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Ingredient: S

Sage

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

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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.

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Scallions

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

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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.

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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.

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Shallots

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

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Shrimp

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

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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.

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Sole

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

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Sour Cream

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

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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.

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