halibut
aioli (sauce)
almonds
anchovies
apples: cider, fruit, juice
artichokes
arugula
asparagus
bacon
basil
beans: black, fava, haricots verts
bell peppers: red, yellow
bok choy
butter, unsalted
capers
cardamom
carrots and carrot juice
cayenne
celery
celery root
chamomile
chard
chervil
chicory
chile peppers: dried red, fresh green
chives
cilantro
clams
coriander
cornichons
couscous
cream
cucumber
cumin
curry powder
dill
endive
fennel
fennel seeds
fenugreek seeds
frisée
garam masala
GARLIC
ginger, ground
grapefruit
hazelnuts
horseradish
kohlrabi
leeks
lemon balm
LEMON: juice, preserved
lime, juice
lovage
mint
mushrooms, esp. oyster, porcini, portobello, shiitake
mussels
mustard: Dijon, dry, grainy
OIL: canola, grapeseed
olive oil
olives: black, niçoise
onions, esp. pearl, red, spring
paprika
PARSLEY, flat-leaf
parsnips
pepper: black, white
potatoes, esp. new (e.g., fried, mashed)
pumpkin seeds
red pepper flakes
rhubarb
rosemary
saffron
salt: kosher, sea
savory
scallions
sesame seeds: black, white
SHALLOTS
sorrel
spearmint
spinach
stocks: chicken, fish
sugar (pinch)
tamarind
tapanade
tarragon
thyme
tomatoes and tomato sauce
turmeric
vinaigrette
vinegar: balsamic, sherry
walnuts
watercress
WINE: dry red, dry white (e.g., Chardonnay, Sauvignon Blanc), vermouth
yogurt
zucchini