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.

“Double-Dog Dare” — Alton’s Superstar Sabotage After-Show

by in Shows, November 26th, 2015

Alton Brown challenges the chefs. The chefs challenge each other. That’s how a typical Cutthroat Kitchen battle unfolds, even in the midst of a Superstar Sabotage tournament. But when it comes to Alton’s After-Show, Alton gets even more diabolical: He challenges the judges.

On the latest installment of the After-Show following last night’s Heat 4 tournament face-off, Alton and judge Jet Tila experienced firsthand the eviliciousness that was the hamster wheel prep table, which Chef Bobby Deen was forced to contend with in Round 1’s Denver omelet test. While their mission began simply enough — Alton and Jet working and walking together to make a joint omelet — the situation turned even more dreadful when it came to the final step in omelet prep, the all-important flip. “I dare you to flip that,” Alton told Jet. “Double-dog dare.” Ever the good sport, Jet said, “I can’t say no.” And it’s a good thing he didn’t, because he managed to pull off a (near) perfect flip while he and Alton continued to walk the wheel. One bit of the omelet didn’t turn over, but Jet explained simply, “I’m going to hide it,” before successfully plating the omelet.

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One-on-One with the Heat 4 Winner of Cutthroat Kitchen: Superstar Sabotage

by in Shows, November 25th, 2015

Cutthroat Kitchen: Superstar SabotageAlton Brown isn’t shy about doling out diabolical sabotages to anyone and everyone who enters the hallowed Cutthroat Kitchen arena, including grandmas, firefighters, the judges he keeps on hand and the A-list chefs on Superstar Sabotage. In this brand-new series, 16 all-star professionals, all renowned in their field, have agreed to subject themselves to Alton’s eviliciousness. While most will ultimately fall in their quest for Cutthroat glory, a few will shine — one in each of the four preliminary rounds and one of them again in the tournament finale. Check back to FN Dish after each episode to hear from the latest round’s winner in an exclusive interview. If you haven’t watched tonight’s new episode, read no further, because we’re about to break down the ins and outs of the battle.

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The Best Thanksgiving Leftovers: Next-Level Ideas for Next-Day Fare

by in Holidays, Recipes, November 25th, 2015

Thanks Benedict on Stuffing Cakes with Sage HollandaiseYou’ve roasted the turkey, mashed the potatoes, baked the dressing and seen the sun set on another Thanksgiving dinner. Now the real party begins: reinventing all of those turkey-day leftovers. Soup and sandwiches are tried-and-true picks for a reason — nothing satisfies a savory craving quite like a midnight turkey sandwich, right? — but if you want to turn your spread into next-level next-day fare, look no further than Food Network’s best ideas for Thanksgiving leftovers.

Thanks Benedict on Stuffing Cakes with Sage Hollandaise
Giada De Laurentiis’ creative take on traditional eggs Benny features golden-brown stuffing patties as the base instead of the usual English muffins. She tops the cakes with crispy pancetta, a runny-yolked poached egg and a drizzle of buttery, sage-laced hollandaise sauce.

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Garden Egg Salad — Meatless Monday

by in Recipes, November 23rd, 2015

Garden Egg SaladButtery mashed potatoes and gravy; rich, cheesy casseroles; creamy pumpkin pies … there’s no shortage of indulgences come the holidays, and we haven’t even entered Christmas cookie season yet. While these decadent dishes are called for at this time of year, it’s no surprise that you may be craving a bit of balance in your meals. That’s where this healthy recipe comes in.

Ready to eat in only 25 quick minutes, Food Network Kitchen’s Garden Egg Salad is a better-for-you take on traditionally heavy egg salad. By swapping in low-fat mayonnaise and mixing in fresh celery and crunchy radishes, this mustard-laced salad features all of the textures and flavors you crave, but it’s not simply made lighter. Bonus: Opt for romaine lettuce leaves instead of the traditional bread when serving up this fuss-free lunch.

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When Andy Richter Hosts a Dinner Party, Celebrity Food Fights Ensue

by in Shows, November 23rd, 2015

Celebrity Food Fight‘Tis the season for cookie swaps, family get-togethers and gatherings of all kinds, even among the celebrity set. In fact, with the holidays only weeks away, Andy Richter is opening up his house for a series of dinner parties with chefs, tastemakers and food fanatics from both the big screen and small. But of course when this comedian is in charge, guests will enjoy more than just dinner and drinks; there will surely be some laughs involved as well, and all of it will play out on the upcoming series Celebrity Food Fight.

Premiering Wednesday, Dec. 9 at 10|9c, this three-part show will feature two teams of stars each week, and as the teams progress from appetizers to dinner and dessert, they’ll be facing off in some friendly food-focused games. Think taste tests, cookbook trivia and kitchen gadget know-how — all while working in pairs to outscore the other team.

