All Posts By Maria Russo

Maria Russo is an online editor at FoodNetwork.com, covering top-tier show and talent packages and managing the FN Dish and Star Talk blogs. She grew up in a tight-knit Italian family in Michigan, where food was the focus of most conversations and it wasn't unusual to talk about the next day’s lunch and dinner menus while eating breakfast. Maria graduated from Barnard College in 2012 and currently lives in New York City. She likes her pasta cheesy, her eggs runny and her oysters briny.

Enter to Win a Signed Copy of Jet Tila’s New Cookbook, 101 Asian Dishes You Need to Cook Before You Die

by in Books, Contests, Food Network Chef, July 6th, 2017

Jet TilaAs a judge on Cutthroat Kitchen, Jet Tila offers his spot-on critiques of chefs’ sabotaged dishes, but he doesn’t just dish out feedback — when it’s his turn in the kitchen, he also dishes up plenty of food of his own. This Los Angeles-based chef and restaurateur is known for his Asian-inspired cooking and his culinary expertise, which he’s offering up to fans near and far in his just-released cookbook, 101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes.

We caught up with Jet about this new book when he visited Food Network Kitchen for a Facebook Live demo of what he calls My Famous Drunken Noodles (click here to watch the demo and get the recipe), and he told us, “I believe that everyone in America can cook authentic Asian food.” Indeed this easy-to-follow cookbook breaks down the ins and outs of Asian cooking, and it’s chock-full of dishes you likely know and love but probably haven’t ventured to make at home, like tom yum soup, pad thai and drunken noodles. But with Jet’s go-to guide, your days of takeout are over. We’re giving five lucky, randomly selected readers the chance to win one signed copy each of 101 Asian Dishes You Need to Eat Before You Die. Read on below to hear from Jet, then find out how to enter to win the giveaway.

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The New York City Wine & Food Festival Is Coming Up — Order Your Tickets Now to Mix and Mingle with Food Network Chefs!

by in Events, June 28th, 2017

New York City Wine & Food FestivalThough we’re mere days into the official summer season, believe it or not, it’s time to think ahead to fall. Every October, the New York City Wine & Food Festival presented by Coca-Cola comes to the Big Apple and hosts a weekend-long eating and drinking extravaganza, complete with chef demos, sit-down dinners, walk-around tastings, and plenty of opportunities to meet and greet your favorite Food Network stars.

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

by , June 28th, 2017

Food Network StarThe nature of the Food Network Star beast is such that no matter how much mentors Bobby Flay and Giada De Laurentiis have to teach the finalists, their time is limited, which means they're forced to make quick decisions about who has the greatest pot...

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Jet Tila’s Recipe for Famous Drunken Noodles Is the Only One You Need

by in Food Network Chef, June 27th, 2017

How to Share With Just Friends

How to share with just friends.

Posted by Facebook on Friday, December 5, 2014

 

ICYMI: Cutthroat Kitchen judge and longtime chef and restaurateur Jet Tila released a brand-new cookbook, 101 Asian Dishes You Need to Cook Before You Die, this week, and he stopped by Food Network Kitchen to show us how to cook one of his signature dishes on Facebook Live. He made what he calls My Famous Drunken Noodles, and after just a few bites, we get why they’re so famous.

“We’re chasing the “yum” here,” Jet said as he prepped these easy-to-make noodles, noting the five essential flavors that make up Asian cuisine: sour, sweet, salty, hot and savory. He achieves all five of those tastes with just a few key ingredients, including sweet soy sauce and Sriracha. Click the play button on the video above to watch Jet make his Drunken Noodles, then read on below to get the recipe.

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Star Report: 6 Surprising Things That Happened in the Great Outdoors

by , June 26th, 2017

Food Network StarSo, the finalists are officially out of the cozy comforts of Food Star Kitchen and knee-deep in the wilderness of Southern California. This change of scenery brings everyone around a few open-flame grills with classic campfire fixings. Also, mud. The...

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

by , June 25th, 2017

Food Network StarThe nature of the Food Network Star beast is such that no matter how much mentors Bobby Flay and Giada De Laurentiis have to teach the finalists, their time is limited, which means they're forced to make quick decisions about who has the greatest pot...

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Star Recap: There’s a Lot to Love (and Hate) About Live Television

by , June 23rd, 2017

Food Network StarYes, there were two challenges in this episode, but the biggest OMG-what-just-happened moments came from the Star Challenge, which brought the finalists into their first forays of Live TV. There's no going back now. A few competitors rose to the occa...

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One-on-One with Dave Sideserf, a Star of the New Series Texas Cake House

by in Food Network Chef, Shows, June 22nd, 2017

Dave SideserfYesterday we introduced you to Natalie Sideserf, one half of the Sideserf Cake Studio business — and one half of the Sideserf family. Today it’s all about Natalie’s business partner and husband, Dave. Together, the Sideserfs are set to star on the all-new upcoming series Texas Cake House (premiering Monday, July 10 at 9|8c), which will give fans an insider’s look at how this power couple bring their next-level cake creations to life and manage to navigate their marriage along the way.

While Natalie handles much of the design elements of their business, Dave’s role runs the gamut, he tells us. But he’s quick to add that when it comes to eating and working with cake, “The taste test is my favorite part!” Read on below to hear more from Dave and find out how what he thinks is the trickiest part of running Sideserf Cake Studio. And learn all about his and Natalie’s too-cute dog, Mrs. Robinson.

Tell us a bit about your background and how you came to work with Natalie.
Dave Sideserf: I have always liked cooking and worked in kitchens growing up. After graduating college, I worked in the tech field, where I learned a ton about business development. After years of building the foundation of Sideserf Cake Studio, the time finally came where we both realized my full-time assistance was needed.

What was it like leaving your career to work with Natalie at Sideserf Cake Studio?
DS: My previous employer was a startup that was hired by some pretty major companies. Much of my time was spent working with those organizations onsite, which allowed me to gain a lot of exposure to the inner workings of businesses of varying sizes. That experience has been extremely helpful in building our brand. Read more

Chatting with Alex and Jeff, the Mentors of Star Salvation

by , June 22nd, 2017

Star SalvationNearly four weeks into the Food Network Star competition, several finalists have already experienced the sting of elimination and left the contest in defeat — but perhaps they'll be back. Starting Sunday night immediately after the new episode of F...

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Chatting with Natalie Sideserf, a Star of the New Series Texas Cake House

by in Food Network Chef, Shows, June 21st, 2017

Natalie SideserfLet’s just say that Natalie Sideserf isn’t your everyday cake decorator. While many bakers look to a sheet of fondant and a few roses to craft a birthday cake, Natalie pushes the limits of what you know cake to be by building from the base up hyper-realistic designs that are as much works of art as they are desert. Together with her husband and business partner, Dave, Natalie will offer fans an insider’s look at the start-to-finish process she and her team employ on their all-new series, Texas Cake House. The show premieres on Monday, July 10 at 9|8c, but we caught up with Natalie ahead of time to learn more about her style in the kitchen and the business she and Dave run, Sideserf Cake Studio.

How did you get started in this business? 
Natalie Sideserf: After graduating from the Ohio State University with a Bachelor of Fine Arts degree, my friend Kelsey suggested I try to make a sculpted cow skull cake for our friend’s upcoming birthday. I gave it a try and immediately realized I had found the thing I wanted to do for the rest of my life. Being able to combine my love of food and art is a dream come true.

Where did you learn to sculpt cake?
NS: I learned the basics of cake decorating while working at local bakeries, but I taught myself how to create elaborate cake sculptures by experimenting at home. It has taken me many years of practice, and I still learn something new with every cake.

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