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.

Star-a-Day: Aaron Crumbaugh

by , April 4th, 2016

Food Network Star, Season 12It was only recently that Star Talk broke the news that an unprecedented 12th season of Food Network Star is set to unfold this summer. For the first time ever, a prequel competition — Comeback Kitchen — will bring together seven past Star contes...

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“There’s Going to Be a Massive Geyser of Soda” — Alton’s After-Show

by in Shows, April 3rd, 2016

Just when you thought you’d seen it all on Cutthroat Kitchen, Alton Brown unveiled a sabotage so downright diabolical that he and the judge of the day had to don not-so-special attire. In order to show off the sabotage to judge Antonia Lofaso during the After-Show, both she and he had to ditch their fancy show clothes for ones they wouldn’t mind getting a bit, um, soaked.

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5-Star Blueberry-Lemon Tart — Most Popular Pin of the Week

by in Community, April 3rd, 2016

Lemon-Blueberry TartThough lemon and its citrus pals, like orange and grapefruit, are technically in season in the throes of winter, their vibrant, sunny colors and bright, refreshing flavors make them especially craveable as the weather starts to warm up in the spring. In this week’s Most Popular Pin of the Week, Tyler Florence combines the refreshing taste of lemon with another seasonal pick — juicy blueberries — to create a foolproof tart. He builds the creamy filling upon a buttery pastry shell for decadent results.

For more fresh, seasonal recipes, check out Food Network’s Let’s Celebrate: Spring! board on Pinterest.

Get the Recipe: Blueberry- Lemon Tart

Caption It: Heating Up the Outdoors

by in Shows, April 2nd, 2016

Caption It: Heating Up the OutdoorsThe name of the game on The Kitchen this week is Italian Classics, from an all-star antipasto platter to a fruity olive oil cake made by special guest Iron Chef Alex Guarnaschelli. But in true Kitchen fashion, the co-hosts will show off not just how to eat like a pro, but also how to dress up your decor inside and out of the kitchen. And when it comes to Italian designs, you need look no further than the empty wine bottles you likely have on hand.

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Food Network Star, Season 12: 1 Game-Changing Prequel, 13 Formidable Rivals and 2 Expert Judges

by , March 31st, 2016

Food Network Star, Season 12You heard it here first: Food Network Star is returning this summer, and just when you thought you knew what to expect from a summer of Stardom, this season is here to change the game. Before this year's hopeful finalists meet mentors Bobby Flay and ...

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Giada’s 30-Minute Pasta with Mushrooms and Asparagus — Meatless Monday

by in Recipes, March 28th, 2016

Creamy Farfalle with Cremini, Asparagus and WalnutsThe beauty of pasta is that, like a pizza crust or a slice of bread, it’s a culinary blank canvas just waiting to be dressed up with your choice of flavors. The usual standbys, like marinara and Alfredo sauces, may be go-to picks for topping noodles, but there’s nearly no limit to the ingredients you can use to create a sauce all your own.

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Jet Tila’s Secrets to the Best-Ever Spring Rolls — Alton’s After-Show

by in Shows, March 27th, 2016

While Cutthroat Kitchen chefs indeed struggle as they attempt to execute their dishes, the plates that host Alton Brown asks them to make aren’t inherently tricky; it’s the sabotages, of course, that that cause the chefs the most trouble. Most weeks the competitors are tasked with making everyday items like granola, blondies or spring rolls, which was the Round 1 dish in tonight’s all-new episode. Preparing such a dish within the allotted 30 minutes should be doable — after all, all they need to do is cook up a protein, chop a few ingredients for the filling and roll everything in a wrapper. Easy, right? The judge of the day, Jet Tila, made the process look downright simple as he showed off his foolproof technique for rolling competitor-worthy spring rolls during tonight’s After-Show. Read on below to learn his top tips, then click the play button on the video above to watch him and Alton in action.

1. Use restraint when wetting the wonton wrappers. “The secret is very simple,” Jet says. “Don’t oversoak these.”

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BLT Burgers with Bacon Mayonnaise — Most Popular Pin of the Week

by in Community, March 27th, 2016

BLT Burgers with Bacon Mayonnaise

Grilling season is so close we can almost taste it. But until the weather warms up for good, it’s all about indoor grilling — and this week’s Most Popular Pin of the Week, which stars a juicy burger made right on the stove. Think of this 5-star recipe, featured in Food Network Magazine, as the BLT you never knew you’d been missing. It boasts the classic trio of fixings you know and love, but there are two kinds of bacon: one version candied with brown sugar and a pinch of cayenne pepper, plus another turned into a creamy mayonnaise with fresh chives. Break out the stovetop grill pan (or a cast-iron skillet) to char the simply seasoned beef patties, then blanket them with cheddar and serve them on mayo-smeared bread with lettuce, tomato and that sweet-savory bacon.

For more tried-and-true recipes, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.

Get the Recipe: BLT Burgers with Bacon Mayonnaise, featured in Food Network Magazine

Cook Your Way to an Easy Dinner with Just 5 Ingredients

by in Shows, March 26th, 2016

Five-Ingredient Spinach Dip QuicheIf it’s been a few days since you’ve had time to hit the grocery store and you’re facing a limited refrigerator and pantry, you’re in luck, because it’s still possible to turn out easy, family-friendly meals — and in a hurry, no less. What you need are these go-to recipes from The Kitchen to save mealtime. On this morning’s all-new episode, the cast introduces two simple ways to update recipes you know and love —chicken Parm and quiche — using just a handful of ingredients each. Read on below to see how Jeff Mauro and Sunny Anderson do it.

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8 Scalloped Potato Recipes to Complete Your Easter Feast

by in Holidays, Recipes, March 22nd, 2016

Scalloped Potato GratinYou’ve dyed the hard-boiled eggs and you’ve readied the ham. But what about the side dishes for your Easter feast? Look no further than a tray of bubbly, oh so cheesy scalloped potatoes. Not only do they feed a crowd, but they’re also endlessly creamy and comforting. Read on below for our best-of-the-best recipes.

Scalloped Potato Gratin
With more than 500 fan reviews and a 5-star rating, Tyler Florence’s easy-to-make recipe is a tried-and-true favorite you can trust. The secret to his recipe is steeping the cream with herbs and garlic for flavor that doesn’t overpower the finished product.

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