or vegetable!

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Did you hear that Viennetta Ice Cream is returning? Thierry and I are going to taste this sophisticated ice cream cake for the first time! // Chef Bridget Charters is here to help a listener with a Kitchen Conundrum // It’s getting steamy in here! We are going to talk cooking with steam // We will tell you how to make delicious Shrimp Scampi with Linguini // Let’s celebrate La Chandeleur! France’s Crepe Holiday! // Chef Edouardo Jordan, the two-time James Beard Award winning chef behind Salare & JuneBaby is here to chat about his Soul of Seattle event. A fundraising event that celebrates Black History Month and highlights local Black-owned businesses // Cities we miss: SEATTLE! We talk about the first restaurant we will visit post Covid // Lastly, we will play Tasty Trivia Challenge, brought to you by Rub with Love: hand crafted, versatile rubs, sauces, and mustards that add a flavorful kick and a whole lot of love to just about any meat, fish or vegetable!

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Welcome to the Hot Stove Society show! // Our unPHOgettable Chef Annie Elmore is here to talk about Pho at Home // Meal planning with Thierry // The revival of Coconut Shrimp // We will tackle a Kitchen Conundrum that was sent in by a listener // Farmer-in-Chief, Jackie Cross is here to update us on Row 7’s Midnight Roma Tomato Seeds // Chef Brendan McGill is here to talk about Hitchcock’s thoughtful new CSA program // And lastly, we will play our Food for Thought Tasty Trivia, brought to you by Rub with Love and our online Rub with Love shop, the perfect spot to spice up your pantry!

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Welcome to the Hot Stove Society show! A Spin on Spinach: We’ll talk about our favorite ways to prepare this SUPERFOOD with author Carly Knowles about the nutrient-dense food that is both delicious and provides a multitude of health benefits that have many different health benefits for your body // Our “Cities we Miss” segment is back and we are going to New Orleans // Inauguration Day is coming up and we are cooking Delaware Avenue Cheesesteaks // Our favorite “Pass it Down” segment returns with “Cornish Pasties” // We want to hear your thoughts about Ghost Kitchens // Chef Brittany Bardeleben is here for our Baker’s Corner talking about beautiful citrus! Sumos and Kumquat, and what to do with them // Chef Brittany will stick around for our Food for Thought Tasty Trivia, brought to you by Rub with Love and our Rub with Love online store

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We’ll tackle our love for leftovers – and highlight a couple dishes that you can make that will create two or three meals throughout the week! // Winter grilling! Just because it’s January, doesn’t mean you can’t grill. We’ll give some tips on easy things to grill outdoors that don’t require you to stand in the rain for too long // Cookbook author Alia Akkam is here with her new book, Behind the Bar, which shines a light on 50 signature cocktails from the most iconic hotel bars across the world, appealing to tried-and-true cocktail lovers and design aficionados alike // In need of an in-home saucier? To roux or not to roux? We’ll chat about the best sauces for roasted meats and vegetables this year // Plus, how to do a productive pantry purge – what to keep and what to toss, and what to make with the things that you need to get rid of // Our very own Maggie Early is here to chat about mocktails if you’re not drinking in January and the best ways to batch up drinks for your fridge – she’ll also stick around for our Food for Thought Tasty Trivia, brought to you by Rub with Love

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Welcome to the Hot Stove Society show! It’s the last show of 2020 and we’re going to chat about our favorite items we’ve had this year – plus include some New Year’s resolutions when it comes to food and cooking // Brian Maletis of Fat Cork will be calling in to teach us about some delicious grower champagnes that we should drink this New Years Eve // Our favorite “Pass It Down” segment returns with apple and pear cake recipe was a family mystery until Washington Post writer, Becky Krystal, cracked its delicious code // Our friend Hsiao-Ching Chou is here to chat about her new cookbook “Vegetarian Chinese Soul Food” // We’ll chat about the best finger food options for your Countdown to 2021 festivities // Plus, Gloria Antonio Arellano from Seattle’s Teen Feed organization will be on the phone today to tell us about how we can help out this season // Hsiao-Ching is going to stick around for our Food for Thought Tasty Trivia, brought to you by Rub with Love and our Rub with Love online store – the perfect one-stop-shop for holiday gift packs, stocking stuffers and flavorful must-have items for all your holiday cooking this season!

