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from Serious Eats

How to Make Duck Larb with Chef Harold Dieterle of Kin Shop

Duck Larb at Kin Shop: Ground duck meat gets sauteed with shallots, garlic, lemongrass, ginger, and dried Thai chilis, mint, cilantro, Thai basil, and pickled onions. A little sprinkling of toasted rice powder at the end adds some crunch.

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from The Infatuation

Kin Shop - West Village - New York

from Serious Eats

We Chat With: Chef Harold Dieterle of Kin Shop and Perilla

We Chat With: Chef Harold Dieterle of Kin Shop and Perilla | Serious Eats : New York

from The Infatuation

Kin Shop - West Village - New York

Kin Shop - (Greenwich) 469 6th Ave, New York, NY 10011 (212) 675-4295

from Tasting Table

Charlie Bird, Kin Shop, Betony and RedFarm UWS

We have four good reasons for you to leave your office for lunch: Charlie Bird, Top Chef winner Harold Dieterle's Kin Shop, Betony and RedFarm UWS.

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