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.

Brownie Tart — Most Popular Pin of the Week

by in Community, January 31st, 2016

Brownie TartLove it or hate it, Valentine’s Day is just a few weeks away, which can mean one of two things, depending on how you feel about this day devoted to romance. Either you’re smitten with the idea of spoiling your significant other, in which case you’ll want to make him or her this over-the-top-decadent Pin of the Week, or you’re determined to look the other way about this holiday and focus on something else, like this Pin of the Week. Ina Garten’s top-rated dessert is ideal both as an extra-special treat for your sweetie — and as an indulgent treat to gift yourself. This gooey, rich showstopper boasts all the fudginess of a brownie but the thickness and shape of a tart.

For more sweet-tooth-satisfying recipes, visit Food Network’s Let’s Celebrate: Valentine’s Day board on Pinterest. Check out these past fan-favorite pins for more recipe inspiration.

Get the Recipe: Brownie Tart

Super Snack Sticks: 3 Ways to Skewer Your Big-Game Eats

by in Recipes, Shows, January 30th, 2016

Tacobab al PastorThough it takes just three essentials — beer, snacks and a TV — to host a winning game-day bash, each element of this at-home-tailgating trifecta is important, especially when it comes to the spread you cook up for your guests. The key to any successful big-game menu is remembering that, above all else, each item ought to be easy to eat, ideally with just your hands. After all, on game day no one wants to put down the coveted remote to reach for a fork and knife. Dips, nachos, wings and pizza are surely go-to picks, but when you want to upgrade your menu with dressed-up eats — while keeping the prep work easy, of course — the name of the game is skewers. On this morning’s all-new episode of The Kitchen, the co-hosts introduced three recipes showcasing skewers that allow for fuss-free munching. See how they showcase tacos, a meatball sub and even pasta salad, which usually requires utensils, on a stick.

Part kebab and part taco, Marcela Valladolid’s Tacobab al Pastor celebrates the sweet and savory flavors of traditional tacos al pastor. Just like the tried-and-true dish, this one brings together smoky chipotle in adobo sauce, tender pork and juicy pineapple. Since these fixings are cooked together on skewers, there’s no need to prep multiple components separately. Round out the snack with a cool avocado-cilantro crema.

Read more

The 8 Best Baking Projects to Guarantee a Sweet Week

by in Recipes, January 30th, 2016

The Best 8 Baking Projects to Guarantee a Sweet WeekMeal planning over the weekend for a few nights’ worth of dinners during the week indeed has its merits; after all, who doesn’t want to come home to a nearly-ready-to-eat meal? But you know what’s perhaps even more enticing than supper at the ready? Dessert at the ready. Take a few hours today to prep one of these over-the-top indulgences — think towering chocolate cake, the easiest chocolate chip cookies and buttery lemon bars worthy of citrus season — and get set for some sweet treats during the week when the craving hits.

Read more

Even Kanye West Can’t Get Away with Cutting the Line at Franklin Barbecue

by in News, January 29th, 2016

Even Kanye West Can't Get Away with Cutting the Line at Franklin BBQThere’s barbecue and then there’s Franklin Barbecue, a Texas mecca that does smoky and succulent meat like few others. You’ve heard about the scene at this famed Franklin hot spot, where it’s not only common for diners to wait in an hours-long line for a taste of the slow-smoked brisket and ribs, but expected practice there as well. It turns out, though, that one customer in particular wasn’t so keen on having to wait alongside everyone else before finally digging into a meal.

Read more

Watch Bobby Flay Cook Pancakes and Pasta with His Daughter, Sophie

by in Food Network Chef, January 29th, 2016

Bobby Flay may be known for bringing the heat — both on the plate and off — in the Beat Bobby Flay arena, but when it’s just him and his daughter, Sophie Flay, in the kitchen, the scene is anything but competitive. Recently the pair took to Food Network’s Snapchat Discover channel for a mini-series of father-daughter cooking with two of Sophie’s favorite dishes on the menu: pasta with marinara sauce and chocolate chip pancakes.

We recently caught up with Bobby, and he told us how much Sophie enjoys the world of food. “She’s really interested in food, loves to eat food, loves to go to restaurants, will try anything,” he explained. “I just thought it was kind of fun that she wanted me to teach her how to make a dish or two.” And when it comes to Sophie’s seemingly born-with-it comfort on camera, Bobby credits Sophie’s fearless attitude. “The thing about Sophie is, like, you talk about getting nervous in front of the camera — I don’t think she ever does,” Bobby said. “I don’t think she cares — but in the best way. I don’t think she’s worried about it.”

