tangerines tarragon

acidic foods and flavors (e.g., citrus)

anise

apples

apricots

artichokes

asparagus

basil (say some)

bass

bay leaf

beans, green

beef

beets

broccoli

capers

carrots

cauliflower

celery seeds

cheese, esp. goat, ricotta

chervil

*CHICKEN

chives

chocolate

corn

crab and crab cakes

cream

crème fraîche

desserts

dill

EGGS AND EGG DISHES (e.g., omelets), egg salad

fennel bulb

fennel seeds

fines herbes (key ingredient)

FISH

French cuisine

game

game birds

garlic

grapefruit

greens, bitter

halibut

leeks

lemon herbs (balm, thyme, verbena)

LEMON, JUICE

lentils

lettuces (e.g., frisée)

lime

lobster

lovage

marjoram

mayonnaise

meats, white

melon

mint

mushrooms

mussels

mustard: Dijon, Chinese (ingredient and complement)

olive oil

onions

orange, juice

oregano

oysters

paprika

PARSLEY

pasta

peaches

peas

pepper, black

Pernod

pork

potatoes

poultry

rabbit

radishes

rice

rosemary

sage

salads (e.g., fruit, green) and salad dressings

salmon

salsify

sauces, e.g., BÉARNAISE (key ingredient), creamy, hollandaise, tartar

savory

scallops

shallots

SHELLFISH

shrimp

sole

sorrel

soups

soy sauce

spinach

squash, summer

steaks

stock, vegetable

stuffings

sweet dishes

TOMATOES

veal

vegetables

vinaigrette

VINEGAR, esp. champagne, sherry, white wine

wine, red

zucchini