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.

Creamy Squash Risotto — Meatless Monday

by in Recipes, October 1st, 2012

Mushroom and Squash Risotto
Now that fall has officially arrived and the temperatures are starting to dip, it is time to dig into the rich, stick-to-your-ribs dishes that we have gone without all summer long. One of those hearty meals is risotto, an Italian-style rice dish featuring any combination of vegetables, herbs, cheeses and more. If you’ve never made from-scratch risotto, know that it takes a bit more TLC than your average weeknight meal, but that the results, the tender-firm rice, smooth sauce and comforting taste, are well worth the extra few minutes of cooking.

Food Network Magazine’s Mushroom and Squash Risotto is packed with in-season butternut squash, a mix of dried and fresh earthy mushrooms and plenty of nutty Parmesan cheese. The secret to this risotto is the mushroom broth, made by steeping mushrooms in hot water and adding to the liquid a bay leaf and fragrant cinnamon. When the rice is slowly cooked in the broth, it creates a thick, starchy sauce that’s deliciously creamy. Before serving, shower the risotto with additional cheese and season to taste.

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A Stateside Taste of Oktoberfest

by in Recipes, September 30th, 2012

Bratwurst With Potato Cakes
The 2012 Oktoberfest kicked off in Munich, Germany, last week with a parade and ceremonial tapping of the kegs before this two-week-long celebration of all things beer and brats began. While you may not be able to plan a last-minute jaunt to Germany to experience Oktoberfest firsthand, you can bring the festival’s best eats and drinks stateside with Food Network’s Oktoberfest menu inspired by some of the many tents and food halls found throughout the event.

Let’s talk bratwurst, a German sausage and one of the must-have meals at Oktoberfest. Though you can buy this hot dog look-alike already cooked, it’s also sold raw, and is often served alongside potatoes or sauerkraut. Inside the Burtschers Bratwursthüttn tent at Oktoberfest, bratwurst and a host of other sausages are paired with any number of beers. Food Network Magazine’s Bratwurst With Potato Cakes (pictured above) is an easy-to-make meal that celebrates traditional German flavors. Hearty bratwurst is sautéed for just a few minutes and served with crispy sauerkraut-potato cakes and a tangy mixture of mustard and sour cream.

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The Great Food Truck Race Caption It: Fit of Finale Laughter

by in Shows, September 28th, 2012

The Great Food Truck Race
This weekend marks the end of the race for the two remaining Food Truck teams. Come Sunday night, either Nonna’s Kitchenette or Seoul Sausage will drive away with a win and the keys to start their dream food truck business. But before one of them can claim road trip glory, they must survive what Tyler has called “a multi-city race to the finish” — a high-stress weekend unlike any they’ve experienced before.

In this sneak-peek shot from Sunday’s episode, both Nonna’s and Seoul seem to be taking the challenges of the finale in stride, laughing off any worries about the future and the looming last elimination. Are the teams finding the finale to be easier than expected, or are they simply slaphappy after seven long weeks on the road?

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

POLL: Which Team Makes a Better Ball?

by in Shows, September 27th, 2012

meatball vs kimchi rice ball
For the final two teams, Nonna’s Kitchenette and Seoul Sausage, the secret to Food Trucks success has come in the form of balls — meatballs and rice balls, that is. The ladies of Nonna’s have followed their grandmothers’ no-fail recipe for authentic Italian meatballs made with cheese and herbs, while Seoul has cooked up a deep-fried concoction of kimchi, rice and Korean spices.

Both teams’ creations have won rave reviews from customers and judges alike, but we want to know which dish you’d most like to taste. Do you think that the saucy, beefy meatballs from Nonna’s would be the best bite, or would you prefer the flavors of Korea nestled inside a crispy, crunchy coating?

Tune in to the Season 3 finale of The Great Food Truck Race on Sunday night at 9pm/8c to find out whether Nonna’s Kitchenette or Seoul Sausage will keep their keys.

Restaurant Revisited: The Maple Tree Cafe

by in Shows, September 26th, 2012

Restaurant: ImpossibleRookie restaurant owner Ashley Robertson needed Robert Irvine’s help to successfully run her Las Vegas restaurant, The Maple Tree Cafe. In just two days, Robert tackled poor food quality and disorganized management in order to give The Maple Tree Cafe the transformation it deserved. We checked in with Ashley a few months after the Restaurant: Impossible renovation to see how her restaurant is doing today.

Ashley reports that since Robert left, sales at The Maple Tree Cafe have more than doubled.

The restaurant’s food, she says, “is coming out great,” and she credits a recipe book in the kitchen with ensuring that all dishes are made the same way every time. She says that she has “completely delegated the prep duties to everyone in the kitchen,” and makes sure to “spend time watching plates go out.”

