Breakfast, lunch, dinner daily. Add shrimp and scallops to the soup, cover and cook for 2 minutes. That makes sense when you considering the dishs origins. Cover the dish and let simmer for 7 - 8 minutes, until the clams and mussels open. Cioppino is a fishermans stew and was made with what ever they had on hand. 1 leek, white and light green parts only, halved lengthwise and thinly sliced crosswise. Set aside and keep warm. I made this for my date night and it turned out delicious. (The recipe can be made to this point the base 1 day ahead and refrigerated.). While crab and tomatoes are the two ingredients nearly all cooks agree on, cioppino still has infinite variations. Lunch, dinner Monday-Saturday. The seafood shines in its cioppino-esque dish packed with squid and garnished with a fat, head-on shrimp but its called a rustic seafood stew, sidestepping the connotations entirely. Divide it into bowls, then spoon the seafood stew over the rice. In a large, heavy bottom dutch oven, heat olive oil over medium heat. Turn heat to medium-high, cover and cook another 3 to 5 minutes until the shrimp is cooked and mussels are open. We did have the chowder and it was amazing. Will Bay Bridge go dark forever? She is a member of the Association of Food Journalists. Her articles and recipes have appeared in the New York Times, Food & Wine Magazine and the Wall Street Journal. Toss crab out the window for a surprising cioppino dish starring cod and pasta Mussels and shrimp in a tomato-anchovy broth with bloomy saffron add more than enough fishy flavor. Add the fennel, bell pepper, white part of the scallion and cook . The dish is so charged with seaside kitsch that inside the Ferry Building, Hog Island Oyster Company doesnt even use the word on the menu. Step 3 Add crab and clams. Anything else that finds its way into the pot is a bonus! Cook onions, garlic and parsley in oil 3 to 5 minutes, stirring occasionally, until onions are crisp-tender. Ingredients 1 quart clams or mussels 1 cup red or white wine 1/2 cup olive oil 1 large onion, chopped 2 cloves garlic, finely chopped 1 green pepper, chopped 4 ounces dried mushrooms, soaked in water until soft 4 tomatoes, peeled, seeded, and chopped 4 tablespoons tomato paste 2 cups red wine Salt and pepper to taste Of course, you can use blue crab, king crab or leave the crab out altogether. The seafood should be of the highest quality, and very fresh. Gently stir into the sauce the clams, mussels, shrimp, scallops, and fish fillets. You need a nice bowl of soup. Browse allMediterranean recipes.VisitOur Shop. In a dutch oven or large stock pot, heat olive oil over medium heat. So glad you enjoyed it! If its difficult to grab the beard, you can use a paper towel to get a better grip. Add the olive oil. But Californias coastal ecosystem has transformed since then, and much of the local seafood that might have been tossed casually into a thousand pots of cioppino isnt as abundant as it once was. Turn the crab over; lift off and discard the triangular tail flap and the feathery gills along both sides. Toss crab out the window for a surprising cioppino dish starring cod and pasta. Bring to a boil. Add garlic, basil, oregano, and red pepper flakes; stir until . Put enough olive oil to cover the bottom in a large skillet and place over medium heat. Stir in tomatoes, clam juice, wine, salt and pepper. When the food journalist Elizabeth Riely wrote about cioppino for The New York Times, the dish was already perceived as a bit worn out, and that was in 1988. Who better to provide a cioppino recipe than Jesse Llapitan, the executive chef of San Franciscos Palace Hotel, the citys grande dame? Add the tomato paste and stir one minute. The other was more Mediterranean, with fennel, saffron and whole tomatoes. Your email address will not be published. What you got there, cioppino? E-mail: tduggan@sfchronicle.com Twitter: @taraduggan. How to host a Modern Vegetarian Thanksgiving. In the same pan add a little more oil, the clams and mussels. 2 cups: 298 calories, 8g fat (1g saturated fat), 140mg cholesterol, 830mg sodium, 15g carbohydrate (6g sugars, 3g fiber), 35g protein. And sausage would be a nice addition. 3. There are many stories about the origin of this stew, but all agree that it was created by Genoese immigrants using the Pacific seafood so abundant in their new home of San Francisco. Eggplants are native to India, Africa and With these simple tweaks, pork and beans can be fancy too. Cook onion and garlic until onion is translucent, 3 to 4 minutes. 