cooking as a lifestyle

cooking as a lifestyle

James Beard Foundation 2010 nominations
Book Awards, General Cooking: Salt to Taste
Outstanding Restaurant Graphics: Terroir
Outstanding Wine and Spirits Professional Award: Hearth and Terroir


“Review: Hearth, Solid and Cozy, Short on Ostentation”
The New York Times

“Restaurant Review: Insieme, Some Things to Change, and Some to Leave the Same”
The New York Times

“Review: Terroir, Bar Nibbles, Promoted to Dinner”
The New York Times

“Restaurant Review: Insieme, Italian, Old and New”
New York Magazine

“Restaurant Review: Hearth, Take Hearth”
New York Magazine

“Restaurant Review: Terroir Tribeca, Tricky in Tribeca”
New York Magazine

“101 Best Restaurants”
New York Magazine

“Best of New York 2009 Fun & Nightlife: Best Wine Bar”
New York Magazine

“Tables For Two: Hearth”
The New Yorker

“Tables For Two: Insieme”
The New Yorker

“The 101 Best Sandwiches in New York”
New York Magazine, Grub Street

“Restaurants & Bars Review: Insieme”
Time Out New York

“Restaurants & Bars Review: Terroir”
Time Out New York

“Eat Out Awards 2009: Readers' choice - Best new wine bar: Terroir”
Time Out New York

“Rising Star 2005”

“The Best Wine Bar That Lives Up to the Hype - 2008”
The Village Voice

“First Taste: Insieme”

“How Does Hearth Do It? Simple”
New York Daily News

“Half-Baked to Blissful”
New York Post

“Hot List Tables 2008”
Conde Nast Traveler

“Top 10 Wine Bars”
Bon Appetit

“50 Best New U.S. Restaurants”
Travel + Leisure

Major U.S. and NYC press:
“Back of the House: Hearth”
Edible Manhattan

“100 Best City Restaurants”
Travel + Leisure

“Farm vs. Supermarket”
Time Magazine

“World's Top Late-Night Restaurants”
Travel + Leisure

“Marco Canora's Thanksgiving Traditions”
La Cucina Italiana

“A Tuscan Cooking Vacation with Marco Canora”
Food & Wine

“Recipe Redux; 1959: Stuffed Pork Chops”
The New York Times Magazine

“The Way We Eat; Buried Treasure”
The New York Times

“Like mama makes”
The Age - Epicure (Australia)

“The Next Jean-Georges”
New York Magazine

“Eat Out: The purists”
Time Out New York

“In Season: Romano Beans”
New York Magazine

“In Season: Out of the Woods”
New York Magazine

“In Season: Japanese Sweet Potatoes”
New York Magazine

“Kind of Blue”
New York Magazine


“Chef Marco Canora on Cooking Under a Master's Wing and How to Avoid an Ulcer”
The Huffington Post

“Q&A: Marco Canora”
The New York Times; Diner's Journal

Serious Eats NY

“Hearth Pig Roasts: Marco Canora Ups the Pig-Ante”
Serious Eats NY

“At Insieme, Marco Canora Makes Pasta Like It's 1875”
New York Magazine; Grub Street

“Nobody does it better, makes me feel sad for the rest...”
Gonzo Gastronomy

“Class Photo: Karate Master, Reggae Dancer, and Aspiring TV Chef Marco Canora From the Hearth Crew”
NBC New York