All Posts By Maria Russo

Maria Russo is an associate 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.

Best 5 Grilled Shrimp Recipes

by in Recipes, July 22nd, 2014

Grilled Shrimp ScampiWhen it comes to grilling standbys, burgers, barbecue and hot dogs often claim the spotlight — and for good reason, of course. But in addition to these meaty mainstays, seafood shines when grilled. Firm, flaky fish like swordfish and salmon stand up to the flames well, while clams, mussels and shrimp benefit from the smoky, charred flavor the grill offers. Grilled shrimp are not only a versatile seafood pick, but they’re also quick to make in a hurry and are easy to prepare in bulk, so they’re a go-to option for effortless summer entertaining. Read on below for Food Network’s top-five grilled shrimp recipes to find must-try ideas from Rachael, Bobby, the Neelys and more chefs.

5. Grilled Shrimp and Feta Salad — Ready to eat in only 25 minutes, Food Network Kitchen’s fuss-free salad boasts Mediterranean-inspired flavors like cool cucumber, salty Kalamata olives and crumbled feta cheese, and it’s tossed with simply seasoned shrimp to make it a complete meal.

4. Grilled Shrimp Pizza — Save time in the kitchen by starting with a prepared dough to make this fuss-free pizza, topped with sweet grilled onions and shrimp. Add seasonal cherry tomatoes and tangy feta in the last few minutes of cooking, and let the heat of the grill slowly warm and melt them.

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New Spins on a Pantry Staple: 5 Uses for Soy Sauce

by in Recipes, July 19th, 2014

Soy-da Glazed Pulled PorkWhile you may reach for soy sauce only when making — or opening up the delivery containers of — Asian-inspired dishes, this deliciously salty condiment can also be a shining ingredient in other kinds of plates, as The Kitchen co-hosts explained on this morning’s all-new episode. Read on below to get the cast’s top recipes for soy sauce-based greens, salad, pulled pork and more.

The sweetness of the orange soda is balanced by the savory soy sauce and the subtle heat of crushed red pepper in Jeff Mauro’s Soy-Da Glazed Pulled Pork (pictured above). He waits until the bone-in pork shoulder has been roasting for a few hours before adding the glaze (so the sugars don’t burn in the oven).

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Beat the Heat: Best 5 No-Bake Recipes

by in Recipes, July 15th, 2014

Neapolitan Ice Cream Sandwich CakeNo matter if you’re hosting a weekend cookout or you simply have a sweets craving that needs curbing, you shouldn’t have to turn on your oven on already sticky, scorching days to turn out a winning dessert. In these dog days of summer, stick with no-bake treats that come together quickly and rely on the freezer instead of the oven. From chilled pies and ice cream on a stick to bite-size peanut butter treats, there’s no shortage of both kid-friendly and party-worthy ideas to help you cool off all season long. Read on below to get Food Network’s top-five beat-the-heat recipes from The Pioneer Woman, Tyler Florence, the Neelys and more chefs.

5. Chocolate-Banana Ice Cream Pie — Both kids and kids at heart will appreciate the tried-and-true flavor combination of chocolate and fresh bananas, here made into an easy-to-prepare pie with a vanilla wafer crust, a duo of ice creams in the center and a toasted coconut topping.

4. Ice Cream Freezer Pops — Perhaps the best part about The Pioneer Woman’s treats is that you don’t need fancy molds to make them; just fill throw-away paper cups with layers of candy and rich vanilla ice cream.

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A One-Stop Guide to Easy Summer Entertaining

by in Entertaining, July 12th, 2014

Easy Tabletop Ideas for Summer PartiesFrom afternoon pool parties to late nights spent gathered around the fire pit, summer’s all about alfresco entertaining. But between planning the menu, deciding how much food to purchase for your guests and setting the table — not to mention cooking the food — seasonal bashes can quickly become overwhelming for the host. Thanks to Food Network’s Grilling Central, however, and go-to entertaining resources like a party calculator, tabletop tips and crowd-pleasing recipes, you’ll be guaranteed to pull off effortless and enjoyable soirees all summer long.

The key to easy entertaining is preparedness, and whether you’re hosting a few relatives or the whole neighborhood, it’s best to have plans for the days ahead of the bash and for the gathering itself. Once you’ve picked out your recipes, it’s time to shop for them. How much food to buy depends on what you’ll be serving. Check out this easy-to-follow party calculator to learn what to expect in terms of how your guests will approach the food and drinks.

