Salsa Verde (Tomatillo)
A bright, tangy table sauce from Central Mexico — husked tomatillos and jalapeños blistered under a broiler until …
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Salsa Verde
Bright, tangy tomatillos charred under the broiler with serrano chiles and white onion, then blended raw into a sa…
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Salt and Pepper Shrimp
Cantonese wok-fried whole shell-on shrimp that arrive at the table crackling and fragrant — the shells fried to a …
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Salt and Pepper Squid
Rings and tentacles tossed in spiced potato starch and flash-fried until the coating shatters at first bite — fini…
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Saltimbocca alla Romana
Veal escalopes blanketed with prosciutto and sage, sautéed in butter until the ham crackles and the white wine pan…
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Sambal Oelek
Indonesia's foundational raw chili paste — fresh red chilies, salt, and a splash of vinegar pounded in a mortar in…
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Satay Peanut Sauce
A sauce of roasted peanuts dissolved into coconut milk with red curry paste and palm sugar — thick enough to coat …
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Satay Sauce
Indonesia's magnificent peanut sauce — not the thin, sweet shortcut, but the real thing: dry-roasted peanuts blend…
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Scallion Oil
Shanghai's most versatile condiment — neutral oil slowly infused with ginger and a mountain of scallions until the…
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Seared Scallops with Pea Purée and Pancetta
Pan-seared king scallops with a velvety, sweet pea purée and crispy pancetta — a three-part restaurant classic wit…
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Shawarma Marinade
A warm, brick-red marinade built on seven-spice and yogurt — it tenderises chicken or lamb overnight, leaving a cr…
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Shoyu Tare
A small, concentrated spoonful of this ink-dark reduction transforms any bowl of plain broth into Tokyo ramen — so…
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