VEGETARIAN FLAVOR MATCHMAKING: THE LISTS
“I am obsessed with the relationship between cooking and health. When one goes to the opera, one does not expect to return having gone deaf; one does not expect to go blind as a result of going to the theatre. Why then must one do oneself damage by going out to eat? For people who think this way, there is, on one hand, the cuisine for pleasure—but full of menace—and on the other, the diet—for the redemption of the body. This separation is odious, and we must find the means of reconciling pleasure and health. I dream of a cuisine that no longer does anyone harm.”
—ALAIN SENDERENS, PARIS-BASED MICHELIN THREE-STAR CHEF, AS QUOTED IN MIRIAM KASIN HOSPODAR’S 2001 BOOK HEAVEN’S BANQUET
“Chefs hold the key to health in the twenty-first century. And they will be the ones to change the perception that a plant-based diet has anything to do with lack—because, in truth, it opens up a world of abundance. There’s no need to sacrifice any of the mouthfeel, the richness, or the satisfaction that comes from eating the most delicious food.”
—CHEF CHAD SARNO, CO-AUTHOR WITH KRIS CARR OF THE BESTSELLING BOOK CRAZY SEXY KITCHEN
Chef Chad Sarno healed himself of his childhood asthma within six months of giving up dairy products, and he went on to embrace a plant-based diet. Having co-authored the bestselling cookbook Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution with Kris Carr and served as lead culinary educator of Whole Foods Market’s healthy eating program, he now leads the Plant-Based Professional Certification Course at Rouxbe.com, which includes the unit “Flavor, Seasoning, and Texture.”
“As an educator and chef, the greatest hurdle that I have witnessed when budding chefs and students dive into the kitchen is the awakening and development of the instinct for flavor balancing, combining, and building,” says Sarno. “I have been telling people for years that The Flavor Bible is one of the greatest resources on the market to help guide this intuitive nature that comes with experience, and it is my own go-to book to get the ideas flowing. I think it should be a cornerstone resource for the modern chef and for every home and professional kitchen.”
Sarno has introduced the book and its flavor-pairing approach to participants in bestselling author Dr. John McDougall’s renowned weekend program when teaching seminars on the use of herbs and spices. “The starting point is typically thinking about seasonal products,” says Sarno. “I then skim the book to refresh my memory about classic combinations or to discover unique combinations I almost didn’t believe would work until I tried them for myself and found them awesome.”
The starting point for your creativity in the kitchen can be anything. As Sarno suggests, it often begins with the seasonal availability of a particular ingredient—such as spring’s first morel mushrooms or the arrival of pomegranates in autumn—or even the desire to cook in a particular way, such as firing up the grill in summer or warming the house with an oven-braised dish in winter. It can begin with a craving for the flavors of a particular country or region: the garlic and herbs of Provence, or the chiles and coconut milk of southeast Asia. Or it can begin with simple curiosity, such as the urge to experiment with a new ingredient or technique.
Recognizing this, I’ve provided a broad range of starting points in the A-to-Z (açai to zucchini blossoms) lists that follow: the seasons (with listings for autumn, spring, summer, and winter); an extensive variety of vegetables, fruits, legumes, grains, nuts, seeds, mushrooms, sea vegetables, and other ingredients; dozens of world cuisines; and a broad array of flavorings and seasonings (from asafoetida to elderflower to toasted pumpkin seed oil), including dozens of different salts, peppers, herbs, spices, oils, and vinegars.
Below each entry, you’ll find a distillation of an ingredient’s essence and summary of its key aspects: its season, flavor, volume, nutritional profile, and more. You’ll also find its most highly recommended cooking techniques and some useful tips to keep in mind when working with it. After all, some ingredients lend themselves to being prepared in a particular manner: While potatoes are versatile enough to be cooked in a number of ways (from baked to fried to mashed), delicate salad greens beg to be served raw, and root vegetables to be roasted or stewed.
