Here are 100 foods that start with the letter S. There are so many great foods from around the world that will help you grow your recipe book!
Check out these 100 foods that will introduce you to a new world of flavors!
Foods That Start with the Letter S – Alphabetized
Here is an alphabetically arranged chart of 100 foods that start with the letter S that you can use to reference a food quickly. You’ll find a quick explanation of each food underneath the chart!
| ITEM | FOOD OR DRINK? | WHAT IS IT? |
| Sablefish | Food | A species of deep-sea fish common to the North Pacific Ocean, known for its rich, buttery flavor. |
| Sachertorte | Food | A type of Austrian chocolate cake, or torte. |
| Saffron | Food | A spice derived from the flower of Crocus sativus, used in cooking for its aroma and flavor. |
| Sage | Food | A herb with a strong aroma and earthy flavor used in cooking. |
| Sage Tea | Drink | A herbal tea made from the leaves of the sage plant. |
| Sago Pudding | Food | A sweet pudding made from sago pearls. |
| Saimin | Food | A noodle soup dish common in Hawaii. |
| Saigon Cinnamon | Food | A type of cinnamon from the Cassia family, more aromatic and flavorful than regular cinnamon. |
| Salad | Food | A dish consisting of a mixture of small pieces of food, typically vegetables or fruits. |
| Salami | Food | A type of cured sausage made from fermented and air-dried meat. |
| Salpicon | Food | A dish of finely chopped meat or seafood, often served as a salad or filling. |
| Salsa | Food | A spicy tomato-based sauce used in Mexican and Tex-Mex cuisine. |
| Salt | Food | A mineral composed primarily of sodium chloride (NaCl), used in cooking for seasoning. |
| Saltimbocca | Food | An Italian dish made of veal lined or wrapped with prosciutto and sage. |
| Sambar | Food | A lentil-based vegetable stew or chowder, cooked with tamarind broth, from Indian cuisine. |
| Samosa | Food | A fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, or lentils. |
| Sandesh | Food | A dessert, originating from the Bengal region in the eastern part of the Indian subcontinent, made with milk and sugar. |
| Sandwich | Food | A food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread. |
| Sardines | Food | Small, oily fish that are typically canned and enjoyed worldwide. |
| Sardou | Food | An egg dish made with artichokes, spinach, and hollandaise sauce, named after French playwright Victorien Sardou. |
| Sashimi | Food | A Japanese dish consisting of sliced, raw fish with varying accompaniments. |
| Sashimi Salad | Food | A salad made with thinly sliced raw fish or seafood, typically served over a bed of lettuce and other fresh vegetables. source |
| Satay | Food | A Southeast Asian dish consisting of skewered, grilled meat served with a sauce, often peanut. |
| Satsuma | Food | A seedless and easy-peeling citrus species, also known as mandarin oranges. |
| Sausage | Food | A type of meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices and other flavorings. |
| Savoy Cabbage | Food | A variety of cabbage with curly, crinkled leaves and a mild flavor. |
| Scallops | Food | A type of shellfish known for its sweet, delicate flavor. |
| Scampi | Food | A type of large prawn, or a dish made with them, typically in a garlic butter and wine sauce. |
| Schnitzel | Food | A type of breaded, pan-fried meat, typically pork or veal. |
| Scotch Egg | Food | A hard-boiled egg wrapped in sausage meat, coated in bread crumbs and baked or deep-fried. |
| Scrambled Eggs | Food | A dish made from eggs stirred or beaten together in a pan while being gently heated. |
| Scrod | Food | A term used in the eastern United States to indicate a young cod or haddock, particularly one split and boned for cooking. |
| Sea Bass | Food | A variety of fish with a mild, delicate flavor, popular in cooking. |
| Seabream | Food | A type of edible marine fish, popular in Mediterranean cooking. |
| Seaweed | Food | Edible marine plants and algae, used in many Asian cuisines. |
| Seed Cake | Food | A cake made with caraway seeds and typically flavored with rum. |
| Semifreddo | Food | An Italian dessert, similar to ice cream but softer, often containing whipped cream or meringue. |
| Semolina | Food | The coarse, purified wheat middlings of durum wheat mainly used in making pasta and couscous. |
| Serundeng | Food | An Indonesian sautéed grated coconut dish, spiced and usually sprinkled upon meat dishes. |
| Sesame Seeds | Food | Small seeds with a crunchy texture and a nutty flavor, used in cooking or for their oil, or even as flour. |
| Shallots | Food | A small, bulb-shaped member of the allium family, similar to onions but with a milder, sweeter flavor. source |
| Shashlik | Food | A form of skewered and grilled meat, similar to kebab, originating from Eastern and Central Europe. |
| Sherry | Drink | A fortified wine made from white grapes, typically associated with the Spanish region of Andalusia. |
| Shiitake Mushrooms | Food | A type of edible mushroom native to East Asia, known for their rich, savory taste. |
| Shiso | Food | A herb from the mint family, commonly used in Japanese and Korean cooking. |
| Short Rib | Food | A cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. |
| Shortbread | Food | A traditional Scottish cookie typically made from sugar, butter, and flour. |
| Shrimp | Food | A small, swimming crustacean with a sweet, delicate flavor, used in many types of cuisines worldwide. |
| Sidecar (cocktail) | Drink | A classic cocktail traditionally made with cognac, orange liqueur, and lemon juice. |
| Silverside | Food | A cut of beef from the hindquarter of cattle, just above the leg cut. |
| Sirloin Steak | Food | A cut of beef from the back of the animal, known for its tenderness and flavor. |
| Skittles | Food | A brand of fruit-flavored candy, sold in a variety of flavor collections. |
| Skordalia | Food | A Greek garlic sauce or dip, thickened with soaked bread or potatoes. |
| Slaw | Food | A salad consisting primarily of finely shredded raw cabbage and dressed most commonly with a vinaigrette salad dressing. |
| Sloe Gin | Drink | A British red liqueur made with gin and sloes, which are a small fruit relative of the plum. |
| Smelt | Food | Small, silvery-green fish, often fried and eaten whole. |
| Smoothie | Drink | A blended beverage typically made from fresh fruits or vegetables, and sometimes dairy products. |
| Snapper | Food | A type of fish known for its firm texture and sweet, nutty flavor, popular in cooking. |
| Snow Peas | Food | A variety of pea eaten whole in its pod while still unripe. |
| Sorbet | Food | A frozen dessert made from sweetened water flavored with fruit juice or puree, wine, or liqueur. |
| Sourdough Bread | Food | A type of bread made by the fermentation of dough using naturally occurring lactobacilli and yeast. |
