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Pasta Pesto

| April 24, 2014

OPEN KITCHEN with NATHAN SCOTT  Pasta Pesto   Taking only minutes to prepare, this delicious pasta dish can be served any night of the week. Ingredients   Serves 4 1 pound Gemelli (or other short) pasta Kosher salt and freshly ground black pepper ½ cup extra-virgin olive oil 1 pound zucchini, sliced into bite-sized pieces […]

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Seared Lamb with Warm Lemon Potato Salad

| April 17, 2014

OPEN KITCHEN with NATHAN SCOTT  Seared Lamb with Warm Lemon Potato Salad Served with a delicious lemon-flavored potato salad, this is a quick-cooking dish that you can prepare any night of the week. Ingredients   Serves 4   2 pounds Yukon Gold potatoes, scrubbed and cut into bite-sized chunks     4 cloves garlic, left […]

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Cornmeal Pound Cake with Strawberries

| April 10, 2014

OPEN KITCHEN with NATHAN SCOTT  Cornmeal Pound Cake with Strawberries Garnished with fresh strawberries and lots of whipped cream, this is a delicious dessert that you can make any night of the week. Ingredients   Makes one 9-inch cake   1½ cups all-purpose flour     1 cup granulated sugar, plus more for the strawberries […]

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Orange and Almond Stuffed French Toast

| April 3, 2014

OPEN KITCHEN with NATHAN SCOTT  Orange and Almond-Stuffed French Toast Filled with a delicious orange and almond-flavored cream cheese stuffing, this French toast is sure to become a family favorite. Ingredients   Serves 4   8 ounces cream cheese, softened     3 tablespoons confectioners’ sugar, plus more for garnish     2 Navel oranges, […]

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Double Fudge Chocolate Cake

| March 27, 2014

OPEN KITCHEN with NATHAN SCOTT Double Fudge Chocolate Cake Ingredients   Makes one 9-inch cake   3 cups all-purpose flour     3 cups granulated sugar     ½ cup cocoa powder, sifted     2 teaspoons baking soda       Kosher salt     1 cup vegetable shortening     3 cups milk […]

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