Craving Confit

~By Kate H. Knapp I crave duck like a newborn craves his/her mother’s milk. This need has gone beyond a simple pleasure and has now become a necessity. If duck is on the menu, in any form—confit, crispy, a l’orange, foie gras, shredded, you name it—I will undoubtedly do a little dance and order it…

Small Fry, Well Done

~By Sarah Pascarella I’d like to admit, right here and for all to read, my deep love for the french fry. Not just any old french fry, though. (Although, admittedly, those are quite fine.) I’m talking about my favorite type of french fry–crisp on the outside, dense on the inside, piping hot and just salted…