Ever since I traveled to Canada for the first time this past year, I’ve been obsessed with poutine. That magical combination of crispy fries, melty cheese curds and rich gravy is just comfort food ...

1. Combine dried bread cubes, cooked sausage, 1 ½ cups chicken broth, scallions, parsley, and pepper in a large mixing bowl. 2. Spoon into a 9×13 inch casserole dish. 3. Bake at 350 degrees for 30 ...

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 ...

“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 ...

Every Saturday, Chef Mark McEwan serves up everything you need for a weekend meal, including a delicious recipe and expert at-home cooking tips. Mark McEwan says that this lobster poutine recipe was a ...

J.L.G. of Davenport promptly replied to the Spinach Souffle request with this recipe from one of the Quad-Cities' most popular community cookbooks. Unfortunately, ``Standing Ovations'' is out of print ...