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Entries tagged with 'Marco Canora'

The Food Lab Lite: Vegetarian Escarole and Parmesan Soup

The Food Lab J. Kenji López-Alt 7 comments

Last week I co-hosted an event at the New York Wine & Food Festival in which a few of our favorite chefs cooked their favorite soups. My favorite of the bunch: Marco Canora's escarole soup. His version had these terrific little chicken dumplings, but seeing as I have a wife who leans vegetarian and I myself tend not to eat much meat in my off-duty hours, I wanted to convert this great concept into a more veg-friendly version. Here's what we've got. More

We Chat with Chef Marco Canora of Hearth and Terroir

New York Jacqueline Raposo Post a comment

Marco Canora's ten years at Hearth have mellowed him out in more ways than one. We chatted with him about developing relationships with staff and diners, and how getting more hands-off made him a better chef. More

First Look: New Brunch Cocktails at Hearth, NYC

Drinks Craig Cavallo 1 comment

"Each of our cocktails, whether they are for brunch or dinner," Hearth's Spirits and Service Director Christine Wright says, "has a New York spirit. We get as much of our food from the Greenmarket and local farms as possible, so we figured we should do the same with cocktails." Hearth opened their doors to a brunch crowd last weekend for the first time in ten years. More

Downtown Chefs Bring Relief: The NYC Food Flood Dinner

New York Jacqueline Raposo 4 comments

On Wednesday night, chefs Andrew Carmellini, Seamus Mullen, Marco Canora, and George Mendes teamed up at Aldea and threw a dinner for Sandy relief that stands apart from other benefit meals. In a project called NYC Food Flood, the $300-plate dinner raised over $20,000, which the chefs will use to get food to the hardest-hit regions like Red Hook, Staten Island and Breezy Point. More

Edible Schoolyard Benefit at P.S. 216

New York Ben Fishner 1 comment

Edible Schoolyard NYC is an organization that partners with public schools to build gardens and kitchen classrooms to teach students about where their food comes from through hands-on learning. More

Apps Only: Hearth

New York Ben Fishner 3 comments

When my dining companion arrived to meet me at Hearth, Marco Canora's upscale Italian restaurant in the East Village, I was already at work on a cocktail, and the bartender informed us that we could eat there at the bar, or at the pass, where the restaurant has set up bar seats overlooking the open kitchen. Any seat that lets you watch the action in a restaurant's kitchen is the best seat in the house in my book. More

Mix It Up: The Leona Helmsley at Hearth

New York Laren Spirer 2 comments

[Photograph: Laren Spirer] I had long heard that Hearth had a fantastic cocktail program. This came as no surprise, knowing the team behind both Hearth and Terroir, Marco Canora and Paul Grieco, and their commitment to well-sourced ingredients, hospitality,... More

Cook the Book: Veal and Peppers

Serious Eats Caroline Russock 4 comments

[Photograph: Caroline Russock] When it's cold outside I rely on my oven more than our old temperamental radiators—a slow braise warms the kitchen like nothing else. Since the Braised Duck with Niçoise Olives and Rosemary I made earlier this week... More

Cook the Book: Rigatoni with Cauliflower, Pecorino, Hot Pepper, and Bread Crumbs

Serious Eats Caroline Russock 6 comments

[Photograph: Caroline Russock] Every night at Marco Canora's restaurant Hearth, he offers a prix fixe cucina povera menu [PDF], a simple three course meal at a bargain price of $35. Canora translates cucina povera to "humble cooking," dishes made with... More

Chicken Liver Crostini

Serious Eats Caroline Russock Post a comment

The following recipe is from the February 17 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! When it comes to upscale bar food, Terroir, a natural wine bar in New York City,... More

Cook the Book: Braised Duck with Niçoise Olives and Rosemary

Serious Eats Caroline Russock 11 comments

"The duck was so ridiculously tender, we could have eaten it with a spoon." [Photograph: Caroline Russock] Duck doesn't make its way into my kitchen too often, and when it does I get nervous. I'll happily order it out but... More

Cook the Book: Winter Farro Salad

Serious Eats Caroline Russock 4 comments

[Photograph: Caroline Russock] While planning dinner last night I realized that I was in something of a starch rut. I already had a main and a vegetable side planned, but I was at a loss for a substantial starchy side.... More

Cook the Book: Broccoli Rabe with Chiles and Garlic

Serious Eats Caroline Russock 12 comments

[Photograph: Caroline Russock] Many people go through life hating certain vegetables just because they haven't eaten them cooked properly. Take brussels sprouts. Up until recently they've been almost a joke vegetable, making otherwise adventurous palates cringe. But most folks have... More

Cook the Book: 'Salt to Taste'

Caroline Russock Closed

Chef Marco Canora got his start under the tutelage of Tom Colicchio, first at Gramercy Tavern then at Craft. In 2003 Canora struck out on his own with Paul Grieco to open Hearth, where the menu has an Italian influence but the dishes aren't precious or overly composed—just clean and simple. Salt to Taste is Canora's guide to employing this cooking philosophy at home. At first glance it might strike you as an Italian cookbook, but it's actually more of a guide to cooking by taste. Canora will be the first to say that really good cooking is a matter of taste and feeling more than precise measurements. The recipes for simple, Italian-accented pastas, vegetables, meats, and desserts annotated... More

Wine Bars in New York Story: How's the Food?

New York Ed Levine 1 comment

My friend Eric Asimov's story on the proliferation of wine bars in New York offers terrific historical perspective and lots of insight about the business considerations involved in opening one, but I waited in vain to hear how the food... More

My Favorite Ragu of All Time: What's Yours?

Serious Eats Ed Levine 3 comments

A good friend and upstairs neighbor dropped off a container of the ragu she had spend the entire day making. She had seen the story about ragus in the Sunday New York Times Magazine and decided that nothing would give... More

Insieme: A Marco Canora Restaurant In My 'Hood (Almost)

New York Ed Levine Post a comment

I've always liked Marco Canora's food. I first had it at the Tuscany Inn, his mother's restaurant-inn on Martha's Vineyard, then at Craft and the first, most delicious incarnation of Craftbar (all hail the chicken meatball soup, the duck panini,... More

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