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 his 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 hissummer 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 abouther 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 onthe 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 Harounare 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 asa 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 calledHomemade 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 newbook - 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 programto 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 fromthe Port of Seattle, and Kristian Uri from Fisherman’s Finest - who has brought along agroundfish 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 debunksome 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’

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’See omnystudio.com/listener for privacy information.

Stuart Lane – Executive Chef of Spinasse – talks about his event for the Food LoversFesta 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!See omnystudio.com/listener for privacy information.

Chef Moshe Basson – a popular chef in Jerusalem joins to discuss his new cookbookand 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!See omnystudio.com/listener for privacy information.

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 theCarlile Room is here to chat about it!See omnystudio.com/listener for privacy information.

For our Charlie’s Produce, Cultivating Fresh segment: “Pickle Me This!” - Izzie andMadeleine 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?See omnystudio.com/listener for privacy information.

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 ButlerSuiteSee omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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 coleslawSee omnystudio.com/listener for privacy information.

For our Charlie’s Produce, Cultivating Fresh segment we welcome PJ Cawleyto 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!!See omnystudio.com/listener for privacy information.

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?See omnystudio.com/listener for privacy information.

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 dinnerSee omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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 basilSee omnystudio.com/listener for privacy information.

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 basilSee omnystudio.com/listener for privacy information.

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 onionsSee omnystudio.com/listener for privacy information.

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?See omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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 debacleSee omnystudio.com/listener for privacy information.

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!!See omnystudio.com/listener for privacy information.

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 GuzakSee omnystudio.com/listener for privacy information.

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 [email protected] See omnystudio.com/listener for privacy information.

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 [email protected] omnystudio.com/listener for privacy information.

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!!See omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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!!See omnystudio.com/listener for privacy information.

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!!See omnystudio.com/listener for privacy information.

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!!See omnystudio.com/listener for privacy information.

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!!See omnystudio.com/listener for privacy information.

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 TriviaSee omnystudio.com/listener for privacy information.

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!!See omnystudio.com/listener for privacy information.

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!!See omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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!!See omnystudio.com/listener for privacy information.

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!!See omnystudio.com/listener for privacy information.

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!!See omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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 listSee omnystudio.com/listener for privacy information.

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.orgSee omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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 brineSee omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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!!See omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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 TriviaSee omnystudio.com/listener for privacy information.

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-2022See omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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!!See omnystudio.com/listener for privacy information.

 Peak Season – An ode to the end of summer corn // Acclaimed Korean Chef Ji Hye Kim, of Ann Arbor calls in to tell us about Chuseok - Korean Mid-Autumn Harvest Festival // The French uproar over barbecue and virility // The versatility of Cous Cous // We invite questions from the audience // Annie’s Korean fried chicken recipe // Lastly, we play Rub with Love Food for Thought Tasty Trivia!!See omnystudio.com/listener for privacy information.

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!!See omnystudio.com/listener for privacy information.

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!!See omnystudio.com/listener for privacy information.

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!!See omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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!!See omnystudio.com/listener for privacy information.

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 TriviaSee omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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!!See omnystudio.com/listener for privacy information.

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!!See omnystudio.com/listener for privacy information.

Peak Season – Get out the picnic basket with chef Annie Elmore // What Thierry ate in France // Boos Boards are our cutting boards of choice and one of the most important tools in your kitchen - Ted Gravenhorst, VP and owner joins the show to update us on the value of a good board and how to take care of them // The hottest bar in Portland, Sports Bra celebrates women’s sports – we talk to owner Jenny Nguyen // This week’s NYT article on super fast dinner ideas // Lastly, we play Rub with Love Food for Thought Tasty Trivia!!See omnystudio.com/listener for privacy information.

Peak Season – Delicate young greens and time for a flawless vinaigrette // A perfect Father’s Day menu – Loretta’s version vs. Tom’s version // More important information on helping the displaced families in Ukraine from Danica Noble // Kat Lieu joins us to talk about her new book “Modern Asian Baking at Home” // Top ten reasons to roast pork shoulder // Lastly, we play a Father’s Day edition of Rub with Love Food for thought Tasty Trivia!!See omnystudio.com/listener for privacy information.

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 feastSee omnystudio.com/listener for privacy information.

Peak Season – Prosser Farm Report // Emme Collins Executive Chef of Seattle Public schools joins us to talk about her culinary career and the work they are doing to improve school lunch // Cairnspring co-founder Kevin Morse tells us about the wheat farmers in the Skagit Valley, their mill, and the flours they produce // Hooray for rosé! // The fresh roses have started to arriveSee omnystudio.com/listener for privacy information.

Peak Season – Spot Prawns // Beef It Up author Jessica Formicola joins us to talk about her new book and the mouthwatering recipes within // Feeding Rory - Will he take after his mother? // The food press is obsessed with Old Bay Goldfish - we will decide what all the fuss is about // A listener question and room giveaway results // Asparagus and morels go together for a reason // Lastly, we play Rub with Love Tasty Trivia!!  See omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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!!See omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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!!See omnystudio.com/listener for privacy information.

Seattle KitchenSee omnystudio.com/listener for privacy information.

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!!See omnystudio.com/listener for privacy information.

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!!See omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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!!See omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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!!See omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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!!See omnystudio.com/listener for privacy information.

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!!See omnystudio.com/listener for privacy information.

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!!See omnystudio.com/listener for privacy information.

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!!See omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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!!See omnystudio.com/listener for privacy information.

Seattle KitchenSee omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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 ChallengeSee omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

Seattle KitchenSee omnystudio.com/listener for privacy information.

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 participantsSee omnystudio.com/listener for privacy information.

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 participantsSee omnystudio.com/listener for privacy information.

  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 See omnystudio.com/listener for privacy information.

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 ChallengeSee omnystudio.com/listener for privacy information.

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 See omnystudio.com/listener for privacy information.

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 preparationsSee omnystudio.com/listener for privacy information.

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 triviaSee omnystudio.com/listener for privacy information.

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 triviaSee omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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 triviaSee omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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 triviaSee omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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 TriviaSee omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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!See omnystudio.com/listener for privacy information.

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! See omnystudio.com/listener for privacy information.

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! See omnystudio.com/listener for privacy information.

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! See omnystudio.com/listener for privacy information.

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! See omnystudio.com/listener for privacy information.

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! See omnystudio.com/listener for privacy information.

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! See omnystudio.com/listener for privacy information.

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! See omnystudio.com/listener for privacy information.