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Tag: Nathan Scott

Open Kitchen 09/11

| September 11, 2014

    OPEN KITCHEN with NATHAN SCOTT   Tortellini Soup Ingredients   Serves 8   1 tablespoon olive oil     1 small yellow onion, peeled and chopped     2 medium carrots, peeled and cut into site-sized pieces     1 medium zucchini, trimmed and sliced into bite-sized pieces     8 cloves garlic, […]

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Open Kitchen 09/04/14

| September 4, 2014

OPEN KITCHEN with NATHAN SCOTT   Roast Chicken with Tomatoes Ingredients   Serves 4 to 6   1 whole chicken (4½ to 5 pounds), patted dry       Kosher salt and freshly ground black pepper     ¼ cup (½ stick) unsalted butter, softened     4 cloves garlic, peeled and minced     […]

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Open Kitchen

| August 21, 2014

    OPEN KITCHEN with NATHAN SCOTT   Grilled Peach Bruschetta Ingredients   Serves 4   4 slices country bread, thickly cut     3 tablespoons extra-virgin olive oil, plus more for greasing     8 ounces mozzarella cheese, finely shredded     4 medium peaches, cut into bite-sized wedges     1 small red […]

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Grilled Chicken Waldorf Salad

| July 31, 2014

OPEN KITCHEN with NATHAN SCOTT  Grilled Chicken Waldorf Salad    Ingredients   Serves 4   1½ pounds (about 4 to 6) chicken cutlets, patted dry       Kosher salt and freshly ground black pepper     1 teaspoon garlic powder     ½ pound thick-cut bacon, chopped and cooked until crispy     1 […]

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Broccoli Salad

| July 24, 2014

OPEN KITCHEN with NATHAN SCOTT Broccoli Salad Ingredients   Serves 4 to 6   ½ cup pecans, chopped     ½ pound thick-cut bacon, chopped     1 pound fresh broccoli     2 medium carrots, peeled and coarsely grated     1 small red onion, peeled and finely chopped     ½ cup raisins […]

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