S

sabayon
an airy custard of egg yolks, wine, and sugar

salmi
flavorful, wine-based stew of roasted gamebird

saltimbocca
veal or chicken and prosciutto sautéed in butter and white wine

Sancerre
a type of wine

sashimi
sliced raw fish

satay
cubed and skewered meat, poultry, or fish commonly served with peanut sauce

Sauternes
a sweet French wine

scallopine
meat dusted in flour and sautéed

scampi
large split broiled shrimp or sometimes the tail portion of a tiny lobster

serrano
small, hot chile pepper

shiitake
large, meaty mushroom

skate
firm, white, sting-ray shaped fish with meat similar to scallops

sofritto
mixture of celery, onions, peppers, garlic and herbs sautéed in olive oil

squab
young, tender, land-bound pigeon

steamers
small soft-shell clams

succotash
cooked mixture of lima beans and corn kernels, common in the South

sunchokes
a.k.a. Jerusalem artichoke, a sweet, nutty kind of sunflower with a lumpy, brown-skinned tuber that resembles a ginger root

sweetbreads
the thymus glands of young beef, pork or lamb

T

tagine
stew of meat and/or vegetables, olives and spices

tagliarini
long, thin, ribbon-like noodles

tahini
ground sesame seed paste, often with olive oil

T

tamarind
fruit that produces a sour pulp used as a flavoring

tandoori
a method of cooking meats in a super hot brick and clay oven

tapenade
a paste of olives, capers, anchovies, olive oil and seasonings

tapas
appetizers popular in Spain, sometimes eaten as a meal

tarama salatta, taramasalata
mixture of roe, bread crumbs, lemon juice, olive oil, and seasonings

tartare
finely-chopped, seasoned raw beef

tarte tatin
French upside-down apple tart

tempura
vegetables or fish dipped in batter and deep-fried

terrine
container often used for pâtés

tomatillos
small green very firm tomatoes

truffle
rare fungus that grows underground near tree roots and is harvested by hand

trumpet
wild, trumpet-shaped mushroom

turbot
mild flavored white fish

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