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.

Watch: Alton’s Video Tour of the Cutthroat Kitchen Set

by in Shows, December 13th, 2013

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Just in time for this Sunday’s Season 2 premiere of Cutthroat Kitchen, Alton Brown is giving fans an insider’s look at the set where all of the competition goes down. No one knows the kitchen quite like Alton, the host of the show and the shameless deliverer of evil sabotages, so he’s the ultimate tour guide. Showing off the infamous pantry, where chefs have just 60 seconds to shop, revealing what’s behind closed doors in the refrigerator, and taking fans behind the stoves and prep tables to see where the competitors face off, Alton’s keeping nothing secret — he’s even revealing little-known tidbits about the set, including the dumbwaiter, which reveals each round’s sabotages.

Click the play button on the video above to watch Alton’s behind-the-scenes tour of Cutthroat Kitchen, and learn insider facts about the set. Then tune in Sunday at 10pm/9c to watch Alton and four all-new chefs on the Season 2 premiere of Cutthroat Kitchen.

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#TBT: Melissa d’Arabian

by in Food Network Chef, December 12th, 2013

Melissa d'ArabianIt’s Thursday, and while that means everyone is just one day away from the weekend, it also means it’s time to throw back — to an earlier period in Food Network’s history. Check back on FN Dish every Thursday to find the latest #tbt of your favorite chefs and get a retro look at their earliest days on TV.

Long before Melissa d’Arabian provided parents with a one-stop guide to combatting picky eating in kids or started writing for this very blog, she was a devoted Food Network fan looking to take her love of cooking to the next level. She ultimately earned the chance to do just that when she proved her commitment to the kitchen once and for all by getting cast on Food Network Star, Season 5 — and winning. This mom of four impressed the Selection Committee with her personable charm and family-friendly recipes so much so that she went on to star in her first-ever Food Network series, Ten Dollar Dinners.

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Best 5 Christmas Appetizers

by in Holidays, Recipes, December 11th, 2013

Baked BrieSimilar to Thanksgiving, the Christmas supper is often a rich, hearty meal complete with beef, turkey, lamb or ham, among other sides and salads — not to mention dessert — which is why party starters tend to be simple and light fare. But while you don’t want your guests to fill up on appetizers, it’s best to offer a few pre-dinner munchies to satisfy their cravings when they walk in the door and to hold them over until the main dish is ready. Quick-fix snacks like dips and mini meatballs are go-to picks, as is crostini or cheese and crackers, since they don’t require forks and knives, and guests can grab them as they mingle. This holiday, stick with Food Network’s top-five appetizers below to ensure casual, stress-free get-togethers that let crowd-pleasing recipes shine.

5. French Onion Dip — The secret to Guy’s top-rated recipe is cooking the onions slowly over a low temperature so they have time to become sweet, soft and caramelized, which will add to the overall depth of flavor in his sour cream-based dip. Click the play button on the video after the jump to watch Guy make it.

4. Crostini with Thyme-Roasted Tomatoes — For an elegant appetizer presentation that’s deceptively simple to achieve, Chopped host Ted Allen slow-roasts slices of tomatoes until they’re tender, then features them atop garlic-rubbed toast.

Get the top-three recipes

All New in 2014: 5 Stars Will Join Forces on The Kitchen

by in Shows, December 11th, 2013

The KitchenThere’s no question that in most homes, the kitchen is the warmest room in the house, the place where memories are made and stories are shared — not to mention where family meals are prepared day after day. And beginning this winter, five of your favorite Food Network stars will celebrate these aspects and more of the kitchen on an all-new series.

Jeff Mauro, Geoffrey Zakarian, Katie Lee, Marcela Valladolid and Sunny Anderson will come together on The Kitchen, premiering Saturday, Jan. 4, 2014, at 11am/10c, in a weekly morning show to not just cook some of their signature recipes together, but to dish on current food trends, chat about their families’ strategies for easy weeknight meals, swap money-saving tips and help you get the most out of your favorite kitchen gadgets. As these stars will gather around the kitchen table week after week, each will lend a unique perspective to the conversation, among them Katie’s often-healthy point of view, Marcela’s flair for Mexican cuisine and Geoffrey’s penchants for crafted cocktails.

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Tofu-Stuffed Acorn Squash — Meatless Monday

by in Recipes, December 9th, 2013

Tofu-Stuffed Acorn SquashThough squash often plays a starring role on Thanksgiving dinner tables — from soups and salads to mashes and mac and cheese — this family-friendly vegetable is a staple all winter long. Just like butternut and spaghetti squash, acorn squash is endlessly versatile: Feature it as a simple side to round out the meal, or let acorn squash take center stage on your dinner table as the main dish. The key to turning acorn squash — or any vegetable — into an entree is beefing it up a bit with hearty protein, like meat, tofu or eggs, plus complementary ingredients to add extra flavor.

In its recipe for Tofu-Stuffed Acorn Squash (pictured above), Food Network Magazine puts a spin on classic stuffed peppers by using squash as the vessel of choice and tofu instead of ground meat as the filling. Since tofu can be plain on its own, it’s important to cook it with bold ingredients so it adopts those tastes and becomes full-flavored. Here Food Network Magazine sautes tofu with olive oil, garlic and onions, then adds juicy cherry tomatoes and baby spinach to create a fresh mixture. Parmesan cheese and lemon juice add balancing richness and a refreshing flavor to the combination, which is served inside a tender roasted acorn squash with a simple pita-spinach salad on the side.

