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This recipe calls for malanga, a tarolike root popular in St. Thomas, and sold in Caribbean markets.
This recipe is adapted from one appearing in The Cook and the Gardener by Amanda Hesser.
We like sea bass for this dish, but any firm white fish can be substituted.
This recipe was adapted from Pascal’s Manale in New Orleans.
For this recipe it is best to use thin scallions.
The Soy sauce in this recipe caramelizes nicely adding depth to these simple vegetables.
Cretons is similar to rillettes, the pâté-like French mixture of pounded meat and seasoned fat, but has a crumbly texture.
Maple syrup is big business in La Beauce; it flavors many dishes, including this one.
This recipe comes from the cookbook 80 Recettes de Biscuits.
Eva Powell, a former elementary-school librarian in Mitchell, Indiana, has won the town's pudding contest five times with this recipe.
Fèves au lard usually contains no meat except salt pork. (Fèves is a Quebecois term for beans, not necessarily favas.)
Tourtière is a French-Canadian Réveillon staple.
The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew.
In his Martin Yan’s Feast: The Best of Yan Can Cook, Yan calls these green onion cakes.