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.

Tyler Florence on the New Season of The Great Food Truck Race

by in Food Network Chef, Shows, August 13th, 2013

Tyler Florence on the New Season of The Great Food Truck RaceTyler Florence is back to host the fourth season of The Great Food Truck Race. Like last season, the food truck teams are made up of newbies who dream of one day operating their own mobile restaurant business. There’s a lot at stake: the winning team gets $50,000 and gets to keep their truck. Tyler guides the teams on their coast-to-coast journey, and along the way doles out challenges, with each new one more difficult than the last. And this year the route is the longest yet, so these teams are in for the ride of their lives. FN Dish recently caught up with Tyler to chat about the new season, his take on the food truck scene and his advice for the teams.

Watch the season premiere of The Great Food Truck Race on Sunday, Aug. 18 at 9pm/8c.

What are you looking forward to most on the new season of The Great Food Truck Race?
It’s the first year we have a team from Hawaii, which is really exciting, and we also have several all-female teams. The teams were so good this year, even as rookies. I think the teams are actually watching past seasons and taking notes. Although they’ve never done it before, they’ve seen the other people start from scratch and they’re taking those notes to heart.

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Vegetarian Chef’s Salad — Meatless Monday

by in Recipes, August 12th, 2013

Vegetarian Chef's SaladThe key to enjoying a salad as an entree is making sure you beef up the dish with more than just leafy greens, croutons and dressing. Hearty protein, plus cheese, vegetables, olives and eggs, turn a simple salad into a complete lunch or dinner. But when you remove the meat from the plate, finding substitute ingredients can be challenging and often leads to an unsatisfying meal. Food Network Magazine, however, reinvented the chef’s salad — one such main course salad traditionally packed with deli meats — into a meatless plate that won’t leave you disappointed.

Instead of turkey, ham or chicken, the star protein in Food Network Magazine’s Vegetarian Chef’s Salad (pictured above) is tofu, either your favorite smoked or baked variety. Tender roasted mushrooms add an earthy flavor, while crisp-tender wax beans — conveniently cooked in the same pot of hot water used to hard-boil the eggs — and prepared beets add texture. Puree a few of the remaining roasted mushrooms with tangy plain yogurt, olive oil and vinegar to prepare a smooth topping, then mix the topping with the greens, and assemble the vegetables, eggs, cheddar cheese and crunchy sunflower seeds on top for a classic chef’s salad presentation.

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Man vs. Sabotage — Alton’s After-Show

by in Shows, August 11th, 2013

When judge Antonia Lofaso entered the Cutthroat Kitchen and tasted the chefs’ turkey dinner, French toast and lobster roll dishes, she wasn’t privy to the events that had unfolded and ultimately led to those particular plates of food. Simply critiquing and praising the offerings based solely on taste, she knew not of the thousands of dollars that had been spent to force a competitor to cook with a precooked, processed turkey instead of a fresh bird, to prepare a meal sans utensils, to feature red wine and blue cheese in French toast, and to make bread from scratch in only 30 minutes. On his first-ever Alton’s After-Show, Alton revealed these secrets and others to judge Antonia, who finally realized the making of the meals she had just tasted.

“It’s all coming together now,” she told Alton. In perhaps the most telling reveal, she learned that all of these sabotages, seemingly insurmountable given the time constraints and demands of the challenge, had been inflicted on one competitor: Chef Frankie. It was up to him to adapt to these struggles — sometimes multiple ones in a single round — and attempt to turn out passable plates.

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Beyond Chips and Dip: Appetizers for a Crowd — Weekend Cookout

by in Recipes, August 10th, 2013

Chicken Flautas with Avocado CreamWhen it comes to hosting a backyard cookout, a spread of burgers, barbecue, sides and salads is essential, of course, but so are a few pre-dinner munchies. Having a few easy-to-eat appetizers on hand will ensure your guests are held over until the main dishes are ready and not weighed down in the meantime. While chips and dip may be a go-to classic, you can indeed take your appetizer offering to the next delicious level while sticking with simple, stress-free favorites.

Sunny Anderson’s Chicken Flautas with Avocado Cream (pictured above) are top-rated bites that can be prepared in 40 quick minutes. To save time, Sunny starts with a precooked rotisserie chicken to make the filling, featuring the bold flavors of sauteed jalapenos, salsa and garlic, plus cheddar cheese and lime juice. She wraps the mixture in flour tortillas, then deep-fries the flautas until golden brown and crispy, before serving them with a creamy, cool combination of mashed avocados and tangy sour cream.

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Caption It: Look Who’s Back

by , August 9th, 2013

Daniela Perez-Reyes, Danushka Lysek and Andres GuillamaFor Damaris, Rodney and Russell, this Sunday night will surely prove to be one of the most defining moments of their lives so far. One will ultimately accept the job of Food Network personality, while two others will leave empty-handed, their dreams of stardom only a memory. What can you expect from Sunday’s Star finale? A committee of network stars ready to welcome the winner to the family to be sure, plus a few surprise appearances from past finalists.

Take a look at the sneak-peek photo above from the episode. Daniela, Danushka and Andres, the first three rivals eliminated from the competition, are caught up in a giggle fit during taping. What do you think has these three in the throes of laughter? Are they reliving particularly funny moments from their time on the show, or are they snickering at the situation unfolding around them?

