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.

Halloween Wars Q&As: Hear from the Team Members of Scream Team

by in Shows, September 19th, 2015

Halloween WarsGrab a bucket of candy and prepare for a scare, because Season 5 of Halloween Wars is set to begin Sunday, Oct. 4 (premiering at 9|8c). Before this fright-night celebration of all things spooky and sugary begins, FN Dish is taking you inside the competition to hear from the five teams of Halloween warriors who will be facing off for the chance at a whopping $50,000.

Today we’re introducing you to team Scream Team, made up of Robert Teddy, Adam Bierton and Darci Rochau. Read on below to hear from all three of them, then check back tomorrow to hear from another group of teammates.

What is the first thing that comes to mind when you think of Halloween?
Robert Teddy: The Great Pumpkin
Adam Bierton: Carving pumpkins comes to mind first (of course).
Darci Rochau: Dark and spooky

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Halloween Wars Q&As: Hear from the Team Members of Morbid Morticians

by in Shows, September 18th, 2015

Halloween WarsGrab a bucket of candy and prepare for a scare, because Season 5 of Halloween Wars is set to begin Sunday, Oct. 4 (premiering at 9|8c). Before this fright-night celebration of all things spooky and sugary begins, FN Dish is taking you inside the competition to hear from the five teams of Halloween warriors who will be facing off for the chance at a whopping $50,000.

Today we’re introducing you to team Morbid Morticians, made up of Renay Zamora, Rebecca Wortman and Doug Goodreau. Read on below to hear from all three of them, then check back tomorrow to hear from another group of teammates.

What is the first thing that comes to mind when you think of Halloween?
Renay Zamora: Jack-o’-lanterns on the porch are what I think of when I hear the word “Halloween.”
Rebecca Wortman: I think of all the candy!
Doug Goodreau: The first thing that comes to mind is pumpkins, of course!

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Halloween Wars Q&As: Hear from the Team Members of Gore Mayhem

by in Shows, September 17th, 2015

Halloween WarsGrab a bucket of candy and prepare for a scare, because Season 5 of Halloween Wars is set to begin Sunday, Oct. 4 (premiering at 9|8c). Before this fright-night celebration of all things spooky and sugary begins, FN Dish is taking you inside the competition to hear from the five teams of Halloween warriors who will be facing off for the chance at a whopping $50,000.

Today we’re introducing you to team Gore Mayhem, made up of Heidi Trelstad, Rocio Varela and Dean Murray. Read on below to hear from all three of them, then check back tomorrow to hear from another group of teammates.

What is the first thing that comes to mind when you think of Halloween?
Heidi Trelstad: The first thing that comes to mind when I think of Halloween is dressing up in costume.
Rocio Varela: Halloween always makes me think of costume parties.
Dean Murray: When I think of Halloween, I think about pumpkin carving; it’s the best part!

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Enter to Win a Copy of Bobby Flay’s New Cookbook, Brunch @ Bobby’s

by in Books, Contests, Food Network Chef, September 17th, 2015

Enter to Win a Copy of Bobby Flay's New Cookbook, Brunch at Bobby'sWith his penchant for Southwestern flavors and a string of successful Bobby’s Burger Palace restaurants, Bobby Flay has surely earned the right to call himself a taco master and a burger aficionado, though his range in the kitchen doesn’t stop there — or even at lunch or dinner. He also has an appetite for brunch, which he explores on the series Brunch @ Bobby’s and in his brand-new cookbook of the same name. Available for preorder now and officially on sale on Sept. 29, Brunch @ Bobby’s: 140 Recipes for the Best Part of the Weekend explores the best sweet and savory side of this late-morning meal, from a towering stack of chocolate pancakes to an all-new take on bacon, eggs and hash browns.

Recently FN Dish checked in with Bobby, and he revealed his go-to brunch order as well as his take on why brunch has become so popular. When he goes out for brunch, he’s quick to balance the meal by including both salty and sweet elements, explaining, “It always involves eggs, but I always order something for the table, whether it’s like French toast or waffles or pancakes — in that sort of vernacular, like the sweet brunch.” As for a cocktail to sip on the side, he keeps it simple, opting for a mimosa. “The juice, to me, [it] just has to be fresh-squeezed,” says Bobby. He’s familiar with the “ritual” that brunch has become, and says, “It’s the way that people entertain in terms of meeting out. People have their brunch places that they go every weekend.” He adds, “It’s a great way to kind of grab the newspaper, have some coffee, have your brunch cocktail and then sort of carry on your Sunday.”

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Halloween Wars Q&As: Hear from the Team Members of 2 Ghouls and a Guy

by in Shows, September 16th, 2015

Halloween WarsGrab a bucket of candy and prepare for a scare, because Season 5 of Halloween Wars is set to begin Sunday, Oct. 4 (premiering at 9|8c). Before this fright-night celebration of all things spooky and sugary begins, FN Dish is taking you inside the competition to hear from the five teams of Halloween warriors who will be facing off for the chance at a whopping $50,000.

Today we’re introducing you to team 2 Ghouls and a Guy, made up of Diane Fehder, Jeff Munchel and Bridget McCarty. Read on below to hear from all three of them, then check back tomorrow to hear from another group of teammates.

What is the first thing that comes to mind when you think of Halloween?
Diane Fehder: I think of trick-or-tricking in my parents’ neighborhood while growing up. I love Halloween. I love dressing up and now love dressing my daughter up. I think of all the past memories I’ve had — the smell of fall leaves and fireplaces. Now all of our neighbors get together outside and hand out candy together.
Jeff Munchel: When I think of Halloween, I think of candy, blood and haunted houses!
Bridget McCarty: [I think of] black cats, witches, pumpkins, lights, crows, mummies, candy, costumes, darkness, night, owls, sugar, Dracula, smoke, fog, scarecrows, cauldrons, screams, howls and more.

