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.

Takeout Fake-Out: Your Restaurant Favorites, Delivered

by in Recipes, September 13th, 2014

Sweet and Sour PorkEven on those nights when it seems like the only quick option for dinner is delivery, think again, because with the help of a well-stocked pantry, you can turn out your favorite takeout orders at home in a hurry — and they’re often healthier than the originals. On this morning’s all-new episode of The Kitchen, Cooking Channel’s Ching-He Huang introduced her take on a Chinese takeout staple, Kung Po Chicken; it’s ready to eat in only 20 minutes, and on busy weeknights after school and work, such a timesaver is a welcome addition to your dinner repertoire. For more homemade renditions of your favorite Asian-inspired recipes, read on below to find three classic picks, each a healthy option ready to eat in fewer than 30 minutes.

A lightened-up take on traditional sweet-and-sour dishes, Food Network Magazine’s Sweet and Sour Pork (pictured above) is made with lean pork tenderloin, and it’s quickly stir-fried instead of being battered and deep-fried, to guarantee crispy, juicy results. Mix up a tangy sauce with balsamic, soy sauce and ketchup to coat the pork, and add snow peas and carrots for freshness and bright color.

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Best 5 Apple Crisp Recipes

by in Recipes, September 13th, 2014

Apple CrispUnlike pies, which require gently rolling out two sheets of dough, crisps necessitate little more than mixing up a sweet, crumbly mixture and sprinkling it atop the fruit on the bottom. From cherries and berries to tart rhubarb and juicy peaches, the options for crisp fillings are endless, but come autumn, seasonal apples are a favorite choice. Read on below to check out Food Network’s top-five apple crisp recipes to find dessert inspiration from Sunny Anderson, Alex Guarnaschelli, Pat and Gina Neely, Ina Garten and more chefs.

5. Baked Apple with Crisp Topping — Think of Sunny’s take on apple crisp as a composed alternative to the traditional casserole-style presentation. Instead of slicing the apples into multiple pieces, she simply halves the fruit, then bakes each portion with a brown sugar-cinnamon topping.

4. Apple Crisp — “I would love to take full credit for this recipe, but it is simply the recipe my mother made year after year when I was growing up,” Alex says. “So simple and delicious.”

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Restaurant Revisited: Spicing Things Up at Spicy Bar and Grill

by in Shows, September 10th, 2014

Robert Irvine on Restaurant: Impossible“Nothing here is run like a typical restaurant,” Robert Irvine admitted after arriving at Spicy Bar and Grill in Falls Church, Va., and surveying the mishandled management and poorly run kitchen. Owners Mike Loh and Floyd Bui first entered the restaurant industry with plans to keep their former jobs in the car industry and with the government, respectively, but after their third partner deserted them, they were forced to take on Spicy as their sole venture. Two years later, they were facing nearly $5,000 losses every month, and it was up to Robert and his Restaurant: Impossible team to overhaul the interior of what he called this “very generic” interior and reform the Vietnamese menu.

Thanks to Robert’s work over the course of two days, he was ultimately able to complete his mission, and Spicy Bar and Grill reopened its doors as a welcoming space with a cohesive Vietnamese list of offerings. It’s because of the Restaurant: Impossible transformation that Spicy is set up for future success under new ownership. As of July, Mike no longer works as Spicy, and as for Floyd, he notes, “I decided to sell and move on to my next venture.”

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Vegetable Paella — Meatless Monday

by in Recipes, September 8th, 2014

Vegetable PaellaWhile some meat-focused recipes may suffer if you remove their beefy components, paella — often made with chorizo, chicken and shellfish — isn’t one of them. This classically Spanish meal is rice based, and so long as you keep the bold flavors of spices like paprika and saffron, it will maintain its tried-and-true flavor when you swap out the meat for nearly any and all of the vegetables in your refrigerator.

Food Network Magazine’s Vegetable Paella (pictured above) is a big-batch dinner that’s surprisingly simple to prepare. This stir-fry-casserole hybrid starts with fresh veggies like fennel, baby artichokes and eggplant seared on the stove, then it’s moved to the oven for the final minutes of cooking. Because this hearty meal is made with short-grain paella rice, similar to risotto rice, it needs that time in the oven so the rice can absorb the rich taste of the tomatoes and white wine and become tender. A final addition of salty capers and sweet piquillo peppers promises next-level flavor and texture, while parsley will offer a welcome burst of freshness before serving.

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Top-Notch Chefs to Turn Evilicious in Cutthroat Kitchen’s First Superstar Sabotage Tournament

by in Shows, September 8th, 2014

Alton BrownFor most A-list chefs, certain things are expected when they enter the kitchen: quality ingredients, sufficient space to work and adequate tools to get the job done. In the first-ever Cutthroat Kitchen: Superstar Sabotage tournament, however, 16 culinary masters will learn the hard way that when it comes to Alton Brown‘s Cutthroat arena, these luxuries aren’t guaranteed.