When perusing the listings of compatible flavors, readers of The Flavor Bible and What to Drink with What You Eat will recognize the same ranking system used in those books to let you know which pairings are truly stellar. Those ingredients that appear in BOLD CAPS with an asterisk (*) are out-of-this-world, time-honored classics: these “marriages made in heaven” make up the top 1 or 2 percent of pairings. Next you’ll find very highly recommended pairings in BOLD CAPS. Bold, lowercase listings are frequently recommended pairings; and plain-text pairings are recommended pairings. And even when just a single top expert recommends a flavor combination, it’s very high praise indeed.
“If you like a mixture such as broccoli rabe, toasted almonds, and manchego cheese with pasta, chances are it’ll be great on pizza, too.”
—ANNIE SOMERVILLE, CHEF OF SAN FRANCISCO’S GREENS RESTAURANT AND AUTHOR OF EVERYDAY GREENS
For many listings, you’ll also find groups of three or more “Flavor Affinities” (as they are called in The Flavor Bible; they are called “flavor cliques” in Culinary Artistry). These affinities will get you started on complex flavor combinations. In other cases, you’ll find some of America’s most creative chefs’ signature vegetarian dishes, so you can gain inspiration from some of the most celebrated vegetable-loving restaurant kitchens across the country.
Annie Somerville’s quotation gets to the heart of the usefulness of these listings: Once you understand flavors that work well together, you can use them in countless different applications, from pasta or pizza toppings to mix-ins for quiches or salads, or as the basis of soups or stews.
As the starting point for creating a dish can be anything at all, you’ll find a range of categories offering inspiration for any interest, such as specific ingredients (from açai to zucchini blossoms), particular cuisines (with alphabetical listings such as Ethiopian cuisine, French cuisine, Indian cuisine, etc.), the seasons (with alphabetical listings for autumn, spring, summer and winter), and more.
Throughout these pages, you’ll also find sidebars on subjects ranging from harnessing the “meatiness” of mushrooms to making pasta sauces from vegetable purees other than tomato. They’ll help you learn not only the “whats” of combining flavors, but also the “whys” and “hows.”
Keep an eye out for the distinctions being made among ingredients. After all, not even all salty condiments (e.g., salt itself, not to mention Bragg Liquid Aminos, soy sauce, tamari, etc.) are created equal. As you hone your selections, you’ll hone the quality of the flavors you’re able to create.
For years, I have traveled throughout North America, spending thousands of hours interviewing creative chefs and other experts on their most highly recommended flavor combinations. I’ve scoured their memories—along with their restaurant menus, websites, cookbooks, and other favorite books—for insights into building flavors. Their wisdom has been synthesized into the comprehensive, easy-to-use listings that follow. These listings represent a treasure trove of ideas for you to put to work in your own kitchen.
Armed with the extensive information that follows, you’ll learn how to better show off virtually any ingredient or to re-create the flavors of any world cuisine you can think of. From here on out, you’ll have the expert advice of some of America’s most imaginative vegetable-loving chefs at your disposal when you want to spark your own creativity. Whether you’re exploring a new flavor or looking for additional ideas for working with an ingredient you’ve cooked a thousand times, you’ll find helpful tips and a plethora of options here.
MATCHING FLAVORS: KEY
INGREDIENT
Much Higher (nutrient concentration)
Higher
Moderate
Lower
Much Lower
[pro-nun-see-AY-shun]
- Season: The ingredient’s general seasonal peak(s) in North America, which may vary by location and climate
- Flavor: The ingredient’s primary taste (e.g., bitter, salty, sour, sweet, umami), plus primary flavor notes and a brief description of its texture
- Volume: The ingredient’s relative flavor “loudness,” from quiet to loud
- What it is: A brief description of less common ingredients (and/or the nutritional category, e.g., grain, legume, vegetable)
- What’s healthful about it: Key vitamins, minerals, other nutrients, and/or health benefits
- Gluten-free: Whether grains are free of gluten, a protein composite found in wheat and related grains
- Nutritional profile: The ingredient’s macronutrient content, i.e., percentage of calories from carbohydrates, fat, or protein, in decreasing order
- Calories: Number of calories per stated serving size
- Protein: Number of grams of protein per stated serving size
- Techniques: Methods commonly used to prepare the ingredient (and their general Timing and/or the recommended Ratio of ingredient to cooking liquid)
- Tips: Suggestions for preparing, using, and/or serving the ingredient
- Botanical relatives: Plant family of origin, which sometimes inspires ideas for pairing experiments
- Possible substitutes: In a pinch, other ingredients that may be substituted for the named ingredient (and vice versa)
- Flavors mentioned in regular type are pairings suggested by at least one expert.
