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.

From the Network’s Point of View: Susie Fogelson on 11 Seasons of Star Power and Culinary POVs

by , May 29th, 2015
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Susie FogelsonMuch like Bobby Flay and Giada De Laurentiis, Bob Tuschman and Susie Fogelson are no strangers to the inner workings of Food Network Star. These Food Network executives know well what to look for as they discern glimmers of Star power among the hopef...

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From the Network’s Point of View: Bob Tuschman on Searching for Stardom

by , May 28th, 2015
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Bob TuschmanMuch like Bobby Flay and Giada De Laurentiis, Bob Tuschman and Susie Fogelson are no strangers to the inner workings of Food Network Star. These Food Network executives know well what to look for as they discern glimmers of Star power among the hopef...

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Beyond Tomatoes and Basil: The Best 5 Ways to Serve Bruschetta

by in Recipes, May 27th, 2015

Bruschetta with Peppers and GorgonzolaWhile caprese-style fixings — tomatoes, basil and mozzarella — atop bruschetta may make a tried-and-true appetizer, these two-bite toasts can indeed come together with myriad other flavors and ingredients. For Ina Garten, that means a mix of sweet bell peppers and the bold richness of Gorgonzola cheese, while Giada De Laurentiis combines shrimp and arugula for a wow-worthy presentation that’s deceptively simply to pull off. Get their recipes below, plus three other must-try favorites, including a sweet dessert toast; perhaps best of all, each of these go-to recipes is easy to make in a hurry.

Bruschetta with Peppers and Gorgonzola (pictured above)
Ina admits that the addition of sugar in her savory starter may be surprising, but she promises, “It really gives [the peppers] a really nice caramel color and flavor, and you’ll never notice it.” She rounds out the dish with melty Gorgonzola cheese.

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A Culinary Upbringing: The Mentors Talk Mentors

by , May 27th, 2015
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Bobby Flay and Giada De LaurentiisTo the 12 hopefuls beginning their Star journeys on June 7, Bobby Flay and Giada De Laurentiis are the ultimate mentors, boasting decades' worth of both culinary and television experience that only a Food Network star can offer. But before Bobby and...

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The First Taste of Food Star Kitchen: Finalists’ Signature Dishes, Revealed

by , May 26th, 2015
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The First Taste of Food Star Kitchen: Finalists' Signature Dishes, RevealedThe finalists are just days away from making their premiere entrances in Food Star Kitchen, and while the dishes they make in this hallowed arena will depend largely on the challenges that mentors Bobby Flay and Giada De Laurentiis dish out, each riv...

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Grilled Portobello Burger for a Memorial Day Picnic — Meatless Monday

by in Recipes, May 25th, 2015

Grilled Portobello Burger with Onion JamWith Memorial Day falling on a Meatless Monday, it may seem like there are only two options when it comes to eating at today’s barbecues: 1. Forgo vegetarianism and perhaps embrace a Meatless Tuesday instead. 2. Be relegated to the buffet’s potato and pasta salads simply to maintain a meat-free plate. But it turns out that those aren’t your only choices. You can indeed dig into to a hearty grilled dish at today’s picnic — and at bashes all summer long — by opting for a mushroom burger.

Every bit as hefty as a beef burger, Food Network Kitchen’s Grilled Portobello Burger with Onion Jam (pictured above) boasts the signature charred flavor you crave from grilled meats. And since these earthy portobellos are coated in a garlic-balsamic oil before cooking, they’re full of satisfying flavor too. To round out the mushrooms and add even more bold taste and textures to this between-the-bun creation, pile on the toppings, including soft and sweet honey-laced onions, crisp lettuce, and horseradish-spiked yogurt for a light yet creamy finish.

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Food Network Stars Reveal Their Lessons Learned After Years on TV

by , May 25th, 2015
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Food Network Stars Reveal Their Lessons Learned After Years on TVThe job of Food Network Star is a highly specialized one, which is why there are only a select few chefs who are worthy of the title — and why 12 hopeful finalists are willing to battle to claim that title in this summer's fiercest culinary competi...

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“That’s Going to Be an Issue Here” — Testing the Cutthroat Kitchen Sabotages

by in Shows, May 24th, 2015

As far as sabotages go, one that’s made out of metal, provides stable support for food and stands up well to heat is practically a gift in the eyes of Cutthroat Kitchen rivals. Or at least it likely seemed that way ahead of tonight’s brand-new episode when Alton Brown auctioned off a perforated French loaf bread pan on which one rival would have to cook a croque madame. Since a French loaf pan is a sturdy metal pan that’s indeed meant to be heated, the bread, meat and cheese elements of this classic French sandwich would be doable, but creating the bechamel — a creamy sauce — would prove downright difficult.

Before Alton could feature this sabotage on the show, it had to vetted by the Cutthroat culinary crew, and during the test, food stylist Hugo Sanchez noted his concern about making a liquid sauce in a holey vessel. “That’s going to be an issue here,” he said simply before getting set to tackle the challenge head-on. His solution involved filling the holes by mixing up a pastelike combination of flour and milk, as he explained: “It is sticky. It’s gooey, which is exactly what we want.” After covering the holes with this mixture, he quickly turned the heat on in an effort to bake the paste into the holes, thus closing them once and for all, and ultimately allowing him to use that now-solid surface to create his sauce — and approve the sabotage.

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Baked Cauliflower Tots — Most Popular Pin of the Week

by in Community, May 24th, 2015

Baked Cauliflower TotsWhile traditional Tater Tots are filled with (what else?) taters and laden in a greasy fried coating, this week’s Most Popular Pin of the Week swaps out potatoes in favor of a lighter filling: cauliflower. By pureeing the vegetable with sauteed onions and a binding mixture, you can form it into two-bite tots. The beauty of this made-over recipe is that even though these snacks are baked, not fried, they don’t lose any of that craveworthy crunch, thanks to a quick dredge in rice cereal before cooking.

For more better-for-you recipes, check out Food Network’s Let’s Get Healthy board on Pinterest.

Get the Recipe: Baked Cauliflower Tots (pictured above)

Cook Like a Star with Bobby’s and Giada’s Best-Ever Recipes

by , May 24th, 2015
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Cook Like a Star with Bobby's and Giada's Best-Ever RecipesBobby Flay and Giada De Laurentiis may be two of Food Network's most-iconic stars — after all, who better than established pros to lead the 12 hopeful finalists vying for a shot at stardom? — but their skills go beyond being shining TV personali...

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