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The Sandwich King’s Dressed-Up Grilled Cheese — Meatless Monday

by in Recipes, September 24th, 2012

Squash, Manchego, and Balsamic-Onion Grilled CheeseJust when you think that there’s no way to improve upon the classic beauty of a traditional grilled cheese sandwich, Sandwich King Jeff Mauro puts his royal spin on this all-American favorite.

Made with in-season produce, richly flavored onions and plenty of cheese, Jeff’s Squash, Manchego and Balsamic-Onion Grilled Cheese (pictured above) from Food Network Magazine is a next-level sandwich that’s as comforting and deliciously gooey as the original. The secret to this grilled cheese is the balsamic-laced onions. Be sure to let them cook slowly on a low temperature for about 30 minutes so that they can concentrate their taste and become soft and sweet.

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The Great Food Truck Race: A Look Back

by in Shows, September 21st, 2012

The Great Food Truck Race
We’re just one week away from the finale of The Great Food Truck Race, and by now the three remaining food truck teams are cruising into new cities and dishing out orders like professionals. But of course that wasn’t always the case. It was only a few short weeks ago that the eight rookie teams stepped onto their trucks for the very first time and dealt with bump after bump in the road as they learned how to cook in a small space and how to drive an extra-large vehicle.

As you get ready for this Sunday’s brand-new episode in which Nonna’s Kitchenette, Pop-A-Waffle and Seoul Sausage cruise into Cleveland, take a look back at where our teams started. We’ve rounded up a collection of this season’s best, most shocking moments from all five of the previous cities. Check out these photos and relive the most memorable Truck Stop cooking challenges, Speed Bumps, eliminations and more from the teams’ cross-country road trip.

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

Red-Carpet Recipes: What to Eat and Drink While Watching the Emmys

by in Recipes, September 21st, 2012

Pomegranate Cosmos
This Sunday night marks one of television’s biggest nights of the year, as the 64th Primetime Emmy Awards air live from Los Angeles. Hollywood’s most popular TV stars will glam up their looks and strut their stuff on the red carpet before taking their seats to find out which actors and shows have achieved outstanding performances on the small screen in the past year.

Even though you may not be in L.A. to catch a glimpse of your favorite celebrities, you can still cheer them on from the comfort of your living room. Create a camera-free version of the red carpet at your house and host an Emmy-watching party with your friends, complete with a menu of award-winning eats and drinks inspired by your favorite shows. Check out Food Network’s star-studded spread below, then tell us what you’ll be munching on during the Emmys.

Kick off the celebration with a batch of Ina’s pretty-pink Pomegranate Cosmos (pictured above) as a nod to Girls, that show you love to hate. These five-minute cocktails are a girl’s best friend, made with a mixture of vodka, orange liqueur and fruity pomegranate and lime juices. Best of all, you don’t need a shaker to prepare them — just add the ingredients to a pitcher, refrigerate and pour into chilled glasses.

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POLL: Which Team’s Picnic Lunch Would You Pack?

by in Polls, Shows, September 20th, 2012

The Great Food Truck Race
Much like the Truck Stop challenge in the second Food Trucks episode that tasked the teams with embracing regional ingredients, last Sunday’s cooking challenge was a celebration of Nashville’s local cuisine. The remaining four food trucks had just $100 and 60 minutes to prepare a Southern-style picnic lunch for two people who know a thing or two about Tennessee comfort food: country music stars Joey and Rory Feek.

A few teams chose to prepare classic takes on tried-and-true dishes, while others let their culinary points of view shine in creative twists on original recipes. Take another peek at what Momma’s Grizzly Grub, Seoul Sausage, Pop-A-Waffle and Nonna’s Kitchenette served to Joey, Rory and Tyler, then tell us which of their plates you’d pack on a picnic.

VOTE: Which of these picnic lunches would you pack?

Best 5 Pumpkin Bread Recipes

by in Recipes, September 20th, 2012

pumpkin bread

The first day of fall is just days away, and with that comes the celebration of all things warm, spiced and comforting. What better way to kick off the season than with a loaf of soft, slightly sweet and deliciously fragrant pumpkin bread? We’ve rounded up Food Network’s top five pumpkin bread recipes, each a cinch to prepare and filled with classic autumn flavor.

5. Pumpkin Ginger Bread Pudding – The secret to Anne’s seasonal pudding is letting the bread sit for 15 minutes before baking so that it absorbs the spiced pumpkin custard and becomes soft and moist.

4. Pumpkin Bread Pudding With Rum Sauce – Use rustic French bread, creamy pumpkin and decadent whipped cream to make this sinfully sweet pudding, best served with a buttery rum-laced sauce.

Get the top three recipes