Hot Stove Radio

The Ultimate Caesar Salad // Tawfik, Owner of Café Yemen in Renton, brings the soulful flavors and hospitality of Yemen to the Hot Stove kitchen // A walk through of Julia Child’s Birthday Celebration Menu // Emily Ritchie, Executive Director of the Northwest Cider Association, takes us through the world of cider // Somm Showdown at Neb - Sake vs. Wine with Quan Liang of Sake Noire and Chef Jesse Elliott of Neb // Mehdi Boujrada of Villa Jerada shares spices, sauces, and spreads that tell stories of Moroccan and Levantine cooking // And we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Behind the Scenes at TD & Co. – Questions from a listener // Ordinary to Extraordinary - An Ultimate Fish Sandwich // From Pantry Wild Cards to Delicious Dishes // Washington Wine with Luanne Holden-Boushey of Boushey Vineyards, previewing the Auction of Washington Wines’ Winemaker Picnic // The Art of Thai Beef Salad // And as always, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Producer Becky shares highlights from her culinary adventures along the Oregon Coast // Joe Sundberg of Old Salt Fish & Bagels and Rupee Bar talks bagels, smoked fish, and neighborhood restaurants // Summer Relishes: Sweet, Sour, Crunchy, and Bright // Chef/owner Eric Banh celebrates 15 years of Ba Bar, from Vietnamese street food to noodles and cocktails // Behind the Scenes at TD & Co. – Q & A // Chef Eda Martin of Cocina Casera brings South American flavors, inclusive cooking, and food science // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

We go behind the scenes of our Big Island Chicken Pop-Up // Logan Cox, Chef/Owner of Restaurant Homer and Milk Drunk, joins us // David Burger, Executive Director of Stewardship Partners, talks Feast on the Farm // Planning a 4th of July Menu // The Hot Stove Society Tasting Panel takes on frozen pork & vegetable potstickers // Author Bobby Hicks shares his new book, Retro Recipes: Vintage Dishes with a Modern Twist // And we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Making the Grade: Lessons from Tom’s Ultimate Steak Class // Summer Gardening with Master Gardener, Writer, and Author Willi Galloway // Hot Stove Society Tasting Panel - Canned and Jarred Artichoke Hearts // Breaking Bread with Ben & Megan Campbell of Ben’s Bread Co. // Ordinary to Extraordinary – Summer Sandwiches // And we’ll wrap up with Food for Thought: Tasty Trivia!

Father’s Day Feast - Two James Beard Chefs, Two Menus // Traveling Food Correspondent Leslie Kelly shares culinary adventures from Iceland // Ordinary to Extraordinary – Taco Bars & Bowls // Celebrating Washington Strawberry Season // Behind the Scenes at TD & Co. – Q & A // La Mar Bellevue brings Peruvian cebiche to the studio with chefs Kaoru Chang and JP Fung // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Culinary Travels - Munich // Mark Ryan McNeilly – Owner and Winemaker at Mark Ryan Winery, shares the winery’s latest releases // Celebrating Copper River Salmon Season // Laurie Fleek, General Manager of Made in Washington joins us with Father’s Day gift ideas and local maker stories // Behind the Scenes at TD & Co. – Q & A // Ryan Reiter, President of Northwest Marketplaces, helps us kick off farmers market season // We wrap up today’s show with Food for Thought: Tasty Trivia!

Culinary Travels through Budapest // Lori Matsukawa, Emmy Award-winning journalist, author, and speaker shares her new book Being There: Memoir of an Asian American Journalist // Kirstin Vracko, of Cheeky & Dry non-alcoholic bottle shop, and award-winning scientist Randy Reed with their new Terpene Spritz // The Ultimate One‑Chicken Menu with Chef Annie Elmore // Chefs Mac Tadie & Sten Langsjoen - AsterPantry.com, the Chef‑Run Pacific Northwest Recipe Hub // And we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Behind the Scenes at TD & Co. – Q&A // Mark Takagi – Senior Manager & Trainer, Wine, Beer & Spirits at Metropolitan Market // Jules Houser of Flower Chef Foods is back to talk gluten free pasta // Rachel Belle, Food Writer, Author and podcast & TV host, sharing the new season of “The Nosh” on Cascade PBS // Grant Crilly – Executive Director and co-founder of ChefSteps, taking us on a deep-dive into chocolate chip cookies // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Tom’s Culinary Travels through the UK // Comedian Gus Constantellis on honoring his mother’s legacy with..."My Greek Mom’s Recipes: She died. I wrote this cookbook." // What’s cooking at T-Mobile Park? Executive Chef Craig McAlister on feeding Mariners fans // What are baby artichokes and how should you be using them? // How to shake off a cooking slump // And we’ll wrap up with Food for Thought: Tasty Trivia!

