ducks eatery
This Sandwich Shop Is a Front for a Weird, Wonderful Food Lab
Behind its shelves stocked with expensive dried pastas, small-batch jams, and very handsome sardine tins, Harry & Ida's hides a fermentation lab spearheaded by chef Will Horowitz, who pickles cattails and smokes frog legs, among many other edible...
Chef's Night Out: Jeepney
We visit Jeepney, the bustling restaurant in New York City's East Village, to learn what Filipino cuisine is all about. Then we hit the town with head chef and owner, Miguel Trinidad, and his business partners, Nicole Ponseca and Tomas De Los Reyes.
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