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Tag: Nathan Scott

Frisée Salad with Asparagus

| June 26, 2014

OPEN KITCHEN with NATHAN SCOTT  Frisée Salad with Asparagus   Ingredients   Serves 4   4 slices white bread, crusts removed and cut into ½-inch cubes     ¼ cup (½ stick) unsalted butter, melted     ½ teaspoon garlic powder       Kosher salt and freshly ground black pepper     1 pound […]

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Grilled Pork Tenderloin with Fruit Salsa

| June 12, 2014

OPEN KITCHEN with NATHAN SCOTT  Grilled Pork Tenderloin with Fruit Salsa This same dish can also be prepared using chicken, fish, or shrimp for a quick and simple dinner any night of the week.   Ingredients   Serves 4 2 tablespoons extra-virgin olive oil, plus more for greasing 3 cloves garlic, peeled and minced 1 […]

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Blueberry Hand Pies

| June 5, 2014

OPEN KITCHEN with NATHAN SCOTT  Blueberry Hand Pies These individual-sized pies may be filled with your favorite fruits for a quick and easy dessert.   Ingredients   Makes 8   2 cups fresh or frozen blueberries     ¼ cup granulated sugar     2 tablespoons cornstarch       Zest of 1 lemon   […]

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Pizza Bianca with Bacon and Mushrooms

| May 22, 2014

OPEN KITCHEN with NATHAN SCOTT  Pizza Bianca with Bacon and Mushrooms Ingredients   Serves 4 to 6   1 packet (¼-ounce) active-dry yeast     1 cup warm milk (105°F – 110°F)     ½ tablespoon extra-virgin olive oil, plus more for drizzling     2½ cups all-purpose flour, plus more for dusting     […]

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Scallop Gratin

| May 15, 2014

OPEN KITCHEN with NATHAN SCOTT  Scallop Gratin Garnished with bacon, tomatoes, and a crispy crumb topping, this is a simple recipe that you can prepare any night of the week.   Ingredients   Serves 4   2 pounds bay scallops     ½ pound cherry tomatoes, halved     ¼ pound thick-cut bacon, coarsely chopped […]

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