fiddlehead ferns

American cuisine, esp. New England

asparagus

bacon

basil

beans, fava

beef

brown butter

butter, sweet

cayenne

cheese: Comté, goat, Parmesan

chicken

fennel

fish (e.g., halibut, salmon)

garlic

hollandaise sauce

horseradish

lamb

lemon, juice

MUSHROOMS, WILD, e.g., chanterelles, morels

mustard

oil: sesame, walnut

olive oil

onions, esp. cipollini, red, spring

parsley, flat-leaf

pasta, esp. gnocchi

pepper

polenta

potatoes, esp. Yukon gold

poultry

prosciutto

ramps

salads

salt

sesame seeds

shallots

soy sauce

spinach

tarragon

Techniques/Tips: Always serve cooked: blanch, boil, sauté, steam.

thyme

veal

vinaigrettes

vinegar: balsamic, sherry

walnuts

yogurt