Read more

Fans Show Off Their Guilty Pleasures: January Edition

by in Community, Shows, January 26th, 2016

Fans Show Off Their Guilty Pleasures: January EditionWhat with that, um, little blizzard many of us saw this past weekend and the general feeling of “it’s chilly outside so let’s warm up with hot food inside” that’s going around at this time of year, it’s no surprise that what’s ending up on your plate these days isn’t just comfort food but over-the-top indulgences. Recently Food Network asked fans on Facebook, Instagram and Twitter to show off those guilty pleasures — the creamy, extra-rich, and super-sweet picks — they dig into when no one is watching, and in true superfan fashion, you delivered in droves.

Check out some of our favorite fan submissions on Instagram, then see what Food Network stars like Katie Lee and Jeff Mauro are indulging in on the latest episodes of Guilty Pleasures as well.

Check out photos of Food Network fans’ most-over-the-top guilty pleasures.

Read more

Slow-Cooker Lasagna with Spinach and Mushrooms — Meatless Monday

by in Recipes, January 25th, 2016

Spinach and Mushroom LasagnaWhile most lasagna recipes are relegated to weekend cooking, when you have the time to devote to a slow-simmering sauce and baked casserole, this showstopping how-to from Food Network Magazine is set to change that with the help of one key kitchen tool: the slow cooker.

Thanks to this trusty machine, you can simply assemble this Spinach and Mushroom Lasagna in the afternoon and then come back to a ready-to-eat dinner hours later. Just like a traditional lasagna, this hearty recipe comes together with plenty of decadent cheese — including a creamy ricotta-herb mixture studded with spinach and earthy mushrooms, as well as gooey mozzarella — but instead of being built in a baking pan, it’s layered right in the slow cooker. Bonus: There’s no need to make a tomato sauce from scratch. Pick up your favorite jar of marinara instead, and let it shine in this top-rated supper.

Read more

Flatbread Prep Goes Flat — Alton’s After-Show

by in Shows, January 24th, 2016

It’s not uncommon for Cutthroat Kitchen sabotages to throw competitors off their A-game, but one challenge in particular knocked them off their feet tonight — literally. Ever a fan of culinary puns, host Alton Brown auctioned off a sabotage that challenged two chefs to prep flatbread as they laid flat on their backs. In theory the execution seems simple: Just use your hands to feel, right? But what happens when it comes time to roll out the dough or chop ingredients? Simon Majumdar learned these lessons the hard way tonight, when he experienced the challenge firsthand during the latest installment of the After-Show as he was challenged to make flatbread.

“Chapati is a wheat-flour Indian bread,” Simon explained of the dish he set out to make, though in true Cutthroat fashion, he wasn’t allowed to prep it in a straightforward manner. Enter the flat-top prep table. “I want you to experience this the way that the competitors had to,” Alton told Simon. “So just hop up on here and lay flat.” While Simon managed to roll out his dough on a block atop his torso and ultimately move it to the stove, he dodged slicing duties, thanks to Alton. The host took over chopping the cucumber for Simon’s raita — and once again Simon’s midsection proved to be a worthwhile prep area, and Alton set up another cutting board there so the judge could lie down. “Lay still now. This knife is sharp. I’ve never cut on a moving surface like this, and I could slip,” Alton joked as he maneuvered the knife just inches from Simon’s face.

Read more

Oven-Fried Chicken — Most Popular Pin of the Week

by in Community, January 24th, 2016

Pat and Gina's Oven-Fried ChickenIf you think the only way to guarantee crispy-skinned chicken is to dunk to the bird in a deep fryer, think again, because this week’s Most Popular Pin of the Week proves that an oven will do the job well too. After being dipped in a hot sauce-spiked egg wash and breaded with a mixture of panko, paprika and cayenne, this juicy chicken is baked until it’s tender on the inside and browned on the outside.

For more hearty favorites, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.

Get the Recipe: Oven-Fried Chicken

It’s Never a Bad Time for Chili: 6 Warming Recipes

by in Recipes, January 24th, 2016

Pat's Famous Beef and Pork ChiliNo matter if you’re digging out from this weekend’s wintry wallop or simply looking for a cozy dish to transform your Sunday supper, chili is the answer to all of your must-get-warm-right-now needs. Not only is chili packed with hearty meat and beans, but it’s also simple to prepare: Just layer the ingredients in a pot and let it all simmer until the flavors become one savory meal. Check out Food Network’s best chili recipes, below, each an easy how-to sure to help you beat January’s blustery chill.

Pat’s Famous Beef and Pork Chili (pictured above)
Thanks to a base of apple-wood-smoked bacon and a spice blend featuring chili powders, ground cumin and smoked paprika, there’s no shortage of bold flavors in this top-rated recipe, made extra hefty by two kinds of ground meat: beef and pork.

Read more