Spring is nearly here, HOs (in the northern hemisphere, anyway) - what country shall we visit while we enjoy the April showers and May flowers? Please nominate your ideas for Cuisine of the Quarter in ALL CAPS below. I’ll leave nominations open until Monday, March 24.
For reference, here’s the Master List of past COTQs: Master list/links for Cuisine of the Quarter
A post was merged into an existing topic: Spring 2025 (Apr-Jun) Dish of the Quarter - NOMINATIONS
We’re also doing nominations for Dish of the Quarter: Spring 2025 (Apr-Jun) Dish of the Quarter - NOMINATIONS
I nominate NEW ENGLAND - MARITIMES - NEWFOUNDLAND.
I’ll also nominate SICILIAN.
Nominating
CUBAN
SICILIAN
Would this category give me an excuse to use my Joe Beef cookbooks? (The New England part I can manage without a book.)
I think there are some Gaspésie and Acadian recipes
, or at least some using seafood from the Gaspé inside, so sure!
Let’s include FRENCH CANADIAN food as a nomination, too.
That would capture Acadian food and Quebec food. Most Joe Beef recipes would fall into more of a French Canadian category than Maritime.
Thanks!
FRENCH CANADIAN
I like French Canadian, because it could also include FRENCH CANADIAN recipes from the French Canadian communities on the Prairie and in Ontario, as well as the Maritimes and Newfoundland and Labrador, as well as the recipes from French Canadian communities in Massachusetts and other parts of the States.
Agreed! It’s not all Québécois 
Oh, we can do regional Italian, too? I thought that had been covered with the ITALIAN a few years back.
Then I would absolutely nominate
SICILIAN
SARDINIAN
CALABRIAN
LIGURIAN
ROMAN
PUGLIAN
TUSCAN
Other than Vietnamese, which cuisines use a lot of star anise? I nominate that one.
signed,
someone who has a giant bag of star anise
I ran out this week and bought a new bag today!
(I use them a lot in soy sauce chicken, so happy to take some off you anyway, I controlled myself and got the tiniest bag)
Re cuisines:
Chinese, various regional
Malaysian
Some Indian regional (eg malwani, chettinad)
Thanks! Gonna look into those. I have it 'cause I went to Silver Apricot’s closing sale, which turned out to be a closing giveaway of all the food. So I snagged the star anise, a jar of crab paste, and a jar of fermented tofu. Not sure what I’m gonna do with any of them, but I’m sure they’re good to have!
I have used it in Rendang. I think there are some veg Rendangs and pescatarian Rendangs out there somewhere. LOL
I buy star anise by the star, at a nice bulk store. I bought 3 stars last time I needed some. LOL
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Would be helpful if nominating and voting implied a commitment to participate over the quarter, as with other threads like this.