- Bold marks those recommended by a number of experts.
- BOLD CAPITALS mark those very highly recommended by an even greater number of experts.
- *BOLD CAPITALS with an asterisk (*) mark “Holy Grail” pairings that are the most highly recommended by the greatest number of experts.
- Italics mark either specific dishes or cuisines that make use of that particular ingredient.
- “Quotation marks” mark meatless versions of typical meat dishes (e.g., tempeh “bacon”) or dishes made in the style of another dish (e.g., farro “risotto”).
NOTE: Those who prefer not to consume butter, cream, mayonnaise, milk, and yogurt (e.g., vegans) can easily substitute their preferred eggless and nondairy versions of these ingredients.
AÇAI
[ah-sah-EE]
Flavor: sour/bitter; with earthy notes of berries (e.g., blackberries, blueberries and/or raspberries) and/or chocolate
What it is: a berry-like fruit, more commonly available as concentrate, juice, powder, or pulp
Techniques: dry, juice, raw
agave nectar
bananas
berries
cassava
desserts, e.g., cheesecake, ice cream, sorbet
drinks, e.g., cocktails, lemonade
granola
ice cream
jellies
juices
pomegranates
raspberries
SMOOTHIES
sorbets
South American cuisine
yogurt
ACHIOTE SEEDS (aka ANNATO SEEDS)
Flavor: sour, with earthy and/or musky notes of citrus, paprika, pepper, and/or turmeric
Volume: quiet–moderate
Tip: Used as much for its (yellow/orange) coloring as for its flavor
Possible substitutes: saffron (for color)
beans
Caribbean cuisine
cheese
chiles, e.g., habanero, jalapeño
cilantro
citrus, e.g., sour orange
cloves
coriander
cumin
garlic
gravies
Latin American cuisines
lime
marinades
MEXICAN CUISINE
oil, e.g., corn, olive, vegetable
onions
ORANGES and SOUR ORANGES, e.g., juice
oregano
pastes
pepper, black
polenta
potatoes
Puerto Rican cuisine
RICE
sauces
seitan
sofritos
soups
South American cuisines
squash, winter, e.g., butternut
stews
tacos
tofu
tomatoes
vinegar, e.g., wine
yuca
Flavor Affinities
achiote seeds + cumin + garlic + lime + oil + oregano
ADOBO SAUCE and/or SEASONING (see also CHILES, CHIPOTLE)
Flavor: salty/sour/hot
Volume: moderate–loud
What it is: seasoning or sauce made from some or all of the following:
(ground) chiles / cayenne + cumin + garlic + herbs (e.g., oregano) + onion + (black) pepper + salt + turmeric + vinegar
avocado
beans, e.g., black
burritos
Caribbean cuisines [+ cumin + garlic + orange juice + oregano]
cauliflower
cheese, e.g., cheddar
CHILES, e.g., CHIPOTLE, or
chili powder
enchiladas
Filipino cuisine [+ annatto seeds + coconut milk + garlic]
guacamole
Latin American cuisines
lemon
lime
marinades
Mexican cuisine [+ chipotle chiles + cinnamon + garlic + orange juice + oregano]
orange, e.g., juice
polenta
sauces
soups
stews
stock, e.g., vegetable
tortilla chips
Flavor Affinities
adobo + avocado + chili powder + lime + salt
adobo + lime + salt + seitan
AFRICAN CUISINES (see also ETHIOPIAN CUISINE and MOROCCAN CUISINE)
bananas
beans
bell peppers
black-eyed peas
braised dishes
cabbage
coconut
curries
fruit, tropical, e.g., pineapple
garlic
grains, e.g., millet, teff
