KCTS 9 Cooks

Chef Shelby Sewell shares her recipe for Jasmine Rice Cake appetizers made with Pickled Ginger, Wasabi, and Smoked Salmon.

Chef Thierry Rautureau shares his Pan-Seared Polenta with Wild Mushrooms & Gruyere Crisp recipe.

Jeff Berger of Bremerton shares his recipe for Spicy Prawns with Creamy Mascarpone Polenta.

Beth Morrison from Olympia shares her Clams & Pearl Couscous recipe.

Terri Smith-Kerkam, an architect from Renton, Washington shares her Portobello Stroganoff Risotto dish.

Maureen O'Neill of Seattle shares a traditional Irish Lamb & Barley Stew recipe.

Seattle local Alexandra Dane shares her Roasted Cauliflower Penne dish.

Seattle local Fiore Pignataro shares his take on Spaghetti alla Puttanesca.

Chef Bridget Charters of the Hot Stove Society, Seattle, shares her recipe for a Squash Pasta dish.

Carol Cubilie from Redmond, Washington shares her Phirni recipe.

Kim Walton of Bellevue shares her Seafood Fra Diavolo with Linguine recipe.

Jody Elle, a writer from Vancouver, B.C. shares the recipe of her Ecuadorian Quinoa Corn Casserole.

David Asselin from Vancouver, BC shares his Quick & Easy Chicken Cacciatore recipe.

Chef T shares his recipe for a Red Kuri Squash Ravioli with Sage Brown Butter Sauce.

Angie Battle from Des Moines, Washington shares her Farro & Roasted Butternut Squash recipe.

Shirley Bomgaars, a Graphic Designer & Blogger from Kingston, Washington shares her Mac & Cheese with Pears recipe.

Salmon in Puff Pastry with Chive Beurre Blanc by Don Williamson, Arlington

Cornbread Pudding by Chef Tom Douglas, Tom Douglas Restaurants, Seattle

Greek Chicken & Peppers by Chef Carol Dearth, Sizzleworks Cooking School, Bellevue

Pear Ginger Cake with Hot Lemon Sauce by Joanne Okano, Richmond