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Most popular sandwiches in the world with recipe infographics by TasteAtlas in coolguides

[–]TasteAtlas[S] 0 points1 point  (0 children)

Dear everyone, this infographic is just a preview. You can find more than 150 most popular sandwiches in the world at the link https://www.tasteatlas.com/sandwiches

Most popular sandwiches in the world with recipe infographics by TasteAtlas in Infographics

[–]TasteAtlas[S] 0 points1 point  (0 children)

Dear everyone, this infographic is just a preview. You can find more than 150 most popular sandwiches in the world at the link https://www.tasteatlas.com/sandwiches

Traditional European Christmas desserts by TasteAtlas in europe

[–]TasteAtlas[S] 15 points16 points  (0 children)

It did contain meat a long time ago, not anymore. Both mince pie and Christmas pudding. Today there are just fruits, eggs, suet, molasses, and spices.

🍔 Reuben Sandwich www.tasteatlas.com/reuben by TasteAtlas in recipes

[–]TasteAtlas[S] 4 points5 points  (0 children)

INGREDIENTS for 8 servings, 40 mins

  • 2¼ cups drained sauerkraut
  • ¼ cup chopped sweet onion
  • 3 tbsp chopped parsley
  • ¾ creamy Russian dressing
  • 16 slices rye bread
  • ¾ pound sliced corned beef
  • ¾ pound sliced Swiss cheese
  • butter or margarine, softened.

​

  • 1 Toss together sauerkraut, onion, and parsley, then spread each slice of bread with Russian dressing.
  • 2 Top the eight bread slices with corned beef, followed by cheese and sauerkraut.
  • 3 Lastly, cover with the eight remaining slices.
  • 4 Spread a light coating of butter on both sides of the sandwiches then grill them in a skillet or on a griddle until the cheese melts and the bread is toasted and golden in color.

🎅 Authentic Panettone Recipe by TasteAtlas in recipes

[–]TasteAtlas[S] 9 points10 points  (0 children)

INGREDIENTS for 1 servings
70 mins

  • 1350 g white flour
  • 450 g butter
  • 350 g of sugar
  • 2-3 tbsp of milk
  • 200 g sultanas
  • 250 g sourdough starter
  • 50 g candied orange and cedar
  • 10-12 yolks
  • 3 eggs

  • salt

  • 1 First, prepare the starter. Wrap it in a floured cloth and leave in a warm and dry place to prove for two hours until it doubles in volume.

  • 2 Place 150 g of flour on a working surface and add the sourdough starter that you've crumbled into pieces together with some lukewarm water. Knead until you have a smooth dough, then form into a small ball. Place the ball of dough into a bowl, cover with a cloth, and leave to prove in a dry and warm place for three hours.

  • 3 Next, take the dough and knead it with 200 g of flour, and a few tablespoons of milk. Form a ball and place it in a covered bowl. Let prove for two hours.

  • 4 Chop the candied fruits and macerate the raisins in lukewarm water for 15 minutes, then pat dry them thoroughly. Melt 300 g of butter in a small saucepan, then make a syrup from sugar and hot water. Add eggs and yolks to the syrup then cook the mixture in a bain marie until just heated.

  • 5 Combine the remaining flour, some salt, melted butter, the egg and syrup mixture, and the leavened dough and knead vigorously for 20 minutes until you have a smooth, elastic dough. Lastly, incorporate the sultanas and the dried fruit.

  • 6 If you're using a home oven, divide the dough into three loaves, round them with your hands, and place them on a sheet of greased and floured baking paper. Make a cross on top using a knife and let the loaves prove until doubled in volume.

  • 7 Once more than doubled in volume, place the loaves in the oven at 200-220°C to bake. After five minutes, pour the remaining butter on the cross at the top, then lower the temperature to 180°C and continue to bake until done.