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Yes, It’s Possible to Make Gravy Ahead of Time This Thanksgiving

by in Holidays, Recipes, November 23rd, 2015

Yes, It's Possible to Make Gravy Ahead of Time This ThanksgivingAccording to Alex Guarnaschelli, “Thanksgiving is not Thanksgiving unless everything is bathed in gravy.” And we don’t disagree. But given the rush of last-minute turkey carving, the warming of countless side dishes and the process of getting your whole family seated ahead of the feast, it can be tricky to devote the necessary time to turning out a silky gravy right before dinner is served. That’s where this go-to trick comes in. Believe it or not, you don’t need turkey drippings to make a winning gravy. The secret ingredient to be used instead? Oil.

Click the play button on the video below to see how it’s done.

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“This Is Fun, Isn’t It?” — Alton’s After-Show

by in Shows, November 22nd, 2015

It’s no secret that Cutthroat Kitchen host Alton Brown is game to try his hands at the eviliciousness he forces upon the competitors. Not only has he bobbed for doughnuts and walked the hamster wheel with Jet Tila, but he’s jumped into the ball pit with Simon Majumdar. On the latest installment of his After-Show, however, Alton sat out one sabotage in particular and made Antonia Lofaso take it on instead.

It was up to Antonia to blindly choose which challenge among three that she’d attempt, all of which Alton said “were especially cunning and horrible,” and ultimately she was saddled with making hushpuppies in the Hush Puppet Theatre. In true Antonia fashion, she quickly gauged the demands of the mirrored sabotage and adapted to its oddball stresses. But no sooner did she begin prep work of her hushpuppies did she encounter an unexpected challenge: Alton chatting next to her. “Shh. You’re confusing me,” she joked with him. As he wasn’t competing in this sabotage alongside her, he — and his chef hand puppet — could focus on making sure that she appreciated all of the eviliciousness this sabotage had to offer. But even though Alton may have stopped Antonia’s train of culinary thought, she looked to the host to help her in grabbing necessary equipment around the kitchen. “This is fun, isn’t it?” Alton asked the judge, though she wasn’t eager to agree. “This is actually the worst challenge I’ve ever been a part of,” Antonia admitted. No matter her struggles, she indeed managed to turn out impressive hushpuppies, as she said after seeing them for the first time, “These look fantastic.”

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Easy, Healthy Roasted Salmon — Most Popular Pin of the Week

by in Community, November 22nd, 2015

Maple-Mustard Roasted SalmonMuch like chicken breasts, salmon fillets can be treated like culinary blank canvases, ready for whatever marinade or sauce you want to prepare or serve with them. And since they cook quickly — most in mere minutes — they’re a go-to dinner on even the busiest of weeknights. In this week’s Most Popular Pin of the Week, tangy Dijon mustard and sweet maple syrup combine in a fast-fix recipe to create a bold topping for Food Network Kitchen’s good-for-you salmon. Just smear the mixture atop the fish, then bake it for a few minutes, and finish with fragrant cilantro for a fresh finish.

For more light but satisfying meals, check out Food Network’s Let’s Get Healthy board on Pinterest.

Get the Recipe: Mustard-Maple Roasted Salmon

3 Times the Turkey on The Kitchen

by in Holidays, Recipes, Shows, November 21st, 2015

No matter how many side dishes you’ve prepared or how lovely your tablescape may be on Thanksgiving, when it’s finally time for dinner on turkey day, your friends and family will be looking for, well, the turkey. This year, guarantee your juiciest, most-impressive bird yet with the help of the cast of The Kitchen. On this morning’s brand-new episode, the co-hosts shared a trio of holiday-worthy turkey recipes for both classic and creative takes on the traditional bird. Check out their picks below, then hear from all five co-hosts as they offer tried-and-true Thanksgiving hacks.

By cooking the turkey in pieces, as opposed to cooking a full, intact bird, Jeff Mauro guarantees his Easy Roasted Thanksgiving Turkey takes far less time to cook than a roasted turkey usually would. He dry brines the turkey with a salt rub, then roasts it with fresh celery, onion and garlic, as well as plenty of butter, for top taste.

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The 9 Best Cocktails to Toast to Thanksgiving

by in Drinks, Holidays, November 20th, 2015

Cider PunchTurkey day may be all about the, um, turkey, but that doesn’t mean your Thanksgiving guests won’t appreciate a refreshing sipper or two to celebrate the holiday. This holiday season, instead of serving everyday beer and wine, try infusing some of the flavors of fall, like cranberries and apple cider, into easy-to-make cocktails. Check out Food Network’s best Thanksgiving cocktails below to see how it’s done.

Cider Punch
Instead of playing bartender all night and shaking your guests’ individual drinks, mix up Food Network Magazine’s big-batch apple cider-cinnamon punch spiked with apple brandy; let guests help themselves.

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