Duck Confit
Greg Weber
ONCE YOU SINK YOUR TEETH into duck confit, you’ll know why chefs go to the trouble of making it. “I love to eat duck confit wherever I go, so that’s
On The Plate
Notes From A Trout Dinner
EARLY MAY: BROWN TROUT AND WILD, native brook trout caught on a Mepps in Sprout Creek in Pleasant Valley, near home. They don’t come any better than this. Got home,
Pig Out
Valley Table Staff
PORK TRIMMINGS—EARS, snouts, tongues, lips, jowls and even tails, along with other, lesser known cuts—have made their way onto more plates as diners increasingly embrace the “use the whole animal”
