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.

Best Labor Day Weekend Recipes

by in Holidays, Recipes, August 29th, 2012

Grilled Turkey Sliders With Tomato Jam
Though the unofficial end of summer is just around the corner, there’s still time for one last outdoor party. Make the most of your Labor Day weekend by hosting a backyard cookout for friends or simply barbecuing with family before the kids head back to school and the rush of weeknight activities begins. We’ve rounded up Food Network’s top five Labor Day recipes to help you celebrate the best flavors and ingredients of the season and pull off an easy, enjoyable holiday get-together.

5. Black Bean and Corn Salad – For a quick no-cook side dish, Rachael combines red peppers, vibrant corn and hearty black beans with a light cumin-lime juice dressing.

4. Creamy Dijon-Dill Potato Salad – Make a party-ready potato salad by tossing tender Yukon Golds with crunchy celery and a creamy mayonnaise-mustard mixture that’s finished with fresh dill and bright lemon juice.

Get the top three recipes

Meatless Monday Mexican-Style

by in Recipes, August 27th, 2012

Chiles Rellenos
If your usual Mexican dinner spread includes everyday veggie tacos or cheese quesadillas, try experimenting with chiles rellenos instead to add a new twist of flavor to your dinner. Traditional versions of this Mexican classic feature a soft cheese-stuffed poblano pepper that’s quickly deep-fried and bathed in tomato sauce. Marcela Valladolid, Food Network’s own queen of Mexican cuisine, has prepared her version of this authentic favorite. Check out how Marcela makes chiles rellenos below, and find easy-to-make side dishes to serve with her flavor-packed meal.

Just like traditional recipes, Marcela’s Chiles Rellenos (pictured above) boasts an oregano-Monterey Jack cheese mixture that fills warm, charred poblanos. She whips a light, airy egg-based batter to coat the peppers before frying them until they’re golden and crispy. Top each stuffed poblano with a smooth blended tomato sauce flavored with a touch of garlic and onion. Flip through this step-by-step gallery to see how Marcela prepares this authentic dish.

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Sun-Safe Side Dishes

by in Recipes, August 25th, 2012

Grilled Panzanella
This 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 Saturday, FN Dish is giving you a complete menu that is stress-free, and the stars of this weekend’s menu are sun-safe side dishes.

While outdoor eating and entertaining are some of the best parts of summer, they bring with them the chance that food will be outside for extended periods of time, exposed to steamy temperatures as the meal moves from afternoon appetizers to late-night desserts. Leaving food in hot conditions for hours at a time gives pesky bacteria the opportunity to settle into it, and while all perishable foods should be chilled to ensure their safety, none more so than those made with mayonnaise. This weekend, skip the mayo-based salads and opt for those dressed with vinegar, olive oil or lemon juice instead.

For an easy alternative to creamy pasta salads, try Food Network Magazine’s Toasted Almond Pasta Salad. It’s mixed with warm, crunchy toasted almonds and tiny tube-shaped noodles, and finished with a zesty topping of sweet shallots and lemon juice. If you’re looking for a sun-safe potato-salad swap, try this Grilled Potato and Pepper Salad from Food Network Magazine, a highest-rated dish loaded with fresh, in-season vegetables, like fingerling potatoes, bright bell peppers and scallions. Tossed with a simple sherry vinaigrette, this quick-cooking recipe is light and colorful.

Get the menu

The Great Food Truck Race Caption It: Lost in the Produce Aisle

by in Shows, August 24th, 2012

Seoul Sausage's Chris Oh on The Great Food Truck Race

Whether you’re stocking up for a family of two or 10, grocery shopping can be difficult. After all, it’s up to you to pick up products that will please everyone and make sure you have enough to last at least a few meals. So imagine how challenging it is for the Food Truck teams to shop for ingredients to fill up their trucks, which will feed an unknown number of people. In a new city. On a tight budget. In a time crunch.

In this sneak-peek shot from Sunday’s brand-new episode of The Great Food Truck Race, Seoul Sausage’s Chris Oh seems to have succumbed to the pressure of grocery shopping, stopping dead in his tracks in the middle of the produce aisle. Is he looking for a hard-to-find mystery ingredient or is he simply overwhelmed with this week’s challenge?

Before you tune in this Sunday at 9pm/8c to find out which team goes home next, we’re challenging you, Food Truck fans, to write your best captions (tastefully appropriate, please) for this produce-aisle moment in the comments below.

Which is your favorite food truck team so far? Cast your Fan Vote up to 10 times per day.

Meatless Monday for Meat Eaters

by in Recipes, August 20th, 2012


The goal of Meatless Monday is simple: Inspire one day of meat-free eating each week for the sake of our health and that of the planet. The point is not to convert happy meat eaters into the most die-hard vegans, but rather to make even the staunchest steak lovers occasionally think twice before passing up a salad or scoop of vegetables in favor of meaty alternatives.

That said, we know how difficult — not to mention downright boring — it can be to fill up on a plate of veggies alone. So this week we’ve rounded up three of Food Network Magazine’s heartiest, most flavor-packed vegetarian recipes to please even the most demanding of meat eaters.

