Slow-braised brisket is a traditional part of Passover and Rosh Hashanah meals and other family gatherings in many Jewish households.
Archives: Recipe
Sweet and Sour Brisket
Sushi Gohan
(Japanese seasoned rice)
Making sushi rice is super easy if you have a rice cooker. If you don’t, this recipe will help you get awesome results on the stovetop.
Summer Pudding
(English berry and bread dessert)
What a perfectly smashing summer sweet! With summer pudding, juicy berries are encased in slices of white bread that soak up the juice and turn a brilliant reddish purple.
Sukuma Wiki
(East African greens simmered with tomatoes)
Sukuma wiki — Swahili for “stretch the week” — is a ubiquitous dish in East African. Nutritious and tasty, it is a way of “stretching” out kitchen resources.
Sufganiyot
(Israeli Jewish filled donuts)
Sufganiyot (singular: sufganiyah) are jelly or cream-filled donuts that are a traditional favorite for Hanukkah, when foods fried in oil are customary.
Su Udon
(Japanese noodles in broth)
Udon noodle soup is a long-standing Japanese favorite, imported originally from China. Udon shops are found all over the country, and each one has its own specialty.
Strawberry Shortcake
(American strawberries with a sweet biscuit)
Strawberry shortcake is a classic American early summer dessert. It comes together quickly and easily and is the perfect way to finish a picnic in May or June.
Stekt Gås
(Swedish roast Christmas goose with pan gravy)
Roast goose is a favorite Christmas dish in many countries. This version, with its apple stuffing, comes from Sweden. Unlike other poultry, all goose flesh is dark meat and roasts up like a lean roast beef.
Steak au Poivre
(French pepper steak)
This dish is classic French cuisine, with simple elegance and great flavor. Peppercorns form a spicy crust around a meltingly tender beef filet, all topped with a rich cognac cream sauce
Spinaci con Pinoli
(Italian sautéed spinach with garlic and pinenuts)
Spinaci con pinoli is such an easy dish to make, yet full of flavor and texture. The secret is to only cook it long enough to just wilt the spinach. Overcooking will destroy its fresh texture.