| Sand plum jelly |
Barden |
|
| Sangria |
Food and Wine World |
|
| Sangria sparkler |
Karen Fox |
|
| Sauce vierge |
Phelan |
|
| Saudi kabssah |
Raphael |
|
| Sausage rolls from Nigeria |
Food and Wine World |
|
| Sausage stuffed acorn squash |
Phelan |
|
| Sautéed pork chop with a white wine sauce |
Phelan |
|
| Sautéed pork tenderloin medallions |
Phelan |
|
| Savory croûtes |
Wanderer |
|
| Savory lamb burgers |
Wanderer |
|
| Scallops in pink pepper sauce |
Greenerview |
|
| Scandinavian open sandwiches |
Wanderer |
|
| Scrambled tofu on toast breakfast |
Karen Fox |
|
| Sea-buckthorn berry ketchup |
Phelan |
|
| Seafood stuffed pepper |
Phelan |
|
| Serrano and melon jelly |
Greenerview |
|
| Sesame sauce |
Wanderer |
|
| Sesame seed and green chili dip |
Maria |
|
| Sesame trout and lemon new potatoes |
Karen Fox |
|
| Sharbat Adas |
Raphael |
|
| Shepherdess pie |
Phelan |
|
| Sheppard's pie |
Food and Wine World |
|
| Shredded beef chimichangas |
Food and Wine World |
|
| Shredded Brussels sprouts with lardons |
Food and Wine World |
|