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Welcome to the Hot Stove Society show! Chef Maggie Trujillo of Aerlume is here to discuss some of her favorite winter dishes to make at home // We’ll also highlight some fun components of our big Ultimate Christmas Dinner that we’re making at our Ballard Warehouse Kitchen this week for pickup on Christmas Eve // We’re returning to our “Cities We Miss” segment and I’m going to chat about what I miss most about the city of Boston // Baker’s Corner returns with Chef Brittany Bardeleben and what she’s baking up this holiday season // Plus, we’ll tackle your Cooking Condundrums: Holiday Edition // Brittany is going to stick around for our Food for Thought Tasty Trivia, brought to you by Rub with Love and our Rub with Love online store – the perfect one-stop-shop for holiday gift packs, stocking stuffers and flavorful must-have items for all your holiday cooking this season!

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Welcome to the Hot Stove Society show! Our friend Sam Spillman is back from Café Vita to continue our conversation about home brewing tips and tricks! // It’s the season for delicious winter salads – what are the best ingredients to use to brighten up your winter greens and dressing suggestions // We’ll chat about the best ways to make polenta at home and the variety of meats and vegetables to serve with it // Rosie Mayes of “I Heart Recipes” is here with a few of her favorite Southern recipes for the holidays // Plus, we’ll chat with cookbook author Carly Knowles about the power of nutrient-dense whole foods in her new book “The Nutritionist’s Kitchen” // Carly will stick around for our Food for Thought Tasty Trivia, brought to you by Rub with Love and our Rub with Love online store – the perfect one-stop-shop for holiday gift packs, stocking stuffers and flavorful must-have items for all your holiday cooking this season!

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Welcome to the Hot Stove Society show! We’ll chat with our friend Lara Hamilton, owner of Book Larder about her picks for holiday gifting // We’re talkin’ chili – and the great chili debate: bean vs. no bean – our listeners have weighed in! // The tasting panel continues with delectable salami – we’ll try out a few to see what should be on your holiday charcuterie platter this season // Pass it Down continues with a family’s beloved – and secret- Fried Rice recipe // Plus, we’ll hear from Hot Stove Chef Bridget Charters on her tips for the best holiday cookies, including foolproof French macarons // Chef Charters will stay for our Food for Thought Tasty Trivia, brought to you by Rub with Love!

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Today we’ll discuss the art of French Dips – the best bread, the perfect jus, the works // Our friend Jamie Peha is here from the Auction of Washington Wines to tell us about their “Bid For Bottles- Holiday Edition” fundraiser for Seattle Children’s Hospital // We’ll return to one of our favorite segments: Cities We Miss and head south to our neighbors in Portland! // With the holidays approaching, there have been some new appetizer dip recipes that look extra delicious – plus we’ll share some of our own favorites for your next crudité platter! // We’ll chat with cookbook author Danielle Alvarez about her new book “Always Add Lemon” // Lastly, we have some Black Friday deals that are too good to pass up

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We continue our Thanksgiving Bootcamp with all things turkey! Best ways to brine, roast, stuff – and carve for the big day // Cheers to Thanksgiving wines! Michael Teer of Pike & Western Wine Shop will provide us some wine suggestions for the upcoming holiday // Sam Spillman, the Director of Coffee and Café Experience from Caffé Vita is here with his mini home espresso machine and holiday coffee drinks // “What’s In Your Fridge” returns this week as most people have stocked up at the grocery store – or (hopefully) have some restaurant takeout leftovers! // We’ll also chat with Chef Bridget Charters and her friend and bread baker, Katherine Kehrli, who started Community Loaves // Lastly, we continue our traditional Food for Thought - Tasty Trivia Challenge, brought to you by Rub with Love