Shortcut or Scratch: Roast Chicken when to go all - in and when to grab the bird on the way home // Eliza Ward cracks open the world of pepper // Behind the Scenes at TD & Co. – Q & A with our Operations Director Sean Hartley // Retro Dishes Worth Bringing Back // Georgian cheese-filed bread, khachapuri with Chef Rasyidah Rosli // Quick Dessert Go-Tos // And we’ll wrap up with Food for Thought: Tasty Trivia!

Mother’s Day Supper Inspiration // Vivian Irving, owner of The Book Larder, shares her new springtime cookbook picks // The Hot Stove Society Tasting Panel dives into mustard-based BBQ sauces // Annie Atherton of Explore Seattle Southside and Jose Paulino of La Palmas Restaurant unveil Seattle’s new World Table District // Chef Annie Emore brings fresh ideas for Mother’s Day Brunch // Katherine Anderson shares her beautiful book, The London Plane Flower & Cook Book // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Greek Suppers – Spring Edition // Bright Spring Vegetable Risottos // Lingcod: The Pacific Northwest Spring Catch // The River Café in London // Stretch Your Beef – smart ways to make it go further // Polina Chesnakova joins us to talk about her new book, Chesnok: Cooking from My Corner of the Diaspora: Recipes from Eastern Europe, the Caucasus, and Central Asia // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Celebrating Seattle Restaurant Week April 19 – May 2 // Pamela Hinckley, Executive Director of Pike Market Senior Center and Food Bank, joins us to preview the upcoming Stone Soup Luncheon // The Hot Stove Society Tasting Panel gets saucy with a deep dive into BBQ sauce // Chef/Owner Harold Fields stops by with his savory favorites from Umami Kushi // Chef Rasyidah Rosli brings the flavors of Morocco to the studio // Diana Fryc, Partner of Voodoo Brands & President of Naturally Seattle, shares insights from the world of food and branding // And as always, we close with Food for Thought: Tasty Trivia!

Fired Up for Spring – getting your grill dialed in for the season // Doug Farr, Executive Director of the Seattle Farmers Market Association with news from the South Lake Union Farmers Market // Ordinary to Extraordinary – Pacific Halibut // Tan Vinh, food and drink writer at The Seattle Times // Behind the Scenes at TD & Co. – Q & A // Spanish cuisine with Chef Oscar Amador and Joe Mikulich of La Loba // And of course, we’ll wrap up with Food for Thought: Tasty Trivia!

Cook Like a Chef - The Power of Mise en Place and the habits that set you up for success in the kitchen // Japanese Culinary Travels with food & travel writer Leslie Kelly // Ordinary to Extraordinary – Roast Leg of Lamb, from classic to show-stopping // Spring cocktails with mixologist and cookbook author Nick Mautone // Junior Chef Camp with Annie Elmore // Nicole Langdon of World Spice – building flavor with spices // Food for Thought: Tasty Trivia!

Grocery Store Weekly Specials – the deals worth building meals around // Kristen Schumacher, Director of Culinary Operations & Education at Carnation Farms // Behind the Scenes at TD & Co. – Q & A // Beth Hickey, Wine Director & Sommelier at Barking Frog at Willows Lodge, shares Washington spring wine favorites // We dive into a Crab Feast with Hot Stove Society Chef Rasyidah Rosli // Easter Menu Planning – from brunch to dinner // Food for Thought: Tasty Trivia!

