APRICOTS (see also APRICOTS, DRIED)
Season: summer
Flavor: sour/sweet, with notes of almonds, honey, peaches, or plums, and a juicy, soft texture
Volume: moderate
Nutritional profile: 83% carbs / 10% protein / 7% fat
Calories: 20 per apricot
Techniques: bake, broil, dried, grill, poach, raw, stew
Botanical relatives: apples, blackberries, cherries, peaches, pears, plums, quinces, raspberries, strawberries
ALMONDS
apples
arugula
basil
bay leaf
beets
berries, e.g., blueberries
brandy
buttermilk
caramel
cardamom
carrots
cereals, e.g., hot breakfast
cheese, e.g., cottage, cream, goat, ricotta, soft white
cherries
chocolate, e.g., dark
chutneys
cinnamon
cloves
coconut
compotes
coriander
couscous
cranberries
cream
cumin
curry powder and curry spices
desserts, e.g., crisps, crumbles, custards
fennel and fennel seeds
figs
fruit, dried
garlic
ginger
grains, e.g., barley, bulgur, quinoa, rice, wheat berries
granola
grapefruit
hazelnuts
HONEY, e.g., chestnut
ice cream
jícama
juices
juices, fruit
Kirsch
lemon, e.g., juice, zest
lemongrass
lemon thyme
lime
mangoes
maple syrup
mascarpone
Middle Eastern cuisines
mint
nectarines
nutmeg
nuts, e.g., walnuts
onions
orange, e.g., juice, liqueur, zest
peaches
pecans
pepper, e.g., black, white
pilafs, rice
pineapple
pine nuts
pistachios
plums, e.g., dried, fresh
preserves
puddings, e.g., rice
raisins
raspberries
rice, e.g., brown
saffron
salads, e.g., fruit, rice
salsas
smoothies
sorbets
soups, e.g., fruit
sour cream
strawberries
sugar, e.g., brown, powdered
tagines, i.e., Moroccan stews
tarragon
tarts, e.g., fruit
thyme
VANILLA
vinegar, e.g., balsamic, white wine
yogurt
wine, e.g., sweet, white, e.g., Moscato d’Asti
APRICOTS, DRIED (see also APRICOTS)
Flavor: similar to fresh apricots, but more concentrated, and chewy in texture
Volume: moderate
Calories: 315 per 1-cup serving (uncooked)
Techniques: poach, raw, stew
Tip: Look for organic, unsulphured dried apricots.
allspice
apples
baked goods, e.g., breads, cakes, cookies, muffins, pies
bananas
brandy
cabbage, e.g., napa
cayenne
cereals, cold or hot breakfast
cheese, e.g., Brie, goat, ricotta
chestnuts
chiles, e.g., green, serrano
chocolate
cinnamon
coconut
Cognac
compotes
couscous
cranberries
curry powder
desserts, e.g., custards
dried fruit, other, e.g., cherries, currants, plums, raisins
French toast
ginger
grains, e.g., bulgur
honey
jams and preserves
kale
lemon, e.g., juice, zest
lettuce, e.g., iceberg, romaine
lime
maple syrup
mascarpone
Middle Eastern cuisines
Moroccan cuisine
mint
NUTS, e.g., almonds, hazelnuts, pecans, pine nuts, pistachios
oats and oatmeal
orange, e.g., juice, zest
pancakes and crepes
parsley
pears
porridges
puddings, e.g., rice
raspberries
rice and wild rice
salads, e.g., fruit, grain
sauces
seeds, e.g., pumpkin
stews
stuffings
sugar, e.g., brown
sweet potatoes
tamarind paste
vanilla
vinegar, e.g., champagne, rice
walnuts
wine, sweet, e.g., Madeira, Muscat
zucchini
Flavor Affinities
dried apricots + brown sugar + sweet potatoes + vanilla
dried apricots + chiles + ginger + honey + lime + vinegar
dried apricots + chocolate + walnuts
dried apricots + citrus (lemon, lime) + ginger
dried apricots + grains (e.g., couscous, wild rice) + nuts (e.g., pistachios)
ARAME (see also SEA VEGETABLES)
[ah-rah-may or AIR-uh-may]
Flavor: slightly sweet, with a firm texture
Volume: quiet
What it is: sea vegetable that has been shredded, cooked, and sun-dried, so it has the appearance of very thin, black noodles
Nutritional profile: 80% carbs / 20% protein
Calories: 60 per 1-ounce serving
Protein: 2 grams
Techniques: sauté, steam
Tip: Rinse well, then soak for 5–10 minutes before using.