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We are going to answer a popular question this week: how to downsize your Thanksgiving dinner this year? // We’ll chat with the team of Hotel Sorrento’s new Stella restaurant and what they’re offering inside their Star Garden tent! // Our “Cities we Miss” segment is back with sunny Los Angeles! We’ll chat about LA restaurants and markets that we want to go back to! // We have our month-long Thanksgiving Bootcamp segment with delicious Thanksgiving vegetable recipe ideas for the holiday // Brittany Bardeleben is back for Baker’s Corner this week and we’re excited to hear what she’s been working on lately // Plus, we have a family’s traditional Danish recipe for our Pass it Down segment // Lastly, we continue our traditional Food for Thought - Tasty Trivia Challenge, brought to you by Rub with Love

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We speak with David Gremmels of Oregon’s Rogue Creamery // We’ll chat with Jennifer Shea of Seattle’s Trophy Cupcakes about their new pay it forward campaign in support of Seattle Public Schools // Our “Cities we Miss” segment is back with the Big Apple! We’ll chat about New York City restaurants and sights that we long for // We’re kicking off our month-long Thanksgiving Boot camp segment with delicious stuffing recipes, plus what to do with the leftovers // We’ll chat with Alan Shapiro from Cider Summit Seattle who is teaming up with close to a dozen Washington cideries this year for their (distant) cider celebration // Lastly, we continue our traditional Food for Thought - Tasty Trivia Challenge, brought to you by Rub with Love

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Welcome to the Hot Stove Society show! Our Seafood 101 segment returns with Chris Woodley, Executive Director, Groundfish Forum, with the mission is to ensure the long-term economic viability over 80 fisheries // We are also talkin’ apples – and what to do with them in savory dishes (and not just pie!) // We will check in with our friend Jenn Louis and her brand new cookbook, The Chicken Soup manifesto // The team from Feast is here, a new restaurant in Kirkland with approachable French brasserie cuisine and a fun cocktail program // Plus, we’re already thinking about our Thanksgiving meal prep needs and how our kitchen in Ballard can help out this year // Lastly, we continue our traditional Food for Thought - Tasty Trivia Challenge, brought to you by Rub with Love

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Welcome to the Hot Stove Society show! We’re talkin’ crab this first hour with our Seafood 101 segment. We have Bill Widing, Captain & Owner of Aleutian Beauty and Jamie Goen, Executive Director of Alaska Bering Sea Crabbers here to chat with us // We will tackle your cooking conundrums that were sent in – and discuss some of our favorite tastes from Seattle’s International District // Plus, Amy is back for everyone’s favorite “Torture Tom & Thierry”– this time with drive through breakfast sandwiches (a guilty pleasure of Tom’s) // Lastly, we continue our traditional Food for Thought - Tasty Trivia Challenge, brought to you by Rub with Love

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Welcome to the Hot Stove Society show: Our Seafood 101 segment is back with Delmas Whittaker from the Fishermen’s Terminal and the Maritime Industrial Center // We have soup chef extraordinaire Caroline Wright and her Soup Club Cookbook campaign // Amy is back to torture us – this time with dairy-free dairy products // We revisit another city we miss and chat about Chicago and all the great restaurants in that town // Plus, Brittany Bardeleben is back! She’ll be here for our Baker’s Corner segment and chat about apple cobbler – and the debate of cheddar versus no cheddar // Lastly, we continue our traditional Food for Thought - Tasty Trivia Challenge, brought to you by Rub with Love: hand crafted, versatile rubs, sauces, and mustards that add a flavorful kick and a whole lot of love to just about any meat, fish or vegetable!

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We have a fun show today: First, we have the return of Seafood 101 with Andy Wink and Frances Bursch of the Bristol Bay Regional Seafood Development Association // We’ll talk about our favorite fall pasta dishes and perfect autumnal ingredient combinations // Our Pass it Down segment this week features a grandmother’s delicious recipe for pot roast and noodles – with all the drippings! // Plus, writer, artist, and self-taught home baker Lauren Ko is here with her new book Piometry! // Lastly, we continue our traditional Food for Thought - Tasty Trivia Challenge, brought to you by Rub with Love: hand crafted, versatile rubs, sauces, and mustards that add a flavorful kick and a whole lot of love to just about any meat, fish or vegetable!

