A plate of French fries heaped with cheese curds and gravy can be a recipe for disaster, but if the potatoes are twice-fried crisp, the curds squeaky-fresh, and the gravy from scratch, the Quebecoise dish known as poutine can be a cheap-eats feast. It is a specialty of casse-croûtes (snack bars) all along the roads of the province, where French fries are almost everywhere extraordinary. In fact, another colloquial name for a casse-croute is cabane a patates (spud shack). In these roadside drive-ins, you’ll also find “le hot dog Michigan” topped with Bolognese sauce and a bunned sandwich known as a guedille (like a fully dressed hot dog without the meat). Foodies flock to Montreal for its version of pastrami known as smoked meat and for chewy little bagels boiled in honey water and cooked in a wood-fired oven.
The ultimate babka used to be our holy grail. Our quest led us to babka that was too dry or too drippy, too chocolatey or not chocolatey enough, oversweet...
Jewish Eats in Montreal Montreal is home to a rich lode of Jewish food (kosher and not), ranging from the city's unique and justly famous bagels (at St. Viateur) to...
Steamy hot, soft and supple, perfumed by spice and smoke, infused with the dripping succulence of animal fat, pastrami is the most voluptuous of delicatessen meats. Great pastrami sandwiches...
Bologna sandwiches are common. Great bologna sandwiches are rare. The very best of them, in particular the one served at the legendary G&R Tavern of Waldo, Ohio, are worthy...
Made from a cured and smoked brisket, the smoked meat of Quebec is a cousin of the pastrami found in U.S. delis. It is luxuriously fatty, packed with spice,...
Few of the memorable dishes one encounters at the casse-croûtes (snack bars) of Quebec, between the Laurentians and the Gaspé Peninsula, are notably exotic. There's poutine, of course (French...
