Find your next
favorite food.

Poland

Sałatka Jarzynowa

Polish vegetable salad of boiled potatoes, carrots, peas, eggs, pickles, and mayo, a Christmas and celebration staple. A creamy, hearty, tangy salad, served cold.

Russia

Sbiten

Сбитень

Sbiten is a hot Russian drink of honey, spices, and herbs, commonly served at winter markets.

Switzerland

Sbrinz

An extra-hard cows' cheese aged at least eighteen months, broken into chips with a knife or shaved into curls rather than grated.

Lombardy, Italy

Sbrisolona

Mantuan crumbly cake of cornmeal, almonds, and lemon zest, traditionally broken (not cut) into chunks. A rustic dessert from the Gonzaga era.

Hungary

Scalded Bacon

Abált szalonna

Scalded bacon is poached or scalded pork bacon, less smoky than traditional szalonna and tender in texture.

United States

Scali Bread

A Boston Italian-American bread: a long, soft white loaf, made with oil and often sesame seeds.

China

Scallion Lamb

葱爆羊肉

Lamb slivers seared with great quantities of spring onion, garlic and a splash of vinegar, thrown together in under a minute.

Shanghai, China

Scallion Oil Noodles

葱油拌面

Noodles tossed in oil in which spring onions have been fried slowly to black, with soy sauce, sugar and dried shrimp.

China

Scallion Pancake

葱油饼

A savoury, flaky flatbread of wheat dough layered with scallions and oil, pan-fried until crisp and golden, a northern Chinese street food staple.

Chile

Scallops

Ostiones

Scallops often served grilled, in ceviche, or au gratin with parmesan, a prized Chilean shellfish, sweet and tender.

France

Scallops

Coquilles Saint-Jacques

Scallops often served in the shell with a creamy gratin topping.

Galicia, Spain

Scallops in the Shell

Vieiras en su concha

Galician scallops served in their shells with breadcrumbs, olive oil, garlic, pimenton, and white wine, broiled until golden.

Provence, France

Scallops à la Provençal

Scallops à la Provençal are seared or baked with tomato, garlic, herbs, and olive oil until just tender.

Italy

Scamorza

Southern Italian stretched-curd cheese, often smoked.

Suriname

Schaafijs

Ice shaved from a block into a cup and soaked with bright syrups, often finished with condensed milk.

Glarus, Switzerland

Schabziger

A hard, pale green skimmed-milk cheese flavoured with blue fenugreek, sold as a cone and grated over pasta or mixed into butter.

Florence, Italy

Schiacciata

Tuscan dimpled olive-oil flatbread.

Tuscany, Italy

Schiacciata dell'Uva

Tuscan sweet focaccia baked with black grapes and sugar, a harvest-time bread. Also called schiacciata con l'uva.

Germany

Schlesisches Himmelreich

Schlesisches Himmelreich combines smoked pork with dried fruit, gingerbread spice and a sweet-sour sauce.

Basel, Switzerland

Schlumbergerli

A small, soft bread roll from Basel, split and filled with ham, cheese or sausage, eaten as a quick snack from bakery windows.

Winnipeg, Canada

Schmoo Torte

Winnipeg dessert of angel food cake layers and whipped cream, covered with crushed pecans and caramel sauce.

Baden-Württemberg, Germany

Schneckensuppe

Schneckensuppe is a Baden snail soup with garlic, herbs and cream or stock carrying the delicate shellfish flavour.

Berlin, Germany

Schnitzel Holstein

Schnitzel Holstein tops a breaded veal cutlet with a fried egg, anchovy fillets, capers and toast.

Schleswig-Holstein, Germany

Schnüsch

Schnüsch is a Schleswig-Holstein vegetable stew of potatoes, peas, beans and carrots cooked in milk until just tender.

Schleswig-Holstein, Germany

Scholle Büsumer Art

Scholle Büsumer Art pan-fries North Sea plaice and serves it with tiny North Sea shrimp, butter and lemon.

Hamburg, Germany

Scholle Finkenwerder Art

Scholle Finkenwerder Art pan-fries plaice with bacon and onion, letting the rendered fat season the fish.

Germany

Schwarzbier

Black lager, dark in color but light-bodied, with roasted malt flavor and a clean finish.

Schleswig-Holstein, Germany

Schwarzsauer

Schwarzsauer is a North German blood soup sharpened with vinegar and cooked with pork, onions and dried fruit.

Saarland, Germany

Schwenkbraten

Barbecue specialty from Saarland with marinated pork steaks grilled on a swinging schwenker grill over wood fire.

Schwyz, Switzerland

Schwyzer Alpkase

Schwyzer Alpkase is a firm cow-milk mountain cheese made from summer alpine pasture milk, with a nutty savoury body.

Baden-Württemberg, Germany

Schwäbischem salzkuchen

Schwäbischem salzkuchen is a dish made with a defined local recipe and ingredients.

St. Gallen, Switzerland

Schüblig

A lightly smoked pork and beef sausage, coarser than a cervelat, boiled and served with potato salad or bread.

Naples, Italy

Scialatielli

Short thick Amalfi/Neapolitan pasta.

United Kingdom

Scone

Sconaí

A small plain or fruited quick bread, split and spread with jam and clotted cream as the centre of a cream tea.

Bahamas

Scorched Conch

A whole conch scored across the flesh, dressed with lime and hot pepper and eaten straight from the shell at the stall.

South Korea

Scorched Rice

누룽지

The crispy, golden crust of rice that forms at the bottom of a stone pot or iron cauldron, often served with hot water or broth as a comforting snack.