Overview: Chicken and dumplings is a Southern United States, Midwestern and French canadian dish that consists of a chicken boiled in water, with the resulting chicken broth being used to cook dumplings by boiling ...

Overview: Fricot is a traditional Acadian dish. Fricot is such an important part of Acadian food culture that the call to eat in Acadian French is "Au fricot!"

Overview: Rappie pie is a traditional Acadian dish from southwest Nova Scotia, New Brunswick and areas of Prince Edward Island. It is sometimes referred to as rapure pie, râpée, or râpure. Its name is derived from ...

Overview: Poutine râpée is a traditional Acadian dish that in its most common form consists of a boiled potato dumpling with a pork filling; it is usually prepared with a mixture of grated and mashed potato.

Overview: Tourtière () is a French Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game meat such as bear meat or venison is sometimes ...