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Centre-Val de Loire, France

Sancerre

Crisp Sauvignon Blanc from the Loire Valley, with citrus and mineral notes.

Centre-Val de Loire, France

Sancerre Rouge

Sancerre Rouge is a named French wine appellation associated with Centre-Val de Loire, defined by its terroir and regulated style.

Lima, Peru

Sancochado

Traditional Lima stew of various tubers, vegetables, and meat in a light broth. Especially consumed during cold weather.

Colombia

Sancocho

Colombia's Sunday stew: hen or other meat simmered with plantain, yuca, corn, potato and cilantro until the broth thickens. Every region keeps its own pot — valluno with three meats, costeño with fish — and Cali claims the gallina version as its own.

Ecuador

Sancocho

An Ecuadorian soup with meat, plantains, yuca, corn, and vegetables, a hearty and rustic classic.

Venezuela

Sancocho

Big pot of meat or fish boiled with yuca, ñame, plantain, corn and coriander, cooked outdoors and shared straight from the pot.

Canary Islands, Spain

Sancocho canario

In the Canary Islands, Sancocho canario is salted fish with potatoes, sweet potato, and mojo.

Atlántico, Colombia

Sancocho de Guandú

A pigeon-pea sancocho from Colombia's Atlántico coast, served with meat, plantain and rice.

Colombia

Sancocho de Pescado

A coastal and Pacific fish stew of fresh fish, plantains, yuca, coconut milk, and cilantro. A staple of the Caribbean and Pacific coasts, served with rice.

Dominican Republic

Sancocho Dominicano

A Dominican sancocho stew of root vegetables, plantain and herbs, served in chicken, gandules, mixed-meat and seven-meat preparations.

Colombia

Sancocho Trifásico

A Colombian stew made with three meats—chicken, beef, and pork—simmered with plantains, yuca, corn, and potatoes. A festive, hearty stew for celebrations.

Libya

Sand Bread

Khobz mallah

Unleavened dough buried in hot sand and embers in the desert and dug out, brushed off and eaten.

Norway

Sandbakkels

Sandbakkelse

A Norwegian Christmas sugar cookie, pressed into fluted tins, buttery and crumbly, filled with cream or berries. A national and Christmas stapled delicate cookie, a seven-cookie tradition, a tart, a pastry.

West Bengal, Bangladesh

Sandesh

সন্দেশ

Fresh chhena worked with sugar over low heat and pressed into moulds — the driest and most delicate of the Bengali milk sweets.

Norway

Sandnøtter

A Norwegian Christmas cookie, small and crumbly with vanilla, a melt-in-the-mouth treat, a festive classic. A national and Christmas stapled delicate cookie, a seven-cookie tradition, a small and crumbly cookie, a pastry.

Bahamas

Sands

A lager brewed in Freeport by the Bahamian Brewery, the local rival to Kalik.

São Paulo, Brazil

Sanduíche de Mortadela

A São Paulo market sandwich of pão francês piled high with pan-fried mortadella slices, optionally with cheese and mustard. Famous at Mercadão's Bar do Mané.

Porto, Portugal

Sanduíche de pernil

Sanduíche de pernil is a roast-pork sandwich served in Porto and São Paulo, with sliced pork piled into a crusty roll and optional cheese.

Peru

Sandwich Triple

A layered Peruvian sandwich of bread, avocado, tomato, egg, chicken or ham cut into neat triangles.

Puerto Rico

Sandwiches de mezcla

Sándwich de mezcla

Puerto Rican party sandwiches of white bread filled with a savory spread of ham, cheese, and pimiento, cut into small squares.

Cameroon

Sangah

Maize cooked with cassava leaf and palm-nut juice into a thick, dark, faintly sour mash wrapped in leaves.

Iran

Sangak

سنگک

Long flatbread baked directly on a bed of hot pebbles, which leave dimples across the underside, made from wholemeal dough.

Western Burundi (Bujumbura / Lake Tanganyika), Burundi

Sangala

Lake Tanganyika catfish (Lates mariae), a predatory bottom-dwelling species; grilled or stewed with tomatoes, onions, and palm oil; prized for its firm, fatty flesh and served at lakeside eateries around Bujumbura.

Thailand

Sangkhaya fak thong (Thai Pumpkin Custard)

สังขยาฟักทอง

Sangkhaya fak thong, pandan custard steamed inside a whole pumpkin and sliced into wedges, is a named Thai dessert with a distinctive presentation.

Costa (Coastal Ecuador), Ecuador

Sango de Camarones

Sango de camarones is a thick coastal Ecuadorian stew of shrimp and green plantain or maize, cooked with refrito until spoon-coating.

Peru

Sangrecita

Peruvian chicken blood stir-fry with onions, aji and spices. Dark, savory and often served as a side to poultry.

Spain

Sangria

Sangría

Spain's famous wine punch made with red wine, chopped fruit, a sweetener, and sometimes brandy or sparkling water, served over ice.

Mexico

Sangrita

A savory-sweet chaser of tomato, orange, and chile, sipped with tequila.

Malawi

Sanjika

Small Lake Malawi fish cooked with tomato and onion as a daily relish.

Cambodia

Sankhya Lapov

សង្ខ្យាល្ពៅ

Steamed pumpkin filled with a coconut milk and egg yolk custard, sliced into wedges to show the orange pumpkin shell and yellow custard inside.

Goa, India

Sanna

साण्णं

Fermented rice batter is steamed into soft, slightly sweet cakes in Goa and coastal Karnataka.

Japan

Sansho Pepper

山椒

Sansho is a Japanese pepper whose leaves and husks add bright citrus tingling heat, especially with grilled eel.

California, United States

Santa Maria-Style Barbecue

A Central Coast California barbecue of tri-tip roasted over red oak, served with pinquito beans and salsa.

Dominican Republic

Santo Libre

A Dominican cocktail of rum, club soda, and lime juice, served over ice. A light, refreshing highball, the Dominican cousin of the Cuba Libre.

Sao Tome and Principe

Santomean Bean Stew

Feijoada Santomense

Santomean adaptation of the Portuguese bean stew; made with local beans, pork, blood sausage, and occasionally seafood; cooked slowly in a tomato-based broth; enriched with palm oil and island spices; commonly served over rice with fried plantains and breadfruit; a hearty, creole fusion dish; the bean stew of the Chocolate Islands.

Sao Tome and Principe

Santomean Coconut Water

Água de Coco

Fresh coconut water from young green coconuts; sweet, clear, and refreshing; served chilled in the shell; the natural drink of the tropics; sold at roadside stalls and beaches; the most refreshing drink in Sao Tome's equatorial heat; drunk straight from the coconut.