monkfish

aioli

apples

apricots, dried

artichokes, Jerusalem

arugula

asparagus

bacon

basil

bay leaf

beans, white

beer, wheat

brandy

bread crumbs

butter: clarified, unsalted

cabbage: green, red, savoy

caperberries

capers

cardamom

carrots

cayenne

celery

chard

chervil

chile peppers

chili powder

chives

cider, hard

cilantro

cinnamon

clams

coriander

couscous

cream

cumin

curry powder

fennel

fennel seeds

GARLIC

ginger, fresh

leeks

lemon thyme

lemon, preserved

LEMON: juice, zest

lemongrass

lobster

Mediterranean cuisine

mushrooms, esp. chanterelles, portobello

mussels

OIL: canola, corn, peanut, vegetable

olive oil

olives, esp. green

onions, esp. yellow

orange, zest

oregano

pancetta

paprika, sweet

Parmesan cheese

parsley, flat-leaf

pepper: black, green, white

Pernod

pesto

pine nuts

pork: bacon, pork belly

potatoes, esp. new

red pepper flakes

romesco sauce

rosemary

saffron

sage

salmon

salmon, smoked

salt: kosher, sea

sausage

shallots

sherry, dry (e.g., fino)

soy sauce

spinach

squid

star anise

STOCKS AND BROTHS: chicken, clam, fish, shellfish, veal

striped bass

Swiss chard

tarragon

thyme

tomatoes

turmeric

vinaigrette

vinegar, white wine

walnuts

watercress

WINE: dry white (e.g., Gewürztraminer), or full-bodied red, dry sherry