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Browse 1095 recipes with ingredients, cooking steps, timings, and practical kitchen notes. Page 35 of 46.

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Bihari · 5 min

Sattu Sharbat

A traditional, protein-packed Indian cooler made from roasted gram flour (sattu). This savory version is incredibly refreshing, aids digestion, and is perfect for hot summer days.

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Ready in 30 minutes

French · 15 min

Sauce au Poivre

A classic, velvety French peppercorn sauce with a rich brandy base and heavy cream, perfect for pairing with steak.

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Ready in 30 minutes

French · 25 min

Sauce Béarnaise

A classic French sauce made with clarified butter, egg yolks, and a white wine vinegar reduction flavored with shallots and fresh tarragon. Rich, velvety, and essential for a perfect steak.

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Intermediate

West African · 1 hr

Sauce Gombo (Okra Sauce)

A flavorful and comforting West African staple made with fresh okra, palm oil, and savory meats, known for its signature viscous texture and deep umami profile.

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Intermediate

West African · 1 hr 30 min

Sauce Graine (African Palm Nut Soup)

A rich, velvety West African soup made from the cream of oil palm fruits, simmered with tender meats, smoked fish, and aromatic spices. Typically served with fufu or rice.

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Ready in 30 minutes

French · 20 min

Sauce Gribiche

A classic French cold egg sauce made by emulsifying hard-boiled egg yolks with mustard and oil, then folding in chopped egg whites, capers, cornichons, and fresh herbs.

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Advanced

German · 3 days 3 hr

Sauerbraten

A quintessential German pot roast, marinated for days in a tangy vinegar-spice mixture, then slow-braised until melt-in-your-mouth tender and served with a signature sweet-and-sour gravy.

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Intermediate

Chinese · 1 hr

Scallion Pancakes (Cong You Bing)

Crispy, flaky, and aromatic East Asian flatbreads layered with fresh scallions and toasted sesame oil. Perfect for a traditional breakfast or a savory snack.

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Intermediate

British · 35 min

Scotch Eggs

A classic British pub snack featuring soft or hard-boiled eggs wrapped in seasoned sausage meat, coated in crunchy breadcrumbs, and deep-fried until golden brown.

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Ready in 30 minutes

German · 10 min

Scrambled Eggs (Rührei)

A classic Western European breakfast staple, these scrambled eggs are prepared to be incredibly soft, creamy, and buttery for a perfect start to the day.

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Intermediate

Colombian · 50 min

Seafood Stew (Cazuela de Mariscos)

A rich, creamy, and deeply flavorful Latin American seafood stew featuring a variety of shellfish and tender white fish simmered in a luscious coconut milk base.

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Ready in 30 minutes

Chinese · 10 min

Seaweed Egg Drop Soup

A light, nutritious, and incredibly quick East Asian classic that pairs delicate egg ribbons with savory dried seaweed in a clear, comforting broth.

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Intermediate

Moroccan · 1 hr 15 min

Seffa (Sweet Steamed Couscous)

A festive Moroccan dessert featuring delicate, fluffy steamed couscous pearls adorned with patterns of ground cinnamon, toasted almonds, and powdered sugar, often served at celebrations.

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Intermediate

Greek · 45 min

Semolina Halva (Greek Halvas)

A fragrant, golden-brown semolina pudding known in Greece as '1-2-3-4 Halva' because of its simple proportions: one part oil, two parts semolina, three parts sugar, and four parts water. This vegan-friendly Mediterranean classic is toasted until nutty and infused with cinnamon and cloves.

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Intermediate

Korean · 10 hr

Seolleongtang (Korean Ox Bone Soup)

A comforting, milky-white Korean soup made by slow-simmering ox bones and brisket until the marrow is extracted, resulting in a rich and creamy broth.

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Intermediate

Italian · 50 min

Seppie in Umido (Italian Cuttlefish Stew)

A classic Italian seafood dish featuring tender cuttlefish slow-cooked in a rich tomato sauce with sweet peas and white wine.

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Intermediate

Polish · 1 hr 20 min

Sernik (Polish Cheesecake)

A classic Eastern European cheesecake made with twaróg (farmer's cheese), featuring a dense, velvety texture and a rich, creamy flavor profile characteristic of traditional Polish baking.

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Intermediate

Levantine · 1 hr 35 min

Sesame Ka'ak

A traditional Mediterranean sesame-crusted bread, known for its soft, airy interior and crispy, nutty exterior. Often enjoyed for breakfast with labneh or tea.

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Intermediate

Moroccan · 3 hr 5 min

Sfenj (Maghrebi Doughnuts)

Authentic North African fried doughnuts that are light, airy, and perfectly chewy. These rings of dough are a staple street food in Morocco and Algeria, traditionally served hot with mint tea.

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Intermediate

Lebanese · 1 hr 30 min

Sfiha

Authentic Mediterranean open-faced meat pies featuring a thin, soft dough topped with a savory, tangy mixture of ground lamb, pomegranate molasses, and warm spices.

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Advanced

Neapolitan · 13 hr 30 min

Sfogliatella Riccia (Traditional Neapolitan Pastry)

A classic Neapolitan pastry known for its characteristic 'lobster tail' shape, featuring layers of crispy, paper-thin dough and a rich, creamy semolina-ricotta filling scented with cinnamon and candied citrus.

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Intermediate

Japanese · 40 min

Shabu-shabu

A classic Japanese hot pot dish featuring paper-thin slices of beef and fresh vegetables quickly cooked in a light kombu dashi broth, served with tangy ponzu and creamy sesame dipping sauces.

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Intermediate

North Indian · 45 min

Shahi Paneer

A rich, royal Indian curry made with soft paneer cubes simmered in a creamy, mildly spiced tomato-onion gravy thickened with cashews.

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Easy

North African · 35 min

Shakshuka

A classic Mediterranean breakfast dish featuring eggs gently poached in a savory, spiced tomato and red pepper sauce.

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