Chef Dimitra
Roumeli Kokoretsi (Κοκορέτσι Ρουμελιώτικο)
Roumeli kokoretsi is Easter's offal spit, lamb liver, heart, lungs, and sweetbreads wrapped tight in intestines, roasted until the casing crisps and the middle stays juicy.
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Chef Dimitra
Roumeli Kontosouvli (Κοντοσούβλι Ρούμελης)
Roumeli kontosouvli is lamb cut big, marinated simply, and turned over coals until the edges char and the center stays juicy. Cut it small and you've lost the dish.
Chef Dimitra
Roumeli Lamb Exohiko (Αρνί Εξοχικό Ρούμελης)
Roumeli's exohiko is a sealed country parcel: lamb shoulder, potatoes, peppers, and sheep's cheese tucked into parchment and phyllo until the meat turns soft and the crust breaks crisp.
Chef Dimitra
Roumeli Paidakia Sta Karvouna (Παϊδάκια στα Κάρβουνα)
Roumeli paidakia are thin lamb chops grilled fast over charcoal until the fat blisters, then finished with lemon and oregano after the fire, never before.
Chef Juliana
Rubacão Paraibano
You think this is too regional, too specific, too much. Wrong. It's rice, beans, a good refogado, and the patience to let the pot go creamy without turning sticky.
Chef Lesia
Rulka (рулька, roast pork knuckle)
A pork knuckle looks like a hard, cheap thing until the skin tightens into amber glass and the meat underneath gives up with a sigh.
Chef Freja
Rullesteg af Svinebryst
A whole pork belly rubbed inside with thyme and cloves, rolled tight, and roasted until the scored rind turns to golden crackling. The centerpiece that makes a Danish holiday table feel complete.
Chef Joost
Runderrollade
The Sunday roast of the Dutch family table: beef rolled, tied, browned in butter, and carved at Christmas into pink slices with gravy dark enough to remember the pan.
Chef Lesia
Rybni Tefteli (рибні тефтелі, fish meatballs in tomato)
The sauce tells you when supper is ready: tomato turns orange with smetana, dill lifts the pot, and the fish balls go tender enough to split with a spoon.
Chef Klaus
Saarländischer Schwenkbraten
Saarland's swinging grill does one thing better than a hot grate: it lets pork neck take smoke slowly, so the fat renders before the edges darken.
Chef Takumi
Saba-zushi (鯖寿司, Kyoto bō-zushi)
Kyoto's festival sushi is only fearsome until you see the order: salt the mackerel, wake it with vinegar, press it with rice, then let time finish the seasoning.
Chef Dean
Sablefish in Sake Kasu
Buttery Pacific sablefish transformed by a three-day soak in sake lees and white miso, then broiled until the surface shatters into a lacquered, bittersweet crust while the flesh beneath melts on your tongue.
Chef Klaus
Sächsischer Sauerbraten
The Saxon sour roast earns its tenderness before the oven is lit, four days in a cold wine-vinegar marinade, then a dark sauce thickened with Lebkuchen, not flour.
Chef Jeong-sun
Saengseon-hoe (생선회, Sliced Raw Fish)
Firm white fish sliced thick enough to chew, served cold with chojang, perilla, garlic, and chili, so the clean flavor stays clear and the table reaches in together.
Chef Jeong-sun
Saeu-jang (Soy-Marinated Raw Shrimp)
The gejang idea in a smaller shell: raw shrimp peeled, deveined, and steeped in a cooled soy brine until sweet, briny, and ready for a bowl of hot rice.
Chef Jeong-sun
Saeu-mandu (Shrimp Dumplings)
Shrimp dumplings with snap inside the bite, half the shrimp chopped into the pork and tofu filling, half left in pieces so each mandu tastes clearly of the sea.
Chef Fai
Chiang Mai Sausage (Sai Oua)
The paste IS the sausage. Every ingredient in the kreung tam becomes the meat itself. Lemongrass, galangal, kaffir lime zest, turmeric, shrimp paste, all pounded and folded into pork. Charcoal does the rest.
Chef Elsa
Saibling aus dem Salzkammergut (Alpine Charr)
Pink-fleshed charr from the deep Alpine lakes, pan-fried in butter until the skin crackles, finished with Nussbutter, capers, and lemon. The Salzkammergut on a plate.
Chef Takumi
Sake-Lees Grilled Salmon (鮭の粕漬け焼き, Sake no Kasuzuke-yaki)
Sake lees do the quiet work here, seasoning the salmon over time, then stepping aside before the grill so the fish browns cleanly instead of burning.
Chef Takumi
Sake no Ruibe (鮭のルイベ, Hokkaido frozen salmon)
Ruibe asks for courage only once: buy salmon fit for raw eating, freeze it hard, then slice it while still icy so the clean fat melts slowly on the tongue.
Chef Dean
Salisbury Steak with Mushroom Gravy
Hand-formed beef patties seared to a golden crust, then smothered in a deeply savory mushroom and onion gravy that transforms humble ground beef into the kind of supper that makes everyone linger at the table.
Chef Thomas
Salmon and Dill Fishcakes
Salmon and potato fishcakes, golden and crisp on the outside and soft within, scented with dill and lemon, the kind of supper you can shape in the morning and fry when you walk through the door.
Chef Dean
Salmon Cakes with Remoulade
Crisp-crusted salmon cakes with tender, flaky interiors and a bright caper remoulade that cuts through the richness. Pacific Northwest thrift meets French technique in a dish worthy of any table.
Chef Dean
Salmon Teriyaki
Wild salmon brushed with glossy house-made teriyaki, charred at the edges and silky within. This is the dish that built Seattle's lunch counter legacy, where Japanese immigrants and Pacific waters created something entirely new.
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