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Potstickers

Potstickers

| January 2, 2014

OPEN KITCHEN with NATHAN SCOTT  Potstickers Chinese dumpling wrappers can be found in the refrigerated section of well-stocked grocery stores. Ingredients Makes about 30 dumplings   ½ pound lean ground pork     1 large egg white     1 medium carrot, peeled and grated     1 scallion, thinly sliced       Zest […]

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Cranberry-White Chocolate Cookies

Cranberry-White Chocolate Cookies

| December 26, 2013

OPEN KITCHEN with NATHAN SCOTT  Cranberry-White Chocolate Cookies If you don’t like the combination of dried cranberries and white chocolate, try other garnishes, such as dried apricots, candied orange zest, raisins, semi-sweet chocolate, oatmeal, etc. Ingredients   Makes 1½ dozen ½ cup vegetable shortening ⅔ cup granulated sugar ¼ teaspoon kosher salt 2 large eggs, […]

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Turkey and Zucchini Manicotti

Turkey and Zucchini Manicotti

| December 19, 2013

OPEN KITCHEN with NATHAN SCOTT   Turkey and Zucchini Manicotti   This recipe may also be made with other ground meats, such as beef, lamb, chicken, or pork. Ingredients   Serves 6   1 tablespoon olive oil     1 medium yellow onion, peeled and chopped     1 medium zucchini, cut into ¼-inch pieces […]

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Apple Strudel

Apple Strudel

| December 12, 2013

OPEN KITCHEN with NATHAN SCOTT  Apple Strudel Frozen phyllo dough can be found in the freezer section of most well-stocked grocery stores. Ingredients   Makes one 9-inch strudel   2 Granny Smith apples, peeled, cored, and cut into ¼-inch slices     ½ cup golden raisins     ¼ cup light-brown sugar     2 […]

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Bouillabaisse

Bouillabaisse

| December 5, 2013

OPEN KITCHEN with NATHAN SCOTT  Bouillabaisse This classic dish from Provence can be made with pretty much any fish or shellfish that you like. Ingredients Serves 6 to 8   1 tablespoon olive oil     1 large yellow onion, peeled and chopped     2 medium carrots, peeled and cut into ¾-inch chunks   […]

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