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.

The Neelys’ Top 5 Summer Grilling Tips

by in Food Network Chef, May 25th, 2013

Pat and Gina NeelyWho better to kick off the season of outdoor cooking and all things barbecued, grilled and smoked than Food Network’s own First Family of Barbecue, Pat and Gina Neely? Together, this culinary power couple has been known to put their signature spins on authentic Tennessee ribs, comforting potato salads, and traditional grilled chicken alike — the must-have dishes for the ultimate summer cookout. FN Dish caught up with the Neelys at the 2013 South Beach Wine & Food Festival earlier this year to chat about what it takes to master the grill at home and to learn their secrets to better barbecue. At a live cooking demonstration on the beach with their fans, Pat and Gina cooked a quick meal of grilled shrimp and pineapple kebabs with mango salsa, explained the ins and outs of some classic warm-weather recipes, and answered fans’ questions about all aspects of summertime cooking and entertaining. Find out what they had to say below, and get their top-five tips for enjoying a stress-free summer at the grill.

5. It’s a good idea to start the grill on medium heat and rub the grates with oil before adding anything to it. This will help prevent food from sticking.

4. When making kebabs on wooden skewers, be sure to soak the sticks in water for a while before you put them on the grill. Otherwise, the dry wood will catch fire and burn quickly.

Get the Neelys’ top three tips

Pasta With Olive-Caper Sauce — Meatless Monday

by in Recipes, May 20th, 2013

Bucatini With Olive-Caper SauceFor a quick weeknight dinner, few meals are more efficient or economical than pasta with tomato sauce. But regardless of whether you commit to making your own sauce from scratch or you rely on store-bought jars when in a pinch, everyday marinara can get tired quickly. This week, instead of calling the dish complete with just noodles and tomatoes, dress up the sauce with vegetables, olives, fresh herbs or cheeses — any or all that you happen to have on hand — to turn an ordinary meal into something special. Even if you’re pressed for time, know that it doesn’t take long to simmer the sauce with a few additional ingredients, as, in fact, most mixtures come together in the time it takes to boil and cook the pasta.

Food Network Magazine‘s can-do Bucatini With Olive-Caper Sauce (pictured above) is the ultimate in easy-yet-elegant pasta in that it boasts a bold, flavorful no-cook sauce. After making a salty paste of smashed garlic, capers and red pepper flakes, add Mediterranean ingredients like kalamata olives, fresh tomatoes, creamy mozzarella cheese and fragrant basil, then let the heat of just-cooked pasta gently warm the mixture and soften the tomatoes slightly. Ready to eat in only 25 minutes, this go-to supper elevates the mainstays of marinara — tomatoes and garlic — into a wholly new dish, one that’s simple enough for weeknight cooking but interesting enough to offer guests. When making no-cook pasta, it’s best to reserve a few cups of cooking water before draining the noodles, just in case you need to loosen the sauce with liquid.

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