beets

apples

arugula

avocado

basil

beans, green

beef

beet greens

BUTTER, UNSALTED

cabbage

capers

caraway seeds

carrots

caviar

celery

CHEESE: blue, cambozola, cheddar, GOAT, PARMESAN, ROQUEFORT, SALTY

chervil

chicory

chiles

chives

cilantro

citrus

coriander

cream

crème fraîche

cumin

curry

dill

eggs, hard-boiled

endive

escarole

fennel

fennel seeds

fish

French cuisine

frisée

garlic

ginger

herbs

herring

honey

horseradish

leeks

lemon balm

lemon thyme

lemon verbena

LEMON: juice, zest

lime

maple syrup

milk

mint

mushrooms (e.g., shiitake)

mustard oil

MUSTARD, DIJON

nutmeg

oil: canola, peanut, vegetable, walnut

OLIVE OIL

olives, esp. niçoise

onions: red, white, yellow

ORANGE: JUICE, ZEST

parsley, flat-leaf

pasta

pears

PEPPER: BLACK, WHITE

pistachios

potatoes

radishes

rosemary

Russian cuisine

salads, esp. green

SALT: kosher, sea

scallions

SHALLOTS

sherry

soups, esp. borscht

sour cream

spinach

stocks: chicken, veal, vegetable

sugar: brown, white

TARRAGON

thyme

vinaigrette, mustard

VINEGAR: balsamic, champagne, cider, raspberry, red wine, sherry, tarragon, white wine

vodka

WALNUTS AND WALNUT OIL

wine, white

yogurt