greens, e.g., stewed
lentils
okra
peanuts and peanut butter
plantains
salad dressings, e.g., peanut
salads, e.g., bean, lentil
sauces, e.g., peanut
soups, e.g., bean, black-eyed pea,
peanut, yam
stews, e.g., peanut, vegetable
sweet potatoes
tomatoes
yams, esp. west African
Flavor Affinities
beans + rice + sweet potatoes
chickpeas + coconut + curry powder
coriander + cumin + lemon + lentils + nutmeg
green beans + peanuts + sweet potatoes
AGAR or AGAR-AGAR (see also KANTEN)
[AH-gahr or AG-er AG-er]
Flavor: virtually none
Volume: extremely quiet
What it is: a thickening agent made from seaweed; a vegetarian substitute for gelatin
Nutritional profile: 94% carbs / 5% protein / 1% fat
Calories: 0 per 1-tablespoon serving
Tips: To gel, use about 2–3 teaspoons of agar powder (or 2–3 tablespoons of agar flakes) per 1 cup of boiling liquid. Unlike regular gelatin (which requires refrigeration), agar can gel at room temperature in about an hour (although it will gel twice as fast in the refrigerator). Substitute agar powder for the same amount of gelatin in recipes. Avoid raw mangoes, papayas, pineapple (whose enzymes won’t let agar set); cook these fruits first if you’d like to gel them.
Possible substitute: gelatin
apple, e.g., cider, juice
apricots, dried or fresh
aspics
bananas
beans, adzuki
berries, e.g., blueberries
coconut and coconut milk
desserts, gelled
fruit juice
Japanese cuisine
jellies
kanten
kiwi fruit
lemon
macrobiotic cuisine
melon, e.g., cantaloupe
milk, coconut
“panna cotta,” vegan
peaches
pears
pomegranates
puddings
soups
strawberries
sugar
vanilla
watermelon
yogurt, e.g., vegan
Flavor Affinities
agar + fruit juice + sugar
AGAVE NECTAR
[ah-GAH-vay NECK-ter]
Flavor: sweet, with notes of caramel, fruit, honey, and/or maple syrup
Volume: quiet (light)–moderate (amber or dark)
What it is: sweetener similar in color and texture to honey, made from the agave plant, a Mexican succulent
Nutritional profile: 100% carbs
Calories: 20 per teaspoon
Tips: Agave is sweeter than sugar, so you can use less. Because baked goods made with agave may brown more quickly, lower oven temperature by 25°F and slightly extend baking time.
apples
baked goods, e.g., breads
cereals, hot breakfast
cheese, e.g., goat
cinnamon
cocktails, e.g., tequila-based
desserts, e.g., fruit
drinks
fruits
ice cream
pancakes, as a topping (esp. amber or dark)
pears
pumpkin (esp. amber or dark)
salad dressings
sauces, e.g., barbecue, caramel
smoothies
squash, winter (esp. amber or dark)
waffles, as a topping (esp. amber or dark)
“It’s easier to make caramel sauce from agave nectar than it is to make it from sugar—because it’s already a liquid! Heat it on low, slow heat until it caramelizes, then stir in a little Earth Balance and almond or soy milk.”
—DAVE ANDERSON, MADDY’S AND FORMERLY MADELEINE BISTRO (LOS ANGELES)
ALLIUMS (see GARLIC, LEEKS, ONIONS, etc.)
ALLSPICE
Season: autumn–winter
Flavor: sweet, with hot, pungent, and/or spicy notes of black pepper, cinnamon, cloves, cumin, mace, and/or nutmeg
Volume: loud
Tip: Add early in cooking process.
