 | Creole cuisine (French: cuisine créole; Portuguese: culinária crioula; Spanish: cocina criolla) is a cuisine style born in colonial times, from the fusion... 15 KB (1,596 words) - 18:28, 24 March 2024 |
 | are European, Native American, soul food, regional heritages including Cajun, Louisiana Creole, Pennsylvania Dutch, Mormon foodways, Texan, Tex-Mex,... 201 KB (23,590 words) - 17:03, 17 April 2024 |
2017. Retrieved 12 October 2009. Dias Lopes (14 November 2012). "A mão culinária do carcamano". O Estado de S. Paulo. Archived from the original on 25... 343 KB (16,902 words) - 19:12, 20 April 2024 |
 | local version of migas.[better source needed] In Louisiana, Creole and Cajun cuisine both feature a variant of chorizo called chaurice, which is frequently... 26 KB (2,691 words) - 10:13, 6 February 2024 |
Music: A Journey from R&B to Zydeco, Jazz to Country, Blues to Gospel, Cajun Music. Da Capo Press. ISBN 0-306-81003-4., p. 5: "Anyone seriously interested... 101 KB (5,594 words) - 21:07, 10 February 2024 |
 | France:: 32 France portal Food portal Cuisine of Quebec Acadian cuisine Cajun cuisine French Americans French Canadians French paradox Larousse Gastronomique... 91 KB (8,805 words) - 22:26, 24 April 2024 |
Portuguese-American publisher of the two-time James Beard Award-winning website Leite's Culinaria. He has written for The New York Times, Martha Stewart Living, Bon Appétit... 61 KB (7,225 words) - 04:49, 28 April 2024 |