4. Make the cioppino base: Set a large Dutch oven or 8-quart stockpot over medium heat and add extra-virgin olive oil. Tried this recipe, it is absolutely delicious. One of the differences with this stew is that you don't make a sauce and then put in the seafood and cook it. The literal translation meanschopped and torn to pieces. Get our favorite recipes, stories, and more delivered to your inbox. Cioppino made with canned crab isnt unusual. 2 cups all-purpose flour teaspoon kosher salt cup (4 ounces) unsalted butter, at room temperature Place teaspoon. Whens the last time you had a clam chowder bread bowl? Add onion and fennel and saute for 5 minutes, stirring. Add the fennel, onion, shallots, and salt. Add the clams, mussels and shrimp. Add the mussels, cover the pot and cook 3 to 4 minutes more. butter 1 medium yellow onion, peeled and chopped 2 medium carrots, peeled, trimmed, and chopped 1 rib celery, chopped 1 green bell pepper, cored,. Visit http://foodwishes.com to get the. Meanwhile, cut the fish into 1-inch cubes and toss the fish and shrimp in flour. Expect creative takes on classics from Bay Area chefs like Reem Assil and Tanya Holland. Add garlic, red pepper flakes and cook for another minute until fragrant. Reserve the steamer water. 1 small dried chile . Please RATE THE RECIPE below! I hope it goes without saying that if you partake in alcohol you should absolutely serve the remaining bottle of wine you used in the stew to drink with dinner. Cook until fragrant, 1 minute more. Required fields are marked *. Add the shallots or onion and 1/2 teaspoon of the kosher salt and cook until the vegetables are tender and translucent, 3 to 4 minutes more. Cover and cook over high heat until the shellfish begin to open. Five minutes before you're ready to serve the Cioppino, add the shrimp and scallops to the sauce and let them finish cooking for five minutes. Pour in the wine, stock, and tomatoes. Add a pinch of salt and cook over medium high heat until water reaches a bare simmer. Many thanks for sharing this sea food recipe. Just gave to go back. Barbara Pletzke, Herndon, Virginia. (It would have had I cooked the tomatoes quite a bit longer, so I recommend doing that.). Add the garlic and cook for 1-2 minutes, stirring continuously, before adding the dried oregano, Italian seasoning, salt, pepper, and crushed red pepper. A fabulous dinner option that's easy enough to make on a busy weeknight, but elegant enough to serve to company. Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook, YouTube and Pinterest. Saute until fragrant, 3-4 minutes. At Anchor Oyster Bar, Alberto Cruz makes the marinara a few times a week a blend of garlic, onions and peppers, sauted in olive oil and simmered with dried herbs, canned tomatoes and tomato juices for hours, until it mellows and thickens. This will take about 10 minutes. For tourists. Reap the benefits of the Mediterranean diet no matter where you live! Instructions. Cioppino has as many variations as there are fish in the sea, so go wild with crab, lobster, cockles or scallops. Add minced garlic, roasted red peppers, dried oregano and dried thyme. Serve in bowls; top with sambuca and additional minced parsley. But for this recipe, you don't need a spit. Add stock, tomatoes, and basil; boil. Five stars for sure. You can use whatever variety and combination you like in the recommended amounts. Feel free to use whatever fish, shellfish and seafood you can find. Steam under a lid until just opened, 5-8 minutes. Add the red pepper flakes, oregano and tomato paste. Add 1 cup shellfish stock and 1 cup reserved steaming liquid to the pot and stir to combine. A graduate of the Natural Gourmet Institute in NYC, Saras cooking is focused on whole foods, accessible ingredients and a robust sense of fun. Because there is really no authentic version of cioppino, I decided that the best route was to create a recipe that could be anything for anyone, easily customized to your preferences. Quarter the body and pick out the meat. With five minutes of cooking time remaining, add in the shrimp and scallops. 