All Posts By Maria Russo

Maria Russo is an editor at Food Network, now living in New York City after being born and raised in the great state of Michigan. She likes her eggs runny, her pasta cheesy and has been known to throw back dozens of oysters at a time.

Chatting with Spike Mendelsohn, a Co-Host on Kitchen Sink

by in Food Network Chef, Shows, January 16th, 2017

Chatting with Spike Mendelsohn, a Co-Host on Kitchen SinkThough Spike Mendelsohn calls Washington, D.C., home, chances are good that fans from coast to coast know him and his many restaurants. He and his family run multiple restaurant concepts, including Good Stuff Eatery, which specializes in juicy, satisfying, craveworthy burgers. But as Spike explained when we caught up with him on the set of Kitchen Sink, his culinary chops go well beyond the burger. “I’m a little bit all over the place,” he said, noting his experience with pizza, fine-dining and international cuisines alike. Read on below to hear more from Spike and get his take on what’s ahead on Kitchen Sink.

What can fans expect to see from you on Kitchen Sink? What will you be bringing to the party?
Spike Mendelsohn: I’m going to bring a lot of experience to the party. I’ve been cooking in the business for years, since I was a little kid, so I’ve done pretty much anything in the business. If they need me to washes on the Kitchen Sink, which it sounds like they might need me, I’ll be the perfect candidate for that. I’m just going to bring my fun and my experiences, and a lot of my experiences are travels and different cultures and cuisines and fun.

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3 Ways to Get Your Poaching On

by in How-to, Recipes, Shows, January 14th, 2017

Poached EggsIf you’ve ever enjoyed a plate of eggs Benedict for brunch, you know the rich decadence of poached eggs. To poach something is to cook it in liquid, and those poached eggs nestled atop a bed of Canadian ham and an English muffin bottom were gently simmered in hot water. Though poaching an egg requires a bit more finesse than does, say, scrambling one, the process is simple nonetheless — as is the technique of poaching just about anything else. On this morning’s all-new episode of The Kitchen, the co-hosts shared tips for poaching eggs, plus salmon and pear. Read on below to get the recipes.

How to Make Poached Eggs
Let’s start with breakfast so you can make your own eggs Benedict. In addition to the eggs, you’ll need just one ingredient: vinegar, which helps to keep the whites intact and surrounding the yolks, instead of running in the water. It’s a good idea to crack the eggs into bowls before dropping them in the vinegar-laced water; in case the yolks break, you’ll be able to rescue them beforehand.

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Not-Your-Average Nachos from Kitchen Sink

by in Recipes, Shows, January 10th, 2017

Not-Your-Average Nachos

Chatting with Fanny Slater, a Co-Host on Kitchen Sink

by in Food Network Chef, Shows, January 10th, 2017

Fanny Slater“Yes, my name is actually Fanny, and no, it’s not short for anything.” That’s what Fanny Slater told us when we asked if there was anything she wanted to say to fans to introduce herself. We recently caught up with her on the set of Kitchen Sink, the brand-new series all about party-ready dishes and can-do techniques, and she told us about her style of cooking and a few of her favorite dinners and ingredients. Read on below to hear more from Fanny in a one-on-one chat and learn her secrets to becoming a “CEO.” (Spoiler: It’s not what you think.)

Many Food Network fans might know you from when you won Rachael Ray’s Great American Cookbook competition. But for newcomers, how would you describe your style of cooking? What will you bring to the party on Kitchen Sink?
Fanny Slater: I would say I’m bringing a little fun and silliness and storytelling, and the food that I love to eat from my childhood, which is really what the cookbook was based on. Just what I grew up with and how I put my own spin on it. So [I’m] definitely sort of a storytelling type of person. I love when food has a story behind it.

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One-on-One with Tregaye Fraser, a Co-Host of Kitchen Sink

by in Food Network Chef, Shows, January 9th, 2017

Tregaye FraserIt was less than a year ago that we saw Tregaye Fraser standing in Food Star Kitchen, accepting the coveted title of the next Food Network Star. Now, she’s set to showcase her Star potential on Kitchen Sink, which kicks off its new season on Sunday, Jan. 15 at 11a|10c. Each week she’ll be joined by food-loving pals, including a few familiar faces from The Kitchen. You can count on over-the-top dishes that will turn your party menu into an unforgettable feast, plus no shortage of entertainment, as Tregaye told us when we caught up with her on set. Read on below to hear from Tregaye in an exclusive interview, and get her take on what she’s bringing to the party on Kitchen Sink.

