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Tag: Nathan Scott

Open Kitchen Jan. 1, 2015

Open Kitchen Jan. 1, 2015

| January 1, 2015

  OPEN KITCHEN with NATHAN SCOTT   Shrimp and Broccoli Ingredients   Serves 4 1½ pounds broccoli, stalk trimmed and peeled, cut into large florets 2 teaspoons olive oil 4 cloves garlic, peeled and minced 1 teaspoon lemon zest, finely grated ¼ teaspoon crushed red pepper flakes 1 pound large shrimp, peeled and deveined ¼ […]

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Open Kitchen 12/18/14

Open Kitchen 12/18/14

| December 18, 2014

  Gingerbread Ingredients   Makes one 9-inch loaf ½ cup vegetable shortening ½ cup light brown sugar, firmly packed 1 teaspoon orange zest, finely grated 1 large egg, lightly beaten ½ cup molasses ½ cup milk 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon ¾ teaspoon ground ginger ¼ teaspoon ground […]

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Open Kitchen for Dec. 4, 2014

Open Kitchen for Dec. 4, 2014

| December 4, 2014

Pork Fried Rice   Ingredients   Serves 4 1 tablespoon vegetable oil 2 large eggs, lightly beaten Kosher salt and freshly ground black pepper 1 tablespoon sesame oil 12 ounces pork loin, cut into bite-sized pieces 2 medium carrots, peeled and coarsely shredded ¾ cup frozen peas, thawed 4 ounces canned mung bean sprouts, rinsed […]

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Open Kitchen for Nov. 13

Open Kitchen for Nov. 13

| November 13, 2014

OPEN KITCHEN with NATHAN SCOTT       Lentil and Squash Salad   Ingredients       Serves 4     1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes     1 tablespoon olive oil       Kosher salt and freshly ground black pepper     ¼ pound thick-cut bacon, chopped […]

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Open Kitchen – Nov. 6

Open Kitchen – Nov. 6

| November 6, 2014

OPEN KITCHEN with NATHAN SCOTT   Blueberry and Sausage Strata Ingredients   Serves 4 to 6     Unsalted butter, for greasing     ½ pound breakfast sausage, cut into bite-sized pieces     8 large eggs, lightly beaten     1 cup milk     ½ cup pure maple syrup, plus more for garnish […]

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