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An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.

Ingredient: S

sage

Sage

A mainstay of Mediterranean cuisine, sage has a pungent flavor and aroma variously described as musky, minty, and slightly floral.
salmon

Salmon

Rich in heart-healthy omega-3 fatty acids, protein, and vitamin A, salmon is a fatty, flavorful fish that ranks among the most popular in the United States.
Scallions

Scallions

Many green onions picked before they’ve matured are referred to as scallions, but true scallions are a distinct and milder variety.
Scallops

Scallops

This North Atlantic mollusk has sweet, creamy, briny flesh and comes in two basic forms: fat sea scallops and the more expensive but sweeter little bay scallops.
Sesame Seeds

Sesame Seeds

These versatile seeds have a sweet, nutty taste that complements both savory and sweet dishes. A beloved ingredient in many cuisines, especially Middle Eastern and Asian, they provide a good dose of calcium, iron, and magnesium.
Shallots

Shallots

These petite members of the onion family taste sweet, with a slightly spicy kick.
Shrimp

Shrimp

The shrimp cocktail tray at a party is always the first one empty, and why? Because this shellfish star is just so good.
Snow, Garden, and Sugar Snap Peas

Snow Peas

Flat, thin snow peas are harvested before the peas inside the pod develop, so they’re tender enough to eat pod and all.
Sole

Sole

Closely related to the flounder, the pancake-flat sole is firm textured and delicately flavored.
Sour Cream

Sour Cream

Thick and tangy, sour cream is cream that’s been fermented with lactic acid cultures.
Soy Sauce

Soy Sauce

An Asian flavoring developed in China more than 2,500 years ago, soy sauce is made from fermented soybeans, water, salt, and grains, usually wheat, and aged up to two years. Whether used for dipping, cooking, or finishing, soy sauce adds a salty, tangy flavor to meat, fish, and vegetable dishes.
Spinach

Spinach

A good source of vitamins A and C, spinach is a versatile vegetable that’s great raw or cooked.
Strawberries

Strawberries

Red, ripe, and luscious, this popular fruit has lots of vitamin C and health-boosting antioxidants.
Sugar Snap Peas

Sugar Snap Peas

Crisp, sweet sugar snap peas are eaten pod and all. Like all legumes, they’re a good source of protein.
Sun-dried tomatoes

Sun-Dried Tomatoes

Dehydrating tomatoes intensifies their color and flavor, lending them a chewy texture and delicious tanginess. Like fresh tomatoes, they are high in vitamin C and the antioxidant lycopene.
Sunchokes/Jerusalem Artichokes

Sunchokes (Jerusalem Artichokes)

Sunchokes, also known as Jerusalem artichokes, have a crisp, clean flavor reminiscent of water chestnuts. This native North American tuber is a member of the sunflower family and looks like a cross between gingerroot and a potato.

what's in season

Fruits and vegetables at their peak right now.

   
  • Sweet corn
  • Fiddlehead Ferns
  • Tomatoes
  • Cherries
  • Watermelon
  • Zucchini
  • Peaches
  • Cucumber
  • Blueberries
  • Arugula
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