Botanical relatives: cloves
BAKED GOODS, e.g., cakes, cookies
beans, e.g., baked beans, black
beets
berbere, the Ethiopian spice blend
beverages, e.g., chai, cocoa
Caribbean cuisine, e.g., jerk seasoning
carrots
chiles, e.g., habanero
chocolate
cinnamon
cloves
coconut
compotes, fruit
cucumbers
cumin
curry powder, e.g., Indian, Jamaican; and curries, e.g., Caribbean
desserts, e.g., crumbles
English cuisine
Ethiopian cuisine
fruits, e.g., apples, bananas, mangoes, peaches, pears, pineapple
ginger
grains, e.g., quinoa
gravies, e.g., mushroom
ice cream
Indian cuisine
JAMAICAN CUISINE, e.g., jerk dishes
ketchup
marinades
Mexican cuisine
Middle Eastern cuisines
Moroccan cuisine
nutmeg
nuts, e.g., pecans
oats
onions
pepper, black
pickled vegetables, e.g., broccoli, cauliflower, cucumber, green beans
pies, e.g., apple, fruit
pilafs
puddings
pumpkin
punch
ras el hanout
rum
salad dressings
sauces, e.g., barbecue, jerk, mole
soups, e.g., fruit, tomato
squash, winter, e.g., kabocha
stews
sugar
sweet potatoes
tamarind
teas
vegetables, esp. root
vinegar, e.g., apple cider, red wine
wine, mulled
Flavor Affinities
allspice + black pepper + rum
ALMONDS (and UNSWEETENED ALMOND BUTTER; see also MILK, ALMOND)
Flavor: nutty, slightly sweet (and sometimes salty), with a crunchy texture
Volume: quiet
Nutritional profile: 72% fat / 15% carbs / 13% protein
Calories: 165 per 1-ounce serving (about 20–25 whole almonds)
Protein: 6 grams
Tips: Buy organic almonds. Toast almonds to bring out their flavor and crunchiness. Almonds are arguably the most versatile nut, and they pair well with a great number of ingredients.
Botanical relatives: apricots, cherries, nectarines, peaches, plums
amaretto
anise
apples
apricots
arugula
baked goods, e.g., cookies, pie crusts, quick breads
bananas
barley
beans, green, e.g., French
bell peppers, e.g., red or yellow, esp. roasted
BERRIES, e.g., blackberries, blueberries, strawberries
beverages, e.g., chocolate
biryanis
brandy
bread/toast, seven-grain
broccoli
Brussels sprouts
bulgur
butter
cabbage, napa
candies
caramel
caraway seeds
cardamom
carrots
cauliflower
cayenne
celery
celery root
cheese, e.g., blue, cream, goat, manchego, ricotta, Romano, Stilton
CHERRIES
chiles, e.g., ancho, and chili powder
CHOCOLATE / COCOA /
CACAO NIBS
chocolate, e.g., dark, milk, white
cinnamon
citrus
coconut
coffee
cornmeal
couscous
cranberries
cream
cumin
currants, e.g., black
curries
DATES
desserts, e.g., mousses, puddings
dips
figs
FRUITS, e.g., dried, fresh, roasted
GARLIC
ginger
granola
grapes
greens, e.g., bitter, salad
hazelnuts
hiziki
HONEY
ice cream
icings, e.g., for cakes, cupcakes, etc.
Indian cuisine
kale
lavender
leeks
LEMON, e.g., juice, zest
lime, e.g., juice, zest
liqueurs, fruit (e.g., orange)
MAPLE SYRUP
mascarpone
Mediterranean cuisines
Middle Eastern cuisines
milk
molasses
Moroccan cuisine
muesli
mushrooms, e.g., chanterelle, portobello
mustard powder
nectarines
noodles, soba
nuts, other, e.g., walnuts
oats and oatmeal
oil, e.g., olive
olives
onions, e.g., red
ORANGE, e.g., juice, zest
paprika
passion fruit
PEACHES
pears
pecans
pepper, e.g., black
“pestos”
pilafs
pine nuts
pistachios
plums, e.g., dried, fresh
polenta
praline
quinces
raisins
raspberries
rhubarb
RICE, e.g., sweet
rose water
rosemary
rum
salads
salt, e.g., kosher, sea
SAUCES, e.g., mole, romesco
sesame, e.g., seeds
sherry
smoothies
soups, e.g., white gazpacho
soy sauce
Spanish cuisine
spiced almonds
spinach
spreads
strawberries
stuffings
sugar, e.g., brown
thyme
tofu
tomatoes
trail mix
Turkish cuisine
VANILLA
vinegar, e.g., champagne, sherry
watercress
yogurt
zucchini
Flavor Affinities
almond butter + bananas + seven-grain toast
almonds + apricots + lemon
almonds + basil + French green beans + peaches
almonds + bell peppers + chiles + garlic + sherry vinegar + tomatoes
almonds + bell peppers + garlic + tomatoes
almonds + blackberries + yogurt
almonds + blueberries + ricotta
almonds + blue cheese + watercress
almonds + bread crumbs + garlic + olive oil + parsley + tomatoes
almonds + cayenne + chili powder + lime
almonds + cayenne + cumin + mustard powder + paprika
almonds + chocolate + coconut
almonds + cream + orange + polenta
almonds + dates + garlic + ginger + soy sauce
almonds + dates + rice
almonds + honey + ricotta + vanilla
almonds + lemon + maple
almonds + oats + peaches
ALMONDS, MARCONA
Flavor: sweet/salty, with a rich, dense, crunchy texture
What they are: almonds from Spain
Calories: 180 per 1-ounce serving
Techniques: fry, raw
Tip: Marcona almonds are richer, softer, and sweeter than California almonds.
