Here are the definitions for the letter "s"

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Samphire

Also known as glasswort or pickle-plant, this fleshy-leaved green plant grows on seaside marshes. Its flavour is salty and it has a crisp, interesting texture. Use it fresh in salads or serve it with fish, simply boiled and dipped in melted butter and eaten like asparagus.

Samphire

There are two edible, very similar plants known as samphire. The first is Crithmum maritimum (commonly referred to as rock samphire), which grows along the coasts of Great Britain and northwestern Europe and is avail-able in the United States only through costly import. What we have in the United States is the second type of samphire known as salicornia, (also called glasswort, marsh samphire, sea bean and sea pickle). It's abundant along both the Pacific and Atlantic coasts and has spiky green leaves that are so arranged as to make the plant look somewhat like a spindly, miniature cactus, sans needles. Both the leaves and stem are crisp, aromatic and taste of a salty sea breeze. They're often pickled and can sometimes be found in jars in gourmet markets. Fresh salicornia can be found from summer through fall, though it's at its most tender during summer months. Choose crisp, brightly colored sprigs with no sign of softness. Refrigerate tightly wrapped for up to 2 weeks-4hough the sooner salicornia is used the better the flavor. It's best used fresh, either in salads or as a garnish. When cooked, salicornia tends to taste quite salty and fishy.

Samsoe cheese

Named for the island where it originated, this national cheese of Denmark is made from cow's milk and contains about 45 percent milk fat. It's a Swiss-style cheese with a yellow interior accented with small irregular holes. Samsoe has a distinctive, mild, nutlike flavor that's suitable for almost any use from cooked dishes to salads and sandwiches.

Sand dab, sanddab

A small fish found in Pacific waters from Southern California to Alaska. It has a sweet, delicately moist flesh that's quite low in fat. Sand dabs are marketed whole and usually range from 4 to 12 ounces. They can be prepared by almost any cooking method including baking, broiling, poaching and sauteing.

Sandalwood

the pulverized wood of an East Indian tree used primarily to color food dark red.

Sangria

Spanish beverage made with brandy, wine, Controy (or Triple Sec), fruit juice and fresh fruits.

Sangria

Spanish drink made from sweet red wine, pieces of fresh fruit (usually orange and lemon), spices (cinnamon,cloves)

Sangria

Spanish drink of red wine with fruit, mineral water and spices added.

Sangria

The blood-red color of this beverage inspired its name, which is derived from the Spanish word for blood. Sangria is made with red wine, fruit juices, soda water, fruit and sometimes liqueurs and Bandy or Cognac. Sangria blanco (white sangria) is made with white wine. Both are served cold over ice and make a refreshing cooler on a hot summer day

Sangrita

A favorite accompaniment to tequila made from orange juice, grenadine, chile powder and frequently, often tomato juice.

Sangrita

Although sometimes confused with Sangria, this Spanish/Mexican drink is not the same at all. There are many variations, but sangrita is typically a blended mixture of tomatoes (or tomato juice), orange juice and lemon or limejuice, with a fiery element added through Chilies, chile powder or Tabasco sauce. Sangrita is served chilled, usually with a shot of Tequila.

Sanguinelli Blood Orange

Rind blushed deep red. Flesh red flecked to beet red. Needs more heat than 'MORO' to sweeten up. Tart spicy flavor. Mostly seedless.

Sanma

A Japanese mackeral.

Sansa

The dry parts left over after the olive pressing and obtaining the olive oil are called "sansa" in Italian and contain 3 elements: more oil (but not of first quality), the pit parts and the skin parts. A lot of olive oil mills sell this part to a "sansificio" that separates the sansa in 3 products: "olio di sansa" is obtained by heating up the mass and adding chemicals (this oil is separated in different qualities depending on its acidity but is really only recommended for the production of soap!), the pit/wooden parts are dried and can be burnt in burners to heat houses, and the skin part are sold to animal food factories.

Sansho

A mildly hot Japanese seasoning made from the aromatic berries of the prickly ash tree, which are dried and ground into a powder. It's the same spice that the Chinese call Szechuan Pepper.