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Annie Harrigan
Eater
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Annie Harrigan
Eater
Pop culture enthusiast. Associate editor at Thrillist. Harvard graduate.
Brooklyn, New York
pop culture
editing
New Year’s Day Is Incomplete Without Soup Joumou
- 3 months ago
With Bowls of Soup Joumou and Platters of Griot, Haitian Restaurateurs Are Educating Their Communities
- 5 months ago
This South Indian Tasting Menu Serves a 1,000-Year-Old Dish
- 6 months ago
How This Vietnamese Company Makes Its World Renowned Fish Sauce
- 8 months ago
This Chef Turns One Steak into Two Colorful Dishes
- 8 months ago
How This Chef Makes Nachos, Her Way
- 9 months ago
How Food Influences Hip-Hop Duo Flyana Boss’s Boundary-Pushing Artistry
- 12 months ago
How Brooklyn’s Lucia Pizza Continues a Family Legacy
- about 1 year ago
How Takeout Pizza Joint Wizard Hat Keeps Operations Simple but Efficient
- about 1 year ago
How Stretch Pizza Pulls Inspiration From Unexpected Places
- about 1 year ago
How Paulie Gee’s Continues the Legacy of the Classic New York Slice Shop
- about 1 year ago
How Legendary NYC Deli and Grocery Store Zabar’s Sells 4,000 Pounds of Fish Per Week
- over 1 year ago
The ‘Nontraditional Traditional’ Pho Broth That Uses Dry-Aged Beef
- over 1 year ago
How Restaurant Yuu Blends Japanese Cooking With Classic French Dishes
- over 1 year ago
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Eater
This South Indian Tasting Menu Serves a 1,000-Year-Old Dish
- 6 months ago
How This Vietnamese Company Makes Its World Renowned Fish Sauce
- 8 months ago
This Chef Turns One Steak into Two Colorful Dishes
- 8 months ago
How This Chef Makes Nachos, Her Way
- 9 months ago
How Brooklyn’s Lucia Pizza Continues a Family Legacy
- about 1 year ago
How Takeout Pizza Joint Wizard Hat Keeps Operations Simple but Efficient
- about 1 year ago
How Stretch Pizza Pulls Inspiration From Unexpected Places
- about 1 year ago
How Paulie Gee’s Continues the Legacy of the Classic New York Slice Shop
- about 1 year ago
How Legendary NYC Deli and Grocery Store Zabar’s Sells 4,000 Pounds of Fish Per Week
- over 1 year ago
The ‘Nontraditional Traditional’ Pho Broth That Uses Dry-Aged Beef
- over 1 year ago
How Restaurant Yuu Blends Japanese Cooking With Classic French Dishes
- over 1 year ago