Several of your Fairway people have been serious birders for most of their lives. We have long been aware that Europe, except as a fly-over for migratory birds, has become less and less a home for birds — songbirds, water birds, birds of prey – all manner of birds. The skies, the trees, the shorelines […]
Entertaining? Looking for a treat? Head to Fairway’s deli counter and don’t leave without a hunk of these intensely decadent, flavorful creations made with love and time-honored recipes by our talented chefs. Here’s what’s new and incredible: PATE D’AGNEAU ET DE VEAU AUX FOIE DE PORC (pate of lamb and veal with pork liver) This […]
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 worry too much about the amounts, increase the recipe as you like, this is a very […]
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 start thinking about. Olive oils? Ditto.
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 Calabria region, where figs and hot chiles RULE. Fig-lovers rejoice! Calabria to the rescue!
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. Wipe away any impurity with a cloth or a brush. Cut off the stem ends […]
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 nuance of flavor and fragrance, its remarkable gamut of textures, its ambassadorial regional specificity. I […]
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 for generations by the Doukas family. The Doukas family escaped a brutal Nazi occupation in their […]
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 anchovy is a hand-filleted anchovy hand-packed in olive oil or vegetable oil. Our Catalan Escala […]
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. Their pioneering devotion to the arbosana olive has become widely copied by their slavish competitors, […]