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.

Exclusive: Giada on the “Ballet” of Camera Work, Plus Her Take on the Job of a Food Network Star

by , April 26th, 2016
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Just yesterday we brought you the first exclusive interview with Bobby Flay, one half of the mentoring duo that will make up the judges' panel on Food Network Star, Season 12. Today it's all about Giada De Laurentiis, who will join Bobby in both guid...

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Travel Back to the 1900s in Evilicious Style in the First-Ever Cutthroat Kitchen: Time Warp Tournament

by in Shows, April 25th, 2016

Cutthroat Kitchen: Time Warp TournamentIn just a few short years of Cutthroat Kitchen episodes, host Alton Brown has traveled to camp, celebrated the big game in roaring fashion and hosted a holiday feast worthy of Santa Claus himself — all things we do in our day-to-day lives in the new millennium. Now, for the first time ever, Alton is hitting the rewind button and going back to the 1900s in evilicious style in the upcoming Time Warp Tournament, premiering Wednesday, June 1 at 9|8c.

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Exclusive: Bobby on the Importance of Focus, the Meaning of Star Power and the Advice He Follows

by , April 25th, 2016
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Exclusive: Bobby on the Importance of Focus, the Meaning of Star Power and the Advice He FollowsFood Network Star, Season 12 kicks off in less than a month (tune in to the premiere on Sunday, May 22 at 9|8c), and just as the 12 finalists are anxiously awaiting the job interview of a lifetime, mentor-judges Bobby Flay and Giada De Laurentiis are...

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Southern Fried Tofu with Sweet Potatoes — Meatless Monday

by in Recipes, April 25th, 2016

Southern Fried Tofu with Sweet PotatoesIt’s no secret that vegetarians love tofu — after all, it gives a boost of protein to meals that would otherwise be lacking — but, believe it or not, even the meat eaters among us can and should enjoy the benefits of tofu. Yes, it’s chock-full of protein, meaning that it will keep you full. But beyond the functionality of it and into flavor, it’s a culinary blank canvas, which means that you can pair it with seemingly countless ingredients to complete your meal. When you’re shopping for tofu, keep an eye out for the different kinds of available. While silken tofu can be blended into smoothies, the firm and extra-firm kinds can star in soup, or be treated like hunks of meat, as they do in the recipe from Food Network Magazine pictured above.

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“Diabolically Difficult, Isn’t It?” — Alton’s After-Show

by in Shows, April 24th, 2016

Though he’s always game to try his hand at the sabotages of the day, Cutthroat Kitchen judge Jet Tila managed to dodge a few downright evilicious sabotages during tonight’s all-new After-Show — at least in the beginning. Instead of having to cook front-to-back with host Alton Brown or to dig through a vat of grease for cooking tools, he enjoyed a game of Greek-salad pong — aka a healthified version of the beer game you know and love — wherein he and Alton attempted to secure salad ingredients across the table. But once he managed to score the essentials needed for a salad, Alton unveiled something that he deemed “a horribly simple but wonderful sabotage,” and it all but prevented Jet from making that very salad.

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Ina’s Peanut Butter and Jelly Bars — Most Popular Pin of the Week

by in Community, April 24th, 2016

Peanut Butter and Jelly BarsNot just for sandwiches, the classic combo of PB and J can star in dessert, too, as it does in this week’s Most Popular Pin of the Week. Ina Garten makes a sweetened dough to feature as both the base of the bars and the topping. And in the middle, it’s all about the jam; Ina opts for raspberry, but you can use your favorite flavor if you prefer. For welcome texture, blanket the dessert with chopped peanuts before baking.

For more impressive dessert recipes, check out Food Network’s Let’s Bake! board on Pinterest.

Get the Recipe: Peanut Butter and Jelly Bars

Meet the Macaroni and Cheese Made with 10 (Yes, Really) Cheeses

by in Recipes, Shows, April 23rd, 2016

Sunny's Dimepiece Mac and CheeseMost mac and cheeses are made with one or two, maybe three, cheeses, and sure, they turn out plenty gooey and creamy. But what happens when you more than triple that melty, buttery goodness and stir in a whopping 10 kinds of cheeses? Richness and decadence of the best sort, of course. On this morning’s cheese-focused episode of The Kitchen, Sunny Anderson, the unofficial queen of all things mac and cheese, debuted this showstopper, with wowing results. And perhaps best of all, it’s both easy to make and shockingly easy on your wallet. Here’s how.

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Farro with Cheese and Herbs — Meatless Monday

by in Recipes, April 18th, 2016

Farro with Cheese and HerbsI’d like to introduce you to your new favorite grain, farro. Similar in taste and texture to barley, this hearty Italian ingredient is prepared just as you’d make rice, by boiling it, and is a culinary blank canvas of sorts — you can pair it with countless other flavors, just as you can quinoa or couscous. While you can indeed make a batch of farro while you’re planning the week’s meals on Sunday and count on it starring in simple salads for a few days thereafter, you can also turn the heat up on farro and serve it in a hot casserole, as Giada De Laurentiis has done in her recipe for Farro with Cheese and Herbs.

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“I’m the Best That Ever Played This Game” — Alton’s After-Show

by in Shows, April 17th, 2016

No stranger to the role of judge or competitor on Cutthroat Kitchen, Richard Blais is a bit of an evilicious die-hard (he did win Round 1 of the latest Superstar Sabotage tournament, after all). And on tonight’s new episode, he proved his dedication in the most-permanent (or at least a permanent-looking) way: a Cutthroat Kitchen tattoo. The name of the game this week was breakfast, and for this special episode both host Alton Brown and Richard, who was the guest judge of the day, donned themed bathrobes as they doled out and critiqued contestants’ morning meals. And when Richard pulled back his own fuzzy robe, he revealed a shockingly realistic tattoo of the show’s logo on the left side of his chest.

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Ina’s Tequila Lime Chicken — Most Popular Pin of the Week

by in Community, April 17th, 2016

Tequila Lime ChickenYou know that tequila and lime pair well together in your favorite boozy drinks — margaritas, anyone? — but, believe it or not, these crisp, fresh flavors can star in surprisingly healthy dinners as well. In this week’s Most Popular Pin of the Week, Ina Garten uses the liquor and the citrus juice, along with bold chili powder, to make a simple marinade for chicken breasts, which she quickly grills until tender and juicy. Bonus: Ina notes that the chicken can be served hot or at room temperature, so you can take your time as you work on sides to round out the meal.

As you look ahead to warm-weather cooking, check out Food Network’s Let’s Grill! board on Pinterest for recipe ideas and smoky inspiration.

Get the Recipe: Tequila Lime Chicken