Environment Planet Possible India bets its energy future on solar—in ways both small and big Grassroots efforts are bringing solar panels to rural villages without electricity, while massive solar arrays are being built across the country.
Epic floods leave South Sudanese to face disease and starvation. Travel 5 pandemic tech innovations that will change travel forever These digital innovations will make your next trip safer and more efficient. But will they invade your privacy?
Go Further. Animals Wild Cities This wild African cat has adapted to life in a big city. Animals This frog mysteriously re-evolved a full set of teeth. Animals Wild Cities Wild parakeets have taken a liking to London. Animals Wild Cities Morocco has 3 million stray dogs. Meet the people trying to help. Animals Whales eat three times more than previously thought. Environment Planet Possible India bets its energy future on solar—in ways both small and big.
Environment As the EU targets emissions cuts, this country has a coal problem. Paid Content How Hong Kong protects its sea sanctuaries. History Magazine These 3,year-old giants watched over the cemeteries of Sardinia. Magazine How one image captures 21 hours of a volcanic eruption. Science Why it's so hard to treat pain in infants. Science The controversial sale of 'Big John,' the world's largest Triceratops.
Science Coronavirus Coverage How antivirals may change the course of the pandemic. Science Coronavirus Coverage U. Travel A road trip in Burgundy reveals far more than fine wine. Travel My Hometown In L. Travel The last artists crafting a Thai royal treasure. Subscriber Exclusive Content.
Why are people so dang obsessed with Mars? How viruses shape our world. The era of greyhound racing in the U. A particularly savory version is "kettle goulash," made by frying beef or mutton with onions in lard. The dish is so popular in Hungary that it was once applied to a national political ideology.
Regardless, skyr is creamy, mild and the perfect breakfast or dessert! Ireland has a reputation for serving little more than potatoes, but it is actually home to a wonderful assortment of distinctive dishes. Case in point: hearty Irish stew, featuring piles of tender meat mixed with ingredients like onions, parsley and ok, yes potatoes. Pizza-like flatbreads have been eaten since the neolithic age, but pizza as we know it today is proudly Italian.
Legend has it that in , a Neopolitan pizzamaker cooked up a pizza to honor Queen Margherita of Savoy, garnishing it with tomatoes, mozzarella and basil to represent the colors of the Italian flag. The result? Margherita pizza, still an Italian favorite. One of the world's most adamantly food-oriented countries, Italy is home to a host of other iconic dishes as well.
Bottarga, sometimes called "Sicilian caviar," is a pasta served with salted, dried roe with its roots in Southern Italy. Outside the realm of pizza and pasta, favorites include ribollita, a generous vegetable soup thickened with bread, and two kinds of truffles: the black truffle and rarer white truffle.
There is a lot of love and care that goes into the making of "flija. The crepe-like creamy layers are served with sour cream and make a special dish served for guests — don't turn down an opportunity to try it! This hearty dish is made from dried peas similar to chickpeas cooked with onions and fatty smoked bacon, and is a traditional Christmas dish in Latvia. Americans may love macaroni and cheese,e but in Liechtenstein, they have perfected it as a dish known as "Kaseknopfle. This pasta-like dish, mixed with melted Appenzeller cheese and a sour cheese, is served as a main course.
It is topped with fried sweet onions. Cepelinai — a large oval dumpling made with potatoes and fillings such as ground meat, mushrooms or curd — boasts a distinctive oval shape. Indeed, it was named after a Zeppelin airship of the same name, due to its physical similarity to the vessel. Note that the dish is not for the faint of heart: Already hearty, it is served with sour cream and fried bacon or pork rinds.
Luxembourgers typically enjoy it with boiled potatoes fried in bacon, and pair it with a local beer or a dry white Luxembourg wine. Traditional Maltese rabbit stew, or stuffat tal-fenek, has been served in the Maltese Islands since the 11th century. These days, the Maltese people like to serve the stew communally, often cooking a batch that utilizes two or even three rabbits.
For a quick meal on the go, placinta is your go-to in Moldova. This fried bread is filled with cheese as well as cabbage or potatoes. Although, based on the season, you may find pumpkin, apple, sour cherries or even meat. You'll find various thicknesses of the bread, which gets folded around its filling before frying, but it's just the right portion for lunch or a snack. The national dish of Monaco, the tiny principality wedged between France and Italy, is the barbagiuan.
This phyllo pastry filled with ricotta cheese and Swiss chard is a snack food or appetizer. Also known as pura in Albanian and nypa in Cyrillic, kacamak is a maize porridge with a name that means "escapade. Perhaps it is because your mouth will go on its own escapade when it tries this cornmeal, potato and feta cheese mash served with cream. Thin and crunchy instead, like a wafer cookie, the stroopwafel is filled with syrup that comes in all kinds of sticky-sweet flavors, from caramel and honey to wild berry and chocolate.
The treat originated in the city of Gouda also known for its namesake cheese and is often served on top of a mug of tea, to warm it up before eating. A traditional dish dating back generations, Macedonian baked beans known as tavce gravce is served across the country in restaurants and homes. Baked in an earthenware dish, the dish of white beans baked with red bell peppers, tomatoes, red onion, garlic and yellow bell peppers is full of flavor.
While pickled and fermented fish are big in Norway, perhaps you'd prefer to ease your way into Norwegian cuisine with this sweet treat instead. Using an iron to make a thin cookie, the krumkake gets rolled into a cone and filled with whipped cream for a light and airy dessert. Or, eat it plain — it's just as good! Pierogies from Poland are semicircular noodle dough dumplings often filled with fresh quark, boiled and minced potatoes, and fried onions.
They can also be stuffed with sauerkraut, ground meat, cheese and fruits. Head to Krakow in the summer for the annual Pierogi Festival, during which tens of thousands of the dumplings are ritually devoured.
In the s, times got hard and the monks started making and selling them to bring in revenue. Called "sarmale" in Romania, these rolls are made of minced meat with rice and spices, rolled into fermented cabbage leaves, and boiled for hours in a special sauce that flavors and tenderizes the meat. Similar to a crepe, a bliny — or blintz — is a thin Russian pancake. Eaten with sour cream and jam, blini may also be filled with caviar for a truly Russian dessert. This small country surrounded by Italy shares many of the same flavors and dishes.
Still, you can find specialties created here, including the Torta Tre Monti. Named for the mountain peaks of the country, this dessert is made with thin layers of wafers held together with a hazelnut cream and covered in a chocolate fondant.
A Serbian-style hamburger, known as the pljeskavica, can be found in restaurants and at street vendors nationwide. Made with a meat mixture of pork, lamb and beef, it is the country's national dish. Feeling hungry? An annual potato-dumpling festival in Turecka features a competition to see who can eat the most.
They can be sweet with cottage cheese and walnut or salty with tarragon or savory cheese and are a complete main course in and of themselves. Paella, a hearty rice-based dish, is a must-order when in Spain.
It comes in a variety of styles, including vegetable, meat, seafood or mixed featuring a combination of ingredients and is most closely associated with Valencia, a port city on the east coast of Spain. It is believed to have derived its name from the Latin word "patella," meaning "pan. The dish is one many ordered tapas-style in Spain. Baked with a hefty amount of cinnamon and topped off with crunchy sugar nibs, the pastry is an uber-sweet treat. The rolls are often enjoyed by locals during "fika," mandatory work breaks designed to promote eating, drinking and relaxing.
Swiss cheese is the first Swiss food that may come to mind, but Switzerland has much more to offer when it comes to cheese.
0コメント