baked goods
beans, e.g., green
beets
cheeses, e.g., manchego
chickpeas
dates
desserts
figs
garlic
honey, e.g., orange blossom
lemon
maple syrup
oil, e.g., olive, sunflower
paprika, smoked
parsnips
quince paste
rosemary
salads, e.g., green, vegetable
salt
Spanish cuisine
squash, summer and winter
thyme
vegetables, root
vinegar, sherry
Flavor Affinities
Marcona almonds + green beans + lemon
Marcona almonds + manchego cheese + quince paste
Marcona almonds + olive oil + salt
AMARANTH (THE GRAIN) (see also GREENS, AMARANTH)
Flavor: slightly sweet, with earthy notes of corn, grass, malt, molasses, nuts, pepper, sesame seeds, spinach, and/or woods, and a somewhat creamy/sticky, porridge-like texture
Volume: quiet–moderate
What it is: considered a whole grain, even though not in the grain family
Gluten-free: yes
Nutritional profile: 74% carbs / 13% protein / 13% fat
Calories: 250 per 1-cup serving (cooked)
Protein: 9 grams
Techniques: pop, simmer, sprout, steam
Timing: Cook about 15–30 minutes, covered, until tender. (Do not overcook, or it will become gummy.)
Ratio: 1:3 (1 cup amaranth to 3 cups cooking liquid)
Tips: Toast lightly before cooking. If toasted long enough, grains will pop like popcorn and can be enjoyed as a snack or as a garnish on salads or vegetables.
Brands: Bob’s Red Mill, Hodgson Mill
Possible substitutes: cornmeal, polenta
almonds
apples and apple juice
baked goods, e.g., breads, cookies
beans, e.g., black, cannellini, pinto
blueberries
cabbage
cardamom
casseroles
CEREALS, e.g., hot breakfast
chia seeds
chickpeas
chili
chocolate, dark
cinnamon
corn
garlic
ginger
GRAINS, OTHER MILDER, e.g., buckwheat, bulgur, millet, quinoa, rice, wild rice
greens
honey
lemon
maple syrup
milk
oil, e.g., olive
onions
orange, e.g., juice, zest
parsley
persimmons
pistachios
“polenta”
“popcorn”
porridges
puddings
raisins
salads, when popped or sprouted
scallions
SOUPS, e.g., bean, clear (used as a thickener or as a garnish when popped)
South American cuisines
soy sauce
spinach
stews
stock, vegetable
tamari
tomatoes, e.g., stuffed
veggie burgers
walnuts
yams
yogurt
Flavor Affinities
amaranth + almonds + bulgur + herbs
amaranth + apples + walnuts
amaranth + black beans + sweet potatoes
amaranth + cinnamon + maple syrup
amaranth + corn + pinto beans + scallions
amaranth + lemon + olive oil
amaranth + quinoa + wild rice
amaranth + raisins + soy milk
AMERICAN CUISINE (see also CAJUN/CREOLE CUISINE, SOUTHERN CUISINE, TEX-MEX CUISINE, etc.)
beans
blueberries
chives
corn
cranberries
grapes, Concord
maple syrup
peanuts
pecans
popcorn
pumpkin and pumpkin seeds
rice, wild
squash
sunflower seeds
vinegar, apple cider
walnuts
Flavor Affinities
dried cranberries + sunflower seeds + wild rice
ANISE SEEDS
[AN-iss]
Flavor: slightly sweet, with pungent notes of fruit and licorice
Volume: moderate–loud
Tip: Add early in cooking.
