My Little Soho Kitchen (continued...) and tasting South American cuisine can be effortlessly accomplished in the lower East Village. When it comes to enjoying a world of fresh global-to-local foods in the comfort of my home, Fairway Market is my first stop. Fairway Market is a quintessential staple of my New York life. Despite my obsession with farmers markets and meeting local producers, the variety of fresh produce at my local Fairway Market is second to none. As a selfprofessed foodie, I spend a lot of my time testing, tasting, and creating recipes. Luckily, my local Fairway Market allows me to pick up local and global ingredients all in one store. My life in Europe is no longer just a distant memory, with Fairway’s cheese counter being my favorite section to discuss, sample, and indulge in all things cheese. Chinese savoy cabbage for my crunchy peanut salad is always fresh at Fairway, and my chocolate cake with toasted marshmallows couldn’t be easier to make with Fairway’s Dark Chocolate bars when unexpected guests pop in. Fairway’s mussels with blue cheese for a weekend brunch rival those from Belgium (without the fuss of me having to dive into the ocean). Fairway Market is the New York perk that I share with all those wanting the best of what this global city has to offer, and the tastes that define the rest of the world. Life with Fairway is just too easy for a global New Yorker with a major food fetish. The streets of New York inspired me to book, My Little SoHo Kitchen. The people vibrant city are perhaps collectively my have been for many creative SoHo artists All 60 recipes in My Little SoHo Kitchen are simple, yet don’t skimp on flavor. They include modern twists on classic favorites, from European to Asian dishes I’ve gathered on my travels in the five boroughs and time spent around the world, and they’re a perfect fit with Fairway’s fine global and local ingredients. So tonight, toss out the take-out menu and bring a bit of New York and the world to your kitchen.
write my third making up this muse, as they over the years.
10M
CRUNCHY PEANUT SALAD INGREDIENTS (Serves 2-3) FOR SALAD 1 carrot, julienned Bean sprouts: a handful, tails removed Chinese cabbage: 2 handfuls, shredded Coriander leaves: a small handful, coarsely chopped Lime slices for garnishing FOR DRESSING 1 tbsp peanut sauce 2 tbsp roasted peanuts, crushed, plus more for tossing 3 cloves garlic, peeled 2 Bird’s eye chilis 1 tspsugar 1 tsp fish sauce Lime juice from 2 limes plus more if needed Fairway Tellicherry Pepper
DIRECTIONS Mix carrot, bean sprouts, and Chinese cabbage together. For the dressing pound all ingredients with a mortar and pestle. Mix well and drizzle over the vegetables. Add more lime juice if too dry, or a splash of hot water to loosen the salad. Toss with more roasted peanuts. Garnish with coriander and lime slices. Serve.
Enjoy these selected recipes from My Little SoHo Kitchen with Fairway tonight.
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