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We welcome our first Seafood 101 segment for the month with Scott Hanson, Captain & Vessel Owner of Beauty Bay // “What’s In Your Fridge,” is back and we’ll come up with some recipe ideas for a couple of our Facebook fans // We have the amazing co-owner husband/wife team from Seattle’s Spice Waala with authentic Indian street food // Speaking of spice – Amy is back to torture us and I think it has to do with pumpkin spice // Lastly, we continue our traditional Food for Thought - Tasty Trivia Challenge, brought to you by Rub with Love: hand crafted, versatile rubs, sauces, and mustards that add a flavorful kick and a whole lot of love to just about any meat, fish or vegetable!

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Welcome to the Hot Stove Society show! First, we chat about meatballs – with both classic and new recipes to consider - plus and our tips and tricks for freezing a large batch to use in the future // Then – have you ever had a bread and butter and pickle sandwich? We will learn about the history of the Bread & Butter pickle from a recent Saveur Magazine article // A brand new breakfast pop up is coming to Ballard – and we’re making pancakes to help out the Ballard Food Bank // We also have Daisley Gordon, chef and owner of Café Campagne in Seattle’s Pike Place Market here to chat about what he has been cooking lately // Lastly, we continue our traditional Food for Thought - Tasty Trivia Challenge, brought to you by Rub with Love: hand crafted, versatile rubs, sauces, and mustards that add a flavorful kick and a whole lot of love to just about any meat, fish or vegetable

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Welcome to the Hot Stove Society show! First, we’ll chat about Gazpacho and how to mix up the usual ingredients – including Thierry’s Nectarine Gazpacho // Our friend Herschell Taghap is here to tell us about his new Hella Rice article series in Seattle Met Magazine // What’s your favorite cocktail – and is it possible to batch it up? Our cocktail guru, Maggie Early will tell us how // Plus, Amy and Madeline are back for another Torture Tom & Thierry segment – and they brought…cauliflower // Lastly, we continue our traditional Food for Thought - Tasty Trivia Challenge, brought to you by Rub with Love: hand crafted, versatile rubs, sauces, and mustards that add a flavorful kick and a whole lot of love to just about any meat, fish or vegetable!

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We have a fun show today! First, we’ll talk to Trey Busch, winemaker of Sleight of Hand Cellars and his new Restaurant Relief wine project // We continue our Pass it Down segment with a family’s Tourtiere recipe from Quebec that needs some updating // We’ll also talk to Chris Pink, Can Can Founder - and Chef Monica Seward as the Pike Place Market’s Can Can Culinary Cabaret reopens // School has returned, likely virtually for some of our listeners, so we’ll provide some tricks and tips on school lunches and how to get the kids to help! // Lastly, we continue our traditional Food for Thought - Tasty Trivia Challenge, brought to you by Rub with Love: hand crafted, versatile rubs, sauces, and mustards that add a flavorful kick and a whole lot of love to just about any meat, fish or vegetable!

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We have a fun show today! First, we catch up with our friend, Kay Simon, winemaker for Chinook Winery in Prosser, to hear how harvest is going so far // Labor Day Weekend is here and folks might be up heading to their nearest parks to enjoy some sunshine. Thierry and I will pack up our ideal Labor Day Picnic for you, with tips on delicious and safely shareable snacks // We’ll also talk to Maura Hardman of Seattle Cider Company and learn about their partnership with City Fruit // Back by popular demand, the return of “What’s in Your Fridge” segment, where we dream up a couple dishes with the content of YOUR refrigerator, sent in by our listeners // Lastly, we continue our traditional Food for Thought - Tasty Trivia Challenge, brought to you by Rub with Love: hand crafted, versatile rubs, sauces, and mustards that add a flavorful kick and a whole lot of love to just about any meat, fish or vegetable!

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We have a fun show today: First, we welcome Ron Alvarado, co-founder of FICKS hard seltzer, the only hard seltzer made with real fruit juice – including fruit grown here in Washington // We’ll also catch up with Jen Doak, owner of Ballard’s Brimmer & Heeltap and the new Red Arrow Coffee // "Our Pass it Down" segment continues with an old family recipe from the Netherlands which calls for…too much butter! // We will welcome back Linda Nageotte, President & CEO of Food Lifeline along with Ellen Brown to update us on Food Bank needs, our state’s stockpiling strategy and more // Lastly, we continue our traditional Food for Thought - Tasty Trivia Challenge, brought to you by Rub with Love: hand crafted, versatile rubs, sauces, and mustards that add a flavorful kick and a whole lot of love to just about any meat, fish or vegetable!

