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.

Cook Your Way to an Easy Dinner with Just 5 Ingredients

by in Shows, March 26th, 2016

Five-Ingredient Spinach Dip QuicheIf it’s been a few days since you’ve had time to hit the grocery store and you’re facing a limited refrigerator and pantry, you’re in luck, because it’s still possible to turn out easy, family-friendly meals — and in a hurry, no less. What you need are these go-to recipes from The Kitchen to save mealtime. On this morning’s all-new episode, the cast introduces two simple ways to update recipes you know and love —chicken Parm and quiche — using just a handful of ingredients each. Read on below to see how Jeff Mauro and Sunny Anderson do it.

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8 Scalloped Potato Recipes to Complete Your Easter Feast

by in Holidays, Recipes, March 22nd, 2016

Scalloped Potato GratinYou’ve dyed the hard-boiled eggs and you’ve readied the ham. But what about the side dishes for your Easter feast? Look no further than a tray of bubbly, oh so cheesy scalloped potatoes. Not only do they feed a crowd, but they’re also endlessly creamy and comforting. Read on below for our best-of-the-best recipes.

Scalloped Potato Gratin
With more than 500 fan reviews and a 5-star rating, Tyler Florence’s easy-to-make recipe is a tried-and-true favorite you can trust. The secret to his recipe is steeping the cream with herbs and garlic for flavor that doesn’t overpower the finished product.

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Chunky Egg Salad — Meatless Monday

by in Recipes, March 21st, 2016

Chunky Egg SaladWhere there’s Easter, there are eggs, right? If you find yourself with a refrigerator overflowing with hard-boiled eggs — pastel-colored or otherwise — ahead of Sunday’s holiday and don’t know what to do with them all, look no further than an easy-to-prep egg salad.

Instead of turning out a goopy, light-yellow mixture, this good-for-you recipe for Chunky Egg Salad (pictured above) promises next-level results with light, fresh flavors. The key to this recipe is slicing the eggs coarsely; instead of mashing them or finely dicing them, simply slice the hard-boiled eggs into sixths so the whites and yolks are still visible. When it comes to the dressing, keep it simple and classic with a cool, creamy combination of mayonnaise and whole-grain mustard. Fragrant dill adds a welcome bite of freshness, while crunchy celery delivers the texture you crave. To make the salad into a satisfying meal, serve it in sandwiches or feature it in a salad.

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“You Don’t Like the Rules? You Change the Rules” — Alton’s After-Show

by in Shows, March 20th, 2016

If there’s one thing we’ve learned in the 11 seasons of Cutthroat Kitchen, it’s that Alton Brown doesn’t play by anyone’s rules but his own. The sabotages he auctions off, the downright hilarious getups he dons and the Bobs he keeps on hand — it’s all part of an ingenious kind of evilicious he calls his own. After tonight’s all-new episode, Alton and the judge of the day, Jet Tila, took to the Cutthroat arena during the After-Show to try their hands at a particularly diabolical challenge: the jittery prep table. But in true evilicious fashion, Alton was quick to find a way to rig the table and nearly outsmart the sabotage.

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Four-Cheese Scalloped Potatoes — Most Popular Pin of the Week

by in Community, March 20th, 2016

Four-Cheese Scalloped PotatoesStill putting the finishing touches on your Easter dinner menu? You’re in luck, because this week’s Most Popular Pin of the Week is the ultimate in crowd-pleasing holiday side dishes, with a 5-star fan rating. Featured in Food Network Magazine, these easy-to-make scalloped potatoes boast all of the ooey-gooey richness you know and love in traditional potato casseroles, but with over-the-top decadence, thanks to a whopping four kinds of cheese. Creamy mozzarella, nutty Asiago and comte, and salty Parmesan combine with buttery, tender potatoes to create hearty, comforting results.

Check out Food Network’s Let’s Cook Comfort Food board for more warming recipes.

Get the Results: Four-Cheese Scalloped Potatoes from Food Network Magazine

Enter to Win an Easter Basket Prize Pack from The Kitchen

by in Contests, Shows, March 19th, 2016

Enter to Win an Easter Basket Prize Pack from The KitchenIt was only one year ago that the cast of The Kitchen first introduced its virtual Easter egg hunt, and now this fan-favorite contest is back with an all-new culinary prize pack being given away.

This year’s kitchen-ready Easter basket is full of three sought-after Le Creuset products: an expansive Dutch oven, a six-slot ceramic egg holder and a silicone spatula, all decked out in seasonal pastel hues. Want your chance to win this next-level Easter basket? Here’s how the giveaway works.

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11 Ways to Eat Rhubarb This Spring

by in In Season, Recipes, March 18th, 2016

11 Ways to Eat Rhubarb This SpringOK, so technically spring doesn’t start until Sunday, but for the sake of that “spring forward” business we dealt with last week, let’s just assume that we’re already in the next season. Along with longer days and warmer weather (hopefully coming soon), spring brings with it a bounty of fresh fruits and vegetables, from strawberries to bright peas and onions. As you peruse your local farmers market or browse the aisles of your grocery store, look for stalks of rhubarb; it’s a seasonal spring pick that, while a bit bitter on its own, can be easily sweetened up in some classic desserts and pairs well with naturally sweet fruits, like those fresh strawberries. Read on below to check out some of the best ways to put rhubarb to work.

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QUIZ: Could Your Culinary Chops Cut It in a Professional Kitchen?

by in Shows, March 17th, 2016

On Cooks vs. Cons, only the competitors themselves know what kind of culinary background they’re bringing to the battle before them; not even the judges or host Geoffrey Zakarian have been told who’s a professional cook and who’s a kitchen con artist. The panel, like viewers at home, can only guess the contestants’ skill levels, but by watching their use of ingredients and their expertise (or lack thereof) with the tools they handle, the judges and fans alike can begin to deduce who are the masters and who are the novices among the group.

Now it’s your turn to learn what level of kitchen proficiency you would bring to the competition. Do you have what it takes to be worthy of the professional title, or are you a cooking con artist? Take the quiz below to find out. Read more

Christmas at Bobby’s Earns a James Beard Foundation Award Nomination

by in News, Shows, March 15th, 2016

Christmas at Bobby'sThe holiday season just keeps on giving. This afternoon the James Beard Foundation announced its 2016 nominees for Book, Broadcast and Journalism Awards, and like in years past, Scripps Networks Interactive programming earned high industry praises.

Christmas at Bobby’s scored a nomination in the Specials category of the Broadcast Media Awards, alongside fellow nominees CBS Sunday Morning: The Food Issue: Eat Drink & Be Merry, which airs on CBS, and PBS’ Lidia Celebrates America: Home for the Holidays. Premiering in December 2015, Christmas at Bobby’s brought together Bobby Flay and some of his closest Food Network pals, like Alex Guarnaschelli, Katie Lee and Geoffrey Zakarian, at Bobby’s New York City apartment; they enjoyed a seasonal slumber party complete with eats, drinks and a game of Secret Santa. Missed the premiere? Check out behind-the-scenes photos to see what went down at Bobby’s place.

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Weeknight Dinner Workhorse: Giada’s Easy Marinara Sauce — Meatless Monday

by in Recipes, March 14th, 2016

Marinara SauceSimple recipes are good, but an easy recipe that serves multiple purposes is even better, and there’s perhaps no other culinary workhorse quite like marinara sauce. From baked eggs and eggplant Parmesan to pizza and pasta, there’s no shortage of ways to put this quick-fix sauce to work.

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