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.

Food Fortunes On the Line in All-New Series

by in Shows, February 4th, 2015

Willie DegelSo you have an idea for a potentially profitable product or what you’re sure is a must-have recipe for everyone’s favorite condiment. What do you do with it, and how do you make sure the power players know about it? Enter Food Fortunes.

On this brand-new upcoming series premiering on Monday, March 9 at 10|9c, visionaries from around the country will put their concepts, as well as their pride, on display as they pitch their theories to an expert panel of tastemakers, restaurant professionals and experienced executives, including Pat LaFrieda and Willie Degel, in the hopes that these entrepreneurs will want a piece of their budding company. But before the panel will decide to invest in or pass on a potential food fortune, a crowd of consumers will weigh in on whether they’d buy the product placed before them.

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VOTE: What’s Your Favorite Cutthroat Kitchen Episode Title?

by in Shows, February 2nd, 2015

VOTE: What's Your Favorite Cutthroat Kitchen Episode Title?While the never-ending onslaught of sabotages may be unnerving and downright frustrating for Cutthroat Kitchen competitors in the midst of battle, for fans at home who are watching the eviliciousness unfold, it’s nothing short of sidesplitting funny. It turns out, though, that there’s more hilarity to Cutthroat Kitchen than just the diabolical challenges. In the more than six seasons of the series, each episode has been given a telling — and amusing — title to signify either the dishes or the sabotages rivals would meet in the contest. FN Dish recently combed through the dozens of punny titles and rounded up the 15 best, and now it’s time for you, fans, to choose your ultimate favorite.

Browse this photo gallery to see each title and relive its corresponding episode, then vote for your pick of the top title ever in the poll below.

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Healthy Farro Fried “Rice” — Meatless Monday

by in Recipes, February 2nd, 2015

Healthy Farro Fried There’s no denying the allure of takeout dinners — they’re easy, fast and able to cure your salty cravings in a flash. But when you find the correct recipe, so, too, are takeout-inspired meals you make at home. Plus, the DIY versions are likely better for you than their restaurant counterparts, and you can customize them with your favorite ingredients.

Our Food Network Kitchen’s Healthy Farro Fried “Rice” (pictured above) is a next-level take on traditional Asian-style fried rice. Simple enough to make on a weeknight, this lightened-up dish is brimming with vegetables, like carrots, peas and bean sprouts, and it swaps out basic rice in favor of farro. If you’ve never before worked with farro, our Food Network Kitchen describes it as “an Italian variety of wheat with grains that turn tender and toothsome with cooking.” Similar in shape and texture to brown rice, farro is prepared in much the same way: by cooking in a pot of boiling water for a few minutes. While quick-scrambled eggs add heft to this go-to dinner, a sweet and tangy sauce of ginger and garlic adds over-the-top flavor. Before serving, finish the farro with chopped scallion greens for extra freshness.

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“It’s Real Weird” — Testing the Cutthroat Kitchen Sabotages

by in Shows, February 1st, 2015

From canned whole chickens to dairy milked from a plastic cow, Cutthroat Kitchen is no stranger to strangeness. In fact, it welcomes such oddness. It’s a good thing that’s the case, because on tonight’s all-new episode, one chef was tasked with making a turkey burger out of not moist ground turkey meat, as would be expected, but processed deli turkey meat. But before the contestant could be saddled with such a sabotage, the Cutthroat culinary team had to try its hands at the challenge to make sure that whatever burger resulted — if any did — was edible, given the amount of time on the clock.

Food stylist Jamie took to the kitchen to attempt this next-level ingredient swap-out, and after making what he deemed “turkey dust,” mixing it with chopped bacon and cooking the patty, he realized he’d made something “real weird.” He explained, “It’s a funky-looking patty; there’s no two ways about it.” Nevertheless, despite its nontraditional appearance, Jamie added that the more important question would be whether or not the patty tasted fine. Much to his surprise, it did. “It’s that good. I’m voluntarily eating my own sabotage cooking,” he said.

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Cream Cheese Frosting — Most Popular Pin of the Week

by in Community, February 1st, 2015

Cream Cheese FrostingWhen you’re building your recipe repertoire, it’s best to look for the tried-and-true how-tos that you know are going to work well, those culinary workhorses that are easy to prepare and serve more than one purpose. That’s what this week’s Most Popular Pin of the Week is all about. For a go-to frosting recipe you’ll want to have in your back pocket, look no further than Food Network Kitchen’s quick-fix Cream Cheese Frosting (pictured above). It is made with only a few basic ingredients, turns out soft and fluffy every time, and shines atop cakes and cupcakes.