| Sour Cream | Food | A dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. source |
| Spaghetti | Food | A long, thin, cylindrical pasta of Italian origin. |
| Spanakopita | Food | A Greek savory pastry, filled with spinach and feta cheese. |
| Spare Ribs | Food | A variety of pork or beef ribs, cooked and eaten in various cuisines around the world. |
| Spelt | Food | An ancient grain known for its nutty flavor, used in breads, pastas, and cereals. |
| Spice Cake | Food | A cake flavored with a variety of spices, often baked in fall or winter and topped with cream cheese frosting. |
| Spinach | Food | A leafy green vegetable that is packed with vitamins and other nutrients. |
| Split Peas | Food | Dried peas which have been split into halves, often used in soups and stews. |
| Sponge Cake | Food | A light, airy cake made with eggs, sugar, and flour, often served with whipped cream and fruit. |
| Spring Roll | Food | A type of Asian appetizer, made by wrapping a thin sheet of dough around a filling and frying until crisp. |
| Squash | Food | A family of plants, many varieties of which are edible, including butternut squash, acorn squash, and zucchini. |
| Squid | Food | A type of seafood, known for its firm texture and mild flavor, often used in calamari. |
| Squirrel | Food | While not common in most cuisines, squirrel meat is sometimes used in traditional and survivalist cooking. |
| Steak | Food | A cut of meat, usually beef, that is often grilled or pan-fried. |
| Stew | Food | A combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. |
| Sticky Toffee Pudding | Food | A British dessert consisting of a moist sponge cake, made with finely chopped dates, covered in a toffee sauce. |
| Stir Fry | Food | A Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. |
| Strawberries | Food | A sweet, slightly tart fruit, known for its bright red color, juicy texture, and summery flavor. |
| Strawberry Jam | Food | A type of fruit preserve made from strawberries and sugar. |
| Stroganoff | Food | A Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). |
| Stromboli | Food | An Italian-American type of turnover filled with various cheeses, typically mozzarella, Italian meats such as salami, capicola and bresaola or vegetables. |
| Suet | Food | The raw, hard fat of beef, lamb or mutton found around the loins and kidneys. It’s used in many traditional British recipes, such as steamed puddings, pastry, and sweet mincemeat. source |
| Sugar | Food | A sweet crystalline substance obtained from various plants, especially sugar cane and sugar beet, consisting essentially of sucrose, and used as a sweetener in food and drink. |
| Sultanas | Food | A type of golden-colored dried grape, made from various varieties of seedless white-fleshed grapes. |
| Sunflower Seeds | Food | The seeds of the sunflower plant, typically eaten as a snack, used as a garnish on dishes, or ground into sunflower butter. |
| Sunny-Side Up Eggs | Food | A style of fried egg where the egg is not flipped during cooking, so the yolk remains visible and runny on top. |
| Superfood Salad | Food | A salad made with ‘superfoods’, which are foods thought to be nutritionally dense and thus good for one’s health, such as kale, blueberries, and avocados. |
| Sushi | Food | A Japanese dish consisting of small balls or rolls of vinegar-flavored cold cooked rice served with a garnish of raw fish, vegetables, or egg. |
| Sweet Potato | Food | A large, starchy, sweet-tasting, tuberous root vegetable, rich in vitamin A. |
| Sweetcorn | Food | Corn that can be eaten as a vegetable while still young and tender, distinguished by its sweet flavor. |
| Swiss Cheese | Food | A generic name in North America for several related varieties of cheese which resemble the Swiss Emmental. |
| Swiss Roll | Food | A type of rolled sponge cake filled with whipped cream, jam, or icing. |
| Syllabub | Drink | An English sweet dish described by a frothy top layer of whipped cream and a bottom of sweet wine, cider, or non-alcoholic alternatives. |
| Syrup | Food | A thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. |
| Szechuan Chicken | Food | A spicy dish from the Sichuan (Szechuan) province in southwestern China, known for its bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers. |
| Szechuan Sauce | Food | A type of Chinese sauce made from fermented chili bean paste, garlic, and various spices. It’s often used in Szechuan cuisine. |
| Szechuan Shrimp | Food | Shrimp stir-fried in a spicy, aromatic Szechuan sauce. |
| Szechuan Tofu | Food | Tofu cooked in a spicy, flavorful Szechuan sauce. |
| Szechuan Vegetable Stir Fry | Food | A stir fry dish featuring vegetables and sometimes tofu or meat, cooked in a spicy Szechuan sauce. |
Foods That Start With S
Here are 100 foods starting with the letter S!
Sablefish
Sablefish, a species found in the deep waters of the Pacific Northwest and Alaska, is highly prized for its taste and nutritional value. Also known as Black Cod or Butterfish, this gourmet fish offers a rich, buttery flavor and a delicate, silky texture. With its abundant omega-3 fatty acids and high protein content, Sablefish is also a healthy choice. Its milder flavor profile sets it apart from bolder fish like Salmon, making it a versatile option for various dishes.
Sachertorte
Sachertorte, a chocolate cake or torte with Austrian roots, was created by Franz Sacher around 1832 for Prince Metternich in Vienna. Renowned as one of Vienna’s most celebrated culinary delights, this dessert entices with its rich and moist chocolate sponge, accompanied by a buttery ganache and touch of apricot jam that weaves its way through every bite, making Sachertorte a real treat for chocolate lovers.
Saffron
Saffron is a precious spice derived from the flower of Crocus sativus, commonly referred to as the “saffron crocus.” Its vibrant crimson stigma and styles, known as threads, are carefully harvested and dried to be used primarily as a seasoning and coloring agent. Saffron possesses a subtle earthy-sweet flavor profile, accompanied by a hint of bitterness that adds complexity. When fresh, saffron emanates a gentle aroma reminiscent of sweet hay and freshly mown grass, with a subtle touch of pepper.
Sage
Sage is an evergreen subshrub native to the Mediterranean region. With its grayish leaves, woody stems, and blue-to-purplish flowers, it belongs to the mint family. This perennial plant has a rich history of medicinal and culinary use and has become popular as an ornamental garden plant worldwide. The common name “sage” applies to similar species and cultivars. Renowned in Italian and British cooking, sage features long, grey-green leaves with a slightly furry texture. Its intense aroma and strong, slightly minty, musky taste make it ideal for flavoring sausages and stuffing fatty meats like pork and goose.
