FOOD & DRINK
11/02/2011 03:37 pm ET Updated Aug 31, 2012

Introduction To The Italian Kitchen With Marco Canora

In KitchenDaily's latest video series, The Italian Kitchen, acclaimed chef and cookbook author Marco Canora teaches viewers to cook classic Italian dishes like Chicken Under a Brick with Rapini, Veal and Ricotta Meatballs in Tomato Sauce and Gnocchi with Sage-Butter Sauce. Having received no formal training, Marco stands firmly behind his belief that delicious, wholesome meals can be prepared by anyone -- all it takes is some confidence, comfort in the kitchen and a willingness to experiment.

When he was first approached by KitchenDaily, Marco was excited about the opportunity to spread the message that cooking is very important, as is sitting down to dinner as a family every night. Being a father has grounded Marco -- easing some of the stress of being a high-profile, high-energy New York City chef -- and has reminded him how much that end-of-day meal contributes to family togetherness and a healthy lifestyle. Marco reminds viewers that whether you have access to produce that's fresh from the farm, or are shopping at a chain supermarket (like the one his mother shopped in when he was growing up), you can still put delicious, wholesome food on the table.

Marco's goal for The Italian Kitchen was to demonstrate cooking skills and execution tips, rather than focusing on specific dishes -- illustrating the how, and not the what. His simple, straightforward recipes yield food with a depth of flavor -- the pinnacle of Italian cooking. As the chef behind New York City restaurants Hearth and Terroir, and the author of Salt to Taste; Marco knows a thing or two about leading a busy lifestyle. But at the end of the day, great cooking is not something that can be sacrificed. As Marco says at the end of this introductory video, "cooking can't go the way of darning your own socks." And with Marco's help, it won't have to.