cod

anchovies

bacon

basil

bay leaf

beans: cannellini, green, navy, white

bell peppers: red, green, yellow

bouquet garni

brandade

brandy

bread crumbs

BUTTER, unsalted

cabbage, savoy

capers

caraway seeds

carrots

cayenne

celery

cheese: Emmental, Gruyère, Swiss

chervil

chives

cilantro

coriander

cream

currants

daikon

eggplant, esp. Japanese

eggs, hard-boiled

endive

English cuisine, esp. fish and chips

fennel

French cuisine, esp. Provençal

garlic

ginger

ham: cured, Serrano

leeks

lemon, juice

mayonnaise

milk

miso

mushrooms, esp. cepes, portobello, shiitake

mustard, Dijon

New England cuisine

oils: canola, corn, grapeseed, peanut

olive oil

olives: black, green

onions

orange: juice, zest

paprika, sweet

PARSLEY, FLAT-LEAF

peas

pepper: black, white

pine nuts

POTATOES, esp. red, red bliss

prosciutto

radishes

risotto

rosemary

saffron

sage

salt:fleur de sel,kosher, sea

sauces: hollandaise, tartar, tomato

sausage, chorizo

scallions

shallots

shellfish: clams, shrimp

stocks: chicken, fish, mussels, veal, vegetable

sugar

tarragon

thyme

tomatoes

truffles, black

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

wine: dry white, red

yuzu juice