Before you tune in this Sunday at 9pm/8c to find out who you, Star fans, have chosen as the winner, we’re challenging you to write your best captions (tastefully appropriate, please) for this moment in the comments below. Check back after the episode for an exclusive first interview with the winner.

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Best 5 Beer Can Chicken Recipes

by in Recipes, August 8th, 2013

Pat's Beer Can Grilled ChickenRecently FN Dish shared Food Network’s top-five grilled chicken recipes for enjoyable summer cookouts, but this week we’re focusing on a specialty chicken that deserves the spotlight on its own: beer can chicken. Cooked whole and most often vertically over an open can of beer, these chicken recipes promise meat that’s particularly succulent and tender, given that the beer steams the bird while it cooks and infuses it with flavor. While the presentation of beer can chicken is indeed impressive and guarantees wows from party guests, the dish is easy enough to prepare on a weeknight for a go-to dinner. Check out Food Network’s best beer can chickens below from Bobby, Guy, the Neelys and more chefs for top-rated recipe inspiration.

5. Beer Can Chicken — When cooking chicken over beer, it’s important to start with a half-full can of beer, so that when the brew bubbles on the grill, it doesn’t overflow and burn.

4. Beer Can Chicken with Cola Barbecue Sauce — Tangy, sweet and salty all at once, the cola-ketchup barbecue sauce is spiked with Worcestershire sauce and served alongside crispy-skinned chicken.

Get the top-three recipes

Mentors’ Eats and Drinks for a Finale Viewing Party

by , August 7th, 2013

GuacamoleAfter watching 10 weeks of competition and making your voices heard in this season’s finale vote, you, Star fans, are just days away from meeting the newest Food Network Star. No matter if you’re rooting for Damaris and her Southern-inspired Eat, Date, Love idea, for Rodney‘s pie-focused pilot Pie Style or for Russell‘s deliciously sinful Guilty Pleasures concept, anxiety will be at an all-time high on Sunday night, when one hopeful will earn the job of a lifetime.

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California Rice and Beans — Meatless Monday

by in Recipes, August 5th, 2013

California Rice and BeansA Southern classic made with red or black beans and white or yellow rice, rice and beans traditionally includes the salty, smoky flavor a ham hock — or other pork product — and few, if any vegetables. Food Network Magazine puts a lighter twist on this Creole classic by skipping the meat and relying on plenty of roasted vegetables to beef up its rice bowl-like dish, California Rice and Beans (pictured above).

This weeknight-friendly recipe can be ready to eat in only 35 minutes, and thanks to a substitution of brown rice, is a light but satisfying supper. To start roasting earthy mushrooms, bell peppers and zucchini with walnuts for a crunchy bite, then make a puree of cannellini beans, fragrant parsley and lemon juice. The citrus will brighten the overall taste of the dish, smoothing out the bean mixture while adding a refreshing tang to the vegetables when mixed together. While Food Network Magazine opts for frozen rice, you can prepare a batch on the spot using the stove or a rice cooker. To serve, top the rice with the sweet, tender roasted veggies and creamy puree, and finish with sprouts.

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Take an Exclusive Video Tour of The Shed

by in Behind the Scenes, Shows, August 3rd, 2013

More than just a barbecue joint, The Shed is an experience, full of unforgettable people, live blues jams and, of course, a seemingly never-ending supply of saucy ribs, pork, chicken and brisket. You’ll get to see firsthand the work that the Orrisons — the first family of Mississippi Barbecue — put into making their business run smoothly when they share a sneak peek of their upcoming series, The Shed, tomorrow at 10pm/9c.

Before then, however, FN Dish is giving fans the first look at The Shed and an exclusive opportunity to hear from Brad and Brooke, the brother-and-sister founders of The Shed. Click the play button on the video above to get an insider’s look at the property’s junkyard, Brad’s never-before-seen outdoor office and a glimpse inside The Shed’s kitchen, where Hobson— the pit master — has prepared nearly 1 million pounds of barbecue.

Tune in Sunday at 10pm/9c to catch a sneak-peek episode of The Shed, then watch Monday at 10pm/9c to see the season premiere.

Meet the cast

Pizza on the Grill — Weekend Cookout

by in Recipes, August 3rd, 2013

Grilled Everything PizzaThis summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each weekend, FN Dish is giving you a complete menu that is stress-free, and this weekend’s spread features homemade grilled pizza.

It’s no question that frozen, store-bought pizza dough is a much-needed timesaver in the kitchen. After all, on busy weeknights, the ready-to-go variety makes it easy to skip delivery and bake pies at home. But on the weekends when you have some time to spare, from-scratch dough is worth the effort, as it promises a softer, chewier crust with a homemade flavor that just can’t be beat.

Grilled Everything PizzaFood Network Magazine starts with homemade dough in its recipe for Grilled Everything Pizza (pictured above). If you’ve never before grilled pizza, know that the secret to doing so successfully is having all of your toppings at the ready next to the grill. After you place the dough on the hot grates, the process of cooking the crust moves quickly, so you’ll want to have the sauce, vegetables and cheese prepared and within reach. Once you flip the dough, start building your ultimate pie with your favorite combination of ingredients, like tomato-garlic sauce, mozzarella, sweet grilled onions and tender shiitake mushrooms. Afterward, it’s important to cover the grill, as the trapped heat inside will melt the mozzarella and warm the vegetables. Finish the pie with fresh greens and Italian salami before serving for added texture and a peppery, salty bite. Browse these step-by-step photos to see how Food Network Magazine‘s recipe comes together.

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