Marco Canora is currently chef and co-owner of Manhattan's Hearth Restaurant the recently opened Insieme. Marco developed his talents as a chef first in Boulder, Colorado and then in the theater district of San Francisco before returning back home to the east coast to work in famous NYC restaurants, notably Gramercy Tavern and Craft.
Shrink that waistline with a delicious end shrimp dish from chef Scott Conant.
Chef Scott Conant poaches chicken in olive oil for rich flavor with a light touch.
Chef Tom Valenti whips up a simple saute that's light on fat but big on flavor.
Stay slim and trim with Chef Michael Romano's succulent slices of sea bass.
Rebecca Charles sears up a pan of light sea scallops with fresh roasted vegetables.
Chef Bill Telepan reels in a scrumptious striped bass that'll be easy on the waist line.
Perfect for summer, Aaron Sanchez creates a shrimp and scallops dish in citrus marinade.
A dessert that won't hinder your bikini goal, Nick Malgieri brings plain berries alive with a rich and crunchy almond topping.
Seafood for the bikini-clad sea-goer, Chef Rebecca Charles sautes a sea bass fillet with lobster broth and vegetables.
Chef Scott Conant nets a slow-roast wild salmon with a clam and mussel cucumber salad; low in carbs, high in taste.
