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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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Pad Thai

| March 20, 2014

OPEN KITCHEN with NATHAN SCOTT  Pad Thai Whether served mild or spicy, Pad Thai is a simple and healthy meal that everyone is sure to enjoy. Ingredients   Serves 4   8 ounces dried flat rice noodles     2 tablespoons soy sauce     2 tablespoons lime juice, freshly squeezed, plus lime wedges, for […]

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Apple Coffee Cake

| March 13, 2014

OPEN KITCHEN with NATHAN SCOTT  Apple Coffee Cake Taking only minutes to mix together, this cake is a delicious treat you can make any day of the week. Ingredients   Makes one 8-inch cake   ¾ cup granulated sugar     ½ cup (1 stick), plus 2 tablespoons, unsalted butter, plus more for greasing   […]

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Matzo Ball Soup

| March 6, 2014

OPEN KITCHEN with NATHAN SCOTT  Matzo Ball Soup Rendered chicken fat can often be found at butcher shops and well-stocked meat markets.  If you cannot find it, margarine (or softened butter, if you’re not trying to stay kosher) can be substituted. Ingredients   Serves 4 to 6   4 large eggs, lightly beaten     […]

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Roasted Beet Salad with Blue Cheese

| February 27, 2014

OPEN KITCHEN with NATHAN SCOTT  Roasted Beet Salad with Blue Cheese Garnished with apples, blue cheese, and candied pecans, this is a delicious and healthy salad. Ingredients   Serves 4   1½ pounds small beets, scrubbed     ¼ cup, plus 1 tablespoon, granulated sugar       Kosher salt and freshly ground black pepper […]

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