almonds
apple juice
baked goods, e.g., breads, savory pastries, strudels, tarts, turnovers
bell peppers, e.g., red
broccoli
buckwheat
cabbage, e.g., Chinese, red
CARROTS
casseroles
cilantro
citrus
coriander
corn
cucumbers
dill
edamame
eggs, e.g., omelets, quiches
garlic
ginger, fresh
gomashio
greens, salad, esp. Asian, e.g., baby bok choy, mizuna, tatsoi
horseradish
Japanese cuisine
kale
lettuce
lotus root
mirin
miso
mushrooms, e.g., shiitake
mustard, e.g., spicy
noodles, Asian, e.g., soba, udon
oil, e.g., olive, sesame
onions, e.g., green, red
quiches
radishes
rice, brown
SALADS, e.g. cucumber, pasta
scallions
sea vegetables, other, e.g., hiziki, wakame
sesame, e.g., oil, paste, seeds
shoots, e.g., snow pea
snow peas
soups, e.g., split pea
soy sauce
squash, winter, e.g., buttercup, butternut
stews
stir-fries
strudels, e.g., phyllo dough
stuffed cabbage
stuffed peppers
sweeteners, e.g., agave nectar, maple syrup
tahini
tamari
tempeh
tofu
tofu scrambles
turmeric
turnips
vegetables
vinegar, e.g., brown rice, rice wine
wasabi
Flavor Affinities
arame + carrots + garlic + onions
arame + carrots + onions
arame + carrots + snow peas
arame + hiziki + mirin + miso
arame + mirin + sesame paste
“Among all sea vegetables, I love arame for its versatility. It’s great in cucumber salads with toasted sesame vinaigrette or tahini dressing, or in a phyllo dough strudel with spicy wasabi mustard, or cooked with cabbage, carrots, and onions and seasoned with rice vinegar, tamari, and scallions.”
—PAM BROWN, GARDEN CAFÉ (WOODSTOCK, NY)
ARROWROOT (aka ARROWROOT FLOUR, POWDER, or STARCH)
Flavor: virtually none
Volume: very quiet
What it is: a thickening agent, less processed than cornstarch, made from the arrowroot plant (a tuber grown in the tropics)
Gluten-free: yes
Tips: Dissolve in a little cold water before adding to sauces; or dissolve about one tablespoon of powder per cup of cold liquid before bringing it to a simmer. It becomes clear as it cooks. Stir constantly, and do not overheat, which makes arrowroot lose its thickening power.
Brand: Authentic Foods, Bob’s Red Mill
Possible substitutes: cornstarch, flour, kuzu, tapioca starch
baked goods, e.g., biscuits, breads, cakes, cookies, muffins, pies,
scones
crepes
custards
desserts
flours, other
gravies
ice creams
milk, e.g., coconut
pie fillings
puddings
*SAUCES, e.g., fruit, sweet-and-sour
soups
stews
stir-fries
ARTICHOKE HEARTS (see also ARTICHOKES)
Flavor: bitter/sweet, with earthy notes, and a soft, tender, leafy texture
Volume: quiet–moderate
What they are: vegetables (the inner part of artichoke buds)
Techniques: deep-fry, marinate, pickle, sauté (Note: never raw)
Tip: For ease, look for canned, frozen, or jarred.