Botanical relatives: carrots, parsley
allspice
almonds
apples and applesauce
Asian cuisines
BAKED GOODS, e.g., biscotti, breads (esp. rye), cakes, cookies, pies, shortbread
beets
cabbage
cardamom
carrots
cauliflower
celery
cheese, e.g., goat, Munster, ricotta
chestnuts
Chinese cuisine
cinnamon
cloves
coffee
compotes
cranberries
cream
cumin
curry powder and curries (e.g., Indian)
dates
desserts
drinks
fennel and fennel seeds
FIGS
French cuisine, esp. Provençal
fruits, e.g., cooked, dried
garlic
ginger
hazelnuts
Italian cuisine
lemon
lentils
maple syrup
marinades
mayonnaise
[Eastern] Mediterranean cuisines
melon
Middle Eastern cuisines
Moroccan cuisine
nutmeg
nuts, e.g., almonds
orange
parsnips
peaches
pears
pepper, e.g., black
pickles
pineapple
pine nuts
plums, fresh or dried
Portuguese cuisine
pumpkin
quince
rhubarb
rice
salad dressings
salads, fruit
sauces, e.g., cream, mole, tomato
sauerkraut
Scandinavian cuisine
soups, e.g., sweet potato
Southeast Asian cuisines
star anise
STEWS, e.g., vegetable
strawberries
sugar
sweet potatoes
teas
tomatoes and tomato sauce
vanilla
vegetables, e.g., root
Vietnamese cuisine
walnuts
wine
Flavor Affinities
anise + cranberries + walnuts
anise + maple syrup + pine nuts + vanilla
anise + orange + pine nuts
ANISE HYSSOP (aka LICORICE MINT)
Season: summer
Flavor: sweet, with notes of licorice and mint
Volume: quiet–moderate
Botanical relatives: mint
Possible substitutes: anise, mint
apricots
baked goods, e.g., cookies, scones
basil
beans, e.g., green
beets
berries, e.g., blackberries, blueberries, raspberries
beverages
carrots
cherries
chervil
chocolate
cream
currants
desserts, e.g., crisps, custards, pies
fennel
fruit, esp. summer
grains, e.g., bulgur, couscous
honey
ices and ice creams
lavender
lemon
lychees
melons, e.g., cantaloupe, honeydew
mint
nectarines
oranges
parsley
parsnips
peaches
pears
raspberries
rhubarb
rice
salads, e.g., fruit, grain, green
sauces, e.g., crème anglaise, custard
soups, e.g., melon
spinach
squash, winter
sweet potatoes
“tabboulehs”
teas
tomatoes
vegetables, root
watermelon
wine, e.g., sparkling and/or sweet
zucchini
Flavor Affinities
anise hyssop + almonds + peaches
anise hyssop + beets + orange
anise hyssop + berries + cantaloupe + Moscato d’Asti
anise hyssop + blueberries + honey + lemon
anise hyssop + fennel + orange
ANISE, STAR (see STAR ANISE)
ANNATTO (see ACHIOTE)
APPLES (and APPLE CIDER, APPLE JUICE and/or APPLESAUCE)
Season: autumn
Flavor: sweet (and sometimes sour), with astringent notes of baking spices, honey, and/or lemon, and a crispy texture (when raw)
Volume: quiet–moderate
What they are: fruit
Nutritional profile: 95% carbs / 3% fat / 2% protein
Calories: 65 per 1-cup serving (chopped, raw)
Techniques: bake, caramelize, dry, fry (e.g., fritters), grill, juice, poach, puree, raw, sauté, stew
Tips: Opt for organic apples. Eat the peels, which are high in antioxidants. Buy sugar-free applesauce. Substitute applesauce for fat in baking recipes.
