Pan-Seared Scallops with Beurre Noisette
Dry-brined sea scallops seared in a ripping-hot pan until the bottom face is mahogany and caramelized — then baste…
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Semifreddo al Limone
Italy's answer to frozen mousse — a pillow of whipped cream and meringue suspended in gentle cold, sliced to revea…
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Sfogliatelle Ricce
Naples' supreme pastry achievement: a layered shell of paper-thin laminated dough, each leaf barely thicker than a…
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Green Shakshuka
A tangle of wilted spinach, chard, and charred tomatillo collapses into a bright, acidic, deeply savory green sauc…
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Shakshuka Verde
Green shakshuka: tomatillos and charred jalapeños form a bright, tangy, mildly spicy sauce in which eggs are poach…
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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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Sheet-Pan Gnocchi with Sausage and Peppers
Shelf-stable gnocchi roasted straight from the package until the undersides blister crisp and the centers stay pil…
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Sheet-Pan Gochujang Chicken and Broccoli
Chicken thighs roasted in a sticky, brick-red gochujang glaze that turns sweet, smoky and gently fiery at the char…
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Shellfish Bisque Base
Roasted shrimp and lobster shells flamed with Cognac, sweated with mirepoix and tomato, and simmered with cream — …
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Shellfish Bisque Stock
Shrimp, crab, or lobster shells and heads roasted in a hot oven until their carotenoids bloom coral-orange, then d…
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Shellfish Stock
Coral-tinted, intensely aromatic stock built from roasted shrimp shells and a classic mirepoix — the essential bas…
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Shio Koji
Salt-fermented koji rice that liquefies over seven days into a sweet, savory paste of devastating enzymatic power …
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