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.

“I’m Pretty Sure I’ll Never Forget It” — Katie Lee’s Live-TV War Story, Plus How to Share the Spotlight and Multitask

by , August 4th, 2015
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Katie Lee on Food Network StarThe name of the game was live TV on Sunday night's episode of Food Network Star, from a quick demo with Catherine McCord to an ensemble live television special — Summer Live — a la The Kitchen. Katie Lee and Jeff Mauro, both veterans of The Kitch...

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From the Competition to Your Kitchen: How to Make a Smash

by , August 3rd, 2015
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How to Make a SmashWe’re down to our final three! Well, for now, that is, until we find out who's coming back from Star Salvation and rejoining Eddie, Jay and Arnold next week. This week’s competition was all about television presence, and some did better than oth...

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“Time to Go Fishing for Chicken” — Testing the Cutthroat Kitchen Sabotages

by in Shows, August 2nd, 2015

When it comes to new ways to make chefs suffer at the hands of the everyday chicken, Alton Brown is somewhat of a master saboteur (Chicken in a can: Need we say more?). He proved that theory once again on tonight’s brand-new episode of Cutthroat Kitchen, putting a chicken in a bottle and forcing one chef to extract it before executing a dish of jerk chicken.

As is the case with every evilicious sabotage, this one was attempted by the Cutthroat culinary crew before it reached Alton’s auction table, and just like Chef Guy did on the show, food stylist Hugo Sanchez struggled before finally pulling out the bird piece by piece. “Time to go fishing for chicken,” he said, attempting to use a makeshift skewer hook to pry out the meat. Unfortunately for Hugo, though, the bird proved too slippery to stay on the hook, and it sunk back into the bottle, leading Hugo to try the manual approach with “brute force.” After losing his grip repeatedly, though, it was time to try a sharper tool: a knife. “I’m just going to start hacking this bad boy away,” Hugo confessed. “Maybe shredded jerk chicken it is.” He admitted, “There is nothing pretty about this sabotage.” But it was nevertheless possible to complete the sabotage within the allotted time — and with favorable results. Read more

One-on-One with the Latest Food Network Star Finalist to Go Home

by , August 2nd, 2015
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Food Network StarIt's the nature of the Food Network Star beast that even though no matter how badly finalists want to achieve their dreams of stardom, ultimately only one can win the coveted title, and with that, 11 finalists will be going home. Every week Star Talk...

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Easy, Speedy Paella — Yes, It’s Possible, and Geoffrey Shows You How

by in Recipes, Shows, August 1st, 2015

Geoffrey ZakarianLeave it to an Iron Chef not only to find a way to prepare a traditionally involved dish simply and quickly, but also to guarantee flavorful, classic results with his made-over method. On this morning’s all-new seafood-focused episode of The Kitchen, Geoffrey Zakarian took on the beloved Spanish dish of paella, known for its crimson-hued, saffron-scented rice, shellfish and meat — and its lengthy prep time. But instead of presenting a tried-and-true intricate recipe, he transformed the dish into something that’s easy enough to make in a Dutch oven, no special paella pan required.

In his recipe for Quick Paella with Chorizo, Shrimp and Chicken, GZ celebrates all of the tastes and textures you know and love, but he brings them to life in a can-do way. His secret is layering the ingredients: first building a flavor base of chorizo, garlic and onions, then adding the saffron for warmth and color, and finally bringing in the rice. After working in the moisture — white wine and chicken broth — he recommends leaving the dish alone to cook for about 20 minutes. This will allow the rice to absorb the liquid and become nearly tender. A seafood duo of shrimp and mussels, plus a generous addition of peas, brightens up the dish, and perhaps most importantly, promises authentic flavor just like that of classic paellas.

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The Kitchen Needs Your Help, Fans

by in Community, Shows, July 31st, 2015

The KitchenFrom wow-worthy giveaways like the Easter basket to their segments that answer questions, provide money-saving tips and inspire your next meal, The Kitchen co-hosts keep fans who are watching at home at the forefront of the show, with recipes, tips and how-tos that’ll help you conquer your own kitchen with ease. As the show gears up for its next round of tapings, the crew needs your help in answering two questions. Check out the questions below, then leave your answers in the comments section. Your responses may influence what’s shown on-air.

Question 1: The kids are going back to school soon, so it’s time to get prepped with fun after-school snacks. Do you need help getting creative with these treats?

Question 2: Craving a new twist on Mexican food for your family? Marcela can make that happen — just tell us what you want to see her whip up!

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Caption It: The Bro Show

by , July 31st, 2015
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Food Network StarOutdoor cooking, ingredient swaps, audience demos and even improv cooking. The finalists have faced nearly all aspects of Food Network Stardom in the past nine weeks, but on Sunday they're going to contend with perhaps the most-demanding one of all:...

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The Makings of Live TV: Jeff’s Lessons Learned and His “Number One Rule”

by , July 30th, 2015
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Food Network StarAs all of the previously eliminated Food Network Star finalists would likely attest, camera challenges are difficult — so much so that multiple takes may be needed in order to execute just one presentation. But on Sunday's brand-new episode of Food...

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Camp Cutthroat Culinary Competency Quiz: Grilling Skills

by in Shows, July 29th, 2015

Alton Brown on Camp CutthroatSummertime means times to grill, and while it may seem simple enough to head outside, throw a piece of meat on a flame and watch it cook, understanding the grill takes a bit of practice. The more you do it, the more successful your results will be. Just in time for the upcoming Camp Cutthroat tournament (beginning Wednesday, Aug. 12 at 9|8c), in which host Alton Brown takes a crew of unhappy campers into the wilderness for a five-week display of alfresco eviliciousness and plenty of outdoor cooking, FN Dish wants to know: How much of a grilling expert are you? Test your knowledge of all things coals, flames and flare-ups, and find out if you’re a Rookie Roaster, a Charbroiled Champ or a Grill Master.

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Star Salvation, Episode 5: Which Mystery Ingredient Would You Want to Cook With?

by , July 29th, 2015
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In true Star Salvation fashion, the name of the game this week was expect the unexpected, as Jeff Mauro told the finalists to get set for "a culinary curve ball." He and fellow judge Alex Guarnaschelli doled out three mystery bags, each stuffed wi...

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