Botanical relatives: apricots, blackberries, cherries, peaches, pears, plums, quinces, raspberries, strawberries
agave nectar
allspice
almonds
apple butter and applesauce
apricots
BAKED APPLES
BAKED GOODS, e.g., cakes, muffins, pies
bananas
beets
blackberries
blueberries
brandy, e.g., apple
butter
buttermilk
butterscotch
cabbage, e.g., red
Calvados
caramel
cardamom
carrots
cashews
cayenne
celery
celery root
CHEESE, e.g., blue, Camembert, cheddar, cream, feta, goat, Gorgonzola, Gruyère, Roquefort, white
cherries
chestnuts
chiles, e.g., chipotle, jalapeños
chutneys
cider, e.g., apple
*CINNAMON
cloves
coconut
compotes, fruit, e.g., apple
coriander
CRANBERRIES, dried or fresh
cream
crepes
cucumbers
currants, e.g., black
custards and flans
dates
DESSERTS, e.g., cobblers, crisps, crumbles
eggs
endive
fennel and fennel seeds
figs
fruit, dried, e.g., raisins
GINGER
GRAINS, e.g., amaranth, farro, kasha, millet, oats, quinoa, wheat berries
grapes
greens, salad
HONEY
horseradish
jícama
juices
kale
lamb’s lettuce
lavender
LEMON, e.g., juice, zest
lentils
lettuce, e.g., romaine
mace
MAPLE SYRUP
mascarpone
mint
molasses
muesli
mustard and mustard seeds
nutmeg
NUTS, e.g., almonds, hazelnuts, peanuts, pecans, pistachios, walnuts
OATS and OATMEAL
oil, nut, e.g., hazelnut, peanut, walnut
onions
oranges, e.g., juice, zest
parsnips
pears
pepper, black
phyllo dough
pine nuts
plums, e.g., dried, fresh
puddings
pumpkin
quince
RAISINS
raspberries
rhubarb
rice, e.g., basmati, brown, wild
rosemary
sage
SALADS, e.g., fennel, fruit, grain, green, Waldorf
sauerkraut
seeds, e.g., caraway, sesame, sunflower
slaws
sorrel
soups, e.g., butternut squash, sweet potato
sour cream
spinach
spirits, e.g., apple brandy, applejack, Armagnac, Calvados, cognac, Cointreau, Kirsch, Madeira, rum, sherry, vermouth
SQUASH, WINTER, e.g., acorn, butternut, delicata
stuffings
SUGAR, e.g., brown
sumac
SWEET POTATOES
trail mix, esp. dried apples
vanilla
verjus
vinegar, e.g., cider
WALNUTS
watercress
wine, red
yogurt
zucchini
Flavor Affinities
apples + allspice + cinnamon + cloves + ginger + maple syrup + orange
apples + almonds + cinnamon + rosemary
apples + apple cider vinegar + greens + maple syrup + walnut oil
apples + blue cheese + celery
apples + brown sugar + caramel + cinnamon
apples + buttermilk + horseradish + sorrel
apples + caramel + nuts (e.g., peanuts, pecans)
apples + cheese (e.g., blue) + greens (e.g., salad, spinach) + nuts (e.g., pecans, walnuts)
apples + cinnamon + cranberries + ginger + maple + raisins + walnuts
apples + cinnamon + dates + oatmeal
apples + cinnamon + honey + lemon
apples + cinnamon + honey + vanilla + yogurt
apples + cinnamon +maple syrup + mascarpone
apples + cinnamon + maple syrup + rice
apples + cinnamon + nuts + raisins
apples + cinnamon + raisins + walnuts
APPLES + CLOVES + CRANBERRIES + ORANGES
apples + cucumbers + mint + yogurt
apples + fennel + walnuts
apples + figs + honey
apples + ginger + lemon + scallions + sesame seeds
apples + grains (e.g., oats, quinoa, wild rice) + nuts (e.g., walnuts)
apples + maple syrup (+ vanilla) + walnuts