One of the easiest meatless meals to make, pasta not only feeds a crowd but can be tweaked to your family’s tastes and needs. Pictured above is Cavatelli With Tomato Sauce and Ricotta, a dressed-up version of typical noodles with sauce that can be made in just 30 minutes. Cavatelli isn’t your average pasta; it’s thicker, since it’s often made with cheese, so it’s naturally more filling than traditional spaghetti or penne noodles. Here it’s tossed with a simple but robust tomato sauce, laced with garlic and red pepper flakes for a touch of heat. Before serving, top each bowl with a spoonful of creamy ricotta cheese.

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Seoul Sausage — Truck-a-Day

by in Shows, August 18th, 2012


We’re just days away from the start of the third season of The Great Food Truck Race, and to give you a sneak peek at this year’s cast of rookie truckers, we’re introducing one team per day until the season premiere on Sunday, August 19, at 10pm/9c. Check back on FN Dish every day until the first episode to get an insider’s look at each of the teams competing for the keys to their dream food truck.

Seoul Sausage’s Yong Kim, Chris Oh and Ted Kim are first-generation Korean-Americans who, against their parents’ wishes, are intent on pursuing careers in the culinary industry. Now living in Los Angeles, they operate Seoul Sausage, which is known for dishing out Korean-style sausages and burgers to California festival-goers. Together, the guys want to make their parents proud and prove to them that they have what it takes to be successful in the wide world of food.

Get a behind-the-scenes look at the Seoul Sausage food truck.

Pairing entwine White Wines

by in Drinks, Recipes, August 18th, 2012


This 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 Saturday, FN Dish is giving you a complete menu that is stress-free, and the stars of this weekend’s menu are entwine white wines.

Last month FN Dish announced that contrary to popular belief, red wines can, and surely should, be drunk in the summertime, since they pair so nicely with the rich, hearty meals of the season, like barbecue and grilled meats. This week, however, we’re celebrating the classics of summer drinking: white wines, specifically entwine Pinot Grigio and Chardonnay.

Pinot Grigio:
Light and refreshing, entwine Pinot Grigio is a go-to wine on steamy summer nights when it seems like almost nothing can quench your thirst. It’s an easy-to-drink bottle with a crisp, fruity taste that almost everyone will enjoy.

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3 Days to Open: Confections of a Rock$tar

by in Shows, August 17th, 2012

Kimmee, Bobby Flay and Clarisa Martino on 3 Days to Open
Just days before opening, Bobby Flay and his pastry chef, Clarisa Martino, tackled failing ovens, amateur kitchen help and inferior ingredients at New Jersey bakery Confections of a Rock$tar to make sure that Kimmee launched her dream shop on time. So how is Confections doing now that Bobby and Clarisa have left and Kimmee has been running the bakery on her own?

Today, Confections enjoys sales of $400 per day in the middle of the week, $1200 per day on Fridays and Saturdays and $1000 per day on Sundays. The bakery is closed on Mondays and Tuesdays to allow time for individual cake consultations and bakery preparations.

Kimmee’s taken advantage of the techniques Bobby and Clarisa taught her, and says that “Bobby taught me how to do things the right way. Everything he taught me I am utilizing daily.” This includes baking cupcakes with quality ingredients daily and embracing the importance of organization and time management.

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Under the Crust — Truck-a-Day

by in Shows, August 17th, 2012


We’re just days away from the start of the third season of The Great Food Truck Race, and to give you a sneak peek at this year’s cast of rookie truckers, we’re introducing one team per day until the season premiere on Sunday, August 19, at 10pm/9c. Check back on FN Dish every day until the first episode to get an insider’s look at each of the teams competing for the keys to their dream food truck.

For Under the Crust’s Hannah Cohen, the dream of owning her own food truck is one that she first imagined with her late fiancé, Keith, who encouraged her to take her mini-pie business on the road. With the help of her mom, Sheri Cohen, and friend Gary Miller, Hannah hopes to accomplish that goal by taking Under the Crust to the top with her collection of sweet and savory creations. Look out for this pie-loving trio donning T-shirts with their signature saying, “It’s what’s inside that matters.”

Get a behind-the-scenes look at the Under the Crust food truck.

Breakfast Anytime — Meatless Monday

by in Recipes, August 13th, 2012


Who says that you must eat breakfast only in the morning? After all, it’s the most important meal of the day and you should be able to enjoy it whenever you want. Spice up your usual lunch or dinner routines by cooking up breakfast-style dishes for late-day meals. Check out Food Network’s collection of sweet and savory breakfast plates that will wow your family in the morning, afternoon and nighttime.

Though some breakfast dishes, like bacon and eggs and corned beef and hash, revolve around their meaty ingredients, vegetarian breakfasts can be hearty, too, especially when they consist of more than just cereal and toast. Ina’s Roasted Vegetable Frittata from Food Network Magazine, for example, is deliciously rich but still light and fluffy, made with a batter of whipped eggs and a splash of half-and-half. Speckled with soft, sweet roasted zucchini and bell pepper, this easy-to-do frittata offers fresh bites of summertime flavors laced with nutty Gruyere cheese. Perhaps the best part of frittatas is that they don’t need to be flipped like omelets do. You can avoid potentially messy flops by first cooking the eggs on a stovetop then baking them until golden brown and puffy. Since the eggs will move straight from the stove to the oven, it’s important to cook the frittata in an ovenproof pan for an easy transition.

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