potatoes

arugula

bacon

basil

BAY LEAF

BEEF

bell peppers, green, esp. roasted

BUTTER, unsalted

buttermilk

caraway seeds

cardamom

carrots

cauliflower (e.g., Indian cuisine)

caviar

cayenne

celery

celery root

CHEESE: Brin d’Amour, Cantal, cheddar, Comté, Dry Jack, Emmental, Fontina, goat, Gouda, Gruyère, manchego, Parmesan, pecorino, raclette, Roquefort, Torta del Casar

chervil

chicken

chickpeas (e.g., Indian cuisine)

chicory

chile peppers (e.g., Indian, Thai cuisine)

chili oil

CHIVES

cilantro

cinnamon

cloves

coriander

CREAM / MILK

crème fraîche

cumin

curry

dill

eggs

French cuisine

garam masala

GARLIC

ginger

greens, winter

herbs

kale

lamb

lavender

LEEKS

lemon, juice

lovage

marjoram

mayonnaise

morels

mushrooms, esp. wild

mussels

mustard: Dijon, dry

nutmeg

OIL: canola, peanut, vegetable

olive oil

olives, e.g., black

ONIONS: green, red, Spanish, Vidalia

oysters

paprika

parsley, flat-leaf

parsnips

peas

PEPPER: black, white

pork and pork belly

ramps

ROSEMARY

rutabagas

saffron

sage

salads

salt cod

SALT: kosher, sea

sausages: chorizo, Italian

savory

scallions

shallots

sorrel

sour cream

spinach (e.g., Indian cuisine)

squash, winter (e.g., butternut)

STEAK

STOCKS: chicken, vegetable

sweet potatoes

THYME

tomatoes

truffles, black

turmeric

turnips

vegetables, root

vinaigrettes

vinegar: champagne, sherry, white wine

wine, dry white

yogurt