1 large garlic head, cloves separated and peeled small red bell pepper, coarsely chopped cup olive oil cup Bloody Mary mix 1 (29-ounce) can diced tomatoes 1 (29-ounce) can tomato sauce 3. Make the gremolata: Place chopped parsley, orange zest, olives, garlic, salt and red pepper flakes (if using) in a food processor and pulse a few times to combine. Cook, stirring often, until the onions, fennel and garlic are very soft and starting to turn lightly golden, about 10 minutes. Is it worth the time and effort? Serve immediately in large bowls, dividing the fish and shellfish evenly and ladling the broth around. Add shallot and garlic; cook 1 minute longer. Saute until onion is translucent, 8-10 minutes. Wine is often used to deglaze pots when making soup because it adds a note of acidity to the soup and helps to balance the other flavors, but how to pick a great wine for deglazing soup and making cioppino? Add the tomato product and toss to coat in the aromatics. Saute over medium-low heat, stirring often, until softened, about 12 minutes. Stir in whole and stewed tomatoes, tomato sauce, wine, basil and pepper, breaking up tomatoes with a fork. Remove from the pan and set aside. Cilantro Roast Cod and Cabbage With Herb Salad. Stir in halibut; cook 3 minutes. Directions. I wish I could just grab a Bowl of this amazing dish. Cover and cook them until they open up. Loved this recipe. Cioppino is traditionally served with grilled sourdough bread, what could be more quintessentially San Francisco than that? Cooks at Anchor simmer the marinara sauce for about three hours, then thin it with clam juice to start the cioppino. Full of flavor and texture, this hearty stew is perfect for Sunday supper or a special holiday meal. Cover and simmer until slightly thickened, about 20 minutes. Heat olive oil and butter in Dutch oven or large heavy pan over medium heat. Her grandfather Nicola DeSimone, a fisherman from Amalfi, Italy, used it to start a pan of cioppino, a seafood stew made with crab. Continue to simmer. Place in a large saucepan and add cup of water, cup of white wine, and 1 teaspoon chopped garlic. Remove the seafood from the pan and place it on aplate until needed. Longer-cooking clams go in first, followed by the large sections of crab, which just need to warm up and mingle with the sauce. It ended badly, California snowpack hits highest level this century for March, Your Privacy Choices (Opt Out of Sale/Targeted Ads). Add cod, calamari, shrimp, scallops, clams, mussels, and crabs, cover with lid, and cook until seafood is cooked through, about 8 minutes; season with salt and pepper. Saute until fragrant, 3-4 minutes. Place the white fish fillet in the pot, cover with a lid and let simmer and steam until just-cooked through, about 6 to 8 minutes. The internet's No. Your email address will not be published. Similar to many fish-based stews found all over the Mediterranean such as Tuscan cacciucco or French bouillabaisse, cioppino recipes include infinite variations of seafood in a tomato and wine broth. Oh wow, this cioppino looks SO flavorful and delicious and I cant wait to make it for dinner soon! Use the tip of a sharp paring knife, remove the vein from the back of the shrimp. Tara Duggan is a staff writer in The Chronicle's climate and environment team who focuses on the ocean, fisheries, food and agriculture. It has to, because its such a big seller: Adriano Dela Rosa, the chef at Tadich Grill, says the restaurant makes about 70 orders on a busy day, no matter the season. Rather than individual ingredients, there are several ingredient categories with choices in each. Christian Reynoso is a chef, recipe developer and writer. Slowly, the cooks add more crab, clams and mussels, which open in the pan, then a piece of cod and finally a few shrimp. Season with salt and pepper. Gilroy garlic, roasted until golden and processed with butter, is generously spooned over the top, and used to make the garlic bread that comes on the side. Exclusive: Stunning photos show Yosemite National Park under 15 feet of California snowpack hits highest level this century for March, could Warriors treating Andrew Wiggins with understandable patience, but his Map shows which parts of California exceeded entire years worth of rain, Last chance to see: Bay Bridge lights turn off on Sunday, Yes, that's a toucan flying around Walnut Creek. Instructions: Heat a Dutch oven or large pot over medium heat. The basics of a Ciopinno is a tomato sauce that has garlic onions and red or white wine, and of course fresh fish and seafood. Saute onion and bell pepper in hot oil until tender, about 5 minutes; add garlic and continue to saute until garlic is fragrant, about 1 minute. If you cooked pasta serve over pasta. Saute over medium-low heat,. Ingredients Deselect All Cioppino Tomato Base: 1/4 cup olive oil 1 small carrot, chopped 1 small yellow onion, chopped 1/2 green bell