You Want Fries on That?

Hold the ketchup and try one of these twists on the old familiar french fry. (By Kathryn Hawkins)

Animal makes perfect poutine. (By C. Thi Nguyen)

The Québecois delicacy(?) known as poutine consists of gravy, cheese curds, french fries, and controversial origins. (By James Norton)

Poutine gets a warm reception in Seattle. (By Meredith Arthur)

French-Canadian food at Café Casse Croute and the Canadian Café. (By Cicely Wedgeworth)

We don’t guarantee these methods, but we know people who swear by them.

The newish gastropub serves the French-Canadian specialty of fries topped with cheese curds and gravy. (By Mark Hokoda)

Cheese curds…you’ve gotta love them. They’re an integral part of that Quebec speciality called Poutine–french fries and cheese curds smothered with gravy. (By C. Thi Nguyen)

Squeaky cheese, a.k.a. cheese curds, are the very fresh curds of cheddar cheese, before they’ve been gathered in a mold and pressed. ... (By C. Thi Nguyen)

Tell Terrence Henry where to eat. (By Davina Baum)

My logistical skills have been falling well short of Prussian military standard. Assigned to, essentially, meander for weeks on end, I’ve lost my organizational chops. (By Jim Leff)

I intend to finish off this leg of the tour with several days in Montreal, one of the world’s best food cities. Here’s what I wrote about Montreal a few years ago … (By Jim Leff)

It’s no place for connoisseurs, but Max Brenner, the two-month-old chocolate fantasyland near Union Square, has its sweet and gooey pleasures. The first U.S. branch of an Israeli chain, it’s part big, buzzing... (By C. Thi Nguyen)

This was a day of transition, as one group of overfed, exhausted, cranky chowhound friends headed home and was replaced by fresh, zippy, happy eaters. (By Jim Leff)

I’ve been back home for a while now, steaming millet, leeks, and organic Swiss chard, and generally recovering. It’s time to wrap up nine weeks on the road, and to account for nearly 8,000 miles driven (plus many more... (By Jim Leff)