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.

Inside Food Star Kitchen: Exclusive Photos and Culinary Trivia

by , July 28th, 2015
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Food Network StarWhen the finalists started their Star journeys, the expansive hallowed halls of Food Star Kitchen were surely overwhelming and downright intimidating. But by the time the remaining rivals entered the arena Sunday night, eight weeks into the competiti...

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“I Would Have Breaded the Bejeebers Out of It” — Alton’s After-Show

by in Shows, July 26th, 2015

Famous for its (hilariously wonderful) outlandish sabotages thrown at innocent chefs, Cutthroat Kitchen has forced its share of mandatory oddball ingredients into competitors’ dishes — anyone remember that canned whole chicken? On tonight’s all-new episode, host Alton Brown took that idea of diabolical eviliciousness one step further by introducing canned haggis during the Scotch egg battle in Round 1. If you’ve never before heard of haggis, here’s what you need to know: It’s a hodgepodge of animal, often including stomach, liver and heart, and it’s often mixed with spices. Instead of traditional sausage to envelop the egg, one chef had to use this mystery canned meat — this particular can full of lamb heart and liver, pork fat and dehydrated onion — much to the horror of Jet Tila, the judge of the day.

“And you know who had to eat that,” he told Alton sarcastically during the After-Show, adding that Chef Plum, who was saddled with this doozy of a sabotage, “failed to turn that haggis into a good Scotch egg.” Turning the tables on the judge, Alton asked Jet how he would have approached this challenge, and Jet explained that it’s all about masking the natural flavor of the haggis. “More seasoning — maybe onion, lots of dry spices, maybe some fresh herbs as well. You would have to cook that gaminess out of it,” he noted.

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

by , July 26th, 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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Your Favorite Spreads, Transformed: 3 New Takes on Condiments

by in Recipes, Shows, July 25th, 2015

Banana Pepper KetchupKetchup, mustard, mayonnaise. This beloved condiment trilogy is an all-star topping on cookout favorites like juicy burgers — and for good reason, as the condiments are satisfying served both separately and when mashed together to create the ultimate spread. But while everyday ketchup, mustard and mayo may indeed be traditional, they can be transformed into all-new ideas with just a few simple how-tos. On this morning’s all-new episode of The Kitchen, the cast delivered three new twists on these classic condiments. From Jeff Mauro’s secret-ingredient ketchup to Geoffrey Zakarian’s caper-studded mustard, read on below for their best ideas.

Ketchup Becomes Banana Pepper Ketchup: Don’t let the simplicity of Jeff’s two-ingredient ketchup recipe fool you; the result is anything but basic. By mixing diced banana peppers with ketchup, he guarantees a pop of pepper flavor in every bite.

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7 Best Bites and Sips at the 2015 Summer Fancy Food Show

by in Events, July 24th, 2015

Chuao Chocolatier Strawberry Waffle Wild BarPicture this: Two convention hall-size floors filled wall to wall with both brand-new and famed eats and drinks from around the world, the freedom to roam around and sample all of the goodies you want, and the chance to chat with the companies that created them. That was the scene at the 2015 Summer Fancy Food Show, which took place at the Javits Center in New York City last month. This three-day extravaganza brought together the best items in the culinary world, and FN Dish was on hand to take it all in. From super-buttery biscuits from South Carolina to DIY cold-brew coffee, fizzy matcha tea, lavender-scented caramel and just about everything in between, there was no shortage of creative, inspiring takes on the foods and drinks you know and love. Read on below to find out which seven bites and sips we’re most excited about.

Chuao Chocolatier Strawberry Waffle Wild Bar (pictured above): Chuao is known for delivering “creative flavor combinations,” and they’ve indeed done that with this brand-new bar, part of the company’s breakfast-inspired collection, which also includes the Cinnamon Cereal Smooch Bar. The strawberry-scented treat features a base of a smooth milk chocolate plus specks of crunchy waffles.

Callie’s Charleston Biscuits Cheese and Chive Biscuits: Light yet full of intense buttery richness, the biscuits from this South Carolina mother-daughter team range in flavor from buttermilk to cinnamon, but we’re especially keen on the cheese-studded variety laced with bright chives. No, we won’t admit exactly how many we sampled.

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Caption It: Bobby vs. Burger

by , July 24th, 2015
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Food Network StarTo some, burgers may be just that family-friendly, crowd-pleasing cookout classic, but to Bobby Flay, burgers are a beast unto their own. As the owner of more than a dozen successful Bobby's Burger Palace restaurants and a past Burger Bash champ, ...

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“It Feels So Much Better to Be on the Other Side” — Damaris Previews Her Star Appearance

by , July 23rd, 2015
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Food Network StarIt was only two years ago that Damaris Phillips was likely feeling many of the same emotions and anxieties that are plaguing Alex, Arnold, Dom, Eddie and Jay today. After championing through the remaining weeks of Season 9, she earned the coveted tit...

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“Your Numbers Will Thin from Three to Two” — Watch the Latest Round of Star Salvation

by , July 22nd, 2015
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Just when the Star Salvation hopefuls thought there couldn't be any more surprises in store for them, they learned on Sunday night of one rival's unexpected decision to quit the contest — Michelle wanted to leave early to return to her family ...

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For the First Time Ever, Someone Quit: What Do You Think About That? — POLL

by , July 21st, 2015
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Food Network StarCompeting on Food Network Star brings opportunities of a lifetime, like competing on a national stage, the biggest and most-inspiring one there is, and being mentored by industry legends Bobby Flay and Giada De Laurentiis — and that's not even cou...

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A Bob vs. Bob Horse Race — Alton’s After-Show

by in Shows, July 19th, 2015

It’s true what they say: Bobs have more fun. On tonight’s brand-new installment of Alton’s After-Show, two of the Cutthroat Kitchen Bobs — the guys in charge of demoing and deconstructing host Alton Brown’s seemingly never-ending loot of sabotages — faced off in a diabolical yet hilarious horse race, all in the name of explaining to judge Jet Tila just what three chefs endured in Round 1’s biscuit breakfast battle.

Propped up on inflatable horses, the Bobs took their marks at the front of the arena and bounced around the kitchen for a full lap, much to the delight of Alton and Jet, who watched the mayhem unfold. “Coming around the gate it’s the kind-of-sort-of-bald-headed-skinny Bob taking the lead over the bespectacled Bob, who better catch up,” Alton said, narrating the race in his best announcer voice. In the end, Alton declared the match a draw, though “the bespectacled Bob” lost his balance at the very end, toppling to the ground on his side so the bouncy horse was belly up for a moment. “Great sabotage,” Jet said after realizing what challenges these horses held for the three sabotaged chefs.

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