asparagus

almonds

anchovies

artichokes

basil

bay leaf

beets

bread crumbs

butter, brown

BUTTER, UNSALTED

capers

caraway seeds

carrots

cayenne

CHEESE: chèvre, Fontina, goat, Muenster, PARMESAN, PECORINO, ricotta, Romano

chervil

chives

crab

cream, heavy

crème fraîche

dill

EGGS AND EGG DISHES (e.g., coddled, hard-boiled omelets)

fava beans

French cuisine

garlic

ginger

ham

hollandaise sauce

Italian cuisine

leeks

lemon thyme

LEMON: JUICE, ZEST

lime, juice

lobster

Marsala wine

mascarpone

mayonnaise

mushrooms, esp. cremini, morels, shiitakes

mustard, Dijon

oil: hazelnut, peanut, sesame, truffle

OLIVE OIL

onions, esp. spring, yellow

orange

oysters

pancetta

parsley, flat-leaf

pasta

peas

PEPPER: BLACK, WHITE

peppers, piquillo

pistachios

potatoes

prosciutto

ramps

rice and risotto

saffron

sage

salmon

SALT: KOSHER, SEA

sauce: béchamel, brown butter, Mornay

savory

scallions

sesame seeds

shallots

shrimp

soups

sour cream

soy sauce

spinach

stocks: chicken, vegetable

tarragon

thyme, fresh

tomatoes

turnips

vermouth

vinaigrette: mustard, sherry

vinegar: champagne, red wine, sherry, white wine

wine, dry white (e.g., Muscat)

yogurt