Those who have eaten poutine, in all its gooey, gravy-covered glory, will know that it is not the leanest of foods. But for those special mornings where a bowl of oatmeal simply won't do, adding a few ...

Though Canada doesn't have an official national food, it might as well be poutine. The glorious, hot combination of fries, cheese curds, and brown gravy was developed in Quebec in the 1950s, and ...

It is very easy for Michiganders to forget that Canada is right next door. It's a completely separate country with its own government, people and way of doing things just a few minutes away. Although ...

“Throughout the last couple of decades, I Have kindled a passion for poutine. At exactly precisely the sum of time, I had no thought that it was dish wracking out of Canada. It took me awhile to wrap ...

Heat oil in a pot to 360 degrees. Add cut fries into the oil and fry for 6-8 minutes. Remove and drain onto a sheet pan lined with paper towels. Allow oil to reheat to temperature and place potatoes ...

This recipe originally appeared on Kosher in the Kitch. Combine latke ingredients. Fry up in batches using a tablespoon measuring spoon until both sides are golden brown. Once latkes are cooked set ...