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All the Ways to Love Alfredo Sauce (in 25 Minutes or Less)

by in Recipes, September 15th, 2015

Fettuccine AlfredoMarinara often takes the crown in terms of quick-fix pasta sauces, but with just a few key ingredients, Alfredo sauce, too, is a go-to pick on nights when you have next to no time to make dinner. Whether you’re a fan of the classic recipe with little more than cream and cheese or you’re looking to dress up the original with bright, bold flavors, check out our top five ways to dig into this satisfying supper.

Add a squeeze of lemon.

Giada De Laurentiis opts for a two-part approach to adding refreshing lemon flavor to her 10-minute sauce: the juice as well as the grated zest. After simmering the lemon juice with the cream and butter, she adds the pasta and nutty Parmesan before tossing it with the zest ahead of serving.

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Cheesy Scrambled Egg Fajitas — Meatless Monday

by in Recipes, September 14th, 2015

Cheesy Scrambled Egg FajitasMuch like a pizza crust, a tortilla is a blank culinary canvas; there are hardly any rules for what you can and can’t stuff inside it or pile on top of it. While some of the most-classic approaches are the fan-favorite taco or fajita, how you put those together is up to you. When it comes to making meatless fajitas, beans are surely a go-to pick, but when you want to try something new, look to eggs to bulk up the meal.

Ready to eat in only 30 quick minutes, Food Network Magazine’s Cheesy Scrambled Egg Fajitas (pictured above) make for a hearty breakfast as well as a quick-fix dinner. Just like traditional fajitas, these feature tender sauteed peppers and onions, plus buttery scrambled eggs, which add welcome heft. Don’t forget to add a decadent bite with Monterey Jack or pepper Jack cheese as the eggs finish cooking — it will slowly melt within minutes. Fill warm tortillas with the fluffy eggs, plus the colorful veggies, then top with a quick-fix combination of creamy avocado, juicy tomatoes and a jalapeno for subtle heat.

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For Comedian David Alan Grier, It’s All a Bit “Off” — Alton’s After-Show

by in Shows, September 13th, 2015

It’s not every week that a newcomer joins the ranks of judges to enter the hollowed arena that is Cutthroat Kitchen, but tonight comedian David Alan Grier became one of the lucky few. And in true evilicious fashion, host Alton Brown‘s sabotages of the day were nothing short of diabolical.

In what proved to be a doozy of a challenge during the Round 2 Italian wedding soup assignment, one chef was forced to harvest all of his ingredients from — what else? — a wedding cake, stuffed with everything from peanut butter and a root beer to ground beef and carrots. But for David, it wasn’t these savory flavors that stuck out the most in Chef Justin’s dish, though the judge couldn’t quite decipher what it was that he found. “I taste a sweetness, and I don’t really know if this is rice, pasta or grain. I mean, I don’t know what it is,” David said during tasting, and on Alton’s After-Show, he finally learned from Alton what he ate. “Cake, sir, and a little bit of frosting to boot,” Alton told David, who admitted to being stumped by that flavor of “mystery.” When it came to the all-important meatballs in Chef Justin’s Italian wedding soup, David was once again unsure of what to make of them, and Alton finally revealed why: “He decided to put cocoa powder in his meatballs,” Alton said. “I didn’t perceive chocolate,” David told him. “I just perceived off — a little sweet, not what I was expecting.” Ultimately these oddball flavor combinations were enough for David to send Justin home once and for all.

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30-Minute Shrimp and Grits — Most Popular Pin of the Week

by in Community, September 13th, 2015

Lemon-Garlic Shrimp and GritsNow that school is back in session and your weeknights have been filled with homework check-ins with your kids, last-minute appointments and a flurry of scheduled activities, you’re likely feeling the pressure to turn out a meal for the family as quickly as your kids can ask, “What’s for dinner?” That’s where this week’s Most Popular Pin of the Week, featured in Food Network Magazine, comes in. It can be on the table in only a half-hour, and since it features both satisfying shrimp and a bed of creamy grits, it’s an all-in-one meal. Bonus: Believe it or not, this top-rated recipe is a healthy staple, even with those cheesy grits and lemony herb sauce.

For more dinnertime inspiration, check out Food Network’s Let’s Cook: Main Dishes board on Pinterest.

Get the Recipe: Lemon-Garlic Shrimp and Grits from Food Network Magazine

The Easiest Pasta Ever (Really)

by in Recipes, Shows, September 12th, 2015

Spaghetti Aglio e OlioWhile Spaghetti Aglio e Olio may not get any points for ease in pronunciation, it indeed takes the cake for simplest-ever pasta dinner: 15 minutes, five ingredients. Done.

Geoffrey Zakarian introduced the recipe for this go-to meal on this morning’s all-new episode of The Kitchen. From start to finish, the sauce — made with just olive oil, sliced garlic, red pepper flakes and fresh parsley — came together in the time it takes the pasta to cook, meaning it’s the ultimate in I-need-food-on-the-table-like-right-now cooking. The secret to GZ’s sauce is twofold: adding some of the pasta water to the oil and garlic, and, secondly, cooking the pasta only part of the way before tossing it in the pan with that watery-oil mixture. The noodles will finish cooking the sauce, and the sauce thickens naturally on its own, thanks to the starch in the water.

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