Sage Tea
Sage tea is a drink crafted from the leaves of the common sage plant, belonging to the mint family. This rejuvenating tea offers a unique combination of slightly minty and bitter flavors. For added enjoyment, consider experimenting with various ingredients such as ginger, mint, or even a refreshing twist of lemon accompanied by a touch of honey for a hint of sweetness, as it is pretty potent!
Sago Pudding
Sago pudding is a dessert created by mixing sago pearls with water or milk and sweetening it with sugar and sometimes other flavorings. This treat is prepared in numerous cultures, each with its own unique style and methods. Most sago production occurs in Southeast Asia, particularly in Indonesia and Malaysia.
Saimin
Saimin, a popular noodle soup dish in contemporary Hawaiian cuisine, combines soft wheat egg noodles immersed in a steaming hot dashi broth. Typically garnished with diced green onions and a thin slice of kamaboko, this delicacy has evolved to include modern toppings like char siu, sliced Spam, sliced egg, or shredded nori. Each saimin establishment has its own secret recipe for the soup base, often using kombu and dried shrimp as key ingredients. To personalize the flavor, locals mix Chinese hot mustard and soy sauce in small quantities.
Saigon Cinnamon
Saigon cinnamon, also known as Vietnamese cinnamon or Vietnamese cassia, is an evergreen tree from mainland Southeast Asia. While Saigon cinnamon is more closely related to cassia than to Ceylon cinnamon, it belongs to the same genus as both. With its essential oil content ranging from 1% to 5% and cinnamaldehyde making up 25% of its essential oil, Saigon cinnamon is highly valued and commands a relatively high price among the cinnamon species.
Salad
A salad is a much-loved creation that combines an assortment of raw or cooked vegetables, complemented by a flavorful dressing of oil, vinegar, or other condiments. It is often accompanied by meat, fish, or other ingredients to elevate its taste and appeal. Salads are commonly enjoyed chilled or at room temperature, although some variations can be served warm. The versatility of salads allows for endless possibilities, with an array of flavors and textures that make them a refreshing and satisfying dish.
Salami
Salami is a cured sausage made from fermented, air-dried meat. It has a rich history and was particularly popular among peasants in Southern, Eastern, and Central Europe. One of the reasons for its popularity was its ability to be stored at room temperature for up to 45 days once cut, which was beneficial when fresh meat supplies were limited. Various countries and regions in Europe have their own traditional versions of salami. While salami does provide nutrients, it’s important to note that it is high in sodium and processed.
Salpicon
Salpicón, a traditional dish in Nicaragua, is prepared by simmering cubes of lean beef with onions, green bell peppers, garlic, salt, and black peppercorns in water. Described initially by Cervantes as chopped red meat with dressing, it has evolved over time. Spanish nationals associate it with a seafood salad preparation, while in Latin America, it is known as a meat salad with richer flavors.
Salsa
Salsa, a flavorful sauce commonly served with Mexican cuisine, comes in various forms. Salsa roja, or “red salsa,” typically consists of cooked red tomatoes, onions, and chili peppers. On the other hand, pico de gallo is a popular uncooked salsa made with lime juice and coarsely chopped raw ingredients like tomatoes, onions, and cilantro leaves.
Salt
Salt is frequently utilized for preserving and enhancing the taste of various foods, and it serves as the primary source of sodium in our daily dietary intake. Sodium plays a crucial role in fluid level regulation within the body. However, a natural diet typically contains a sufficient amount of dietary sodium without the need for additional salt. There are multiple varieties of salt available, with my personal favorite being Himalayan pink salt for the nutrients and flavor.
Saltimbocca
This dish’s most well-known rendition is known as saltimbocca alla Romana, an Italian delicacy. It features tender veal, salty prosciutto, and fragrant sage, all expertly rolled up and cooked in a combination of dry white wine and butter. Alternatively, Marsala wine can be used for a twist of flavor. In some variations, the veal and prosciutto are left flat rather than rolled up.
Sambar
Sambar is a flavorful South Indian stew that combines lentils, mixed vegetables, tamarind, and a unique spice blend called sambar powder. This aromatic spice powder is crucial in creating a delicious sambar. It consists of a variety of spices and lentils carefully blended together.
Samosa
A samosa is a South Asian pastry that is fried to perfection. It consists of a filling that typically includes spiced potatoes, onions, peas, meat, or fish. Depending on the region, samosas can take on various shapes, such as triangular, cone, or half-moon. These treats are often enjoyed with chutney and have been enjoyed since medieval times, if not earlier. Sweet versions of samosas are also available. Samosas are incredibly popular and can be enjoyed as an entrée, appetizer, or snack.
Sandesh
Sandesh is a dessert that originated in the Bengal region of the eastern part of the Indian subcontinent. It is made by combining milk and sugar, although some variations use chhena or paneer instead of milk. In the Dhaka region, a softer version of sandesh called pranahara is made using mawa and yogurt. The Gupo/Gufo style of sandesh from Guptipara is widely regarded as the “first branded sweet of Bengal.”
Sandwich
A sandwich is a popular food item that consists of two pieces of bread with a filling in between, making it a satisfying and convenient option for a light meal. It typically includes various ingredients, such as vegetables, sliced cheese, or meat. In a broader sense, a sandwich can refer to any dish where bread acts as a container or wrapper for another type of food. You can get pretty creative with the fillings. My favorites are carrot, lettuce, cucumber, tomato, beetroot, and….peanut butter! I dare you to try it.
Sardines
Sardines, also known as pilchards, are small fish that typically reach a maximum length of 25cm. These fish are characterized by their strong flavor and oily, soft texture. Sardines can be obtained and cooked in various ways, leading to significant differences in taste and texture. As a result, they have gained popularity as a seafood option worldwide, though the taste can be a challenge for some!
Sardou
Eggs Sardou, a delightful dish from Louisiana Creole cuisine, combines poached eggs, artichoke bottoms, creamed spinach, and Hollandaise sauce. This creation can be found on the menus of numerous Creole restaurants in New Orleans, including Antoine’s and Brennan’s. The dish is named after Victorien Sardou, a renowned 19th-century French dramatist who happened to be a guest in New Orleans when the recipe was first invented.
