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Tag: Nathan Scott

Turkey Banh Mi

| July 17, 2014

OPEN KITCHEN with NATHAN SCOTT  Turkey Banh Mi   Ingredients   Serves 4   1½ tablespoons granulated sugar     3 tablespoons cider vinegar     2 medium carrots, peeled and coarsely grated     1 medium English cucumber, cut into matchsticks     2 tablespoons fresh cilantro, chopped, plus more for garnish     […]

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Linguine with Lobster, Corn, and Tomatoes

| July 3, 2014

OPEN KITCHEN with NATHAN SCOTT  Linguine with Lobster, Corn, and Tomatoes Ingredients   Serves 4   1 pound linguine       Kosher salt and freshly ground black pepper     ¼ pound thick-cut bacon, chopped     2 cups corn kernels     2 stalks celery, chopped     6 cloves garlic, peeled and […]

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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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