vegetarian
3,767 dishes.
SpricerWhite wine lengthened with soda water, ordered by the glass or jug.cocktailSpringbokkieLayered shooter of green peppermint liqueur under cream liqueur
SpritzAperol or Campari with prosecco and soda, Venetian aperitivodessertSpurgosCurd or yeast doughnuts fried and rolled in sugarcheese & dairySquacqueronevery soft, tangy fresh cow's cheese spread on warm piadinawine & spiritSraa SorClear village rice wine distilled in oil-drum stills, drunk neat at gatheringswine & spiritSt Louis LagerBotswana's standard pale lager, drunk cold at every braaiwine & spiritStar beerpale lager brewed in Freetown, the country's national beerwine & spiritStarkaAmber rye spirit aged in oak with apple and linden leaves.wine & spiritSteinlagerCrisp green-bottled lager, the export face of New Zealand beer.wine & spiritStellapale lager, Egypt's oldest and best-known beer brand
Stewed crabooSmall yellow nance fruit stewed in sugar until soft and pungent
Sticky RiceSteamed glutinous rice rolled by hand, the true Lao stapledessertSticky toffee puddingDate sponge drenched in toffee sauce, served hot.cheese & dairyStiltonBlue-veined cow's milk cheese, crumbly and salty, eaten with port at Christmas.street foodStinky TofuPungent fermented tofu deep-fried, served with pickled cabbage and chili
StollenButtery Christmas fruit bread with marzipan, dusted with sugar.breakfastString HoppersSteamed rice-noodle nests with dhal curry and coconut sambol
StroopwafelThin waffle discs sandwiching warm caramel syrup.mainStrozzapretihand-rolled twisted pasta of Romagna, served with ragù or vegetables
ŠtrukliZagorje dough parcels of cottage cheese, boiled or bakedmainŠtrukljirolled dough dumplings with cottage cheese, walnut or tarragonwine & spiritSturmCloudy, half-fermented grape must, sweet and fizzy, drunk in autumn.
Styrian pumpkin seed oilThick dark green nutty oil drizzled over salads, soups and vanilla ice cream.
Su boregBoiled pasta sheets layered with cheese and parsley, baked into a soft square.cheese & dairySua ChuaSet yoghurt of condensed milk, eaten frozen or with black sticky ricebreakfastSuafa’iRipe banana porridge thickened with tapioca and coconut creamfermented & pickledSuan CaiSour brined Chinese cabbage from the northeast, stewed with pork belly and glass noodles
SuanmeitangChilled smoked-plum and osmanthus infusion, sour-sweet; the classic summer cooler.cheese & dairySubagClarified butter, often camel or goat, poured over rice and used to preserve meat
SubmarinoBar of chocolate dropped into a glass of hot milk and stirred in
SucumbéHot milk beaten with egg, cinnamon and singani, drunk at Christmas
Sudlu siyiqLoose rice pudding cooked in milk, served warm with butter and sugar.cheese & dairySuero costeñoTangy soured cream spooned over arepas, yuca and mote de queso
Sufganiyahjelly-filled Hanukkah doughnut dusted with sugar
Sugar breadSoft sweet loaf pulled apart in tufts, eaten with tea or groundnut paste-
Dulse
Sun-dried purple seaweed eaten straight from the bag, salty and chewy. Ready in 5 min prep and 2 min cooking.…
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Dugh
Salted yoghurt drink with herbs, served cold through the summer. 10 min to prepare. 1.5 litres. A drink recipe from…
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Dukkah
Crushed nuts, sesame, coriander and cumin for dipping bread with oil. Ready in 20 min prep and 20 min cooking.…
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Dulce de leche cortada
Milk deliberately curdled with lime, then cooked with sugar into sweet curds. Ready in 15 minutes prep and 50 minutes…
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Ekmek kadaif
Syrup-soaked bread pudding topped with thick clotted cream. Ready in 20 minutes prep and 40 minutes cooking. Serves 8. A…
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Ducunu
Sweet fresh-corn pudding steamed in a corn husk. Ready in 45 minutes prep and 1 hour cooking. About 12 parcels.…
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Einspänner
Strong black coffee in a glass under a thick cap of whipped cream. Ready in 5 min prep and 2…
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Eish baladi
Puffed wholemeal pocket flatbread, the bran-dusted staple of Egyptian meals. Ready in 25 min prep and 25 min cooking. 8…
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Eghajira
Pounded millet, dates, cheese and milk whisked into a thick festival drink. Ready in 45 min prep and none cooking.…
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Egri bikavér
Spicy red blend from Eger, known abroad as Bull’s Blood. A wine & spirit recipe from Hungary.