Hot Stove Radio

KIRO Radio 97.3 FM

A foodie's dream! Chef Tom Douglas, winner of the prestigious James Beard Award, reviews the Puget Sound's best restaurants, shares recipes based on a special weekly ingredient, and answers your burning culinary quandaries.

461 - Hot Stove Society: Chicken Shawarma + Eggs Benedict

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Hot Stove Radio

Episodios

Hot Stove Society: Chicken Shawarma + Eggs Benedict

Hot Stove Society: Roast Duck + Journey Through Persian Cuisine

Hot Stove Society: Making Olive Oil + Baking and the Meaning of Life

Hot Stove Society: A Valentine’s Menu That Wows + Behind the Scenes at TD & Co.

Hot Stove Society: Artisanal Salami + The Art of Pho

Hot Stove Society: National Soup Month + A Pickle‑Powered Conversation

The Hot Stove Society: New Orleans dishes + The Rise of Functional Beverages

Hot Stove Society: Best Bites of 2025 + Crunchy Red Fruit

Hot Stove Society: Japanese Okonomiyaki Pancakes + Rib Roasts

Hot Stove Society: Oyster Deep Dive + Comfort Classics

Hot Stove Society: Holiday Food Gifts + Hearty Barley Soup

Hot Stove Society: Tamales & Mole + Celebrating Christmas German-style

Hot Stove Society: Thanksgiving Leftovers + Holiday Brunch at Home

Hot Stove Society: Thanksgiving Favorites + Italian Panettone

Hot Stove Society: Swimming Meatballs + Bao 101

Hot Stove Society: Latkes + Friendsgiving

Hot Stove Society: Braised and Confused + The Ultimate Mediterranean Spread

Hot Stove Society: Dutch Babies + Fried Rice Master Class

Hot Stove Society: Woodinville Wine Country + Stuffed Pasta

Hot Stove Society: Ribollita and Nebbiolo + Porchetta, I love ya!

Hot Stove Society: Turkish Cuisine + Temple Pastries

Hot Stove Society: HSS Celebrating 25 Years + The Fall Harvest

Hot Stove Society: Butternut Squash + The Perfect Madeleine

Hot Stove Society: Pan-Seared Steaks + National Cheeseburger Day

Hot Stove Society: Vibrant Basil Pesto + Bite Me Cookies

Hot Stove Society: Fregola + Pasta Pearls

Hot Stove Society: Cooking, Drinking, & Cursing + Tomato Season

Hot Stove Society: Leftover Salmon Reimagined + N.W. Summer Chanterelles

Hot Stove Society: Summer Skewers + Crunchy, Satisfying Lettuce Wraps

Hot Stove Society: The Art of Soufflé + Okonomiyaki

Hot Stove Society: Tuscan Bread Salad + Pepper Bridge Winery and Amavi Cellars

Hot Stove Society: The Art of Crafting a Dish + Makini’s Tofu

Hot Stove Society: West African Cuisine + Summer Produce

Hot Stove Society: Bastille Day + Peak-Season Washington Cherries

Hot Stove Society: Elevated Summer Pastas + Spanish Cooking

Hot Stove Society: Dirty Dozen & Clean Fifteen Produce + Premier Meat Pies

Hot Stove Society: Rick Steves and European Travel + Nuances of Vanilla Extract

Hot Stove Society: Father's Day Menu + Grilling the Perfect Steak

Hot Stove Society: Beast & Cleaver + Alaskan Copper River Salmon

Hot Stove Society: Sleeping Lady Mountain Resort + King of Cheeses – Parmigiano Reggiano

Hot Stove Society: Artisan Salt + Australian Wines

Hot Stove Society: Hunger Awareness Month + Spring Pasta Dishes

Hot Stove Society: Mother’s Day – Plans and Inspiration + Crab Cakes

Hot Stove Society: An Iranian-American Kitchen + Arepas

Hot Stove Society: Brunch in the Bazaar + Drop-off Dinners

Hot Stove Society: Easter Plans – Sicilian Style + Feta Cheese Showdown

Hot Stove Society: Solo Esto Mezcal + Andrew Rubinstein from Hey Bagel

Hot Stove Society: Spring Niçoise Salad + Clam Digging in the Pacific Northwest

Hot Stove Society: Dutch Baby Pancakes + Drink Your Garden

Hot Stove Society: Shepherd’s Pie + Wild Cold Smoked Alaskan Sockeye