fennel

almonds

anise

apples

arugula

asparagus

basil

bay leaf

beets: vegetable, juice

bell peppers

BUTTER, UNSALTED

carrots

CHEESE: blue, goat, Gorgonzola, Gruyère, Parmesan, pecorino

chicken

chives

coriander

crab

cream

crème fraîche

cucumbers

eggplant

eggs

endive

fennel pollen

fennel seeds

FISH, esp. grilled and/or whole salmon, sea bass, snapper

frisée

garlic

ginger, fresh

herbs

honey

Italian cuisine

lamb

leeks

lemon balm

LEMON: juice, zest

lettuce: Bibb, butter

lime: juice, leaf (kaffir)

lobster

lovage

meats

Mediterranean cuisine

mint

mussels

nutmeg

OIL: canola

olive oil

olives: black, green

onions, esp. red

ORANGE: JUICE, segments

pancetta

paprika

parsley, flat-leaf

pasta

pears

pecans

PEPPER: BLACK, WHITE

Pernod

pickles

pork

potatoes

prosciutto

rice

rosemary

salads (e.g., green or tuna) and salad dressings

salmon

salt: kosher, sea

sambuca

sauces

scallions

shallots

shellfish

shrimp

soups, esp. vegetable

spinach

star anise

stews, esp. fish

stocks: chicken, veal, vegetable

stuffing

sugar (pinch)

swordfish

tarragon

thyme

tomatoes and tomato sauce

tuna

veal

vegetables, esp. summer

vermouth

vinaigrettes

vinegar: champagne, cider, raspberry

walnuts

watercress

wine: dry white, vermouth

zucchini