citrus
aioli
allspice
anchovy
artichokes
asparagus
BACON
basil
bay leaf
beans, white
bell peppers, esp. red
bread crumbs
bread, esp. French
BUTTER, UNSALTED
cabbage, esp. napa
capers
carrots
cauliflower
caviar
cayenne
celery
chervil
CHILE PEPPERS, esp. dried and red (e.g., habanero, jalapeño)
chili powder
chives
chorizo
cilantro
clam juice
cocktail sauce
cod
corn
cream
cumin
fennel
fermented black beans
fish
fish, esp. striped bass
GARLIC
ginger, fresh
gingko nuts
Greek cuisine
ham, Serrano
hominy
horseradish
Italian cuisine
Japanese cuisine
Korean cuisine
leeks
lemon, juice
lemongrass
lemongrass
lime, juice
marjoram
Mediterranean cuisine
Mediterranean cuisine
milk
mint, esp. spearmint
mirepoix
mushrooms
mussels
mustard greens
New England cuisine
oil, vegetable
OLIVE OIL
onions, esp. red or Spanish
oregano
oysters
pancetta
PARSLEY, FLAT-LEAF
pasta
PEPPER: BLACK, WHITE
Pernod
pork
POTATOES, esp. Idaho, red
prosciutto
red pepper flakes
rice, esp. Arborio or bomba
romesco sauce
rosemary
saffron
sake
salads: green, fruit
salt, kosher
sausage, esp. spicy (e.g., chorizo)
scallions
scallops (compatible seafood)
Season: summer
shallots
shellfish
sherry, dry (e.g., fino)
shiso leaf
shrimp (compatible seafood)
soy sauce
spinach
squid (compatible seafood)
stocks: chicken, clam, fish
Tabasco sauce
tapenade
tarragon
Taste: salty
Techniques: bake, broil, deep-fry, grill, roast, sauté, steam, stew
Thai basil
THYME
TOMATOES, esp. plum, roasted, sauce
vermouth
Volume: quiet–moderate
Weight: light
WINE, DRY WHITE (e.g., Champagne, Pinot Gris, Tocai Friulano, Sauvignon Blanc)
yuzu juice