Like any hotshot young chef working in the heart of the entertainment industry, Maple Drive’s Eric Klein knows how to make all of the lighter, brighter dishes that are demanded by his clientele. But ...

As the French word for sauerkraut, “choucroute” gives this humble fermented cabbage a more sophisticated image. While we, in the United States, tend to equate sauerkraut with a topping for hot dogs, ...

This dish is a Bayona classic. It has been on the French Quarter restaurant's menu since it opened in 1990. New Orleans chef Susan Spicer said she got the idea for the dish during travels to Europe, ...

The traditional dish from Alsace Lorraine, usually comprising many kinds of sausages, pork belly and salt pork, slow-cooked in sauerkraut, can take hours to make. This version takes far less time and ...

Choucroute garnie is French for sauerkraut baked with sausages and potatoes. Traditional choucroute is usually made with goose fat, sausages, pork and ham and is wonderfully full of flavor. But a ...

Set a large skillet over medium heat; slice the bacon in half lengthwise and cut crosswise into ½-inch pieces. Add bacon to skillet and cook, stirring and tossing frequently, until bacon is beginning ...

When it comes to food, this is everyone's favourite time of the year. All rules go out the door. We want to celebrate, and do so by eating and drinking what we want. And much of that falls into the ...

Choucroute, a popular French dish, is traditionally eaten by Jews from Alsace-Lorraine on Simchat Torah as well as on Purim. Choucroute, or choucroute garnie is French for dressed sauerkraut. The word ...

Heat the butter in a pan, add the bacon and gently sauté until very lightly coloured. Add the white cabbage and carry on sweating with a sprinkle of salt and white pepper. Pour over the white wine and ...

The traditional dish from Alsace Lorraine, usually comprising many kinds of sausages, pork belly and salt pork, slow-cooked in sauerkraut, can take hours to make. This version takes far less time and ...