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Best 5 Brownie Recipes

by in Recipes, July 10th, 2014

Frozen Brownie SundaesGolden-brown pies with fresh, seasonal produce are some of summer’s top treats, but when a chocolate craving strikes, brownies are the ultimate way to satisfy that sweet tooth once and for all. Just like cookies, brownies are quick to prepare and easy to pack, which means that they’re a go-to pick for picnics and potlucks alike. Master a classic recipe, like Alton’s Cocoa Brownies listed below, then experiment with such sweet and salty additions as marshmallows, caramel and peanut butter. Read on below to get Food Network’s top-five traditional and creative brownie recipes from Bobby, Alton, Giada and more.

5. Cheesecake Brownies — Surprisingly light and simple to make, these moist brownies boast a buttermilk-laced batter and a smooth sweetened-cream cheese topping. Mix the two together to create an impressive swirled effect.

4. S’more Brownies — Turn the campfire favorite into an everyday treat by using classic s’more ingredients — graham crackers, chocolate and marshmallows — to create layers of flavor in brownies.

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Simon Majumdar Reveals the Mind of a Cutthroat Kitchen Judge

by in Shows, July 9th, 2014

Alton Brown and Simon MajumdarFrom The Next Iron Chef to Iron Chef America, Simon Majumdar is no stranger to a judges’ table, but the difference between the evaluations on those shows and those on Cutthroat Kitchen is that with the latter, he isn’t aware of all that led to the chefs’ finished dishes. Round after evilicious round, Simon and the other judges are introduced to seemingly innocent plates, and they’re unaware of the oddball products and the perhaps inferior utensils and tools used to create them; it’s then up to Simon and the other judges to review chefs’ offerings as simply as the food they are, not as the results of sabotage. FN Dish checked in with Simon recently to chat about his experience judging on Cutthroat Kitchen, plus his memorable dishes from the show and the process of being hidden from the competition.

What are you most looking forward to as Cutthroat Kitchen continues to evolve into more seasons?
Simon Majumdar: Alton’s getting into his stride with it, so I think he loves the fact that it’s getting more and more evil .… There’s a lot more [that's] elaborate coming up. I mean there are fat suits, there are mini kitchens, there are – I mean it’s getting seriously crazy. I walk out of the studio sometimes to the trailer where they put us and I walk past the challenge producers — the ones who devise all this eviliciousness — and I have no idea what they’re doing. There are carpenters out there, bouncing table-tennis balls, I mean, and it’s basically becoming like Ringling Brothers and Barnum & Bailey Circus, and I think that’s what people love. Because I think people were worried at first; they were like, “It’s not a cooking show, and how can you eat that food?” but the thing is that some of the food is really good.

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What It’s Like to Be Friends with Bobby Flay, According to Michael Symon

by in Food Network Chef, Shows, July 6th, 2014

Bobby Flay and Michael SymonAs one of Bobby Flay’s first-ever special guests on his all-new series Beat Bobby Flay, Michael Symon was tasked with finding a rival that could outcook the host; after all, no one knows Bobby and his cooking style quite like his longtime colleagues. While Bobby and Michael work together, they’re also close friends and have been known to spend time together offscreen. FN Dish recently caught up with Michael on the set of Beat Bobby Flay to learn more about their friendship and to get an insider’s look at what the famed Iron Chef Flay is like off the clock.

Fans know that you and Bobby are great friends. How did your relationship start?
Michael Symon: Originally we met on my first Food Network show — in 1998 — with Wayne Harley Brachman. Wayne was Bobby’s pastry chef for, like, 15 years, so Bobby and I met then, and we’ve been friends ever since.

What are some things about Bobby that viewers might not know or see on TV.
MS: He’s a pretty quiet guy. [There’s] the personality they see on TV of Bobby — he’s very outgoing on television, obviously — but in real life he’s a pretty quiet guy. Pretty to himself, quiet guy. Very thoughtful guy — a great friend.

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Beyond Butter and Salt: Corn 5 Creative Ways

by in Recipes, July 5th, 2014

Sunny's Quick Corn and Pico SaladAlong with juicy tomatoes, tender zucchini and sweet blueberries, corn is among summer’s most-beloved produce, as it’s both easy to prepare and guaranteed to please even the pickiest eaters at the dinner table. While the classic preparation of boiling corn and rolling it in a stick of butter is a tried-and-true favorite, this seasonal vegetable can be dressed up to take on next-level tastes with the help of a few can-do recipes. Read on below to get five fresh-corn-based how-tos — the top picks for putting this summer staple to work from each co-host of The Kitchen.

Sunny’s Quick Corn and Pico Salad (pictured above) is a no-cook side dish that takes mere minutes to put together. After starting with store-bought pico de gallo, Sunny adds fresh corn, fragrant cumin and refreshing lime juice to balance the flavors.

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