pepper, chopped 2 ribs celery, chopped 5 cloves garlic,. Also, making a rustic stew might sound cheap, but calling for several fish types can make it decidedly really spendy. Time Prep Time 20 minutes Cook Time 45 minutes Total Time 1 hour 5 minutes Course Main Cuisine Italian It may never get built, Hit bean company Rancho Gordo embroiled in discrimination lawsuit, San Francisco citizens once traveled by gondola. Upon completing her externship, she spent several years working back-of-house gigs in San Francisco's restaurant and catering industries, as well as serving as the executive assistant for a wine and spirits start-up. Previously in the Food+Wine department, where she earned a James Beard Foundation Award and other accolades, Tara is also the author of several cookbooks, including "Steamed: A Catharsis Cookbook," "Root to Stalk Cooking" and "The Working Cook." Local white fish flakes, plump mussels and rosy shrimp are all in the mix. This seafood stew also goes well with a tossed salad and of course crusty bread to dip in the sauce. Discard any shells that have not opened. Warm up this winter with a creamy, nutrient-packed broccoli soup. Bring the base to a simmer. Let cold water run over shells for 5 minutes (shaking every minute, or so). It is the self-appointed original cioppino restaurant, taking the seafood stew classic from the bay's fishing boats to the kitchens on dry land in 1938. The fish broth is thin, a little weary, but stretched out with white wine. Taste of Home is America's #1 cooking magazine. Season with salt and spice, if needed, and garnish with the reserved fresh herbs. When the oil is hot, add the onion, celery, fennel, garlic, and chile flakes. Zest of 1 lemon, pared off in relatively big pieces . Cook until the clams have fully opened and the fish is just cooked through, about 3 minutes. 1 to 1 1/4 pounds skinless halibut, sea bass, or other firm white fish, cut into 1 1/2-inch cubes 2 tablespoons chopped flat-leaf parsley for garnish Step 1 For each crab, detach the crab legs from. Add thyme, rosemary, parsley and red pepper flakes; cook 1 minute longer. Cook for 1 minute. But a version in The Los Angeles Times California Cookbook, edited by the food staff in 1981, is so different, its hard to believe its the same dish. Cook the fish and shrimp: Add whitefish and shrimp to the pot and bring to a simmer. Add the clams to the pot, cover and cook over medium heat about 5 minutes. I was born and raised in the Mediterranean cosmopolitan city of Port Said, Egypt. Not only does setting your ingredients up ahead of time speed up the cooking process, but it also helps ensure you have everything you need to make the dish. Bring to a boil and cook until most of the wine evaporates, about 7 minutes. While related to many Italian and other Mediterranean fish stews this homey seafood stew recipe with halibut, shrimp, and mussels is an example of adaptation and ingenuity. Really you can make this soup with any kind of fish or seafood you have on hand. For too damn long I thought this stew had to be super involved to be cioppino and too laborious for a weeknight. Its the sauce that really makes it different from other types of seafood dishes. Bring mixture to a boil and simmer for 5 minutes. " cioppino (seafood stew). The rich red sauce is a perfect compliment to the seafood and although it takes a little while to cook, its a delicious restaurant-style dish that you can serve in your own home. This simple dip from Modern Vegetarian columnist Amisha Gurbani gets its abundant character from freshly toasted spices, buttery cannellini beans and tangy goat cheese. And along with rock cod, mussels and clams, it holds a handful of tiny, sweet Bay shrimp and locally canned Dungeness crab meat. How would you rate San Francisco Cioppino? Add seasoning. Add jarred red peppers, garlic, oregano and thyme to the pot. (415) 775-9311. www.letseat.at/cioppinos. Discard herb stems. Directions Step 1 Heat oil in a large stockpot over medium heat. Featured. We had friends over Saturday night and made this seafood stew! Youll be compelled to take it home, to toss it with hot, buttered pasta, or to bring it up to a simmer and use it to poach an egg. Cioppino comes from the Ligurian dialect of Italy coming from the word ciuppin. Pollo Rostizado con Naranja y Chile de rbol (Orange-and-Chile Roast Chicken). The shimmering Bay Lights turn off Sunday night as the effort to raise $11 million to fund a bigger, better version is only partway there. Thank you for sharing this recipe! Duartes Tavern: 202 Stage Road, Pescadero. Thank You! Bring to a boil, then reduce the heat to simmer and allow to cook for one hour, stirring occasionally. Add the olive oil and butter, and once the butter is melted stir in the onion, fennel and garlic. Dutch oven over medium-high heat. Step 1. It's perfect for everyday use, and pairs especially well with seafood! