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RSSCategory: Open Kitchen

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 […]

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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     […]

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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 […]

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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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