Sashimi
Sashimi, a delicacy in Japanese cuisine, consists of thinly sliced, raw fish. This fresh seafood is traditionally accompanied by daikon radish, pickled ginger, wasabi, or soy sauce. Popular choices for sashimi include salmon, tuna, halibut, and squid, and it is great dipped in soy and wasabi.
Sashimi Salad
Sashimi salad is a straightforward dish that showcases a combination of crisp salad vegetables like lettuce, cucumber, and avocado, adorned with slices of fresh sashimi-grade fish. It is the best of both worlds and incredibly healthy!
Satay
Satay, a beloved dish in Indonesia, is widely recognized as a national favorite. This famous street food from Southeast Asia features tender meat marinated to perfection, threaded onto skewers, and cooked over an open flame. The result is a mouthwatering delight, complemented usually by a peanut saucy dip.
Satsuma
Satsuma is a citrus species that stands out for its semi-seedless nature and easy-peeling characteristics. This cold hardy mandarin, commonly referred to as unshu mikan, satsuma mandarin, satsuma orange, naartjie, or tangerine, gained popularity during the Edo period in Japan. At that time, kishu mikan, a variety of Citrus unshiu, was particularly favored due to a prevailing superstition that consuming seedless Citrus unshiu (Satsuma) increased the risk of infertility!
Sausage
Sausages are prepared by grinding meat from various sources such as beef, pork, poultry, or game meat. The ground meat is then mixed with salt and other seasonings before being stuffed into either a container or a casing. Interestingly, the term “sausage” originates from the Latin word salsus, which translates to “salted” or “preserved by salting.” They tend to have high levels of saturated fat and salt, making them less favorable from a health perspective. In fact, premium sausages can have even higher amounts of saturated fat and salt compared to standard varieties.
Savoy Cabbage
Savoy cabbage is a distinct variety of the Brassica oleracea plant species. This winter vegetable is part of the cabbage family, boasting crinkled, emerald green leaves that offer a satisfying crunch and a slightly elastic texture when consumed. Known for its versatility, Savoy cabbage resembles green cabbage but with a milder and sweeter flavor profile. Its leaves are also looser and more ruffled in appearance.
Scallops
Scallops are a diverse group of marine bivalve mollusks. The adductor muscle, responsible for opening and closing the shells, possesses a creamy white color and firm texture. It offers a delightful combination of lightness and juiciness, with a briny yet subtly sweet flavor that is not overpoweringly fishy. However, they are difficult to cook correctly and are often overdone!
Scampi
Scampi, a term commonly used in most countries, particularly Italy, typically refers to the peeled tail of various types of prawns. However, in the UK, it specifically denotes the meat of a particular prawn known as the langoustine. The langoustine is a small lobster species found in the colder waters of Scotland, Ireland, and Norway. These shellfish are significantly larger than the shrimp we are familiar with but have a similar flavor.
Schnitzel
Schnitzel is a popular culinary staple in German-speaking countries and communities. It consists of a thin meat cutlet that is tenderized by pounding, then coated in breadcrumbs and fried. The Americanized version of this dish is known as chicken-fried steak. Schnitzel can be made using various types of meat, such as pork, veal, chicken, beef, or turkey, allowing for personal preference. If you’re aiming for a traditional German schnitzel, pork is recommended, while veal is typically used for an Austrian-style schnitzel.
Scotch Egg
A Scotch egg is a delicious treat consisting of a boiled egg wrapped in sausage meat, coated in breadcrumbs, and then fried. Its interior is nourishing and savory, while the exterior has a crisp and airy texture. Despite its appearance, the Scotch egg is surprisingly light on the palate. This versatile snack can be enjoyed warm, at room temperature, or even cold, making it an ideal choice for on-the-go snacking or as a fun addition to picnics.
Scrambled Eggs
Scrambled eggs, a popular breakfast dish, are made by whisking eggs together with salt, butter, oil, and occasionally other ingredients. The mixture is then heated while being stirred, resulting in the formation of soft, fluffy curds.
Scrod
Scrod, also known as schrod, refers to a type of small cod, haddock, and occasionally other whitefish. Typically served as a fillet, it was previously frequently prepared by splitting it. If you desire a white fish with a firmer texture than tilapia, consider giving cod a chance. This variety of fish is hearty and delicate in flavor, making it an excellent choice for roasting, poaching, or even using in tacos.
Sea Bass
Apahap, also known as Barramundi or Asian sea bass, is a white fish renowned for its neutral yet mildly sweet flavor. With moist and tender flesh, it is often prepared through popular methods such as pan-searing or baking. Not only is sea bass a delicious choice, but it is also a nutritious one. Packed with protein, low in calories, and an abundant source of omega-3 fatty acids, it offers a well-rounded culinary experience that is both satisfying and beneficial for your health.
Seabream
Sea bream, a type of Sparidae fish, are compact and medium-sized. Despite being a white fish, sea bream stands out with its distinct flavor. It is often described as clean and meaty, offering a rich taste without overpowering fishiness. The meat’s texture is both dense and juicy, making it a delightful choice for seafood enthusiasts.
Seaweed
Seaweed refers to a wide variety of marine plants and algae thriving in oceans, rivers, lakes, and other water sources. Packed with easily assimilable minerals, seaweed offers potential benefits for thyroid function, digestive and heart health, weight management, and more. Nori stands out as a popular choice among the different types of seaweed. Embracing seaweed as part of your diet can contribute to overall well-being and vitality.
Seed Cake
Seed cake isn’t just for birds; it is a classic British delicacy infused with caraway or other seeds, adding a unique flavor. Caraway seeds have a rich history in British cuisine, with caraway-seed biscuits initially crafted to celebrate the completion of spring wheat sowing. Over time, these biscuits transformed into the teacake we know today.
Semifreddo
An Italian delight, Semifreddo is a fusion of frozen mousse and ice cream. Unlike traditional ice cream, semifreddo is not churned in a batch freezer; instead, it is frozen in a mold. The name “semifreddo” derives from its composition, as it feels less cold than it truly is.
Semolina
Semolina is a coarse flour derived from durum wheat, distinct from the commonly known common wheat. When durum wheat is milled, its most nutritious components are transformed into semolina. With its golden-colored grains, durum wheat yields a pale-yellow flour upon milling that is great for pasta making.
Serundeng
Serundeng is a traditional Indonesian side dish or condiment made from spicy grated coconut. It is commonly served alongside rice and adds a burst of flavor to the meal. Depending on the recipe, serundeng can have a sweet, hot, or spicy taste.
