'poutine' on Serious Eats

Pump up the Party With Cheesy Poutine Poppers

There's a lot to love about poutine, the Canadian dish of brown gravy- and cheese curd-topped fries. But it's not exactly a good finger food at a party, unless you like the idea of dozens of gravy-coated fingers being wiped on the couch. Well, we'd like to introduce the solution to that problem: the Poutine Popper. More

Gluten-Free Tuesday: Poutine

Most of the time poutine is annoyingly gluten-filled. You wouldn't think so since it's just fries, gravy, and cheese curds. But there are usually one or two gluten culprits at play; either the gravy contains wheat flour or the fries are made in fryers shared with gluten-containing foods. Sometimes it's both. So I set about to make my own. More

Gluten-Free Poutine

[Photographs: Elizabeth Barbone] The recipe makes a classic poutine, only gluten-free. To serve your poutine nice and hot, this flow works well: Prepare fries up to final frying stage. Prepare gravy. Keep warm over low heat. Be sure to whisk... More

Five Poutines We Love in Chicago

Poutine. Some people love it. Some people hate it. Some people don't even know what it is. I, for one, can't get enough of it. Born and raised in Montréal, I've had a plethora of good and bad poutines, and I like to think that I'm experienced when it comes to this indigenous 'hot mess' of a dish. More

Hangover Helper: Breakfast Poutine at Chez Ben in Manchester, CT

Starchy, sloppy, and utterly satisfying, poutine is classic Québécois drunk food so it makes perfect sense to indulge in the stuff the morning after when you're suffering from the dreaded gueule de bois. Chez Ben, an unassuming little diner in Manchester, Connecticut specializes in French Canadian fare including this hangover slaying Breakfast Poutine ($6.50/$8.50). It's a heaping pile of home fries, scrambled eggs, cheese curds, brown gravy, and your choice of bacon, ham, or sausage served with buttery wedges of toast. Depending on your feelings about A.M. pâté you can upgrade your plate with a side of Creton (a "cold Canadian meat spread" according to the menu) for an extra $2.15. More

Hot Dog Of The Week: Toronto Street Meat

[Original artwork: Hawk Krall] Past Weeks' Dogs Reindeer Hot Dog Cincinnati Cheese Coney24th & Passyunk TruckTexas Tommy On almost every corner in Toronto, street vendors crank out hot dogs, aka "street meat," all hours of the day and night. The dogs are grilled and often scored with a knife creating a wild corkscrew shape. Along with the standard Shopsy's brand beef hot dogs, most carts serve grilled veggie dogs and a variety of sausages as well. In Toronto, it's all about the toppings. The vendors compete by offering a ridiculous array of toppings and sauces. Every truck has a self-serve garnish bar not unlike a Roy Rogers fixins' bar. Local favorites seem to be corn relish, sriracha and bacon... More

Lunch for One: T-Poutine

[Photos: Kathy Chan] It's always around this time of year, just a few weeks before Thanksgiving, that my fatty greasy cravings intensify to alarming degrees. Fries are constantly on my mind, along with milkshakes and doughnuts and buttery pastas.... More

12 Poutines in 12 Days in Vancouver

Photograph from me HUNGRY! File this under "Posts I Should Not Read On an Empty Stomach": a round up of 12 poutines in 12 days in Vancouver, eaten by Phyllis and her husband Kris of me HUNGRY! during their trip from New York. The poutines are scored under four characteristics—fries, gravy, cheese, and overall balance—on a scale of 40 points. They found the best poutine at Brado Pizza, run by a former resident of Montreal (the birthplace of poutine) who brought his love of poutine to Vancouver five years ago. "Everything was perfectly seasoned and the proportions were right on," Phyllis says. At the end of the post, Phyllis shares information on where to buy cheese curds and poutine mix,... More

In Videos: From Haute French Cuisine to Poutine, the Food of Montreal

Over the last year or so, Al Jazeera English has produced a really interesting series on food from around the world. In previous broadcasts, they have visited Jerusalem and New York City, and here, they're in Montreal, where the cuisine ranges from gussied-up oysters and tarts to the arguably less refined poutine (cheese curds and gravy over fries). Some purists think the fat explosion that is poutine represents a scandal. "It's not really cooking! An aberration!" A little miffed by these naysayers, chef Martin Picard of the well-respected Au Pied de Cochon, put poutine on his menu as a symbol of his support. Except to make it jibe with the rest of his restaurant, he throws on a dollop... More

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