Ingredients. ¼ cup extra virgin olive oil . 2 small yellow onions, thinly sliced . 1 large garlic clove, peeled and smashed with the flat side of a knife ...

Heat a skim of oil, about 2 tablespoons, in a large pot over medium heat. Add the onions, carrots, and celery. Season with salt and stir to coat the vegetables with oil.

James Beard Award-winning chef Marco Canora is a restauranteur and cookbook author known for his seasonal, Italian-inspired cooking at Hearth in Manhattan's East Village. He also owns Terroir wine ...

James Beard Award-winning chef Marco Canora launched Brodo Broth Company in 2014 as a strategic response to a 65% rent hike at his New York City restaurant Hearth, turning a takeout “broth ...

If you've had a long day and you're in the mood to make something quick and simple for dinner tonight, forget the take out menus. Instead, turn on your oven and reach for one pot or skillet.