Sesame Seeds
Sesame has been cultivated since ancient times. This plant is highly valued for its seeds, which serve as both a food source and a flavor enhancer. The extraction of oil from these seeds is particularly prized. Sesame seeds offer a multitude of nutritional benefits. They are rich in healthy fats, protein, B vitamins, minerals, fiber, antioxidants, and other advantageous plant compounds. Incorporating substantial portions of these seeds into your diet regularly, rather than merely sprinkling them on a burger bun occasionally, can contribute to better blood sugar control, alleviate arthritis pain, and help lower cholesterol levels.
Shallots
The shallot, a cultivar group of the onion, was previously considered a distinct species called Allium ascalonicum until 2010. However, it was later reclassified as Allium cepa, the common onion, due to the minor differences between them. So, what sets shallots apart from onions? Shallots have a unique taste that combines the flavors of red and yellow onions but with a milder intensity. They offer a delicate sweetness with a subtle sharpness characteristic of alliums. You can easily substitute shallots for onions if you maintain the same volume.
Shashlik
Shashlik is a culinary delight consisting of grilled and skewered cubes of meat. It is often compared to shish kebab and is known by different names in various regions, including Iran, the Caucasus, Eastern Europe, and Central Asia. In the 19th century, it gained popularity as shashlik throughout the Russian Empire and continues to be enjoyed in the present-day Russian Federation and former Soviet Union republics.
Sherry
Sherry, a fortified wine, is produced in the southern region of Andalucia in Spain, known as the “sherry triangle.” This triangular area is formed by the cities of Jerez de la Frontera, Sanlùcar de Barrameda, and El Puerto de Santa María. It is within this region that the distinctive style of sherry is crafted, capturing the essence of the local area and the expertise of the winemakers.
Shiitake Mushrooms
Shiitake mushrooms are widely popular in Japan and recognized globally. They can be obtained fresh or dried, with the dried ones requiring a pre-soak in water before use. These versatile mushrooms find their way into various dishes, including nabe (hot pot), boiled dishes, and tempura. Apart from their culinary uses, shiitake mushrooms offer health benefits as well. They contain eritadenine, a compound known for its cholesterol-lowering properties. They are also rich in beta-glucans, which help reduce inflammation and prevent cholesterol absorption in the intestines, and they support immune health.
Shiso
Shiso belongs to the Lamiaceae family of mint herbs. Originally native to the mountainous regions of China and India, it has now spread worldwide. The plant exhibits various leaf forms, including red, green, bicolor, and ruffled. East Asian and Southeast Asian cuisines utilize different parts of the plant. Known for its vibrant, herbaceous, and citrusy profile, shiso offers a mildly astringent taste with a bitter finish. Some also detect hints of mint, basil, cloves, licorice, and cinnamon in its flavor.
Short Rib
Short ribs are obtained from the front section of the cow’s rib cage, specifically the lower part. Positioned just below the back ribs, beef short ribs feature a moderate amount of meat nestled in between the bones. Although they may not offer as much meat as steak, they still surpass other beef rib cuts in terms of meat content. These ribs are exceptionally suited for slow cooking due to their elevated fat content.
Shortbread
Shortbread gets its name from its crumbly texture, derived from the old meaning of “short” as opposed to “long” or stretchy. This texture results from the high-fat content provided by butter, which inhibits the formation of long gluten strands. Classic shortbread cookies contain flour, butter, sugar, and a pinch of salt. Instead of rolling and cutting into shapes, the crumbly dough is pressed into a pan, creating a light and delicate texture. Of course, the generous amount of butter adds to its deliciousness.
Shrimp
Shrimp is a popular seafood choice known for its lean protein content. Despite being low in calories, shrimp is packed with essential nutrients. Notably, it is rich in vitamin B12, which supports red blood cell formation and nervous system function. Shrimp also contains selenium, a mineral that plays a crucial role in protecting cells from damage.
Sidecar (cocktail)
The sidecar is a classic cocktail consisting of cognac, orange liqueur (such as Cointreau, Grand Marnier, dry curaçao, or triple sec), and lemon juice. This drink shares similarities with the brandy crusta, an older cocktail, but differs in presentation and ingredient proportions. While both cocktails showcase the rich flavors of brandy and citrus, the sidecar has its own distinct charm, making it a beloved choice among cocktail enthusiasts.
Silverside
Silverside, also known as Top Round in the U.S., is a lean and tough beef cut originating from the animal’s hind part. Its name comes from the “silver wall” found on the side of the cut, which is a long fibrous skin that needs to be removed as it is too tough to eat. While similar to topside, silverside is slightly tougher and requires longer cooking time to achieve tenderness. Despite often being considered a second-class roasting joint, the silverside of beef can proudly take its place on any Sunday roast dinner table.
Sirloin Steak
The sirloin steak, known as the rump steak, is a popular cut in American butchery. It is obtained from the sirloin, located posterior to the short loin, where other cuts like T-bone, porterhouse, and club steaks are derived. The sirloin itself is divided into various types of steak. The top sirloin is highly regarded and specifically labeled for sale under that name. On the other hand, the larger and less tender bottom sirloin is generally sold as “sirloin steak.” While the sirloin may not have as much marbling as the rib eye, it is far from being dry. The top sirloin, in particular, is more tender and juicy due to the removal of bones and tougher muscle.
Skittles
Skittles, my favorite childhood treat, are a variety of chewy, fruit-flavored candies. They have a crunchy exterior and a soft, chewy interior, with an “s” imprinted on one side. Skittles are available in a wide range of flavors. The original assortment included lime, lemon, grape, orange, and cherry flavors, and I don’t think the original can be beaten!
Skordalia
Skordalia is a rich and creamy puree popular in Greek and Turkish cuisine. It is traditionally made by blending garlic with potatoes, walnuts, almonds, or soaked bread and then combining it with olive oil to create a smooth and luscious emulsion. A touch of vinegar is added to balance the flavors. Typically prepared using a mortar and pestle, skordalia can be enjoyed as a versatile sauce, a side dish, or a dip.
Slaw
Coleslaw, commonly known as slaw, is a side dish or salad typically consisting of cabbage and various shredded vegetables. It can be dressed with vinaigrette for a tangy flavor or combined with a creamy or mayonnaise-based dressing for a richer taste. The name “slaw” has an interesting origin story, with variations like “slaugh” or “slaugh” being used in place of “cold” or “cole.” Regardless of its name’s evolution, coleslaw is a staple at family BBQs and gatherings and well-loved by many.
