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Open Kitchen

| August 21, 2014

    OPEN KITCHEN with NATHAN SCOTT   Grilled Peach Bruschetta Ingredients   Serves 4   4 slices country bread, thickly cut     3 tablespoons extra-virgin olive oil, plus more for greasing     8 ounces mozzarella cheese, finely shredded     4 medium peaches, cut into bite-sized wedges     1 small red […]

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Grilled Chicken Waldorf Salad

| July 31, 2014

OPEN KITCHEN with NATHAN SCOTT  Grilled Chicken Waldorf Salad    Ingredients   Serves 4   1½ pounds (about 4 to 6) chicken cutlets, patted dry       Kosher salt and freshly ground black pepper     1 teaspoon garlic powder     ½ pound thick-cut bacon, chopped and cooked until crispy     1 […]

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Broccoli Salad

| July 24, 2014

OPEN KITCHEN with NATHAN SCOTT Broccoli Salad Ingredients   Serves 4 to 6   ½ cup pecans, chopped     ½ pound thick-cut bacon, chopped     1 pound fresh broccoli     2 medium carrots, peeled and coarsely grated     1 small red onion, peeled and finely chopped     ½ cup raisins […]

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Turkey Banh Mi

| July 17, 2014

OPEN KITCHEN with NATHAN SCOTT  Turkey Banh Mi   Ingredients   Serves 4   1½ tablespoons granulated sugar     3 tablespoons cider vinegar     2 medium carrots, peeled and coarsely grated     1 medium English cucumber, cut into matchsticks     2 tablespoons fresh cilantro, chopped, plus more for garnish     […]

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Linguine with Lobster, Corn, and Tomatoes

| July 3, 2014

OPEN KITCHEN with NATHAN SCOTT  Linguine with Lobster, Corn, and Tomatoes Ingredients   Serves 4   1 pound linguine       Kosher salt and freshly ground black pepper     ¼ pound thick-cut bacon, chopped     2 cups corn kernels     2 stalks celery, chopped     6 cloves garlic, peeled and […]

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