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Showing only recipes by “Waldy Malouf.”

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11664
foie-gras-terrine-with-preserved-shallots

Foie Gras Terrine with Preserved Shallots

In this terrine, the tartness of the shallots delightfully offsets the richness of the foie gras.

11665
shallots-preserved-in-red-wine

Shallots Preserved in Red Wine

This preparation is used in Foie Gras Terrine with Preserved Shallots, and Warm New Potato Salad with Preserved Shallots.

11666
onion-walnut-muffins

Onion Walnut Muffins

More people ask me for this recipe than for any other. When I was asked to be chef at the Hudson River Club in New York City, I began res...

11669
chicken-stock

Chicken Stock

It used to be easy to buy packages of chicken necks and backs in the supermarket. These bony parts are full of flavor and are the ideal r...

11671
herb-salad-with-lemon-vinaigrette

Herb Salad with Lemon Vinaigrette

A relative newcomer to the Hudson Valley, an exciting array of fresh herbs is grown in greenhouses throughout the region. This is one sal...

11672
baked-shad-fillets-with-sorrel-sauce

Baked Shad Fillets with Sorrel Sauce

The tang of sorrel perfectly complements the rich flavor of shad. You may cook some shad roe in the baking pan along with the shad; it wi...

11673
roasted-hot-or-cold-whole-striped-bass-with-fennel

Roasted Hot or Cold Whole Striped Bass with Fennel

Striped bass, one of the great fish of the Hudson, has re-emerged from the disgrace of PCB pollution and is once more safe to eat. Its av...

11674
fish-stock

Fish Stock

Be sure the heads, bones, and collars are clean, fresh (no fishy smell), and free of entrails. Wash thoroughly under running cold wate...

11675
tomato-vinaigrette

Tomato Vinaigrette

In a bowl, whisk together all the ingredients except the oil and the herbs. Continuing to whisk, gradually add the oil, incorporating...

11676
braised-fennel

Braised Fennel

This wonderful vegetable is underused and underappreciated, although it’s readily available. Fennel has a particular affinity with ...

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