After the hottest summer on record, business is beginning to pick up again at Brodo in New York City's East Village. "It's getting colder now," says the cute beanie-capped clerk, handing over a hot cup of the house's signature item: a hearty beverage made from "whole stewing hens, turkey legs, beef shin, chicken feet, water,…
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Everybody might be talking about the Hearth chef-owner’s bone broth business, but Marco Canora has long been an advocate for healthy cooking. His new book, A Good Food Day, serves as both a recipe guide and a treatise for following simple rules about healthy living. Rule #1: Eggplant is everyone's friend. Here's tangible, delicious proof. This soup feels decadent…
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This past Monday in New York City, seven A-list chefs came together to cook at Hearth, in a benefit for A Life Story Foundation, a charity dedicated to the fight against ALS. Unlike the recent Ice Bucket Challenge, this good cause centered around a multi-course menu prepped by Hearth's Marco Canora, Gramercy Tavern's Michael Anthony,…
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Chefs love to travel — for inspiration, to experience the cuisines of other cultures or just to get away from the heat of their own kitchens. When they return, we hit them with some questions — where'd they stay, what'd they do and WHAT DID THEY EAT? In 2013, East Village institution Hearth is celebrating…
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Chilled zucchini soup with pine nuts and a splash of peppery olive oil.[/caption] Toasting the birth of America with Bordeaux Blanc.[/caption] Over a weekend when everybody was celebrating the best things of America —independence, grilled meat, the United States of Craft Beer — a few of us were busy sticking our noses in an assortment…
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