Socca Niçoise
Nice's beloved street pancake: a thin, caramel-spotted disc of chickpea flour batter cooked in a blazing iron pan …
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Italian Soffritto
The invisible foundation of a thousand Italian dishes — onion, celery, and carrot cooked slowly in olive oil until…
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Sofrito Català
The slow-fried tomato and onion base of Catalan cooking — cooked until it darkens and concentrates into a sweet, j…
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Sofrito
The aromatic engine of Spanish and Catalan cooking — onion, tomato, and pepper reduced over patient heat into a sw…
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Ajitsuke Tamago
Soft-boiled eggs with a jammy, barely-set yolk, peeled and marinated overnight in a soy-mirin-sake tare until the …
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Bavarian Soft Pretzels
A twisted rope of lean dough bathed in lye solution bakes to a mahogany crust with a deep, alkaline tang, a chewy-…
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Sole Meunière
The dish that made Julia Child fall in love with France — a whole Dover sole dredged in flour and laid in foaming …
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Green Papaya Salad (Som Tam)
A study in controlled violence — green papaya, bird's eye chilies, garlic, lime, fish sauce, and palm sugar pounde…
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Som Tum (Green Papaya Salad)
Shredded unripe papaya pounded with garlic, chilies, lime, fish sauce, and palm sugar — a kinetic balance of sour,…
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Sauce Soubise
Béchamel turned silken and sweet by a purée of onions sweated low and slow until they surrender all their bite. Pa…
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Cheese Soufflé
A trembling column of Gruyère and Parmesan that rises from its ramekin like a crown — its crust cracks to reveal a…
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Soupe à l'Oignon Gratinée
Onions slow-cooked until impossibly sweet and jammy, then simmered in beef stock and poured over toasted bread, bu…
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