quail
almonds
anchovies
anisette
apples
arugula
bacon
bay leaf
bell peppers, esp. red
bourbon
brandy
butter, unsalted
capers
cardamom
carrots
chard
chestnuts
chicken livers
chile peppers, esp. green
chili powder
cinnamon
cloves
coconut
cognac
coriander
cream
cumin
currants
curries
dandelion greens
fennel
figs
foie gras
frisée
garlic
ginger, fresh or ground
grapes, esp. seedless
ham
honey
Italian cuisine
leeks
lemon, juice
lentils
maple syrup
marjoram
mint
molasses
mushrooms, wild
mustard, Dijon
OIL: canola, peanut, sesame, vegetable
olive oil
onions, spring
orange: juice, zest
oysters
pancetta
parsley, flat-leaf
pears
peas
pepper, black, pink
pine nuts
pistachios
polenta
pomegranates and pomegranate molasses
potatoes, esp. creamer
prosciutto
rosemary
saffron
sage
salsify
salt
sausage
scallions
shallots
sherry
soy sauce
stocks: chicken, vegetable
stuffing
sugar, brown
sumac
Tabasco sauce
tamarind
tarragon
THYME
tomato paste
truffles, white
vinaigrette
VINEGAR: balsamic, red wine, sherry
walnuts
wine: red, white