Beginning Wednesday, Oct. 8 at 9|8c, an impressive roster of famed chefs will try their hands at eviliciousness and face off against each other over the course of four heats, plus a finale of tournament-style competition. While some of the chefs may know each other and have histories of working together, don’t expect the contest to turn friendly. In true Cutthroat Kitchen form, the sabotages will be hilariously brutal, the auctions fierce and the mind games in full effect.

Meet the chefs

Success in the Face of Sabotage — Alton’s After-Show

by in Shows, September 7th, 2014

There are days in the Cutthroat Kitchen arena when the challenges seem simply too great for any chef to overcome, but of course, all of host Alton Brown‘s evilicious sabotages have indeed been tested and proven possible, so surely victory is achievable, if only through sheer determination and perseverance. One chef learned that lesson firsthand on tonight’s all-new episode after facing — and ultimately overcoming — what judge Simon Majumdar deemed “two of the most-heinous sabotages.”

Chatting with Alton on the host’s After-Show, Simon proclaimed, “I think this makes Chef Todd the best chef that’s ever come into Cutthroat Kitchen” after he learned of the double-decker of doom that the competitor had to endure in Round 3′s crepe suzette test. Not only did Chef Todd face a rotating work station that forced him to walk in circles as he prepared his dessert, but he was also saddled with a warped crepe pan. It turns out that, despite the contestant’s difficulties, he managed to achieve the proper tastes in his offering, and often that’s enough to earn the win on Cutthroat Kitchen. “I can fully understand why it was just a complete mess,” Simon said of Chef Todd’s finished dish, before adding, “but all the flavors I wanted were there.”

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Pumpkin Chocolate Chip Cookies — Most Popular Pin of the Week

by in Community, September 7th, 2014

Pumpkin Chocolate Chip CookiesEven though it’s still technically summer, with the Labor Day holiday come and gone, the shift from light, bright warm-weather foods to autumn’s hearty meals and comforting flavors has started. If you’re already craving the classic tastes of fall, look no further than this week’s Most Popular Pin of the WeekPumpkin Chocolate Chip Cookies.

These surprisingly healthy treats are laced with fragrant spices like ground cinnamon, nutmeg and ginger, and thanks to the use of canned pumpkin puree, they’re a cinch to prepare too. Best of all, these chocolate-studded bites are ready to eat in just over 30 minutes.

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Best 5 Hash-Brown Recipes

by in Recipes, September 7th, 2014

Hash Brown CasseroleWhen it comes to lazy weekends, few things are more welcomed than long, leisurely breakfasts, and with that indulgence surely comes a host of sweet and savory morning classics, like French toast, waffles, eggs, bacon and hash browns. The beauty of hash browns is that the dish can be a version of anything from the rustic simplicity of shredded spuds to a dressed-up potato casserole with fresh veggies. No matter if you like your spuds tender, crispy, sweet or fried, check out Food Network’s top-five hash-brown recipes below to find a mix of classic and creative twists on this morning mainstay, and learn new ways to put the everyday potato to work at your breakfast table.

5. Hash-Browns Makeover — Food Network Kitchen relies on a mixture of shredded parsnips and potatoes to achieve lighter results in its scallion-studded hash browns.

4. Sweet Potato Hash Browns with Green Onion Vinaigrette — Bobby Flay’s big-batch hash browns feature diced sweet potatoes instead of shredded russets, and they’re tossed with caramelized onions and a tangy green onion-Dijon dressing.

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Poll: What’s for Breakfast on School Days?

by in Recipes, September 6th, 2014

Mixed Berry and Yogurt ParfaitNow that school is back in session, the late-morning breakfasts of summer are surely a thing of a past, and they’ve likely been replaced with a frenzied half hour of packing lunches, gathering supplies to toss into backpacks and tying shoes at the door. But while there may be hardly any time to sit down to extravagant breakfasts on hectic weekday mornings, it’s nevertheless important for little ones to leave the house with full tummies so they can begin to make the grade. When time is tight at your house on school days, what dishes do you reach for to feed your kids? Are you a fan of assemble-and-eat picks like a Mixed Berry and Yogurt Parfait (pictured above), or do you rely on last night’s prep work to save the day, as it does with Alton’s Overnight Oatmeal? When it comes to eggs, do you opt for hard-boiled beauties, or do prefer them scrambled?

Cast your vote below to tell FN Dish what’s for breakfast at your house on school days.

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Restaurant Revisited: Take It or Leave It at El Bistro

by in Shows, September 3rd, 2014

Robert Irvine on Restaurant: ImpossibleWhat was supposed to be a welcome challenge quickly turned into a nightmare when Renae Bowens, the owner of El Bistro restaurant in Titusville, Pa., found herself facing significant financial losses. With nowhere left to turn, the single mother looked to Robert Irvine to reinvigorate her eatery, but it was ultimately up to him to reignite Renae’s hunger for the business as well. After two days of renovations on a $10,000 budget, Robert Irvine and his Restaurant: Impossible team reopened El Bistro as Renae’s Corner to a packed house. Read on below to hear from Renae and find out how her restaurant is doing today.

“After the team left, our profit went up about 50 percent,” Renae explains. ” I have been at the restaurant much more, and I have implemented many of the changes suggested to me.”

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