Sloe Gin
Sloe gin and gin are distinct spirits with different characteristics. Sloe gin is crafted using the sloe berry, which imparts a darker color to the drink. It is created by steeping the berries in gin and adding sugar for a touch of sweetness. This process results in unique tartness, warmth, and depth of flavor. On the other hand, gin is derived from the juniper berry and manufactured using traditional distillation techniques. It has a less sweet profile compared to sloe gin. When enjoying sloe gin, you’ll notice delightful pomegranate and cranberry notes on the nose, while the palate offers ripe sweetness, fresh acidity, and a hint of sour cherry.
Smelt
Smelt, a family of primarily marine or anadromous fishes in the Northern Hemisphere, exhibit a slender, cylindrical shape and a silvery appearance. They share a close kinship with trout and are renowned for their delectable taste. These small, silvery-green fish, commonly called rainbow smelt, resemble sardines and anchovies. An adult smelt typically measures 7 to 9 inches in length and weighs up to 6 ounces. Not only are smelt rich in beneficial nutrients, but they are also low in mercury content.
Smoothie
A smoothie is a blended beverage made by combining various ingredients in a blender. It typically consists of a liquid base like fruit juice or milk, along with yogurt or ice cream. Additional components, such as fruits, vegetables, non-dairy milk, crushed ice, whey powder, or nutritional supplements, can also be included. The name “smoothie” originated from its smooth texture, making it filling and easy to digest.
Snapper
Snapper is a fish commonly encountered in the warm waters of the Atlantic, Pacific, and Indian Oceans. Snapper species are characterized by their distinctive tapered head and tail, along with a broad middle, sharp teeth, and vibrant hues. Snapper possesses a delightful, mild flavor with a touch of uniqueness….the throats are considered a delicacy in many places!
Snow Peas
Snow peas, also known as Chinese pea pods, are a variety of edible pod peas. These peas have flat pods with thin walls and are typically consumed whole, including both the seeds and the pod. They are mild and sweet in flavor, and their crunchy texture adds a delicious flair to all kinds of dishes.
Sorbet
Sorbet is a delightful frozen treat created by blending pureed fruit or fruit juice with water and sugar. It is characterized by its smooth texture, devoid of any large ice crystals. In certain countries, a small amount of milk may be added to sorbet, so always check first if you are lactose intolerant.
Sourdough Bread
Sourdough bread is unique because it is leavened naturally, without commercial yeast. Instead, it relies on a ‘starter’ – a mixture of fermented flour and water containing wild yeast and beneficial bacteria – to facilitate the rising process. This natural fermentation not only imparts a distinct tangy flavor but also contributes to the slightly chewy texture that is characteristic of this kind of loaf.
Sour Cream
Sour cream, also called soured cream in British English, is a dairy product achieved by fermenting regular cream using specific types of lactic acid bacteria. This bacterial culture, whether intentionally added or naturally occurring, causes the cream to thicken and develop a sour taste. Crème fraîche is a variation of sour cream characterized by its high-fat content and milder sourness.
Spaghetti
Spaghetti is a variety of pasta known for its long, stringy shape. The term “spaghetti” originates from the Italian word “spago,” which means “string” or “twine.” In Italy, spaghetti, like all pasta, is typically cooked to al dente, providing a slightly chewy texture rather than being overly soft.
Spanakopita
Spanakopita, a Greek savory spinach pie, is a beloved dish enjoyed not only in Greece but around the world. Made with a delectable combination of spinach, feta cheese, olive oil, and aromatic herbs, it is baked perfectly in a golden and crispy phyllo dough. Whether served as an appetizer, a meal, or a snack, it is a culinary delight found in almost all bakeries throughout Greece.
Spare Ribs
Spareribs, also known as side ribs or spare ribs, are a type of rib cut sourced from the lower part of a pig. This region includes the belly and the breastbone and is positioned behind the shoulder, comprising 11 to 13 lengthy bones. A combination of meat and fat envelops the bones. It’s important to differentiate spare ribs (pork) from beef short ribs. Spareribs are commonly prepared using low and slow cooking methods such as smoking, grilling, or braising.
Spelt
Spelt, an ancient cereal grain originally from southern Europe, has seen widespread cultivation. Despite its decline in popularity during the 19th century, spelt is now making a remarkable comeback as a health food. This nutrient-rich whole grain boasts high protein content and offers a delightful nutty flavor.
Spice Cake
Spice cake is characterized by its traditional blend of spices that infuse a burst of flavor. This versatile cake can be prepared in numerous ways, offering various options to cater to individual preferences. The predominant spices used in this creation include cinnamon, cloves, allspice, ginger, and nutmeg, each contributing their unique essence to the overall taste.
Spinach
Spinach, scientifically known as Spinacia oleracea, is a leafy green plant that originates from central and Western Asia. This plant produces edible leaves widely consumed as a vegetable. Whether consumed fresh or preserved through canning, freezing, or dehydration, spinach offers versatility in cooking methods. Its taste can vary significantly, and steaming can help reduce the high oxalate content. Fresh spinach must be thoroughly washed before you eat it, or it tastes dirty and gritty.
Split Peas
Split peas are dried and split peas that undergo this process to speed up cooking. As a type of legume, split peas can be consumed as a vegetable or protein. They exist in two variations: green and yellow. While green split peas offer a slightly sweet taste, yellow peas are comparatively milder in flavor.
Sponge Cake
Sponge cake, a delicate confection, is crafted from a blend of egg whites, flour, and sugar, occasionally with the aid of baking powder. While some variations, such as angel food cake, omit the inclusion of egg yolks, most sponge cakes embrace their rich golden hue. Evolving during the Renaissance, these cakes leavened by the airiness of beaten eggs trace their origins to Spain.
Spring Roll
Spring rolls, known as rolled appetizers or dim sum, are a popular culinary delight in Chinese and Southeast Asian cuisines. Depending on the region’s cultural influences, the type of wrapper, fillings, and cooking method can vary significantly, giving rise to a diverse range of flavors and textures. Typically, these treats are filled with an assortment of fresh vegetables, creating a crunchy snack, whether fresh or fried.
