'marco canora' on Serious Eats

The Food Lab Lite: Vegetarian Escarole and Parmesan Soup

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

First Look: New Brunch Cocktails at Hearth, NYC

"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

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

Apps Only: Hearth

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

Cook the Book: 'Salt to Taste'

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

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