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.

Broccoli-Cheddar Pockets — Meatless Monday

by in Recipes, July 9th, 2012


Similar to a calzone, sandwich pockets consist of a light, delicate dough that’s filled with any number of sweet or savory combinations and baked in the oven. Food Network Magazine’s Broccoli-Cheddar Pockets (pictured above) are an easy, cheesy dinner solution that can be made in just 35 minutes. To prepare, roll out store-bought bread dough, stuff with a vegetarian mixture of blanched broccoli, sour cream, shredded cheddar and chives, and then bake until the pastry is crispy and golden brown. Check out this step-by-step photo gallery to find out the best way to fold the dough and prevent ingredient leakage. These hand-held beauties are a sure-fire way to get picky eaters to enjoy veggies, so try experimenting with other good-for-you fillings.

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Seafood Fest — Weekend Cookout

by in Recipes, July 7th, 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 this weekend’s dishes are all about seafood.

One of the easiest pieces of seafood to grill, salmon is a versatile, healthful fish that requires little cooking or prep time. It’s sturdy and firm enough that it won’t fall apart on the grill, yet it’s tender, flaky and mild in flavor. To make Food Network Magazine’s Moroccan Grilled Salmon(pictured above), marinate center-cut salmon fillets in a yogurt-garlic-cumin mixture and cook them for just a few minutes on each side. The plain yogurt will keep the fish moist and add subtle richness to its taste. Serve this dish with an Italian-style starter of crispy fried squid and a side of Crab Boil Potato Salad (pictured right), made with in-season corn, succulent crabmeat and fresh lemon juice, to complete your seafood spread.

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Better Together: Tomatoes and Mozzarella

by in Recipes, July 5th, 2012


Peanut butter and jelly. Spaghetti and meatballs. Burgers and fries. Some things are just better together, including tomatoes and mozzarella. Whether you enjoy them atop pizza, with pasta, on a sandwich or in a salad, there’s no denying that ripe, juicy tomatoes and creamy, smooth mozzarella cheese complement each other perfectly. This summer, take advantage of in-season from-the-vine tomatoes and prepare them in a classic style: caprese.

Italian caprese salads are most traditionally eaten raw, with just a handful of uncooked ingredients: slices of sweet tomatoes and smooth mozzarella cheese, hand-torn basil, a drizzle of olive oil, salt and pepper. It’s a rustic dish but one that shines when you use the freshest ingredients. We’ve rounded up Food Network’s best five caprese salad-inspired recipes, each a unique twist on the classic dish. Check them out below, then tell us your favorite way to enjoy tomatoes and mozzarella.

5. The Neelys’ Caprese Tart – Gina and Pat arrange slices of tomatoes and mozzarella atop pesto-brushed puff pastry and bake it for just 15 minutes to create a fuss-free appetizer.

4. Baked Panzanella Caprese – Transform the seasonal panzanella salad into Giada’s warm, baked plate by layering slices of tomatoes and mozzarella, tangy balsamic and chopped garlic and topping with thick-cut bread.

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20-Minute Timesavers — Meatless Monday

by in Recipes, July 2nd, 2012


If the weather where you are anything like what we’ve been experiencing in the Northeast, chances are you’re a bit sweaty right now. On days when the temperature is inching toward triple digits, the last thing you want to do is turn on the stove, preheat the oven and spend hours preparing a hot meal in an even warmer kitchen. This summer, beat the heat with Food Network’s menu of 20-minute meals that will have you in and out of the kitchen in no time. Check out our favorite quick-cooking recipes below, then tell us your go-to weeknight picks.

Built on a crusty, crunchy grilled baguette, Food Network Magazine’s Open-Faced Tomato Grilled Cheese (pictured above) features sweet ripe tomatoes, creamy provolone cheese and a touch of garlic. Brush the bread with oregano-seasoned olive oil before grilling so that it adopts the warm flavor and fragrance of the herb. These five-star beauties are impressive enough to serve to company but can be eaten casually with your hands.

In just 15 minutes, Rachael Ray preps a no-cook Chickpea Salad that is as light as it is satisfying. She combines tender chickpeas, crunchy celery and mild red onions, and adds a sprinkle of red pepper flakes for heat. Complete this salad with a seasoned red-wine vinaigrette and serve as a fuss-free side dish or quick lunch.

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Best Fourth of July Recipes

by in Holidays, Recipes, July 1st, 2012


This Fourth of July, whether you’re throwing a backyard barbecue, hosting a neighborhood get-together or simply watching fireworks with family, celebrate all things red, white and blue with a collection of our best Independence Day eats and drinks. Food Network’s menu of party-ready recipes, including juicy grilled pork, succulent fried chicken, patriotic cake and more, will help you prepare a star-filled spread in no time. Check out Food Network’s top Fourth of July recipes below, then tell us what your favorite all-American dishes are.

5. Grilled Pork Tenderloin With Corn on the Cob – To prepare Food Network Magazine‘s hearty plate (pictured above), marinate lean pork tenderloins in a cumin-garlic mixture, then grill them over medium-high heat and serve with a sweet and tangy brown sugar-ketchup sauce and fresh summer corn.

4. Classic Fried Chicken – With crispy, golden-brown skin and tender, moist meat, this buttermilk-soaked chicken is a no-fail cookout dish.

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All-American Eats

by in Holidays, Recipes, June 29th, 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 Friday, FN Dish is giving you a complete menu that is stress-free, and this weekend’s spread is fit for an Independence Day celebration.

The Fourth of July falls right in the middle of the week this year and while you may not be able to party like it’s 1776 on a Wednesday, you can surely do so this weekend. Food Network Magazine’s Philly Dogs (pictured above) are inspired by the City of Brotherly Love’s famous cheese steak, and they take just 10 minutes to put together.  Nestle a grilled, snappy hot dog on a chewy hoagie roll and add sweet peppers and onions and a drizzle of cheese sauce to create a backyard version of the Philadelphia classic.

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Caption It: Shopping Woes

by in Uncategorized, June 29th, 2012

On Sunday night the eight remaining finalists leave their home-away-from-home in the Big Apple and head south for the sunny skies of Miami. This trip, however, won’t exactly be a tropical vacation — they’re challenged to cook for and present i...

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