For more sweet ideas, visit Food Network’s Let’s Bake board on Pinterest.

Get the Recipe: Cream Cheese Frosting

The Kitchen’s Snow Day Cooking Means Stick-to-Your-Ribs Comfort

by in Recipes, January 31st, 2015

Ricotta GnocchiFresh off a brutal weather week that left the East Coast blanketed in winter white, The Kitchen co-hosts came together this morning for an entire hour dedicated snow-day cooking. Whether you’re holed up indoors during a snow day or you’re forced to brave the elements and shovel, the name of the culinary game on chilly snow days is warming comfort food. Read on below to get the cast’s top takes on stick-to-your-ribs recipes for next-level gnocchi, plus the fluffiest mashed potatoes, a spiked cocoa cocktail and more.

If you’ve never before made gnocchi at home, Geoffrey Zakarian’s fuss-free recipe for Ricotta Gnocchi (pictured above) is a good place to start. He combines rich ricotta cheese with nutty Parmesan for flavor, then mixes in two kinds of flour and eggs to bind the dumplings together. After just a few minutes in boiling water, they turn out tender and delicate, ready to be tossed in a garlicky pancetta-studded tomato sauce. Geoffrey says that uncooked gnocchi will be good in the freezer for two weeks, so plan ahead for easy weeknight meals with ready-to-go gnocchi.

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WATCH: The Do’s and Don’ts of Football Parties

by in Entertaining, Shows, January 30th, 2015

Even if your favorite team won’t be taking the field on Sunday, chances are you’re going to be vegging out in front of the TV with friends, and plenty of game-day eats and drinks, to watch the big game unfold. Just in time for those celebrations, The Kitchen co-hosts came together to offer a few good-to-know do’s and don’ts for both attending and throwing a winning football bash — or any get-together with a crowd. From how to build a worthy buffet to advice on ditching the six-pack of beer, click the play button on the video above to hear from the cast and learn their top tailgating tips.

For even more entertaining ideas, check out the cast’s best game-day recipes.

Fan Favorites: Your Picks for the Best. Burger. Ever. in Photos

by in Shows, January 29th, 2015

Best. Burger. Ever.Each week during the run of Best. Ever., FN Dish has been asking fans to share where they enjoy their ultimate eats, and in true superfan fashion, you have delivered in droves with details on the top pizza, barbecue, breakfast and now burgers. But for the first time this week, a noticeable number of fans went beyond just telling us about their best-ever burgers — they showed them to us as well. On Food Network’s Facebook page, multiple readers left comments and posted their personal pictures showcasing meaty monstrosities and over-the-top side dishes, plus notes on where to find these burgers.

If fans’ photos are any indication, you all think beyond the basics when it comes to the hamburger. Take a peek at readers’ photo submissions below to see the piled-high and fully loaded burgers, then read the rest of fans’ burger selects on Food Network’s Facebook page.

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Restaurant Revisited: Mystic Mystery at Mystic Treats

by in Shows, January 28th, 2015

Robert Irvine on Restaurant: Impossible“I have no idea what ‘Mystic Treats’ means,” Robert Irvine told husband-and-wife owners Michael and Erika Lowe of the name of their Ashland, Ore., eatery. Though the couple has a shared background in the IT field, the two opened Mystic Treats three years ago and recently relocated it to a space with history as both Mexican and Korean eateries, which only furthered Mystic Treats’ oddball identity. After hearing feedback from the community, Robert managed to find his vision for the updated interior, and he tasked his Restaurant: Impossible design and construction teams to bring several themes to life, including “earthy,” “vibrant,” “quirky — a little bit” and “homey.”

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Best 5 Crepe Recipes

by in Recipes, January 28th, 2015

CrepesFrom breakfast and brunch to dinner and dessert, crepes can be customized for any meal of the day, all by simply swapping out sweet and savory fillings. Start with an all-purpose batter, like Alton Brown’s tried-and-true recipe (pictured above), then experiment with your favorite ingredient pairings in the stuffing to ultimately create all-new takes on traditional meals. Read on below for Food Network’s top-five crepe recipes for satisfying ideas from Giada De Laurentiis, Marcela Valladolid and more of your favorite chefs.

5. Blueberry-Lemon Crepes with Custard Sauce — Just a squeeze of fresh lemon juice brightens up the fruity blueberry filling for Melissa d’Arabian’s indulgent crepes, which she serves atop sweet vanilla custard for added richness.

4. Chocolate-Strawberry Crepes — Follow Giada’s lead and mix in cocoa powder to a classic custard batter, then cook it gently on the stove and roll around a go-to combination of strawberry jam and mascarpone.

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