pork
aioli
almonds
anchovies
anise
APPLES: cider, fruit, juice
apricots
asparagus
bacon
barbecue dishes
basil
bay leaf
beans: green, navy, white
beer
bell peppers: green, red
bourbon
brandy
bread crumbs
butter, unsalted
cabbage: green, red
Calvados
capers
caraway seeds
cardamom
carrots
cayenne
celery
cheese: Gruyère, Jack
chile peppers, esp. anchos, dried red, jalapeño
chili powder
Chinese cuisine
chives
cider
cilantro
cinnamon
cloves
coconut milk
coriander
corn
cornichons
cranberries
cream
cumin
curry powder
fennel
fennel seeds
figs
fish sauce, Thai
French cuisine, esp. southern
fruit: dried, fresh
GARLIC
ginger: fresh, ground dried
ham, Serrano
honey
horseradish
Italian cuisine, esp. southern
ketchup
Korean cuisine, esp. northern
lemon verbena
LEMON: juice, zest
lemongrass
lentils
lime, juice
mace
mangoes: green, ripe
marjoram
Mexican cuisine
mint, esp. spearmint
mirepoix
molasses
mushrooms, esp. shiitake
mustard seeds
mustard, Dijon
noodles/pasta
nutmeg
OIL: canola, grapeseed, sesame, vegetable
olive oil
olives
ONIONS, esp. green, pearl, red, sweet, white, yellow
ORANGE: juice, zest
oregano
paprika: smoked, sweet
parsley, flat-leaf
peanuts and peanut sauce
pears
peas, black-eyed
pecans
*PEPPER: black, white
pine nuts
pineapple
piquillo peppers
plums
pork, and moist-heat cooking (e.g., braise, stew) for tougher cuts of pork.
port
potatoes, mashed or roasted
prosciutto
prunes
quince
radicchio
red pepper flakes
rice or risotto
ROSEMARY
saffron
sage
salt: kosher, sea
sauerkraut
shallots
sherry, cream
sour cream
soy sauce
spaetzle
Spanish cuisine, esp. southern
squash: acorn, butternut
star anise
stock, chicken
sugar (pinch)
sweet potatoes
Tabasco sauce
tangerine, juice
tea, black (e.g., Lapsang Souchong)
THYME
tomatoes and tomato paste
turmeric
turnips
vanilla
verjus
vermouth, dry
Vietnamese cuisine
VINEGAR: balsamic, red wine, rice wine, sherry, white wine
walnuts
watercress
wine: dry red, white
Worcestershire sauce
yogurt