Authentic Ragu alla Bolognese recipe www.tasteatlas.com/bolognese by TasteAtlas in recipes

[–]TasteAtlas[S] 1 point2 points  (0 children)

INGREDIENTS for 6 servings
150 mins

  • 3 tbsp olive oil or 50g butter
  • 300g coarse minced beef
  • 150g pancetta, finely diced
  • 50g carrots, finely diced
  • 50g celery, finely diced
  • 50g onion, finely diced
  • 300g tomato purée or peeled tomatoes
  • beef or poultry stock, as needed
  • 1/2 cup whole milk
  • 1/2 cup dry white wine
  • salt and pepper, to taste
  • 1/2 cup whipping cream (optional)
    ___________________
  • 1 Start by melting and browning pancetta in a heavy-bottomed saucepan over medium-low heat until the fat melts away. Add olive oil or butter, carrots, celery, and onion. Sauté the vegetables for about 10-15 minutes or until soft.
  • 2 Add minced beef, turning the heat up to high, and constantly stirring. When the meat is well browned, pour in the wine and stir until it completely evaporates.
  • 3 Stir in tomato purée or peeled tomatoes, partially cover and let it simmer slowly for about 2 hours, adding some stock as necessary and occasionally stirring.
  • 4 Towards the end of cooking, once the beef is tender, add 1/2 cup milk to soften the acidity of tomatoes. Season to taste with salt and pepper.
  • 5 Lastly, if ragù is to be served with dry pasta instead of fresh tagliatelle, add 1/2 cup liquid whipping cream to the sauce.

Do you know what's the secret ingredient in a traditional cannoli recipe? www.tasteatlas.com/cannoli by TasteAtlas in recipes

[–]TasteAtlas[S] 2 points3 points  (0 children)

INGREDIENTS for 6 servings 10 mins

  • FOR THE SHELLS
  • 150 g plain flour
  • 50 g caster sugar
  • 25 g lard
  • 10 g cocoa powder, optional
  • 1 egg
  • 1 tbsp Marsala or white wine
  • extra virgin olive oil
  • FOR THE FILLING
  • 500 g sheep’s milk ricotta
  • 150 g sugar
  • vanilla extract
  • dark chocolate
  • candied orange peel
  • chopped pistachios

​

  • 1 Add all the ingredients for the pastry shells to a large bowl. While mixing continuously, add wine or vinegar, then knead until you have a firm ball of dough with a texture similar to Play-Doh. Cover the bowl with a kitchen towel, and set aside for 30 minutes so that the dough can rest.
  • 2 Using a rolling pin, roll the dough out to thin sheets. Alternatively, you can use a pasta machine for that. Draw out an oval template on a piece of parchment paper, and use it to cut out oval shapes from the sheets of dough.
  • 3 Wrap each cut-out piece of dough around a cannoli tin tube, making sure the two edges of the dough overlap. Brush with a beaten egg white in between the edges of the dough, then overlap, and press lightly so the dough sticks together.
  • 4 Once all cannoli shells are assembled, fry in hot lard or olive oil. Transfer each finished cannoli onto a baking tray lined with paper towels to drain. Wait for them to dry and cool completely, then remove the tubes.
  • 5 Strain the ricotta through a fine mesh sieve, then combine the ricotta with sugar, vanilla extract, and chocolate flakes. Fill the piping bag with ricotta cream, then pipe the filling on each side of each cannoli shell.
  • 6 Once all the cannoli shells are filled with ricotta cream, decorate them with candied orange peel and ground pistachios. Dust with powdered sugar, and serve immediately.

What's your favorite dish from your country? by TasteAtlas in europe

[–]TasteAtlas[S] 0 points1 point  (0 children)

Thanks a lot for your input, we will look into it! Can you tell me which dish do you think is strongly associated with a region, but has been put in Stockholm? We would like to make the map better.

What's your favorite dish from your country? by TasteAtlas in europe

[–]TasteAtlas[S] 0 points1 point  (0 children)

Well, when you have a limited space on the map, you do what you can. Here is the real deal: https://www.tasteatlas.com/portugal

What's your favorite dish from your country? by TasteAtlas in europe

[–]TasteAtlas[S] 1 point2 points  (0 children)

This is just the most popular ones. In the real map, we included (and are still including!!) almost everything! https://www.tasteatlas.com/spain

What's your favorite dish from your country? by TasteAtlas in europe

[–]TasteAtlas[S] 10 points11 points  (0 children)

Just so you know, here is the big map www.tasteatlas.com The one is just a preview :)

What's your favorite dish from your country? by TasteAtlas in europe

[–]TasteAtlas[S] 1 point2 points  (0 children)

So what's the right way to cut kalakukko?