Squash
Cucurbita, which means ‘gourd’ in Latin, is a genus of herbaceous fruits that belongs to the gourd family. These fruits are native to the Andes and Mesoamerica regions. Within this genus, there are five edible species. Depending on the species, variety, and local terminology, they are called squash, pumpkin, or gourd. Other types of gourds, commonly known as bottle gourds, are native to Africa. The taste of squash can be described as nutty, sweet, or even savory. The texture of squash varies, from firm to soft, depending on the variety and how it is prepared. One popular way to enjoy squash is by roasting it in the oven. This brings out its natural sweetness and creates a caramelized exterior while keeping the flesh moist and tender.
Squid
Squid is known for its elongated soft body, large eyes, eight arms, and two tentacles. While not all mollusks fit this description, they are still commonly called squid. Unlike octopuses, squid also has a small internal skeleton called a gladius or pen, made of chitin.
Aside from its unique biology, squid is famous as a seafood delicacy particularly high in potassium. This mineral plays a crucial role in maintaining a balanced heart rhythm. It also provides another heart-healthy component in the form of vitamin E.
Squirrel
Squirrels are members of the Sciuridae family, which consists of small to medium-sized rodents. This family encompasses various types of squirrels, including tree squirrels, ground squirrels (such as chipmunks and prairie dogs), and flying squirrels. But did you know you can eat them too? Interestingly, squirrel is considered one of the most sustainable proteins to cook. Its taste is often compared to that of rabbit.
Steak
A beefsteak, or steak, is a flat piece of beef with parallel surfaces, usually cut perpendicular to the muscle fibers. It is commonly served in restaurants in portions weighing anywhere from 4 to 21 oz when raw. Beef steaks are typically prepared by grilling, pan-frying, or broiling. Although steak is typically associated with beef, it can also refer to cuts of other meats such as pork, lamb, and fish. On the other hand, beef specifically refers to meat sourced solely from cattle.
Stew
A stew is a dish made by simmering ingredients in a covered pot with enough liquid to cook them thoroughly. This cooking method requires a long time to achieve tenderness and flavor. Stews are not only delicious but also highly nutritious. They are particularly suitable for using cheap cuts of meat that are rich in collagen, which offers numerous health benefits.
Sticky Toffee Pudding
Sticky toffee pudding, or sticky date pudding in Australia and New Zealand, is a traditional British dessert and one of my favorites. This treat features a moist sponge cake that is prepared with finely chopped dates for added flavor and is generously coated in a luscious toffee sauce. It is commonly enjoyed alongside a velvety vanilla custard or a scoop of creamy ice cream. Widely regarded as a British culinary masterpiece, sticky toffee pudding has won the hearts of dessert enthusiasts worldwide, though it is not on as many menus as it used to be when I was a kid. Bring it back!
Stir Fry
Stir-frying is a popular cooking technique that involves frying ingredients in a small amount of very hot oil while continuously stirring or tossing them in a wok. Originating in China, this method has spread to other parts of Asia and the West over the centuries. It is pretty similar to sautéing in Western cooking. When making a stir-fry, vegetables and meat are stirred in hot oil using a wok or another pan. Interestingly, the Cantonese word for stir-fry, “chau,” refers to a motion best described as tumbling.
Strawberries
Strawberries are not individual fruits but a cluster of many tiny fruits nestled within a fleshy receptacle. Often mistaken for the strawberry itself, this receptacle houses the actual fruits known as achenes, while the brownish or whitish specks that resemble seeds are the achenes themselves. Each achene encloses a tiny seed. When you take a bite of a ripe strawberry, you’ll be greeted with a delightful blend of sweetness and tartness. The natural sugars offer a burst of sweetness, followed by a subtle tartness that creates a harmonious balance of flavors. With their juicy texture, strawberries are delicious and incredibly refreshing.
Strawberry Jam
Strawberry jam is a spread made primarily from strawberries. To make it, the berries are either cut into small pieces or crushed and then cooked in a syrup made of sugar. Pectin is often used as a gelling agent in the traditional preparation of strawberry jam, although sugar or honey can also be used. Not only does it have a slightly bittersweet taste, but strawberry jam is also packed with antioxidants, which provide resistance to body tissues and fight against free radicals. This helps prevent cell aging and promotes overall health.
Stroganoff
Beef stroganoff, also known as beef stroganov, is a classic Russian dish consisting of sautéed beef pieces in a sauce made with mustard and sour cream, known as smetana. Originating in mid-19th-century Russia, this dish has gained worldwide popularity, albeit with variations from the original recipe. Many versions of beef stroganoff include the addition of mushrooms, adding a delightful earthy flavor. When prepared correctly, beef stroganoff is a culinary marvel that mimics the richness and heartiness of a slow-cooked stew despite being a relatively quick recipe. With just an hour spent in the kitchen, you can create a dish bursting with tender meat and deeply satisfying flavors. True comfort food.
Stromboli
Stromboli is a baked turnover with a harmonious blend of Italian cheeses, like mozzarella, and an array of Italian cold cuts, such as salami and bresaola. Alternatively, it can be filled with a medley of vegetables. Served piping hot, Stromboli showcases its fillings encased with Italian bread dough or pizza dough. This creation originated in the United States, specifically in Philadelphia, where Italian-Americans crafted it. The name of this dish pays homage to a volcanic island located off the coast of Sicily.
Suet
Suet is the unrendered solid fat derived from beef, lamb, or mutton, typically found surrounding the loins and kidneys. Surprisingly, despite its fatty nature, consuming healthy suet or beef tallow triggers the release of glucagon. This hormone informs the body to utilize stored fat (specifically visceral body fat) as an energy source, thereby promoting weight loss. This unique property makes suet or tallow an ideal fat option for individuals following a Ketogenic Diet.
Sugar
Sugar is a broad term encompassing all sweet carbohydrates, with sucrose or table sugar being the most commonly referred to, though there are many other kinds. When the body breaks down carbohydrates, they are converted into simple sugars like glucose, which can be readily utilized. Various types of sugars exist, including glucose, fructose (also known as fruit sugar), sucrose (also known as table sugar), and lactose (also known as dairy sugar).
Sultanas
The sultana, also known as the sultanina, Thompson Seedless, Lady de Coverly, and oval-fruited Kishmish is a pale green, dried, oval-shaped seedless grape variety. It is extensively cultivated in the region around İzmir, Turkey, and is believed to have originated from Asia Minor, which later became part of the Ottoman Empire. In the United States, sultanas are often called “golden raisins” and are made from Thompson Seedless grapes. These grapes are medium-sized and primarily grown in California. The process of creating sultanas involves a unique drying method.
