Fudge sauce/30 recipes

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

This is by far the BEST salmon recipe I have ever had! It was melt-in-your-mouth!

A succulent dish made with bay scallops, pine nuts and fresh basil that's perfect for a dinner with friends.

Asian flavors add punch to this classic Chinese stir-fry that's so quick and easy from stovetop to plate.

Favourite Pasta with Eggplant and Tomato Sauce recipe