veal

almonds

anchovies

apples

asparagus

basil

bay leaf

beans, esp. flageolets, haricots verts

beef, short ribs

beets

bell peppers: green, red, yellow

brandy

bread and bread crumbs

butter, unsalted

capers

caraway seeds

carrots

celery

celery root

cheese: Emmental, Gruyère, Parmesan, Swiss

chervil

chile peppers

chives

cider

coconut milk

cream

crème fraîche

cucumbers, sautéed

dill

eggs, esp. hard-boiled

French cuisine

GARLIC

gremolata

ham: smoked, hock

hazelnuts

Italian cuisine

leeks

lemon verbena

LEMON: juice, zest

lime: juice, leaves

Madeira

marjoram

milk

MUSHROOMS: button, chanterelle, morels, oyster, porcini, shiitake, white, wild

mustard, Dijon

nutmeg

OIL: canola, corn, peanut, vegetable

olive oil

olives, black

ONIONS, esp. pearl, sweet, white

orange: juice, zest

parsley, flat-leaf

parsnips

pasta, esp. fettuccine

peas, spring

PEPPER: black, white

polenta

potatoes

prosciutto

rice

rosemary

sage

SALT: kosher, sea

shallots

spaetzle

spinach

STOCKS: beef, chicken, veal, vegetable

tarragon

thyme

TOMATOES: canned, paste, plum, sauce

truffles

tuna

turnips

vanilla

vinegar: balsamic, chamapagne

watercrêss

WINE, DRY WHITE

zucchini