Grocery Store Specials – the deals worth building dinner around // Chef Nathan Lockwood on Whole-Animal Cooking at Carrello & Altura // Behind the Scenes in the Restaurant Business – Q & A // Toni and Shaun Thomas of Blk Pepper Catering Company // Ordinary to Extraordinary – Spring Salads // Elizabeth Liu, CEO of Crowd Cow, an online marketplace for premium meat and seafood // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Weekly Grocery Store Specials – the deals worth building dinner around // Michela Tartaglia, owner and chef of Pasta Casalinga in Pike Place Market, shares her new book - An Apple a Day: 25 Surprisingly Universal Idioms and Their Origins // From Ordinary to Extraordinary – Spaghetti & Meatballs // It’s time to sow your garden - Amy Pennington guides us on what to plant now // We dive into home-cured gravlax // Ham El‑Waylly, New York–based chef shares his new book – Hello Home Cooking: Do-Able Dishes for Every Day // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Grocery Store Specials - the deals worth building dinner around // We dig into spring flavors with Pastry Chef Linnea Scott of Ben's Bread // Behind the Scenes at TD & Co. - Q & A // Country singer-songwriter Hanna Dasher shares her new book - Stand By Your Pan: 100 Easy and Affordable Comfort Food Recipes So Good They'll Hurt People's Feelin's // Kevin Smith and Polly Yakovich, co-owners of Beast & Cleaver and Little Beast talk restaurants and a butcher's zero-to-no-waste playbook // And of course, we'll wrap up today's show with Food for Thought: Tasty Trivia!

Behind the Scenes at TD & Co. Q&A // Roman-style pizza by the cut with brothers Forrest Colin Brunton of their new Roma Roma on Capitol Hill // Palace Kitchen turns 30 – a celebratory March menu // Wing Lam, chef/owner of Izakaya Supa Banana and manager Sonny Petosa on their modern izakaya experience in Redmond // Yasuaki Saito  -- craftsmanship, fermentation and neighborhood restaurants at Saint Bread, The Wayland Mill, Tivoli and Post Alley Pizza // The Importance of Immigrants in Our Restaurants // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Behind the Scenes at TD & Co. – The Business Q&A // Lora Lee and Rick Misterly share their Summer Farm & Culinary Workshops // Eggs Benedict – from classic to creative // Anne SanGiovanni, Co-Founder of Orasella – the story behind the reimagined American cocktail cherry // Homemade pita and chicken shawarma with Chef Instructor Annie Elmore // Stuffed flank steak // Food for Thought: Tasty Trivia!

Tom’s Big Island Bites - the standout flavors he found on Hawai‘i Island // Efrem Fesaha, CEO & Founder of Boon Boona Coffee, on scaling a mission‑driven coffee company rooted in East African tradition // Roast Duck - crisp skin, rich flavor, and the techniques that make it shine // Traveling food correspondent Leslie Kelly, back from NOLA with stories from a post-Katrina volunteering reunion and the meals that shaped it // Behind the Scenes at TD & Co. - The Business Q&A // A Journey Through Persian Cuisine with mother‑daughter duo Farah Shirazi and Shadi Ghaibi // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Ordinary to Extraordinary: Rainbow Trout // Valentine’s Menu Inspirations: Three Different Lenses // Chef Danilo Amato guides us through Tuscany’s Maremma region and the craft of making olive oil with PicNic Table Italy // The Hot Stove Society Tasting Panel dives into fresh, vibrant salsas // Internationally acclaimed pastry chef and psychologist Helen Goh joins us with her new book Baking and the Meaning of Life: How to Find Joy in 100 Recipes // And of course, we’ll wrap up the show with Food for Thought: Tasty Trivia!

Behind the Scenes at TD & Co.: Sharing Perspectives on the Business · Big Game Bites & Bowls · Air Fryer vs. Convection: What’s the Difference? · A Deep Dive into BBQ with Jeff Knoch and Jeremiah Marleau of Jeff's Texas Style BBQ · Chef Instructor Danae McLaughlin guides us through designing a Valentine’s menu that wows · Eliza Ward of ChefShop inspires us with sweet and spicy Valentine’s ideas · And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia,