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.

Shockingly Healthy (and Easy) Lemon-Garlic Shrimp and Grits — Most Popular Pin of the Week

by in Community, February 7th, 2016

Lemon-Garlic Shrimp and GritsWhile most comfort foods conjure images of hearty decadence and over-the-top indulgence, believe it or not, a satisfying meal can be healthy. This week’s Most Popular Pin of the Week, featured in Food Network Magazine, is a good-for-you take on a traditionally rich pick, shrimp and grits; it features all the flavors and textures you know and crave in the classic rendition, with cheesy, creamy grits and tender, lemony shrimp, but it’s made sans cream and with only a bit of butter, so the results turn out lighter. Perhaps best of all, this fan-favorite dish can be on the table in only 30 quick minutes.

Visit Food Network’s Let’s Cook Comfort Food board on Pinterest for more savory and sweet ideas for fill-you-up fare.

Get the Recipe: Lemon-Garlic Shrimp and Grits from Food Network Magazine  

Treat Yourself to an At-Home Spa Day with Bobbi Brown’s Edible Products

by in Shows, February 6th, 2016

Treat Yourself to an At-Home Spa Day with Bobbi Brown's Edible ProductsWelcome to the dog days of winter. If you’re starting to crave the relaxation of a warm-weather getaway, The Kitchen is here to help — with the relaxation part, at least. This morning’s brand-new Winter Escape episode brought a bit of sun and tropical flavor into The Kitchen, while makeup maven Bobbi Brown stopped by to share how simple it is to enjoy an at-home spa day.

Using only edible items that you likely have on hand already, Brown showed off a trio of easy how-tos that will both invigorate and nourish your body as you close out the final weeks of winter. To start your pampering session, mix up her “Beauty from the Inside Out” Smoothie, featuring a bright blend of coconut milk and cocoa powder, then move on to her Lip and Hand Scrub and her Face Mask, both designed to soften and hydrate your skin. In the photo above, Jeff Mauro is taking full advantage of the yogurt-honey mask, which can be easily rinsed off a few minutes after application.

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9 Ways to Get Your Guacamole On

by in Recipes, February 3rd, 2016

Guacamole with Cumin-Dusted TortillasNo matter if you’re prepping a snack spread for Sunday’s tailgate or simply looking to elevate your everyday dip roster, guacamole is a go-to choice for game day and any other day. Not only does this fan favorite come together with only a handful of ingredients, but it often takes just minutes to prep. Check out our top picks for classic and creative guac renditions, including one look-alike version that’s a deceptively sweet dish.

Guacamole with Cumin-Dusted Tortillas
Consider this your back-pocket guacamole recipe. Bobby Flay’s top-rated recipe brings together an all-star lineup of creamy ripe avocados, a single jalapeno for subtle heat and plenty of lime juice for bright flavor. He dresses up the dip by serving it alongside freshly fried tortillas scented with smoky ground cumin.

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Winter Layered Salad with Beets and Brussels Sprouts — Meatless Monday

by in Recipes, February 1st, 2016

Winter Layered Salad with Beets and Brussels SproutsTake it from the chefs in Food Network Kitchen: When it comes to salad, “Layered is the new chopped.” And when it comes to building a satisfying bowl of greens, it’s all about keeping you interested in what’s on your plate — or, in this case, what’s in the bowl. Think beyond lettuce and dressing — but don’t lose sight of them — and add bright pops of colorful ingredients, add-ins with plenty of texture, and a mix of fruit and vegetables. To keep the visual appeal in play, try layering all of the ingredients to show off each one’s distinct look.

Stacked with a whopping seven ingredients, not including the Dijon-laced vinaigrette, Food Network Kitchen’s Winter Layered Salad with Beets and Brussels Sprouts offers the best in seasonal fare, including juicy pink grapefruits, as well as hearty pearled barley to keep you full. “We love the tender-chewy barley, but it can be swapped out for your favorite whole grain, like brown rice or quinoa,” the chefs in Food Network Kitchen note. They add, however, “Don’t skip the walnuts — the toasty-nutty little guys are our favorite part.”

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Ted Allen Is Working Late on Cutthroat Kitchen — Alton’s After-Show

by in Food Network Chef, Shows, January 31st, 2016

Fresh off the chopping block, Ted Allen joined the ranks of eviliciousness tonight when he stopped by for his first-ever turn as a Cutthroat Kitchen guest judge. The Chopped judge is used to watching chef competitors try their hands at downright oddball ingredients in their mystery baskets, but on Cutthroat Kitchen, he had no knowledge of chefs’ struggles with sabotages — until he experienced them for himself on the After-Show.

Alton Brown and Ted faced off in prepping — what else but — a chopped salad, which was the Round 1 dish of the day. And in true evilicious fashion, they could use only garden tools for their utensils. “Oh, no. Oh, no,” Ted said as he learned of the sabotage. He ultimately chose to work with the weed whacker in his mini battle with Alton, who was left to use a tiller to prep his salad. “Look at that. That’s gorgeous,” Ted proclaimed after successfully shredding lettuce with the weed whacker, though he found out later that the device “doesn’t work as well on the cucumber.” He admitted, “I don’t think I’m going to get an A+ in weed-whacker knife skills on that one.” Though Alton appeared to struggle a bit when it came time to chop a red pepper, he managed to serve a completed salad to a Bob, all while Ted was still working his way through ingredients.

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Brownie Tart — Most Popular Pin of the Week

by in Community, January 31st, 2016

Brownie TartLove it or hate it, Valentine’s Day is just a few weeks away, which can mean one of two things, depending on how you feel about this day devoted to romance. Either you’re smitten with the idea of spoiling your significant other, in which case you’ll want to make him or her this over-the-top-decadent Pin of the Week, or you’re determined to look the other way about this holiday and focus on something else, like this Pin of the Week. Ina Garten’s top-rated dessert is ideal both as an extra-special treat for your sweetie — and as an indulgent treat to gift yourself. This gooey, rich showstopper boasts all the fudginess of a brownie but the thickness and shape of a tart.

For more sweet-tooth-satisfying recipes, visit Food Network’s Let’s Celebrate: Valentine’s Day board on Pinterest. Check out these past fan-favorite pins for more recipe inspiration.

Get the Recipe: Brownie Tart

Super Snack Sticks: 3 Ways to Skewer Your Big-Game Eats

by in Recipes, Shows, January 30th, 2016

Tacobab al PastorThough it takes just three essentials — beer, snacks and a TV — to host a winning game-day bash, each element of this at-home-tailgating trifecta is important, especially when it comes to the spread you cook up for your guests. The key to any successful big-game menu is remembering that, above all else, each item ought to be easy to eat, ideally with just your hands. After all, on game day no one wants to put down the coveted remote to reach for a fork and knife. Dips, nachos, wings and pizza are surely go-to picks, but when you want to upgrade your menu with dressed-up eats — while keeping the prep work easy, of course — the name of the game is skewers. On this morning’s all-new episode of The Kitchen, the co-hosts introduced three recipes showcasing skewers that allow for fuss-free munching. See how they showcase tacos, a meatball sub and even pasta salad, which usually requires utensils, on a stick.

Part kebab and part taco, Marcela Valladolid’s Tacobab al Pastor celebrates the sweet and savory flavors of traditional tacos al pastor. Just like the tried-and-true dish, this one brings together smoky chipotle in adobo sauce, tender pork and juicy pineapple. Since these fixings are cooked together on skewers, there’s no need to prep multiple components separately. Round out the snack with a cool avocado-cilantro crema.

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The 8 Best Baking Projects to Guarantee a Sweet Week

by in Recipes, January 30th, 2016

The Best 8 Baking Projects to Guarantee a Sweet WeekMeal planning over the weekend for a few nights’ worth of dinners during the week indeed has its merits; after all, who doesn’t want to come home to a nearly-ready-to-eat meal? But you know what’s perhaps even more enticing than supper at the ready? Dessert at the ready. Take a few hours today to prep one of these over-the-top indulgences — think towering chocolate cake, the easiest chocolate chip cookies and buttery lemon bars worthy of citrus season — and get set for some sweet treats during the week when the craving hits.

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Even Kanye West Can’t Get Away with Cutting the Line at Franklin Barbecue

by in News, January 29th, 2016

Even Kanye West Can't Get Away with Cutting the Line at Franklin BBQThere’s barbecue and then there’s Franklin Barbecue, a Texas mecca that does smoky and succulent meat like few others. You’ve heard about the scene at this famed Franklin hot spot, where it’s not only common for diners to wait in an hours-long line for a taste of the slow-smoked brisket and ribs, but expected practice there as well. It turns out, though, that one customer in particular wasn’t so keen on having to wait alongside everyone else before finally digging into a meal.

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Watch Bobby Flay Cook Pancakes and Pasta with His Daughter, Sophie

by in Food Network Chef, January 29th, 2016

Bobby Flay may be known for bringing the heat — both on the plate and off — in the Beat Bobby Flay arena, but when it’s just him and his daughter, Sophie Flay, in the kitchen, the scene is anything but competitive. Recently the pair took to Food Network’s Snapchat Discover channel for a mini-series of father-daughter cooking with two of Sophie’s favorite dishes on the menu: pasta with marinara sauce and chocolate chip pancakes.

We recently caught up with Bobby, and he told us how much Sophie enjoys the world of food. “She’s really interested in food, loves to eat food, loves to go to restaurants, will try anything,” he explained. “I just thought it was kind of fun that she wanted me to teach her how to make a dish or two.” And when it comes to Sophie’s seemingly born-with-it comfort on camera, Bobby credits Sophie’s fearless attitude. “The thing about Sophie is, like, you talk about getting nervous in front of the camera — I don’t think she ever does,” Bobby said. “I don’t think she cares — but in the best way. I don’t think she’s worried about it.”

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