parsnips

allspice

anise

apples

bacon

basil

bay leaf

beans, black, green

BUTTER, brown and/or unsalted

carrots

cheese, esp. creamy

chervil

chicken

chile peppers

chives

cinnamon

coriander

cream

cumin

curry

dill

duck

fennel: leaves, seeds

fish

game

game birds

garlic

ginger, esp. ground

greens, bitter / winter

honey

leeks

lemon, juice

lentils

lovage

mace

maple syrup

meats

mint

mirepoix

mirin

mushrooms, porcini

mustard

NUTMEG

oil: peanut, sesame

olive oil

onions

orange

pancetta

Parmesan cheese

parsley

pears

pepper: black, white

potatoes

rosemary

sage

salt

shallots

soups

soy sauce

stews

stocks: chicken, vegetable

sugar, brown

tarragon

Techniques/Tips: Always use cooked (never raw): bake, boil, braise, deep- fry, grill, mash, puree, roast, steam

thyme

vegetables, root

vinegar, balsamic

wine, dry white

yogurt