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. If you are serving your Choppino over pasta you may begin getting the water ready at this time. While related to many Italian and other Mediterranean fish stews this homey seafood stew recipe with halibut, shrimp, and mussels is an example of adaptation and ingenuity. Dungeness crab season is shorter and more delicate than it used to be this past year, the California Department of Fish and Wildlife delayed its start in an effort to protect whales moving through the area. Add the crab and cook for 1 minute.. Add the carrots, celery and garlic and continue sauting for 5 more minutes. At Sotto Mare, the crab-packed cioppino hides more seafood and pasta. So, Ive tried to keep the fishy ingredient list tight here. 2. Has it been a minute? Add the chopped onions and cook for about 2 minutes, stirring frequently until softened. These squash blossoms get a taste of India with garam masala and toasted cumin. Stir in tomatoes, clam juice, wine, salt and pepper. Crisp beet patties get oomph from spices and a creamy chutney. The juicy, messy, extravagantly crab-packed cioppino at Sotto Mare, considered by many a standard-bearer, includes a little penne underneath all the crab in the shell and other seafood, soaking in the rich tomato gravy but adding pasta to cioppino isnt standard practice. One of the few dishes I didn't feel was excellent. When the pasta is al dente, turn off the heat and season with salt and pepper. So Christian Reynoso doesnt bother. It was probably during the early days of the pandemic when I was definitely Stone fruits play a big role in this cake. While this hearty stew is more than a meal on its own, a simple salad like our Lemon Parmesan Lettuce Salad or our Fresh Fennel Orange Salad would make a lovely side. Add the garlic and crushed red pepper and continue to saute for 2 minutes. But I found that stuffing the cheese with a hefty amount of fresh herbs and coarse black pepper is delicious and revitalizes the dish. At about the 45-minute mark of simmering the sauce, add in the crabs, mussels and clams with all the pan juices. (650) 879-0464. www.duartestavern.com. But when its made with care, cioppino is magnificent so delicious I cant believe how often, and for how long, its been dismissed as tourist bait. Every time I ate a bowl of cioppino, and no matter how it was served, the person next to me leaned over to ask how it was, or to comment on its authenticity, or to loudly regret ordering anything else. The out-of-print San Francisco Firehouse Favorites cookbook calls for carrots, sage and a whole tablespoon of black pepper. While the cioppino is simmering, bring a pot of water to a boil and season with a pinch of salt. Heat oil in a large heavy pot over medium heat. Homemade chai masala is the surprise in this delicious pumpkin chai latte. Add shallot and garlic; cook 1 minute longer. Peeling and deveining shrimp is easier than you think. If you did use the fish pieces you can add them to the sauce now. But, I do not call for a lot of different fish or even crab here - alas, I dont like getting super messy while eating; getting down with thorny, tomato-drenched claws doesnt do it for me, sorry! Thanks for sharing! Here, you will find easy, tested-to-perfection, wholesome recipes with big flavors from all over the Mediterranean. If the dish isnt great, nothing. Instructions: Heat the butter in a large Dutch oven over medium-high heat. Swish the shrimp in the bowl of water to fully remove the vein and repeat with remaining shrimp. This Chicken Balti Tastes Even Better Than Takeout, Lemony Moroccan Lamb Stew with Garlic and Saffron, Cantonese White Cut Chicken with Ginger-Scallion Sauce, One-Pot Manchego Mac and Cheese with Pimentn Bread Crumbs, Roasted Parsnips and Onions with Sumac and Feta, 1 lb. Make the cioppino base: Set a large Dutch oven or 8-quart stockpot over medium heat and add extra-virgin olive oil. The addition of homemade confit garlica 20-minute set-it-and-forget-it movetakes this fennel-forward pizza to the next level. Depending on which story you believe, San Francisco fishermen