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Tag: Nathan Scott

Cornmeal Pound Cake with Strawberries

Cornmeal Pound Cake with Strawberries

| April 10, 2014

OPEN KITCHEN with NATHAN SCOTT  Cornmeal Pound Cake with Strawberries Garnished with fresh strawberries and lots of whipped cream, this is a delicious dessert that you can make any night of the week. Ingredients   Makes one 9-inch cake   1½ cups all-purpose flour     1 cup granulated sugar, plus more for the strawberries […]

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Double Fudge Chocolate Cake

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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Olive Focaccia

Olive Focaccia

| August 29, 2013

OPEN KITCHEN with NATHAN SCOTT   Olive Focaccia   Herbs de Provence is a mixture of savory, fennel, basil, thyme, and sometimes lavender and/or rosemary.  It can be found in the spice aisle of most well-stocked grocery stores. Ingredients   Makes 1 loaf   2 packets (¼ ounce each) active dry yeast     1¾ […]

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Crêpes with Whipped Cream and Fresh Berries

Crêpes with Whipped Cream and Fresh Berries

| August 8, 2013

OPEN KITCHEN with NATHAN SCOTT   Crêpes with Whipped Cream and Fresh Berries   By omitting the granulated sugar, vanilla extract, and nutmeg from the batter, this same crêpe recipe can also be used with savory fillings, such as bacon and eggs, ham and cheese, of chicken salad. Ingredients   Serves 4 to 6   […]

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