Flakes ham/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.

Coconut, kiwi and ham, they go very well. Great combination!

Based on Dean Ornish's Eat More Weigh less. I give this as Christmas presents each year and get rave reviews.

A little of this spicy mixture goes a long way! Makes enough marinade for 1 1/2 pounds tuna, pork tenderloin and sirloin steak.

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

Vegetarian Tibetan dumplings.

No-Bake Lemon Cheesecake recipe

In my opinion, this is the most decadent, rich and scrumptious pasta dish and one of my all-time favorites (I originally got this recipe from a Bon Appetit magazine many, many years ago). Very easy to prepare and always a hit.

Light Cherry Vanilla Ribbon Pie with Corn Flakes Crust recipe