almonds
arugula
basil
beans, e.g., cannellini, fava, white
bell peppers, e.g., red
bread crumbs
bulgur
capers
casseroles, e.g., rice
cheese, e.g., goat, mozzarella, Parmesan, pecorino, ricotta
chickpeas
couscous
crostini
dill
DIPS
eggplant
eggs, e.g., frittatas, poached
focaccia
fritters
garlic
gratins
horseradish
Italian cuisine
leeks
LEMON, e.g., juice, zest
MUSHROOMS, e.g., porcini, shiitake, wild
oil, e.g., olive
olives, e.g., black
onions, e.g., red, white
oregano
palm, hearts of
parsley
PASTAS, e.g., fettuccine, penne
peas
pepper, black
pesto
pine nuts
PIZZAS
potatoes
relishes
rice
risotto
SALADS, e.g., green, pasta, potato
scallions
soups
sorrel
SPINACH
thyme
tomatoes
tomatoes, sun-dried
Turkish cuisine
walnuts
wheat berries
wine, e.g., dry white
zucchini
Flavor Affinities
artichoke hearts + arugula + lemon juice + olive oil + Parmesan cheese
artichoke hearts + bread crumbs + garlic + lemon juice + olive oil + Parmesan cheese
artichoke hearts + capers + lemon
artichoke hearts + carrots + potatoes
artichoke hearts + couscous + walnuts
artichoke hearts + eggs + Parmesan cheese + spinach
artichoke hearts + fava beans + lemon
artichoke hearts + garlic + leeks + pesto + potatoes
ARTICHOKE HEARTS + garlic + LEMON + OLIVE OIL + white beans
ARTICHOKE HEARTS + LEMON + OLIVE OIL
artichoke hearts + pasta + sun-dried tomatoes
ARTICHOKES (see also ARTICHOKE HEARTS)
Season: spring–summer
Flavor: bitter/sweet, with notes of nuts
Volume: moderate–loud
What they are: unopened flower buds from a member of the thistle family
Nutritional profile: 82% carbs / 13% protein / 5% fat
Calories: 64 per medium artichoke
Protein: 3 grams
Techniques: bake, boil, braise, broil, deep-fry, grill, pressure-cook (3–12 minutes, depending on size), roast, sauté, steam (about 15–45 minutes, depending on size), stew, stuff (Note: never raw)
Tip: The smaller the artichoke, the more tender it is.
Botanical relatives: chamomile, chicory, dandelion greens, endive, lettuces (e.g., Bibb, iceberg, romaine), radicchio, salsify, tarragon
artichokes, Jerusalem
asparagus
basil
BAY LEAF
BEANS, e.g., fava, green, white
bell peppers, e.g., red, yellow
bouquet garni
BREAD CRUMBS, e.g., panko
butter and brown butter
capers
carrots
casseroles
celery
celery root
CHEESE, e.g., Fontina, GOAT, Gruyère, dry Jack, PARMESAN, Pecorino Romano, ricotta, ricotta salata
chickpeas
chili pepper flakes
cilantro
cloves
coriander
curry
eggs, e.g., hard-boiled
endive
FENNEL and fennel seeds
fines herbes
French cuisine
GARLIC
ghee
gratins
greens
gremolata
herbs
Italian cuisine
leeks
LEMON, e.g., juice, oil, preserved, zest
lentils
lime
marjoram
mayonnaise
mint
MUSHROOMS, e.g., dried, porcini, trumpet
mustard, e.g., Dijon
nutmeg
nuts, e.g., hazelnuts, walnuts
oil, nut, e.g., hazelnut, walnut
OIL, OLIVE
OLIVES, e.g., black, green, kalamata
ONIONS, e.g., Spanish, sweet, yellow
oranges and blood oranges
paprika
PARSLEY
pasta
peas
pepper, e.g., black
pesto
pine nuts
pizza
potatoes, e.g., new
Provençal cuisine
ragouts
rice
risotto
rosemary
rutabagas
saffron
sage
salads, e.g., green, tomato
salsify
salt, e.g., sea
savory
scallions
shallots
sorrel
soups, e.g., artichoke
soy sauce
spinach
stews
stock, vegetable
stuffed artichokes
tahini
tarragon
THYME and lemon thyme
tomatoes
vinaigrette
vinegar, e.g., balsamic, cider, rice wine, sherry, white wine
walnuts
WINE, e.g., dry white
yogurt
za’atar
Flavor Affinities
artichokes + arugula + capers + lemon + olive oil + Parmesan cheese
artichokes + balsamic vinegar + olive oil
artichokes + bread crumbs + capers + olives + Parmesan cheese + tomatoes
artichokes + fennel + mushrooms
artichokes + fennel + potatoes
artichokes + garlic + herbs + onions
ARTICHOKES + GARLIC + LEMON + mayonnaise
ARTICHOKES + GARLIC + LEMON + olive oil + olives + Parmesan cheese
ARTICHOKES + GARLIC + LEMON + olive oil + parsley
ARTICHOKES + GARLIC + LEMON + pine nuts
artichokes + goat cheese + rosemary
artichokes + hazelnuts + lemon
ARTICHOKES + HERBS (e.g. mint, parsley, tarragon) + LEMON
artichokes + lemon + mustard + tarragon
artichokes + olive oil + Parmesan cheese + tomatoes
artichokes + orange + white wine
artichokes + spinach + walnuts
ARTICHOKES, JERUSALEM (aka SUNCHOKES)
Season: autumn–spring
Flavor: slightly sweet, with earthy notes of artichoke hearts, nuts, potatoes, salsify, or smoke, and a crisp, crunchy, potato-like texture (when raw)
Volume: quiet–moderate
Nutritional profile: 92% carbs / 8% protein
Calories: 110 per 1-cup serving (raw, sliced)
Protein: 3 grams
Techniques: bake (at 400°F, 20–25 minutes), blanch, boil (12–15 minutes), cream, deep-fry, fry, glaze, grate, mash, puree, raw (sliced thin, as for salads), roast (at 400°F, 30 minutes), sauté, shred, simmer, steam (about 15–20 minutes), stir-fry, tempura-fry
Tips: Scrub well, so there’s no need to peel. Bake like a potato in the oven. Steam before sautéing.
