Top Stories

Tag: Nathan Scott

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 […]

Continue Reading

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 […]

Continue Reading

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 […]

Continue Reading

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 […]

Continue Reading

Open Kitchen 10/30/14

| October 30, 2014

    OPEN KITCHEN with NATHAN SCOTT   Pumpkin Whoopie Pies Ingredients   Makes about 1 dozen   1 cup light brown sugar, firmly packed     ½ cup vegetable shortening     1 can (15-ounces) prepared pumpkin     1 large egg, lightly beaten     2 teaspoons pure vanilla extract     2 […]

Continue Reading