invented cioppino either huddling over a warm pot on the boat or back at the wharf after contributing what they had caught to a shared communal dinner cauldron. Add the scallops to the pan and sear the first side until golden brown, 3 minutes. Sign Up Today and start getting my easy-to-make restaurant-style recipes! I made it exactly as written, except for the fish. This is a delightfully messy stew to eat, so I recommend having lots of napkins available! To revisit this recipe, visit My Account, then View saved recipes. Season to taste with salt. How close we are to bringing lights back. When a diner orders the cioppino, cooks thin the sauce out with clam juice, then drop the seafood in to cook, starting with the crab bodies. 4 live and lively medium-large Dungeness crabs (about 6 pounds total) Olive oil Sea salt cup dry white wine . Then add aromatics garlic and chopped onion or leeks, and fennel or celery, or a bit of all. Cover and simmer for 2-3 minutes, or until fish is opaque and shrimp are pink and curled. Perbacco: (Ligurian stew) 230 California (near Battery Street), S.F. This sounds amazing, but we cant use mussels and clams. The gremolata is perfect and added so much. Chef Dennis you have me craving Ciopinno. 2 tablespoons olive oil, plus more for serving2 tablespoons unsalted butter cup finely chopped yellow onion1 cup finely chopped fennel (save the fennel fronds, for serving, if desired)4 large cloves garlic, finely choppedSalt and pepper cup dry white wine15 to 20 mussels, scrubbed and rinsed4 large peeled, tail-on shrimp1 skinless white fish fillet (about 6 ounces) such as black cod, true cod or halibut4 anchovies, preferably packed in olive oil, finely chopped teaspoon chile flakes, plus more for serving teaspoon ground bay leaf or chopped fresh thyme (or both)1 (24 ounce) jar tomato sauce1 cup clam juice12 ounces penne rigate or penneChopped herbs for serving, such as parsley, dill or fennel fronds. I love Dungeness crab and am always excited with crab seasons starts. You have brought so many memories of our trip to San Fransisco. Heat oil in an 8-qt. Put this herb-stuffed baked brie on your holiday table. If using the optional scallops, sprinkle with salt. But if the cioppino is really good, as at Anchor rich with the juices of the seafood that simmered in it, the toasty flavors of the crab fat, the sweet clam juice youll see the value in that little pool of sauce. Traditionally, cioppino is made with whatever seafood was caught that day or whatever seafood is on hand. to teaspoon spice (cayenne, chile flakes, chopped jalapeo pepper, black pepper, saffron threads soaked in warm water), 3 cups diced or minced aromatics (onion, leek, fennel, celery, green bell pepper), 2 cloves garlic, peeled and whole or minced, 2 to 4 tablespoons chopped fresh herbs (reserve 1 tablespoon for garnish), or 1 to 2 teaspoons dried herbs (basil, oregano, parsley, thyme, bay leaves, fennel fronds), 28-ounce can tomato product (whole canned tomatoes, diced tomatoes, crushed tomatoes, tomato sauce), 4 to 6 cups broth (clam juice diluted with water, fish stock), to 1 cup wine (dry white wine, red wine), 6 to 7 pounds shellfish (cooked, cleaned, and cracked crab; clams; mussels; bay scallops; peeled or unpeeled large shrimp; calamari, bodies sliced), 1 pound white fish (California sea bass, black cod, true cod, halibut), skinned and chopped into 1-inch chunks, This is a carousel. Youll find versions of my Cioppino Recipe with less seafood and others with squid, but this dishs main ingredients are shellfish. Previously in the Food+Wine department, where she earned a James Beard Foundation Award and other accolades, Tara is also the author of several cookbooks, including "Steamed: A Catharsis Cookbook," "Root to Stalk Cooking" and "The Working Cook." In a Dutch oven, heat oil over medium-high heat. What a great recipe! Cioppino is a classic San Francisco seafood dishthat will make you look like a superstar in the kitchen. Bring the stew to a boil. Theyre dead and arent safe for consumption. Garnish: shredded fresh basil leaves and small whole leaves Accompaniment: focaccia or sourdough bread Step 1 Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in. Scrape down the sides of the food processor and add olive oil. Ive used a combination of clams, mussels, flaky white fish and shrimp for this version of cioppino because theyre easily accessible to most people, regardless of their proximity to the ocean.
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