Botanical relatives: sunflowers (Note: Jerusalem artichokes are not a type of artichoke, but both are in the daisy family.)
Possible substitutes: water chestnuts
almonds
(Native) American cuisine
apples
artichoke hearts
basil
bay leaf
broccoli
butter and brown butter
capers
cardamom
cardoons
carrots
celery
celery root
chard, Swiss
CHEESE, e.g., blue, cheddar, feta, Fontina, Gouda, Gruyère, PARMESAN, Saint-Nectaire, Swiss
chervil
chestnuts
chips, fried
chives
citrus, e.g., juice
coconut
CREAM
crème fraîche
croutons, e.g., whole grain
cumin
dill
eggs
fennel
French cuisine
GARLIC
ginger
grains, whole, e.g., quinoa
grapefruit
gratins, e.g., potato
greens, e.g., arugula, mâche
HAZELNUTS
herbs
Italian cuisine
kale
LEEKS
LEMON, e.g., juice
lentils
lime, e.g., juice
maple syrup
“mashed potatoes”
mint
mushrooms, e.g., chanterelle
mustard, e.g., Dijon
nutmeg
OIL, e.g., canola, grapeseed, hazelnut, nut, OLIVE, peanut, pecan, pumpkin seed, safflower, sunflower seed, truffle, walnut
olives, e.g., kalamata
ONIONS, e.g., spring, white
oranges
pancakes
PARSLEY
pastas, e.g., linguini, ravioli, spaghetti
pepper, e.g., black
pine nuts
polenta
POTATOES
purees, e.g., potato, root vegetable, turnip
radicchio
radishes
rice, wild
risotto
rosemary
sage
SALADS, e.g., green, spinach, wild rice
salt, e.g., sea
scallions
seeds, e.g., sesame, sunflower
shallots
SOUPS, e.g., Jerusalem artichoke, potato, vegetable
soy sauce
spelt
spinach
sprouts, e.g., sunflower
squash, winter, e.g., butternut
stews
stir-fries
STOCK, VEGETABLE
sugar, e.g., brown
sweet potatoes
tamari
tarragon
tarts
tempura
thyme
tomatoes, e.g., cherry, and tomato paste
turnips
vegetables, root
vermouth
vinaigrette
VINEGAR, e.g., apple cider, sherry, white wine
walnuts
WATERCRESS
wine, e.g., dry white
yogurt
Flavor Affinities
Jerusalem artichoke + apple cider vinegar + hazelnuts
Jerusalem artichoke + carrots + fennel
Jerusalem artichoke + chard + feta cheese + garlic
Jerusalem artichoke + garlic + lemon + rosemary
Jerusalem artichoke + lemon + olive oil + parsley + walnut oil/walnuts
Jerusalem artichoke + lemon + risotto + thyme
Jerusalem artichoke + mushrooms + onions + spinach
Jerusalem artichoke + mustard + watercress
Jerusalem artichoke + nutmeg + parsley + potatoes
Jerusalem artichoke + olives + tomatoes
ARUGULA (aka ROCKET)
[ah-ROO-guh-lah]
Season: spring–summer
Flavor: bitter/hot, with earthy, pungent, and/or spicy notes of horseradish, mustard, nuts, and/or pepper, and a chewy, lightly crunchy texture (when raw)
Volume: moderate (younger leaves)–loud (older)
Nutritional profile: 53% carbs / 25% protein / 22% fat
Calories: 10 per 1½-cup serving (raw)
Protein: 1 gram
Techniques: braise, raw, sauté, wilt
Tips: Rinse leaves thoroughly before using. If older, stronger-flavored arugula is used, combine with milder-flavored greens and/or a more acidic dressing to balance the flavor.
