These easy-to-make cookies are a favorite in the United States. It is unclear where the name “snickerdoodles” originated, but Joy of Cooking suggests that it derives from the German Schneckennudeln.
Recipe
Snickerdoodles
Smothered Pork Chops
(American Southern-Soul pork chops with onion gravy)
Smothered pork chops are an old-fashioned Southern favorite. It’s a very easy dish to prepare and packed with tons of flavor. The onion gravy goes especially well with rice.
Sloppy Joes
(American Midwest seasoned ground beef sandwiches)
The sloppy joe has a foggy history, but it seems to have originated during the Depression as a way to stretch ground beef during hard times. Several sources place its creation in a small cafe in Sioux City, Iowa.
Siu Mai
(Chinese steamed pork and shrimp dumplings)
Siu mai (SHOO-my), or shaomai, are popular little steamed dumplings from southeastern China. They are sold by shops as a quick snack food or from carts in dim sum restaurants.
Sinigang na Baboy
(Filipino sour pork and vegetable stew)
Filipinos love a sour punch in their food, and sinigang gives them just that in a delicious stew flavored with the tang of tamarind.
Sinh To Bo
(Vietnamese avocado smoothie)
Luxuriously rich and creamy, sweet avocado smoothies are a favorite Vietnamese dessert or mid-afternoon snack. Avocados are known as “butter fruit” in Vietnam.
Singapore Noodles
(Chinese stir fried rice noodles)
They may call them Singapore noodles, but this dish is Chinese through and through. The name may be a reference to the exotic curry flavor.
Sindhi Biryani
(Pakistani meat curry with rice)
For this elaborate, celebratory dish, a rich, warmly spiced meat curry is layered with saffron-scented rice and garnished with nuts and dried fruits.
Sigumchi Namul
(Korean sesame spinach)
Sigumchi namul (시금치나물) is a simple and nutritious banchan, or side dish. It is commonly served with a variety of other banchan as part of a Korean meal.
Sigara Boregi
(Turkish cheese-filled filo appetizers)
These cigarette-shaped (sigara), savoury pastries (böreği) are a common addition to any Turkish mezze spread.