Sauce Suprême
A chicken velouté reduced with cream until it turns lush, ivory, and glossy, then mounted with cold butter for a m…
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Sauce Tomate (Classical French)
The Escoffier mother sauce — not a quick marinara. Tomatoes melted into rendered pork fat and mirepoix, moistened …
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Traditional Sauerkraut
Cabbage, salt, time, and trust — a Bavarian fermentation that transforms a humble head into something tangy, probi…
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Shanghai Scallion Oil Noodles (Cong You Ban Mian)
Plain wheat noodles tossed in a dark, slow-rendered scallion oil that takes forty minutes to build from a bundle o…
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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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Scallion Pancake (Cong You Bing)
Shanghai's beloved street flatbread — a spiral of hot-water dough laminated with sesame oil and a blizzard of dark…
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Scallion Pancakes (Cong You Bing)
A hot water dough is rolled flat, painted with sesame oil and salt, blanketed in scallion, then coiled and re-roll…
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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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Schiacciata
Tuscany's answer to focaccia — thinner, crispier at the edges, and so saturated with good olive oil that the first…
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Scotch Egg
A soft-boiled egg cocooned in seasoned sausage meat, armored in golden breadcrumbs — shattered open to reveal a co…
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Scotch Eggs
Soft-boiled eggs encased in seasoned pork sausage, breaded and deep-fried to a mahogany crust — the perfect portab…
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Scottish Kedgeree
A colonial-era dish born from Indian khichdi and Scottish smoked haddock — basmati rice scented with curry and but…
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