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Try a Samosa (Samoosa)
A samosa or samoosa is a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, lentils, ground lamb, ground beef or ground chicken. Its size and consistency may vary, but typically, it is distinctly triangular. Samosas are often accompanied by chutney. With its origins in Uttar Pradesh, they are a popular appetizer or snack in the Indian... -
Eat Samusa
Samosa is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, or lentils. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. The Indian style, often accompanied by a chutney, is probably the most widely-known of a broad family of recipes from Africa to China, which have origins in med... -
Eat San byoke
Congee is a type of rice porridge or gruel popular in many Asian countries. When eaten as plain rice congee, it is most often served with side dishes. When additional ingredients such as meat, fish, and flavorings are added while preparing the congee, it is most often served as a meal on its own, especially for persons who are ill. Names for congee are as varied as t... -
Try San Francisco Sourdough
Sourdough is a bread product made by a long fermentation of dough using naturally occurring lactobacilli and yeasts. In comparison with breads made quickly with cultivated yeast, it usually has a mildly sour taste because of the lactic acid produced by the lactobacilli. Sourdough likely originated in Ancient Egyptian times around 1500 BC and was likely the first form ... -
Eat Sankhya lapov
Sankhya lapov or lpov sangkya denominates a dessert in Cambodia which is made of pumpkin and coconut custard. An easily recognizable characteristic of the dessert is that the flan fills the interior part of the pumpkin and that the pumpkin is often presented in its entirety. Lapov means pumpkin in Khmer. -
Eat Sannakji
Sannakji or sannakji hoe is a variety of hoe, or raw dish, in Korean cuisine. It consists of livenakji (a small octopus) that has been cut into small pieces and served immediately, usually lightly seasoned with sesame and sesame oil. The nakji pieces are usually still squirming on the plate. It can also be served whole. Because the suction cups on the arm pieces are s... -
Eat Sardines
Sardines or pilchards are a nutrient-rich, small, oily fish widely consumed by humans and as forage fish by larger fish species, seabirds and marine mammals. Sardines are a source of omega-3 fatty acids. They are commonly served in cans, but fresh ones are often grilled, pickled, or smoked. Sardines are related to herrings, both in the family Clupeidae. The term sardi... -
Eat Satay, Bangkok, Thailand
Satay is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. It is a dish from Indonesia, and popular in Malaysia, Singapore, Thailand, and Brunei. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, althoug... -
Try a Sausage Roll
A sausage roll is a savoury pastry popular in the United Kingdom and other countries. In addition to being sold at retail outlets, they are also available from bakeries as a take-away food item. A miniature version is popular as a buffet or party food. The basic composition of a sausage roll is generally a sheet or sheets of puff pastry formed into tubes around sausag... -
Eat at Savor Laphat Thote
Lahpet, also spelled laphat, laphet, lephet, leppet, or letpet in English, is Burmese for fermented or pickled tea. Myanmar is one of very few countries where tea is eaten as well as drunk. Its pickled tea is unique in the region, and is not only regarded as the national delicacy but plays a significant role in Burmese society. Its place in the cuisine of Myanmar is r... -
Eat Sayur asem
Sayur asem is an Indonesian vegetable soup. It is a popular Southeast Asian dish, consisting of vegetables in tamarind soup. Common ingredients are peanuts, young jackfruit, young leaves and unpeeled seeds of melinjo, bilimbi, chayote, long beans, all cooked in tamarind-based soups and sometimes enriched with beef stock. Quite often, the recipe also includes corn. The... -
Eat Schiacciata
Schiacciata plain or stuffed, is great as a snack or for a quick lunch. It is a type of flatbread (crunchy or soft, raised or pressed), baked and topped with olive oil and salt. Find it at any Forno, Panetteria or Alimentari where sometimes you can fill it with cold meats, cheeses or vegetables. -
Eat Schnitzel
Schnitzel is a breaded cutlet dish made with boneless meat thinned with a hammer (escalope-style preparation), coated in bread crumbs and fried. It is a popular food in many countries made from veal, chicken, beef, turkey or pork. There is a debate as to where schnitzel originated. Some say it appeared in Vienna during the 15th or 16th century. One hypothesis is that... -
Try a Scone with Clotted Cream and Jam
The High Tea must be experienced with a freshly baked, warm scones which are served with traditional clotted cream and strawberry jam. -
Eat Scotch Egg
A Scotch egg consists of a soft or hard-boiled egg wrapped in sausage meat, coated in bread crumbs and baked or deep-fried. There are a number of different theories about the origins and etymology of Scotch eggs, and no firm conclusion. The OED gives the first instance of the name as 1809, in an edition of Maria Rundell'sA New System of Domestic Cookery.For her, as wi...
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