Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
How to Choose Camembert
What it should smell like, what it should feel like: tips from Fairway's Steven Jenkins.
How to Choose an Artichoke
Big stalk = big heart.
How to Choose a Steak
It's no secret that the key to juicy meat is the fat. Our Fairway friend Ray Venezia tells us what a good store-bought steak should look like.
How to Choose Ground Meat
Ray Venezia of Fairway in New York calls it chop meat; we call it ground beef. Semantics aside, red meat does not have to be red all the way through.
How to Choose Fresh Meat
Ray Venezia of Fairway market in New York tells you what to look for in your packaged cuts. For instance, blood in the package means dry, old meat.
How to Choose Packaged Chicken
Insider butcher tips about how to pluck the freshest chicken from the supermarket shelves.