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Robert Revives the Jersey Shore on Holiday: Impossible 2

by in Shows, December 8th, 2013

Holiday: Impossible 2“It’s our biggest mission ever: two locations, three days, $50,000,” Robert Irvine said of what he was about to take on in Ship Bottom, Long Island Beach, N.J. Just one year ago, that community was devastated — along with so many others along the Eastern Seaboard — when Hurricane Sandy smashed on shore with powerful winds and rain, plus multiple-feet-high storm surges. In the spirit of the season and true to Robert’s selflessness, the Restaurant: Impossible host teamed up with Lexus for Holiday: Impossible 2 to give two Ship Bottom businesses that were nearly decimated by the storm a second chance to thrive. With the help of Lexus’ generous donation of extra time and an increased budget, plus the commitment of his design and construction teams from Restaurant: Impossible, Robert transformed LBI Pancake House and Ship Bottom Volunteer Fire Company, both once waterlogged from the storm and in dire need of updates if they were to have any chance at lasting futures.

While it’s rare for Robert to undertake a project of this magnitude, it’s no surprise that he didn’t let the feat stop him from completing it on time and with the very best results. After just a few days of work, he reopened LBI Pancake House for owners Bill and Carole Waldron as a vibrant, welcoming eatery worthy of the neighborhood, and he introduced a revitalized kitchen and lounge area at Ship Bottom Volunteer Fire Company President Dan English and Fire Chief Wade Bradley, as well as the company’s 30 members. Read on below to hear from Carole and Dan, find out how their locations are doing today and see behind-the-scenes photos.

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Watch the Top 4 Missions with a Cause on Restaurant: Impossible

by in Shows, December 7th, 2013

Each business Robert Irvine visits on Restaurant: Impossible is worthy of his time and resources in the hopes of giving it a second chance at lasting profitability. But every once in a while he’s met with a mission that’s of particular importance — a challenge with especially high stakes and a meaningful cause on the line.

These special missions require not only Robert’s signature focus and commitment to success, but often additional support and an expanded team as well. While this often comes in the form of an increased budget and more time to work, it also includes the contribution of countless volunteers, including celebrity chefs and local neighbors alike. In the past on these special episodes, Robert’s received his list of tasks from none other than the First Lady of the United States, and he’s welcomed back his Dinner: Impossible crew, plus friend Chef Michael Chiarello, to help him complete the tests on time.

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Seafood vs. Italian: Which Restaurant Divided Concept Did You Like Better?

by in Shows, December 5th, 2013

Restaurant DividedIt was father versus son at Michael’s Porthole in Oceanside, N.Y., when Rocco DiSpirito entered the restaurant for the first time. Specializing in seafood, this waterfront eatery was on the brink of closure after a series of devastating accidents and natural tragedies, and while owner Mike Rodonis Sr. was committed to making its fish-focused menu work long-term, his son, Mike Rodonis Jr., who is also the chef at the restaurant, believed that a brand-new Italian concept was needed to jump-start the restaurant’s profitability. Rocco had no choice but to divided the space and pursue both ideas before ultimately determining which offered the greatest opportunity for lasting success.

Working with his Restaurant Divided team, Rocco transformed one half of the interior of Michael’s Porthole into Mike Jr.’s Il Portello, serving Italian-inspired appetizers, and converted the other half into Mike Sr.’s Canal House Grill, a made-over version of the existing restaurant. Rocco helped both guys tweak their menus to be both business-smart and appealing to customers, then the father and son served separate meals to customers and critics alike. After considering both business’ viability and hearing from diners, Rocco announced that the concept of Il Portello is stronger.

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#TBT: Sandra Lee

by in Food Network Chef, December 5th, 2013

Sandra LeeIt’s Thursday, and while that means everyone is just one day away from the weekend, it also means it’s time to throw back — to an earlier period in Food Network’s history. Check back on FN Dish every Thursday to find the latest #tbt of your favorite chefs and get a retro look at their earliest days on TV.

With nearly a decade’s worth of experience on Food Network, Sandra Lee knows the ins and outs of food television and what it takes to be successful on air. She’s managed to find the sweet spot in which she’s not only cooking tried-and-true quality recipes, but doing so in an approachable way that teaches fans and inspires them to get in the kitchen as well.

Sandra has hosted several series on Food Network, and each furthers her commitment to easy, family-friendly recipes that everyday home cooks can tackle. She’s a firm believer in the semi-homemade concept of cooking — the notion that store-bought products can be used alongside fresh ingredients to create home-style dishes — and the idea even inspired one of her first shows, Semi-Homemade Cooking with Sandra Lee. Every week she’d introduce dishes like Teriyaki Salmon Strips and 5-Bean Chili that combined simple shortcuts, like prepared teriyaki sauce and chili seasoning mix, respectively, with fresh goods, so that viewers could not only put food on the table quickly, but feel good about what they were serving as well.

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Restaurant Revisited: Unfixable Family at Mike La Susa’s Italian Restaurant

by in Shows, December 4th, 2013

Restaurant: ImpossibleIt didn’t take long for Robert Irvine to realize he was facing two missions at Mike La Susa’s Italian Restaurant in Oak Creek, Wis. Not only was he to overhaul the decor and reinvent the menu, but he also had to contend with the family, owners Patrick and Mary, plus their son, Mike. This trio was barely able to communicate with each other when Robert arrived, and it was up to him to attempt to see to the root of their problems while working with his Restaurant: Impossible team to transform the failing eatery into a welcoming, comfortable space. With a budget of only $10,000 and just two days to institute changes, Robert ultimately reopened Mike La Susa’s to a crowd of customers. Read on below for an exclusive update on how the restaurant is doing today.

Mike is enjoying the updated menu, although business has struggled a bit since the transformation, as the changes in the list of offerings have been difficult for longtime customers to accept. He’s still the main cook, and he is planning to eventually add some of the original dishes back to the menu.

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