- Happy Earth Day! 5 Resolutions for Living and Eating Better Every Day
- Drink Pink! 3 Reasons to Celebrate Spring with Delicious Rosé
- Happy Grilled Cheese Sandwich Month! Steve’s Grilled Cheese Sammy Picks
- Our Olive Oils Are the Best in the World: NYIOOC Award Winning Oils To Get your Hands On Now!
- We’re Farro Fanatics! 3 Farro Recipes We Love
joined the Fairway family in January 1980. He was an out-of-work stage actor...
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Carlon Colker, MD
is the Chief Executive Officer and Medical Director of Peak Wellness, Inc.
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Hannah has been working with food since the age of 16, when she spent her summer scooping gelato...
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Author Archives: Steve Jenkins
The hardest part about this vegetable soup is lugging all the ingredients home and then peeling and chopping everything. But it’s worth it, and if you make a big enough batch, you will have increasingly delicious leftovers for a while. And don’t … Continue reading
If I were to list all the foodstuffs we pioneered over the years here at Fairway it would require a great deal more time and effort than I am prepared to give at the moment. Cheeses? Too many to even … Continue reading
We’re got some tremendous new stuff gracing our shelves this fall. From pumpkin pesto to the best pasta of our lives, you’re in for a treat: Fairway has just imported the glorious fig products of ARTIBEL, the pride of Italy’s … Continue reading
Steve fills us in on what to do with those cool, gorgeous porcini, cremini, chanterelles, and oysters; and why good cooks ought never be caught without dried ‘shrooms on hand. The Beauty of Wild, Fresh Mushrooms Never wash a mushroom. … Continue reading
There really is no other foodstuff as perfect as cheese, neither fruits nor vegetables, meat nor seafood, beans nor grains, breads nor pastries. Not one of these food groups comes close to cheese’s perfection in terms of its intensity and … Continue reading
About six miles from Sparta in the Peloponnesos region of Greece, the state of Lakonia, is a valley called Glykovrissi, referring to its “sweet fountains”, that is, its bountiful freshwater springs. Here, too, are the olive groves owned and tended … Continue reading
All the mock-authoritarian, faux-expert American foodwriters continue to tell you sea salted anchovies is the only way to go. Which is total nonsense. No matter how long you soak and rinse them they remain unpalatably salty. And bony. The best … Continue reading
Just this January we chose to offer our California barrel oil pressed from the arbosana olive rather than the usual mission olive. We remain smitten with the work done by our longtime friends at the Corning California Olive Oil Company’s groves. … Continue reading
Hakata Tonton at Grove and 7th ave south. Drop-dead fine; hard to get a table. My friends and I were the only gaijin in the joint. No better Japanese food anywhere. Their table hotplate-cooked Tonton Hotpot is so good that … Continue reading
There are things for sale at Fairway that may not provoke your gastric juices, believe it or not. One of them is a German line of toiletries that is bringing to us such delight that we must tell you about … Continue reading