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Tag: Nathan Scott

Open Kitchen

| October 23, 2014

OPEN KITCHEN with NATHAN SCOTT       Spaetzle with Mushroom Sauce   Ingredients       Serves 4     4 large eggs, lightly beaten     2 tablespoons milk     1¼ cups all-purpose flour       Kosher salt and freshly ground black pepper     Pinch ground nutmeg     ¼ […]

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Open Kitchen Oct. 2,2014

| October 2, 2014

OPEN KITCHEN with NATHAN SCOTT   Cinnamon-Raisin Bread Ingredients   Makes 1 loaf   1 packet (¼ ounce) active dry yeast     1 cup, plus 2 tablespoons, milk, warm (105°F – 110°F)     ¼ cup granulated sugar     3 cups all-purpose flour, plus more for dusting     3 tablespoons unsalted butter, […]

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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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