Sunflower Seeds
Sunflower seeds come in three commonly used types: linoleic (the most common), high oleic, and sunflower oil seeds. These varieties possess different levels of monounsaturated, saturated, and polyunsaturated fats. As a nutritious snack, sunflower seeds offer a wealth of benefits. They are packed with vitamin E and antioxidants, which promote healthy skin, boost immune function, and support heart health. Their abundance of essential minerals contributes to improved bone health and overall well-being.
Sunny-Side Up Eggs
When you cook an egg “sunny-side-up,” it means that you fry it on one side without flipping it. The yolk remains completely liquid (unless you want it well done, in which case, pop a lid over it and let it steam for a while, too), while the whites on the surface are barely set. To ensure the whites are cooked, you can briefly cover the pan or baste them with butter.
Superfood Salad
A superfood salad is full of wholesome goodness, brimming with nutritious ingredients (or superfoods) such as kale, quinoa, and chia seeds, and usually drizzled with a refreshing vinaigrette. Any salad can be a superfood salad with the addition of ‘superfoods’ or superfood powders. It’s quick to prepare in just 15 minutes, making it an ideal choice for those seeking a nourishing and delicious meal.
Sushi
Sushi is a popular Japanese dish that features small balls or rolls of vinegar-flavored cold rice. Various garnishes, such as vegetables, eggs, or raw seafood typically accompany it. Complementary side condiments like pickled ginger, wasabi, and soy sauce are commonly served alongside sushi. The seaweed-wrapped rolls that have become popular recently are not supposed to be classified as sushi and are actually California rolls or nori rolls.
Sweet Potato
The sweet potato is mainly recognized for its large, starchy tuberous roots, which possess a delightful sweetness and are widely used as a root vegetable. The young shoots and leaves of the sweet potato plant are also consumed as greens. Different cultivars of this plant have been developed through selective breeding, resulting in tubers with varying colors of flesh and skin. Despite its name, the sweet potato is not closely related to the common potato. Aside from being a rich source of vitamins A and C, sweet potatoes offer valuable dietary fiber, vitamins B-6, and potassium. These nutritious vegetables are relatively low in calories, with only 81 calories in half of a large sweet potato.
Sweetcorn
One variant of corn is known as ‘sweet corn.’ It is harvested before the kernels reach full maturity, allowing it to have a higher sugar and starch content than other corn types. Although sweet corn belongs to the same species as field corn, it exhibits a genetic mutation (or mutations) that leads to the accumulation of more sugar in the kernels. This discovery was made in Pennsylvania during the mid-1700s when varieties with this mutation were first cultivated.
Swiss Cheese
Swiss cheese refers to a range of cheese varieties that resemble Emmental cheese, a medium-hard, yellow cheese originating from the Emmental region in Switzerland. These cheeses fall under the category of Swiss-type or Alpine cheeses. Certain types of Swiss cheese exhibit a unique visual characteristic, as the cheese blocks or rounds are adorned with holes commonly referred to as “eyes.” Swiss cheese lacking these holes is commonly known as “blind.” The flavor of Swiss cheese is dependent on the variety and can range from mild, nutty flavors to sharper, tangy notes.
Swiss Roll
A rolled sponge cake, known by various names such as Swiss roll, jelly roll (in the United States), roll cake, cream roll, roulade, or Swiss log, is a dessert filled with whipped cream, jam, or icing. Its creation can be traced back to the nineteenth century, along with other famous cakes like Battenberg cake, doughnuts, and Victoria sponge. In the United States, snack-sized versions of this cake are sold under different brand names such as Ho Hos, Yodels, and Swiss Cake Rolls, among others. As a Christmas tradition, a roll cake called Yule log is often served during the holiday season.
Syllabub
Syllabub, a timeless British dessert with roots dating back to the 16th century, is a concoction of whipped cream, sugar, citrus, wine, and liquor. It resembles a simple mousse or a delicate, airy ice cream and has been adored throughout England’s seventeenth, eighteenth, and early nineteenth centuries. Thanks to its festive presentation, this treat was cherished during celebrations, special occasions, and holidays. Numerous authentic recipes have been preserved, each offering a unique approach to preparing this beloved dessert.
Syrup
Syrups are made by dissolving sugar in water or reducing naturally sweet juices such as cane juice, sorghum juice, or maple sap. Corn syrup, however, is derived from corn starch through an enzymatic process that converts it into sugars. They are best used in dishes or drinks that can’t dissolve granulated sugar well, such as cocktails.
Szechuan Chicken
Schezwan chicken is a beloved Chinese delicacy that involves tossing crispy chicken in the fabulous Sichuan sauce, which strikes a perfect balance between moderate heat, spiciness, sweetness, and flavorful notes. You can triple the number of red chilies and paste in the recipe for a spicier kick.
Szechuan Sauce
Szechuan sauce itself has a combination of spiciness, subtle sweetness, and tanginess. It possesses a deep, rich flavor profile and a thick, velvety texture, courtesy of the addition of cornstarch. While there is a hint of saltiness due to the use of soy sauce, you can easily adjust the seasoning according to your personal preference. It commonly consists of a blend of fiery chili peppers, tongue-tingling Szechuan peppercorns, garlic, ginger, soy sauce, vinegar, and sugar.
Szechuan Shrimp
Szechuan Shrimp, a beloved dish in Chinese restaurants, features tender baby shrimp coated in the flavorful and spicy Szechuan sauce. This tangy sauce, sometimes spelled as “Sichuan,” works well with any kind of protein but is particularly lovely with the sweet shrimp.
Szechuan Tofu
Indulge in the ultimate fix for your spicy Chinese food cravings with Szechuan Tofu! Picture Crispy tofu stir-fried to perfection and coated in a delectable Sichuan sauce that bursts with flavors of garlic, chili pepper, and Szechuan pepper. While Szechuan Tofu resembles Mapo tofu, another beloved Sichuan dish, it offers a milder spice level and is entirely vegan, making it a delightful choice for everyone.
Szechuan Vegetable Stir Fry
Szechuan Veggie Stir Fry is a bold and spicy sensation. Packed with nourishing vegetables, immersed in a delectable umami sauce, and infused with just the right amount of heat, this dish will awaken your taste buds. Try it with tofu as a fun addition or shrimp if you are a seafood lover.
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