Chef Ryan Scott Launches New Cookbook “One to Five”

October 24, 2016:

BlueStar®, manufacturer of high-performance appliances for the home, celebrates the launch of All-Star Chef Ryan Scott’s first cookbook, “One to Five: One Shortcut Recipe Transformed into Five Easy Dishes” with exclusive online videos demonstrating select recipes available only at

Get your own copy now at Amazon, Barnes & Noble or Indiebound

Chef Ryan Scott's New Cookbook "One to Five"

Ryan Scott is a chef, restaurateur and Emmy-Award winning food host. He appears regularly on national television, including Today and Rachael Ray, and is the host of The Ryan Scott Show, a weekly radio show. Ryan is chef and owner of Finn Town in San Francisco. “One to Five” is his first cookbook—endorsed by celebrated chefs and TV personalities including Rachael Ray, Sunny Anderson, Carla Hall, Kathie Lee Gifford and Hoda Kotb.

“When it comes to cooking at home, if I can’t prep it, cook it, and sit down to eat it in an hour or less, I don’t want to do it. It’s just that simple,” says Scott.  “One to Five” is cooking for real life: master one basic recipe and learn shortcut solutions to spin it into five quick, affordable, and crowd-pleasing dishes. Chef Scott offers ingenious tricks and guidance on stocking the fridge, freezer and pantry to help home cooks streamline the cooking process while demonstrating how to think creatively in the kitchen.

Chef Ryan Scott's BlueStar Kitchen

Scott redesigned his home kitchen in San Francisco with an eye toward home entertaining ease and simple recipes. He developed and tested recipes for his book there too. Says Scott: “Having the right equipment is essential to getting restaurant quality results at home… when people come to my house for dinner, they expect restaurant quality food….so I had to figure out how to deliver!”

“I am excited to be one of the first chefs in the country to have a full kitchen of BlueStar appliances including their new 36” Built-In Refrigerator. With so many new projects coming up such as a new restaurant and my cookbook,  I am able to do all of my prepping and cooking with ease with the ability to use the extra large capacity of both my fridge and my range,” says Scott. “I get the high quality results I need with the high 25K BTUs of my rangetop and was able to customize my unit with a side swing door and charbroiler.”

Mozzarella Stuffed Crispy Portobello Burgers from Chef Ryan Scott

Mozzarella-Stuffed Crispy Portobello Burgers 

“There is a little restaurant you might’ve heard of in Manhattan – now with outposts everywhere – call Shake Shack.  This sandwich is inspired by one of my favorite burgers they serve, which isn’t a burger at all, but a vegetarian play featuring portobellos.”

Hands-on: 15 minutes
Total time: 25 minutes
Serves: 2

  • 2 Marinated-and-Roasted Portobellos
  • 1/2 cup shredded mozzarella cheese (2 ounces)
  • 3/4 cup all-purpose flour
  • 1 tablespoon ranch dressing mix, such as Hidden Valley
  • 2 large eggs, beaten
  • 1 cup panko (Japanese-style breadcrumbs)
  • Canola oil, for frying
  • 3/4 teaspoon kosher salt
  • 3/8 teaspoon black pepper
  • 2 hamburger buns of your choice
  • 1/4 cup Thousand Island Dressing
  • 1/4 cup dill pickle chips
  • 1 cup shredded iceberg lettuce
  • 1 medium tomato, cut in 4 (1/4-inch-thick) slices


  1. Cut a slit in a thick side of each mushroom cap to form a pocket.  (Do not cut them in half.)  Carefully stuff 1/4 cup of mozzarella into each mushroom pocket with your fingers or a spoon, pressing and flattening the cheese as you stuff.  (Do not overstuff; see Note.)
  2. Stir together the flour and ranch dressing mix in a small bowl.  Put the eggs in a second bowl and the panko in a third bowl.  Dip both sides of each mushroom in the flour mixture; then dip in the eggs, and then dredge in the panko.  (Make sure the mushrooms are thoroughly coated in the panko.)
  3. Preheat the oven to 375° F.  Heat 1/2 inch of the oil in a medium saucepan over medium until splattering.  (If a few panko crumbs dropped in the oil turn golden quickly, you’re ready to fry.)  Fry the mushrooms, flipping them frequently and keeping a close eye on them, until they turn golden and the cheese starts to melt, 4 to 5 minutes.  Transfer to an aluminum foil-lined baking sheet, and bake until the cheese is fully melted, about 5 minutes.  Transfer to a paper towel-lined plate, and season with 1/2 teaspoon of the salt 1/4 teaspoon of the pepper.
  4. Slather the top and bottom halves of each bun with 1 tablespoon Thousand Island Dressing.  Layer each bottom half with the pickles, lettuce, and 2 tomato slices.  Sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.  Top with the fried mushrooms and the bun top.

Note: This can be messy.  Chill the burgers for 30 minutes after stuffing them with mozzarella to let them set up if you prefer a neater burger.


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