New-england/4 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 very old recipe is famous for the artistic, decorative sculpture arranged on top. The picture in the cookbook has the upper outer edge circled with a braid of dough and cut-outs of ducks arranged flat on the top.

They are great for appetizer when you have guests to come over.

An easy and lean chili that uses pork "the other white meat" instead of beef.

Let your chicken be happy and taste amazing with this scrumptious recipe that will become your family's new favorite!

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

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This delicious bite-size Brazilian treat is similar to a rich chocolate truffle.