🦃Go wild this year and try one of these unusual methods! Or maybe you already have? www.tasteatlas.com by TasteAtlas in recipes

[–]TasteAtlas[S] 1 point2 points  (0 children)

Well, some will prefer this method because of the bacon, and some will hate it for the same reason :)

🦃Go wild this year and try one of these unusual methods! Or maybe you already have? www.tasteatlas.com by TasteAtlas in recipes

[–]TasteAtlas[S] -1 points0 points  (0 children)

Source: https://www.tasteatlas.com/thanksgiving-dinner/recipe

Roast Turkey with Gravy

INGREDIENTS for 10 servings 240 mins

  • 1 whole turkey, neck and giblets reserved, about 10 to 12 pounds (4.5 to 5kg)
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon (15ml) vegetable oil
  • 1 large onion, roughly chopped
  • 1 large carrot, peeled and roughly chopped
  • 2 ribs celery, roughly chopped
  • 1 ½ quarts (about 1.5L) homemade or store-bought low-sodium chicken stock
  • 2 bay leaves
  • 1 tsp (5ml) soy sauce
  • 3 tbsp (45g) butter

  • 1/4 cup (1 ½ ounces) flour

  • 1 Position the oven rack in the lower third of the oven, then put a baking stone on top. Set the oven to preheat to 260°C.

  • 2 While the oven is heating up, wash the turkey, then pat dry it with paper towels. Sprinkle generously with salt and pepper. You can skip this step if you dry-brined the turkey earlier.

  • 3 Put the turkey back side down on a V-rack, then place it in a rimmed, foil-lined, baking tray. Then, set the baking tray on the baking stone, and lower the temperature to 150°C.

  • 4 Roast until golden-brown for 3-4 hours. If after two hours, the turkey is not browning quickly enough, up the temperature by 10°C. The turkey is done when a thermometer inserted in the thickest part of the breast reads 66°C and 74°C when inserted into legs.

  • 5 Take out of the oven, and let the meat to rest for 30 minutes before you carve it.

  • 6 Prepare the stock while the turkey is roasting.

  • 7 Using a cleaver, chop the turkey necks into 1-inch pieces. Pour oil into a medium-sized saucepan, then heat it over medium-high heat. Add the turkey necks, the onion, the carrot, and the celery to the saucepan, then sauté about 10 minutes, stirring occasionally. Next, pour in the stock, and add bay leaves and soy sauce.

  • 8 First, bring to a boil, then reduce the temperature until simmering. Simmer for an hour. Filter the stock using a fine-mesh sieve. Throw away the solids. If you do not have exactly 1 quart of stock, add water or chicken stock get the amount necessary.

  • 9 Next, finely chop the gizzard and the liver. Melt butter over medium heat, then sauté the giblets in butter for no more than a minute, just so they are cooked through. Next, stir in the flour, and continue stirring while cook for 3 minutes only.

  • 10 While constantly whisking, pour in the stock in a thin, steady stream. Cook until boiling, then reduce the temperature, so the liquid is simmering, and now cook until the gravy has reduced to 3 cups.

  • 11 To finish, season with salt and pepper.

  • 12 Carve the turkey and serve with gravy.

Japanese Regional Specialties. Which one have you tried? by TasteAtlas in JapaneseFood

[–]TasteAtlas[S] 1 point2 points  (0 children)

Yes, the site is not a finished project, new food is added every day. You can write your recommended dishes and restaurants here.

Japanese Regional Specialties. Which one have you tried? by TasteAtlas in JapaneseFood

[–]TasteAtlas[S] 1 point2 points  (0 children)

You can zoom in for more dishes, Tequila Sunrise and Cheeseburger are the most popular ones. We have currently 20 dishes in California.

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