Poutine
Québec's glorious mess: crisp fries, squeaky cheese curds and hot gravy, melting together into comfort. Ingredients: potatoes, cheese curds, beef or chicken stock, butter, flour, salt, pepper, oil. Recipe: 1) Cut and double-fry potatoes until crisp. 2) Make a savory brown gravy from stock and a butter-flour roux. 3) Pile fries in a bowl, scatter curds generously. 4) Ladle over boiling-hot gravy so the curds just melt. Serve: immediately, while the curds still squeak. History: born in rural Québec in the 1950s (several towns claim it); now Canada's most famous dish, with endless toppings built on the classic.