Find your next
favorite food.

Reunion

Réunion Turmeric

Safran Péi

Safran péi is Réunion’s local name for turmeric, whose roots are dried and ground into a vivid yellow spice used in cari and other Creole cooking; it is not culinary saffron.

Reunion

Réunionese Infused Rum

Rhum Arrangé

The island's local speciality; infused rum made by macerating fruits, spices, herbs, or vanilla in white rum; as many recipes as there are inhabitants; sold in markets in bags with everything needed; a TasteAtlas-listed must-try; the rhum arrangé that is a Reunionese tradition.

Iceland

Rófustappa

Iceland's mashed turnips with butter and sugar, a daily and essential side

Bern, Switzerland

Rösti

Coarsely grated potato pressed into a pan and fried in butter or lard until both faces form a deep golden crust.

Denmark

Rødbeder (Pickled Beets)

Rødbeder

A Danish pickled beetroot, sliced and served on smørrebrød with liver pâté

Denmark

Røde Pølser (Red Sausages)

Røde pølser

A Danish red-skinned pork sausage, served in a bun with ketchup, mustard, remoulade, and fried onions, a street icon.

Denmark

Rødgrød med Fløde

A Danish red berry pudding of strawberries, raspberries, red currants, and rhubarb, thickened and served cold with cream. A national and summer classic, a traditional and beloved pudding, a dessert, a classic.

Denmark

Rødkål (Red Cabbage)

Rødkål

Sweet-and-sour red cabbage served with roast meats; it is a traditional Christmas side in Denmark and Norway.

Norway

Røkelaks (Norwegian Smoked Salmon)

Røkelaks

Røkelaks (Norwegian Smoked Salmon) is a smoked fish from Norway, rooted in local cooking tradition.

Norway

Rømmegrøt

A Norwegian sour cream porridge, rich and creamy, served with sugar, cinnamon, and cured meat

Faroe Islands

Røst Súpan

Suppa

A soup made from boiled fermented lamb with vegetables, often beets; a seasonal dish made from ræst kjøt; a traditional Faroese winter soup; a feature of the autumn and winter diet; a deeply savoury, umami-rich dish.

Iceland

Rúgbrauð

Iceland's dense, sweet dark rye bread baked underground in geothermal heat for 24 hours.

Romanian Moldavia, Romania

Rădăuți Chicken Soup

Ciorbă rădăuțeană

A creamy chicken soup with strips of white meat, soured with vinegar and thickened with egg yolk, sour cream and garlic.

New Zealand

Rēwena Bread

Rēwena parāoa

Sourdough leavened with a potato starter kept alive as a bug, giving a dense, slightly sweet loaf with a sour edge.

Central Highlands, Vietnam

Rượu cần

Ruou can, the communal jar wine drunk through long bamboo straws at highland ceremonies, is a named drink and a distinctive ritual.

Vietnam

Rượu đế

Ruou de, the clear southern rice spirit distilled in the Mekong Delta, is Vietnam's named country liquor.

United States

S'mores

S'more

A campfire treat of toasted marshmallow and chocolate square sandwiched between graham crackers.

Philippines

Saba Banana

Saba

A short, thick, starchy banana variety used in both sweet and savory Filipino dishes, from turon to pochero.

Japan

Saba misoni

鯖の味噌煮

Saba misoni, mackerel simmered in miso and ginger, is a named Japanese home and teishoku dish.

Kyoto, Japan

Saba zushi

鯖寿司

Saba-zushi, cured mackerel pressed onto rice in a wooden mould and wrapped in kombu, is a named Kyoto dish carried down from the old Saba Kaido salt road.

Somalia

Sabaayad

A traditional Somali flatbread, flaky and layered like paratha; made with flour, baking powder, sugar, salt, milk, oil, and coriander; the dough is repeatedly coated with oil and folded before being flattened and fried; crispy outside, soft inside; came to Somalia through Indian cooking along the trade routes; served with stews and meat dishes like beef suqaar; a breakfast and lunch staple.

Colombia

Sabajón

A Colombian creamy liqueur of milk, eggs, sugar, and aguardiente, similar to advocaat. Served chilled at Christmas and celebrations.

Sudan

Sabaroag

A Sudanese vegetable preparation cooked with onion, tomato and local spice.

Israel

Sabich

סביח

Pita filled with fried aubergine, hard-boiled egg, potato, salad, tahini and amba — an Iraqi-Jewish Shabbat breakfast turned into a street sandwich.

Brittany, France

Sable Breton

Sablé breton is a thick Breton shortbread made rich with butter and egg yolk.

Israel

Sabra Fruit

צבר

Prickly pear from the cactus hedges that mark old field boundaries, peeled with gloves and eaten cold in high summer.

Maharashtra, India

Sabudana Khichdi

साबूदाना खिचड़ी

A dish made from soaked tapioca pearls, peanuts, potatoes, and spices. It is a fasting food in Maharashtra and North India.

Maharashtra, India

Sabudana Thalipeeth

साबूदाना ठळीपीठ

A Maharashtrian fasting flatbread made from sago, potato, and peanuts. It is crisp and flavorful.

Maharashtra, India

Sabudana Vada

साबूदाना वडा

A Maharashtrian fasting snack of sago and potato patties deep-fried until crisp. Served with peanut chutney.

Iran

Sabzi Khordan

سبزی خوردن

A plate of raw herbs — mint, tarragon, basil, radish, spring onion — put on the table at every meal and eaten by the handful with cheese and bread.

Iran

Sabzi Polo ba Mahi

سبزی پلو با ماهی

Rice steamed with chopped coriander, dill, parsley and fenugreek, served with fried white fish — the fixed meal for Nowruz.

Azerbaijan

Sabzi Qovurma Plov

Səbzi qovurma plov

Lamb browned with a great weight of chopped coriander, dill, spring onion and fenugreek, served beside saffron rice.

Azerbaijan

Sac Ichi

Sac içi

Lamb and vegetables cooked on a domed steel saj over a fire and brought to the table on the same pan, still spitting.

Cambodia

Sach Ko Ang

សាច់គោអាំង

Beef skewers marinated in lemongrass, garlic, soy, and palm sugar, grilled over charcoal and served with pickled papaya and a lime-pepper dip.

Oriente (Amazonian Ecuador), Ecuador

Sacha Inchi

Sacha inchi are Amazonian seeds roasted like nuts, with a crisp shell and rich, oily interior used in snacks and regional foods.

Vienna, Austria

Sachertorte

Famous chocolate sponge cake with apricot jam layer and chocolate icing, invented 1832 by Franz Sacher, Austria's most legendary dessert, iconic.