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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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Classic Pot Roast

| February 20, 2014

OPEN KITCHEN with NATHAN SCOTT  Classic Pot Roast This delicious New England favorite can also be prepared in a Crock-Pot set to low heat. Ingredients   Serves 6 to 8 2 tablespoons vegetable oil 1 3 to 4 pound chuck roast, tied and patted dry Kosher salt and freshly ground black pepper ¼ cup all-purpose […]

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Chocolate-Covered Strawberries

| February 13, 2014

OPEN KITCHEN with NATHAN SCOTT  Chocolate-Covered Strawberries Tempering is a process that helps bring out the best quality in your chocolate.  Tempered chocolate is shiny in appearance, sets up more quickly than un-tempered chocolate, and breaks with a nice “snap.” Ingredients   Makes 1 pound   8 ounces semi-sweet chocolate, coarsely chopped     1 […]

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