Spit-Roasted Chicken with Herbs Under the Skin, Garden Vegetables, Toasted Country Bread, and Roasti
Spitted Roast Chicken
Spring Greens with Roasted Beets and Blood Oranges
Spring Vegetable Fricassée with Saffron Cream
Standing Rib Roast with Porcini and Bacon Sauce
Standing Rib Roast with Potatoes and Portobello Mushrooms
Standing Rib Roast with Rosemary-Thyme Crust
Standing Rib Roast, Spinach-Porcini Stuffing, Irish Whiskey Gravy, and Horseradish Cream
Streusel-Roasted Plums with Vanilla Ice Cream
Striped Bass with Saffron Vegetables and Spiced Broccoli Rabe
Stuffed Cornish Hens with Port Sauce
Stuffed Leg of Lamb (Fakdeh Mehshi Khodra)
Stuffed Nanking Brined Turkey with Five Treasure Sweet Rice
Stuffed Poblano Chiles with Avocado and Potatoes
Stuffed Pork Tenderloin with Mustard-Caper Sauce
Stuffed Turkey with Lemon, Oregano, and Red Onions
Sun-Dried Tomato and Garlic-Crusted Rack of Lamb
Sweet Stuffed Capon
Sweet-and-Sour Baby Carrots
Sweet-and-Sour Brisket with Shallots and New Potatoes
Swiss Chard with Beets, Goat Cheese, and Raisins