What has the journey to this moment been like for you, from winning Food Network Star in August to finally hosting The Kitchen Sink?
Tregaye Fraser: I’m so happy to finally be here. I’m so happy to finally be doing the show. It’s been a great journey, doing my guest appearances and things like that, so the experience itself is amazing. … And so now it’s show time. The moment of truth, the moment I have been waiting for. And I plan on making sure we get season after season. We’re going to have a good time on this show.

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Beyond the Breakfast Parfait: 3 New Ways to Use Yogurt

by in Recipes, Shows, January 7th, 2017

Yogurt PopsA tub of yogurt may be a fixture on your breakfast table, but there are more ways to serve this staple ingredient than the everyday parfait. On this morning’s all-new episode of The Kitchen, the co-hosts introduced a trio of recipes that showcase this sweet-tangy pick, one of which transforms the traditional yogurt-granola mash-up into a fake-out dessert. Read on below to get their ideas, then click here to find the how-tos for all the recipes featured on today’s show.

Yogurt Pops
No longer relegated to the dessert course, frozen pops can steal the breakfast spotlight too. All you need are handy ice-pop molds and three classic parfait fixings: yogurt, granola and a sweetener like maple syrup or honey. Once the mixture freezes inside the molds, you can grab the pops and munch on them — no spoon required. Bonus: There are no rules when it comes to the ingredients, so it’s up to you to pick your favorite flavors.

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Cheesy Baked Ziti — Most Popular Pin of the Week

by in Community, January 1st, 2017

Baked ZitiWe’ve arrived in one of the best seasons of the year — no, I don’t mean the holiday season, which is wrapping up with today’s New Year’s Day parties. Instead, I’m talking about comfort-food season, which celebrates all things cheesy, creamy, hearty and oh so decadent. Ease your way into 2017 and keep warm all winter long with piping-hot comfort food, like the recipe featured in this week’s Most Popular Pin of the Week. The Pioneer Woman’s fuss-free Baked Ziti is layered with a gooey mozzarella mixture, a beefy meat sauce and, of course, plenty of pasta. This top-rated casserole yields a whopping 12 servings, so keep it in mind when you’re planning for a crowd.

For more indulgent recipes, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.

Get the Recipe: Baked Ziti

So, You Want to Host a “Lazy Brunch” for the New Year

by in Holidays, Recipes, Shows, December 31st, 2016

Piece of Cake Today’s New Year’s Eve, and for many, the party to welcome 2017 will happen tonight (and into the wee hours of tomorrow). But for others, the celebration goes down tomorrow in the form of a casual Jan. 1 brunch. If you would like to get your brunch on but are worried about waking up tomorrow and having to work in the kitchen, plan to host a “Lazy Brunch,” like what the co-hosts showcased on The Kitchen this morning. Check out their top tips for an easy, enjoyable get-together that’s ideal for easing your way into 2017.

Who says you need fancy flapjacks or elegant eggs to win the brunch game? Opt for a “Toast to the New Year” Toast Bar (pictured above) to keep it simple for yourself and satisfy the crowd. Offer brunchgoers an array of breads, spreads and toppings — think traditional and creative ideas alike, including mashed avocado, ricotta and smoked salmon — then let them help themselves when it comes to building up their bread. Click here to find additional ingredient ideas and a fuss-free way to make poached eggs, if that’s more your style.

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The 10 Most-Popular Recipes on FoodNetwork.com in 2016

by in Recipes, December 27th, 2016

The 10 Most-Popular Recipes on FoodNetwork.com in 2016The end of the year is a time for reflection and review — the memories made, the lessons learned and, of course, the food eaten. Here on FoodNetwork.com, 2016 was full of game-changing dishes, from fresh spring dinners to sweet-tooth-satisfying holiday treats. But no matter the season or holiday, there were a few dishes that our fans kept coming back to, those tried-and-true picks that proved to be classics for a reason. Read on below to get our 10 most-popular recipes of the year.

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Hot Chocolate Pudding — Most Popular Pin of the Week

by in Community, December 25th, 2016

Hot Chocolate PuddingNo, this pudding isn’t served hot a la hot chocolate. Instead, this rich, creamy treat takes its flavor cues from the cozy drink you know and love with the help of hot chocolate mix. That’s right. This week’s Most Popular Pin of the Week is made with the same mix you’d use to make a cup of cocoa, plus a bit of cornstarch, which helps the mixture thicken and turn into a pudding. When it comes to serving the pudding, the chefs in Food Network Kitchen explain, “Our hot chocolate pudding is topped with whipped cream, but as on the real thing, mini marshmallows would be great too.”

For more season recipes, check out Food Network’s Let’s Celebrate the Holidays board on Pinterest.

Get the Recipe: Hot Chocolate Pudding

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