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We have a full show today: First, we welcome Dana Kemmerling to educate us on salmon habitat rehabilitation projects here in the Puget Sound region // Batter Up! We’ll chat about different fish fry batters, plus tips and tricks for your own Fish Fry at home! // Our Pass it Down segment continues with a father’s beloved potato salad recipe // We’ll speak to a New York City high school team behind a new culinary magazine, Pass the Spatula // Lastly, we continue our traditional Food for Thought - Tasty Trivia Challenge, brought to you by Rub with Love: hand crafted, versatile rubs, sauces, and mustards that add a flavorful kick and a whole lot of love to just about any meat, fish or vegetable!

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We have a full show today with a great line up of guests: First, we welcome Joyce Hosea of Joyce’s Market & Café here in Seattle, to talk about all of her delicious offerings – and to give us some tips on the ultimate cheese platter! // We are also excited to welcome back Trey Lamont of the Jerk Shack! We’re hoping to get an update on his go fund me project and chat about his tricks for making the best jerk chicken // Plus, did you know that August is Washington Wine Month? We have Kristin Bacon and Erin James of SIP Magazine to tell us how we can drink local! // Lastly, we continue our traditional Food for Thought - Tasty Trivia Challenge, brought to you by Rub with Love: hand crafted, versatile

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Today on the Show: We have Chef Erick “Roki” Mwaniki from our Ballard Warehouse Team to talk about his upcoming Kenyan BBQ Pop Up // Your home gardens might be exploding – what are some unique ways to use allllll those herbs – and how to keep that homemade pesto looking bright and green! // Honored to welcome back Chef Wayne Johnson of FareStart to talk about Savor Seattle’s new Seattle TV Stars Box // Would you subscribe to a restaurant? We take a look at one chain restaurant that is taking a page from Netflix during these uncertain times // Plus, Happy Birthday, Julia Child! We’ll chat about what Thierry and I have planned for her birthday week! // And a favorite segment amongst our listeners, we continue our traditional Food for Thought - Tasty Trivia Challenge!

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Today on the Show: Ordinary to Extraordinary // As more restaurants are opening for takeout and outdoor, distanced dining, it’s a perfect time to share our tastes of the week! // We help you cook with what’s in your fridge // Food for Thought Tasty Trivia Challenge!!

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Today on the Show: We look at the innovations in the restaurant industry that we think are positive changes! // We share our tastes of the week // We’ll take a look at how the auction of Washington wines will manage their event this year and ways you can contribute to the cause! // And our Food for Thought - Tasty Trivia Challenge!

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Alan Schreiber of Washington Blueberry Commission joins to chat all about blueberries! // Chef Trey Lamont joins us from Jerk Shack! // We visit the Baker's Corner // And our Food for Thought - Tasty Trivia Challenge!

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Seattle Kitchen

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Today on the Show: Happy Fourth of July (or day after for Sunday listeners) // We take a look at what’s in season to add some fresh flavors to your summer meals // What’s happening in the world of Woodinville and Washington Wines // We design some Broadway-inspired dishes for your next sing-along watch party // And our Food for Thought - Tasty Trivia Challenge!

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Today on the Show: What we have planned for the Fourth of July // We plan a rainbow dinner party featuring all the colorful fruits and veggies! // The chefs answer your burning culinary questions // We’re highlighting Dama Wines with Mary Derby // And our Food for Thought - Tasty Trivia Challenge!

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Today on the Show: Kathleen Warren and Taylor Reed are going to tell us more about their mural projects here in Seattle that are covering the windows and brightening up the city during these rough times // We recommend some of our favorite black-owned restaurants // The chefs review our cookbook picks for the summer // Wineries and tasting rooms here in Washington are open! We’ll talk with Charlie Laybecker over at Cardes in Lake Chelan who will let us know what’s happening over there // Plus our Food for Thought - Tasty Trivia Challenge!

