sweetbreads

artichokes, Jerusalem

asparagus

BACON

butter, unsalted

cabbage

capers

celery

celery root

cream

fennel

fennel seeds

flour (for dredging)

French cuisine

garlic

greens

ham

hazelnuts

honey

Italian cuisine

lemon, juice

liver, esp. duck

Madeira

mushrooms, esp. wild (e.g., chanterelles, morels)

mustard

oil, peanut

olive oil

onions: red, white

parsley, flat-leaf

peas

pecans

PEPPER: black, white

port

raisins

salt: kosher, sea

scallions

shallots

soy sauce

spinach

stock, chicken

sugar

thyme, fresh

truffles, black

vermouth

VINEGAR: balsamic, red, rice, sherry, white

wine, white