Top Stories

RSSCategory: Open Kitchen

Blueberry Hand Pies

| June 5, 2014

OPEN KITCHEN with NATHAN SCOTT  Blueberry Hand Pies These individual-sized pies may be filled with your favorite fruits for a quick and easy dessert.   Ingredients   Makes 8   2 cups fresh or frozen blueberries     ¼ cup granulated sugar     2 tablespoons cornstarch       Zest of 1 lemon   […]

Continue Reading

Pizza Bianca with Bacon and Mushrooms

| May 22, 2014

OPEN KITCHEN with NATHAN SCOTT  Pizza Bianca with Bacon and Mushrooms Ingredients   Serves 4 to 6   1 packet (¼-ounce) active-dry yeast     1 cup warm milk (105°F – 110°F)     ½ tablespoon extra-virgin olive oil, plus more for drizzling     2½ cups all-purpose flour, plus more for dusting     […]

Continue Reading

Scallop Gratin

| May 15, 2014

OPEN KITCHEN with NATHAN SCOTT  Scallop Gratin Garnished with bacon, tomatoes, and a crispy crumb topping, this is a simple recipe that you can prepare any night of the week.   Ingredients   Serves 4   2 pounds bay scallops     ½ pound cherry tomatoes, halved     ¼ pound thick-cut bacon, coarsely chopped […]

Continue Reading

Blueberry-Oatmeal Ice Cream Sandwiches

| May 8, 2014

OPEN KITCHEN with NATHAN SCOTT  Blueberry-Oatmeal Ice Cream Sandwiches Filled with frozen yogurt, these delicious cookie sandwiches are a treat that everyone is sure to enjoy. Ingredients   Serves 6 to 8   ½ cup (1 stick) unsalted butter, softened     ½ cup granulated sugar     2 large eggs, lightly beaten     […]

Continue Reading

Chicken Tortilla Soup

| May 1, 2014

OPEN KITCHEN with NATHAN SCOTT  Chicken Tortilla Soup   Garnished with corn tortilla chips, this simple soup makes a delicious dish to serve this Cinco de Mayo. Ingredients   Serves 4 4 corn tortillas, cut into this strips 2 tablespoons olive oil 1½ quarts homemade chicken stock or low-sodium canned chicken broth 1 tablespoon tomato […]

Continue Reading