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Today on the Show: Chef Nick Novello joins us to talk about seafood traditions in the Pacific Northwest! // We help you out with the sauces and spices to make your proteins pop! // We’re highlighting Washington Wine all month with our new sponsor the Washington Wine Commission // And our Food for Thought - Tasty Trivia Challenge!

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Steve Warner is joining us to talk Washington State Wine! // Questions from listeners feat. Dhalia Bakery Pastry Chef Brittany Bardelaben // Food For Thought Tastty Trivia

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Today on the Show: Frank Genzale joins us from Frankie’s B-Town Bistro // We give you our guide to the perfect burger // Our favorite tastes of the week // Steve Warner is joining us to talk Washington State Wine!

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Today on the Show: We talk pickling at home and how to use your pickly products in our favorite recipes! // It’s time to kick off salmon season here in the Pacific Northwest! // Jackson Rohrbaugh joins us to talk about wine and the Seattle Hospitality Emergency Fun // And our Food for Thought - Tasty Trivia Challenge!

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Today on the Show: We discuss the delicious leafy greens in season now // Angela Shen joins us to talk about her efforts to bring the delicacies of Pike Place Market to your home // We share our tastes of the week // And our Food for Thought - Tasty Trivia Challenge!

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Today on the Show: It’s asparagus season! We’ll get into some fun ways to prepare asparagus with a guest from the Washington Asparagus Commission // We talk about our Mother’s Day weekend plans and favorite dishes // We play a rousing round of Cabbage, the game of truths and lies // And our Food for Thought - Tasty Trivia Challenge!

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Today on the Show: A dinner party featuring pineapple! // Brittany Bardelaban joins us to talk about pot pies // Amy Pennington joins us with tips on growing tomatoes // Cinco de Mayo is coming up - it’s the perfect opportunity to appreciate the delicious dishes and ingredients from Mexican cuisine // Food for Thought - Tasty Trivia Challenge!

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Today on the Show: A dinner party featuring sweet potatoes // The perfect food for your virtual movie nights // Our top 5 pizza toppings // Especially if you are grocery shopping less frequently, you want those superstar ingredients that can be used across a ton of dishes; Here are some versatile favorites! // The Baker’s Corner with Chef Brittany Bardeleben // And our Food for Thought - Tasty Trivia Challenge!

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Today on the Show: We settle some of the greatest food debates of our time // We give you some ideas on how to move towards zero waste cooking // The return of food hacks! We give you the scoop on which ones are worth it and which are baloney // Chef Bridget Charters (formerly of Hot Stove Society) hit the Interbay pea patch and has some culinary garden tips // Plus our Food for Thought - Tasty Trivia Challenge!

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This week on the show: Ways you can support your local and national restaurants, how to make use of various grains in your pantry, Pastry Chef Brittany Bardelaban joins us to talk about her latest break making tips and we play fun Food for Thought Tasty Trivia Challenge

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Today on the Show: Puff pastry and all the ways to use it // The return of “What’s in your Fridge?” // Our guide to shopping smart and making the most of your grocery haul // And our Food for Thought - Tasty Trivia Challenge

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Today on the Show: Comfort Cooking! // We’ll answer your culinary quandaries // Tips on cooking from your pantry // School cancelled? Now’s the time to get your kids into the kitchen and spend some time creating a delicious dish together! // And our Food for Thought - Tasty Trivia Challenge!

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Today on the Show: There are some really beautiful things happening in our community to support all the restaurant and food service people who are finding themselves out of work – we’ll fill you in on those services // We’ll take you through some fun recipes you can make with what you have at home // We’ll play our cabbage game // A dinner party using Thyme in every course from the appetizer to the dessert // And our Food for Thought - Tasty Trivia Challenge!

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Today on the Show: It’s March 14th, so it’s time to celebrate Pi Day with some pie! // To help you prepare for Saint Patrick’s Day, we do a very green dinner party // Our favorite tastes of the week // And of course, our Food for Thought - Tasty Trivia Challenge!

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