Poutine is a French Canadian food. It is just one of those foods that once you’ve had it… you’re hooked. Simply put, French fries + gravy + cheese = Delicious!!!

While I wouldn’t eat Poutine every day, I must say it’s okay to indulge now and then. I’ve always been partial to dipping my French fries in gravy, anyway. Perhaps it’s my French heritage coming out.

Recipe and photo courtesy of Canada Night Life.

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Quick Tip: Short on time? Forgo the homemade gravy and opt for a mix you can cook up quickly. Even jarred or canned gravy can be perked up a bit with the help of some seasoning.

There’s one favorite food I have in common with my kids… french fries.  My kids loved crispy french fries and there’s something about eating fries that takes me back to being a kid.  You know going out to eat with your family and being too short that your feet don’t touch the ground, so you dangle your feet off the bench and dip your fries in the ketchup, just happy to be.

When I’ve tried to make fries at home, they come out soft and not nearly as fun to eat as those we’ve had at various restaurants.  I’ve tried a dozen recipes for french fries, and still never got them quit right until I discovered the double fry method and one special ingredient that often goes overlooked when I’m looking at my spice rack.

Recipe and photo courtesy of Heidi Washington.

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Quick Tip – To store potatoes for a long length of time, keep them in a cool, dark area.

Fries are a very common side and appetizer, and for good reason.  These Buffalo Fries are a really nice twist on that classic, with a nice amount of heat to excite your palate, with just the right amount of blue cheese to cool you back down.  Since you can make them in under an hour, it’s a great idea for a party appetizer or a nice wake-you-up side for your next home-cooked meal!

Hey, I can’t knock simple.  I really love the simple sides and appetizers, sometimes.  I have certainly eaten plenty of good, old-fashioned French fries in my time, cooked the deep-fried way, and I have to admit that they go well with a lot of things.  But sometimes, you need to shake things up a bit, am I right?  I have to admit, I was a bit intrigued by the notion of fries that technically aren’t, well, fried.  And with that nice combination of heat and creamy coolness…well, let’s just say that my sense of curiosity was too piqued NOT to try these.  I’m glad that I did!

Recipe and photo courtesy of  A Sprinkle of This and That.

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Quick tip: If you want to cut down on calories, these fries will be delicious even without the cheese!

No, this sinful creation isn’t healthy in the slightest, but don’t knock it ’til you’ve tried it! This Rochester Garbage Plate is a perfect go-to when you have to feed your meat and starch fix. Boy, is it good!

I was brought up in the Deep South cooking tradition, and I love my gourmet creations. But I enjoy exploring what other regions have to offer, and now and then, I just want to indulge in some earthy, down-home fare. I came across this Garbage Plate recipe, and it looked perfect for feeding that primal meat-and-starch craving that even the most refined chefs and food lovers have now and then. And the wry humorist in me thought that it would be great to go around saying, “I ate Garbage today; you should try some, too!”

I know better than to set my expectations TOO high on such a dish, famous or not, and the word “garbage” is in the name, haha, but let’s just say that I was pleasantly surprised by the results. The accolades that this regional dish received from the Food Network and the Travel Channel were well deserved, it seems.

Recipe developed by Heather Homemade

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Quick Tip: I always add a bit of red pepper flakes to the sauce!