tomatoes

aioli

allspice

almonds

anchovies

arugula

avocados

*BASIL: lemon, purple

bay leaf

beans: fava, green

beets

BELL PEPPERS: red, green, yellow

bread, bread crumbs

broccoli

butter, unsalted

capers

carrots

cauliflower

cayenne

celery and celery salt

CHEESE: blue, Cabrales, cheddar, feta, goat, Gorgonzola, mozzarella, Parmesan, pecorino, ricotta, ricotta salata, sheep’s milk

chervil

chicken

chickpeas

chile peppers: chipotle, habanero, jalapeño, serrano, and/or dried sweet

chili

chili sauce

chives

cilantro

cinnamon

coconut milk

coriander

corn

crab

cream

cream cheese

cucumbers

cumin

curry

dill

eggplant

eggs

fennel

fennel seeds

fish, esp. poached, grilled

French cuisine

GARLIC

garlic chives

ginger

ham

hazelnuts

honey

horseradish

Italian cuisine

lamb

lavender

leeks

legumes

lemon balm

LEMON: juice, zest

lime, juice

lovage

Madeira

mango

marjoram

mayonnaise

meats

Mediterranean cuisine

melon, esp. cantaloupe, honeydew

Mexican cuisine

mint, esp. spearmint

mushrooms

mustard, esp. whole grain

oil: grapeseed, vegetable

okra

OLIVE OIL

olives: black, niçoise

ONIONS, esp. pearl, red, Spanish, sweet, Vidalia, white, yellow

orange, juice

oregano

paprika, esp. sweet

parsley, flat-leaf

pasta and pasta sauces

peas

PEPPER: black, white

pineapple

pizza

port

raspberries

red pepper flakes

rice

rosemary

saffron

sage

salads, green

SALT: fleur de sel, kosher, sea

sandwiches

sauces

shallots

shellfish

soups

Spanish cuisine

squash

stews

stocks / broths: beef, chicken, vegetable

strawberries

sugar (pinch)

Tabasco sauce

tarragon

THYME

tomato paste

veal

vinaigrettes

VINEGAR: balsamic, raspberry, red wine, rice, sherry, tarragon, white, wine

watermelon

wine: red, rosé, vermouth, white

yogurt

zucchini