lamb
aioli
almonds
anchovies
apples
apricots, dried
artichokes
asparagus
bacon
basil
bay leaf
beans: cranberry, fava, FLAGEOLETS, green, WHITE
beer
bell peppers
brandy
bread crumbs
bulgur wheat
butter: clarified, unsalted
capers
cardamom
carrots
cayenne
celery
celery root
chard
cheese: blue, feta, Parmesan, ricotta
chickpeas
chiles: jalapeño, red
chili powder
chives
chocolate, dark
cilantro
cinnamon
cloves
coconut
cognac
coriander
couscous
cream
cumin
curry powder
dates
dill
Eastern Mediterranean (e.g., Greek, Turkish) cuisine
eggplant
endive
escarole
fennel
fennel seeds
fenugreek, esp. green
figs, dried black
five-spice powder
FLAGEOLETS
garam masala
*GARLIC and garlic paste
ginger
Greek cuisine
herbs
honey
Indian cuisine
Irish cuisine (e.g., stews)
Italian cuisine, esp. southern
lavender
leeks
lemon, preserved
LEMON: juice, zest
lentils
lime, juice
mace
marjoram
Middle Eastern cuisine
*MINT, esp. spearmint, mint jelly
mirepoix
Moroccan cuisine
mushrooms
MUSTARD, Dijon
nutmeg
OIL: canola, peanut, vegetable
olive oil
olives, esp. black, kalamata, niçoise
ONIONS: pearl, red, white, yellow
orange: juice, zest
oregano
paprika
PARSLEY, flat-leaf
pasta, esp. pappardelle
peas, esp. sweet
PEPPER: black, white
pesto
pine nuts
pistachios
polenta
pomegranates and pomegranate molasses
porcini mushrooms
potatoes, esp. new or red
prunes
raisins
red pepper flakes
rice: basmati, white, wild
risotto
*ROSEMARY
rutabaga
saffron
sage, fresh
SALT:fleur de sel, kosher, sea
savory
scallions
shallots
sherry, oloroso
spinach
stocks: beef, chicken, lamb, veal
sugar: brown, white
tabbouleh
tamarind
tarragon
THYME, FRESH
TOMATOES and tomato sauces
truffles, black, and truffle oil
turmeric
turnips
vanilla
vegetables, root
vermouth
vinaigrette
vinegar: balsamic, red wine, rice wine, sherry, white
watercress
WINE: dry white, red (e.g., Petite Syrah)
Worcestershire sauce
yogurt
zucchini