Botanical relatives: mustard, radishes, watercress
Possible substitutes: Belgian endive, dandelion greens, escarole, spinach, watercress
apples
apricots
asparagus
avocado
basil
BEANS, e.g., black, cannellini, fava, green, white
beets
bell peppers, e.g., roasted, green or red
carrots
cashews
CHEESE, e.g., blue, cheddar, FETA, GOAT, Grana Padano, manchego, Monterey Jack, mozzarella, PARMESAN, PECORINO, ricotta, ricotta salata, Roquefort, sheep’s milk, vegan
chervil
chickpeas
chiles, e.g., chipotle, piquillo, and chili pepper flakes
cilantro
corn
croutons, e.g., whole grain
cucumbers
daikon
dates
eggplant
EGGS, e.g., hard-boiled, omelets
endive, e.g., Belgian
FENNEL and fennel seeds
FIGS
GARLIC
ginger
grains, whole, e.g., bulgur, millet
grapefruit
gratins
GREENS, milder and softer salad, e.g., Bibb
hazelnuts
honey
horseradish
Italian cuisine
jícama
leeks
LEMON, e.g., juice, zest
lentils
lettuce, e.g., romaine
lime
maple syrup
Mediterranean cuisine
melon, e.g., honeydew
mint
mushrooms, e.g., porcini, portobello, shiitake
mustard, e.g., Dijon
NUTS, e.g., macadamia
OIL, e.g., canola, hazelnut, lemon, nut, OLIVE, walnut
OLIVES, e.g., black, kalamata
onions, green
ONIONS, e.g., red
ORANGES
PASTA, e.g., linguini, penne, spaghetti
peaches
PEARS
peas
pecans
pesto
“PESTOS” (arugula + garlic + Parmesan + pine nuts)
pine nuts
pizza
pomegranate seeds
POTATOES, e.g., fingerling, new
pumpkin seeds
quinoa
radicchio
raisins
rice, e.g., brown
risotto
SALADS, e.g., arugula, endive, green, mesclun, radicchio, tricolore salad (arugula + endive + radicchio)
salt, sea
sandwiches, e.g., grilled cheese
scallions
shallots
SOUPS, e.g., arugula, leek, potato
sprouts, e.g., sunflower
spinach
SQUASH, e.g., summer, winter (e.g., butternut, delicata)
stir-fries
strawberries
sweet potatoes
TOMATOES and sun-dried tomatoes
VINEGAR, e.g., apple cider, balsamic, fig balsamic, raspberry, red wine, sherry, white balsamic, white wine
WALNUTS
watermelon
Flavor Affinities
arugula + apples + cheddar cheese + mustard + walnuts
arugula + apples + lemon juice + maple syrup + olive oil
arugula + balsamic vinegar + endive + Parmesan cheese + radicchio
ARUGULA + BALSAMIC VINEGAR + PARMESAN CHEESE
arugula + balsamic vinegar + Parmesan cheese + red onions + risotto + tomatoes
ARUGULA + BEETS + FETA CHEESE (+ garlic)
ARUGULA + CHEESE (e.g., blue, goat, Parmesan, ricotta) + FRUIT (e.g., apricots, figs, grapefruit, peaches, pears—or sweet vegetables, e.g., beets, tomatoes) + NUTS (e.g., hazelnuts, walnuts)
arugula + cheese (e.g., Parmesan, pecorino) + garlic + olive oil + pasta + pine nuts
arugula + chickpeas + red onions + spinach
arugula + chipotle chiles + orange + tomatoes
arugula + corn + tomatoes
arugula + cucumbers + feta cheese + quinoa + red onions + tahini + tomatoes
arugula + fennel + figs
arugula + fennel + grapefruit + salad
arugula + fennel + hazelnuts + orange + radicchio
arugula + fennel + lemon + pasta
arugula + feta cheese + figs
arugula + feta cheese + watermelon + white balsamic
arugula + garlic + lemon juice + olive oil + Parmesan cheese + pine nuts
arugula + garlic + pesto + portobello mushrooms + white beans
arugula + goat cheese + honey + lemon
arugula + goat cheese + onions
arugula + goat cheese + potatoes
arugula + horseradish + jícama + mustard + red onions
arugula + lemon + olives + red onions
arugula + lemon + pecorino cheese + summer squash
arugula + mint + pecorino cheese + pine nuts
arugula + mozzarella cheese + tomatoes
arugula + olives + oranges + Parmesan cheese
arugula + olives + tomatoes
arugula + pears + rosemary
ASAFOETIDA POWDER (aka HING)
Flavor: bitter, with pungent notes of garlic, onion, and/or shallots
Volume: moderate (cooked)–loud (uncooked)
Tips: Temper asafoetida powder by sautéing it in oil or ghee before adding to other ingredients. Use sparingly.
