pheasant

apples

bacon

basil

bay leaf

butter

buttermilk

cabbage, esp. savoy

Calvados

chestnuts

cider

cinnamon

cream: heavy, sour

foie gras

French cuisine, esp. southern

GARLIC

Italian cuisine, esp. southern

lemon, juice

mushrooms, esp. wild

nutmeg

olive oil

onions

orange

parsley, flat-leaf

port

POTATOES

raisins

sage

sauerkraut

shallots

Spanish cuisine, esp. southern

squash, winter

tarragon

THYME

truffles

wild rice

wine