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.

Easy, Speedy Paella — Yes, It’s Possible, and Geoffrey Shows You How

by in Recipes, Shows, August 1st, 2015

Geoffrey ZakarianLeave it to an Iron Chef not only to find a way to prepare a traditionally involved dish simply and quickly, but also to guarantee flavorful, classic results with his made-over method. On this morning’s all-new seafood-focused episode of The Kitchen, Geoffrey Zakarian took on the beloved Spanish dish of paella, known for its crimson-hued, saffron-scented rice, shellfish and meat — and its lengthy prep time. But instead of presenting a tried-and-true intricate recipe, he transformed the dish into something that’s easy enough to make in a Dutch oven, no special paella pan required.

In his recipe for Quick Paella with Chorizo, Shrimp and Chicken, GZ celebrates all of the tastes and textures you know and love, but he brings them to life in a can-do way. His secret is layering the ingredients: first building a flavor base of chorizo, garlic and onions, then adding the saffron for warmth and color, and finally bringing in the rice. After working in the moisture — white wine and chicken broth — he recommends leaving the dish alone to cook for about 20 minutes. This will allow the rice to absorb the liquid and become nearly tender. A seafood duo of shrimp and mussels, plus a generous addition of peas, brightens up the dish, and perhaps most importantly, promises authentic flavor just like that of classic paellas.

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The Kitchen Needs Your Help, Fans

by in Community, Shows, July 31st, 2015

The KitchenFrom wow-worthy giveaways like the Easter basket to their segments that answer questions, provide money-saving tips and inspire your next meal, The Kitchen co-hosts keep fans who are watching at home at the forefront of the show, with recipes, tips and how-tos that’ll help you conquer your own kitchen with ease. As the show gears up for its next round of tapings, the crew needs your help in answering two questions. Check out the questions below, then leave your answers in the comments section. Your responses may influence what’s shown on-air.

Question 1: The kids are going back to school soon, so it’s time to get prepped with fun after-school snacks. Do you need help getting creative with these treats?

Question 2: Craving a new twist on Mexican food for your family? Marcela can make that happen — just tell us what you want to see her whip up!

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Caption It: The Bro Show

by , July 31st, 2015

Food Network StarOutdoor cooking, ingredient swaps, audience demos and even improv cooking. The finalists have faced nearly all aspects of Food Network Stardom in the past nine weeks, but on Sunday they're going to contend with perhaps the most-demanding one of all:...

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The Makings of Live TV: Jeff’s Lessons Learned and His “Number One Rule”

by , July 30th, 2015

Food Network StarAs all of the previously eliminated Food Network Star finalists would likely attest, camera challenges are difficult — so much so that multiple takes may be needed in order to execute just one presentation. But on Sunday's brand-new episode of Food...

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Camp Cutthroat Culinary Competency Quiz: Grilling Skills

by in Shows, July 29th, 2015

Alton Brown on Camp CutthroatSummertime means times to grill, and while it may seem simple enough to head outside, throw a piece of meat on a flame and watch it cook, understanding the grill takes a bit of practice. The more you do it, the more successful your results will be. Just in time for the upcoming Camp Cutthroat tournament (beginning Wednesday, Aug. 12 at 9|8c), in which host Alton Brown takes a crew of unhappy campers into the wilderness for a five-week display of alfresco eviliciousness and plenty of outdoor cooking, FN Dish wants to know: How much of a grilling expert are you? Test your knowledge of all things coals, flames and flare-ups, and find out if you’re a Rookie Roaster, a Charbroiled Champ or a Grill Master.

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Star Salvation, Episode 5: Which Mystery Ingredient Would You Want to Cook With?

by , July 29th, 2015

In true Star Salvation fashion, the name of the game this week was expect the unexpected, as Jeff Mauro told the finalists to get set for "a culinary curve ball." He and fellow judge Alex Guarnaschelli doled out three mystery bags, each stuffed wi...

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Inside Food Star Kitchen: Exclusive Photos and Culinary Trivia

by , July 28th, 2015

Food Network StarWhen the finalists started their Star journeys, the expansive hallowed halls of Food Star Kitchen were surely overwhelming and downright intimidating. But by the time the remaining rivals entered the arena Sunday night, eight weeks into the competiti...

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“I Would Have Breaded the Bejeebers Out of It” — Alton’s After-Show

by in Shows, July 26th, 2015

Famous for its (hilariously wonderful) outlandish sabotages thrown at innocent chefs, Cutthroat Kitchen has forced its share of mandatory oddball ingredients into competitors’ dishes — anyone remember that canned whole chicken? On tonight’s all-new episode, host Alton Brown took that idea of diabolical eviliciousness one step further by introducing canned haggis during the Scotch egg battle in Round 1. If you’ve never before heard of haggis, here’s what you need to know: It’s a hodgepodge of animal, often including stomach, liver and heart, and it’s often mixed with spices. Instead of traditional sausage to envelop the egg, one chef had to use this mystery canned meat — this particular can full of lamb heart and liver, pork fat and dehydrated onion — much to the horror of Jet Tila, the judge of the day.

“And you know who had to eat that,” he told Alton sarcastically during the After-Show, adding that Chef Plum, who was saddled with this doozy of a sabotage, “failed to turn that haggis into a good Scotch egg.” Turning the tables on the judge, Alton asked Jet how he would have approached this challenge, and Jet explained that it’s all about masking the natural flavor of the haggis. “More seasoning — maybe onion, lots of dry spices, maybe some fresh herbs as well. You would have to cook that gaminess out of it,” he noted.

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

by , July 26th, 2015

Food Network StarIt's the nature of the Food Network Star beast that even though no matter how badly finalists want to achieve their dreams of stardom, ultimately only one can win the coveted title, and with that, 11 finalists will be going home. Every week Star Talk...

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Your Favorite Spreads, Transformed: 3 New Takes on Condiments

by in Recipes, Shows, July 25th, 2015

Banana Pepper KetchupKetchup, mustard, mayonnaise. This beloved condiment trilogy is an all-star topping on cookout favorites like juicy burgers — and for good reason, as the condiments are satisfying served both separately and when mashed together to create the ultimate spread. But while everyday ketchup, mustard and mayo may indeed be traditional, they can be transformed into all-new ideas with just a few simple how-tos. On this morning’s all-new episode of The Kitchen, the cast delivered three new twists on these classic condiments. From Jeff Mauro’s secret-ingredient ketchup to Geoffrey Zakarian’s caper-studded mustard, read on below for their best ideas.

Ketchup Becomes Banana Pepper Ketchup: Don’t let the simplicity of Jeff’s two-ingredient ketchup recipe fool you; the result is anything but basic. By mixing diced banana peppers with ketchup, he guarantees a pop of pepper flavor in every bite.

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