Possible substitutes: garlic powder, onion powder
beans, e.g., dried
butter or ghee
cabbage
cauliflower
chaat masala
chutneys
cumin
curries
Indian vegetarian cuisines
legumes
lentils, e.g., red, yellow
mushrooms
potatoes
rice, e.g., basmati
spinach
vegetables, assorted
“Asafoetida powder is a critical seasoning in Jain cuisine, as they are vegetarians who do not consume root vegetables (e.g., garlic, onions, potatoes). It gives dishes garlicky or oniony notes.”
—HEMANT MATHUR, TULSI (NEW YORK CITY)
ASIAN CUISINES (see CHINESE CUISINE, JAPANESE CUISINE, THAI CUISINE, VIETNAMESE CUISINE, etc.)
ASPARAGUS
Season: spring
Flavor: bitter/sweet, with pungent notes of grass and/or nuts, and a crisp, tender texture
Volume: quiet–moderate
What it is: vegetable–green
Nutritional profile: 68% carbs / 27% protein / 5% fat
Calories: 30 per 1-cup serving (raw)
Protein: 3 grams
Techniques: blanch, boil, broil, deep-fry (e.g., tempura), grill, pan-roast, pickle, raw, roast (oiled, at 350–400°F for 5–20 minutes), sauté, simmer, steam (1–5 minutes, depending on thickness), stir-fry (1–3 minutes)
artichokes and artichoke hearts
arugula
avocado
basil
bay leaf
BEANS, e.g., fava, green, haricots verts, white
bell peppers, red, esp. roasted
bread crumbs
butter, e.g., brown, fresh
capers
CHEESE, e.g., Asiago, blue, Brie, Camembert, chèvre, feta, Fontina, goat, Gruyère, mild, Muenster, PARMESAN, pecorino, ricotta, Romano, Taleggio, soft, triple cream
chervil
chili paste and chili pepper flakes
chives
cilantro
corn
cream and crème fraîche
custards
dill
EGGS, e.g., fried, frittatas, hard-boiled, omelets, POACHED, quiches, scrambled, soft-boiled
fennel and fennel seeds
French cuisine
GARLIC and green garlic
ginger
grains, whole, e.g., barley, couscous, farro, quinoa
greens, salad
hoisin sauce
honey
horseradish
LEEKS
*LEMON, e.g., juice, zest
lemon, Meyer, e.g., juice, zest
mayonnaise
mint
miso
MUSHROOMS, e.g., chanterelle, cremini, morel, oyster, porcini, shiitake, wild
mustard, e.g., Dijon
noodles, e.g., Japanese
NUTS, e.g., almonds, hazelnuts, pecans, pistachios, walnuts
OIL, e.g., canola, OLIVE, peanut (esp. roasted), pumpkin seed, sesame, vegetable
olives, e.g., black
ONIONS, e.g., green, red, spring, yellow
orange, e.g., juice, zest
PARSLEY
PASTA, e.g., farfalle, fettuccine, pappardelle
peanuts and peanut sauce
peas, e.g., spring
pepper, e.g., black, white
pine nuts
pizza
polenta
potatoes, e.g., new
rice, e.g., basmati, wild
RISOTTO
rosemary
sage
salad dressing, e.g., vinaigrette
SALADS, e.g., asparagus, green, potato, vegetable
salt, e.g., kosher, sea
sauces, e.g., romesco, tahini
scallions
SESAME, e.g., oil, paste, seeds (black, white)
SHALLOTS
sorrel
soufflés
SOUPS
soy sauce
spinach
stir-fries
stock, e.g., vegetable
sushi, vegetarian
TARRAGON
tarts, e.g., asparagus, vegetable
thyme
tofu
tomatoes
vinaigrette
VINEGAR, e.g., balsamic, champagne, red wine, sherry, tarragon, white wine
watercress
wine, dry white
yogurt
Flavor Affinities
asparagus + avocado + lime + mint + olive oil
asparagus + basil + olives
asparagus + bell peppers + eggs + garlic + lemon juice + thyme
asparagus + chives + hard-boiled eggs + mustard + olive oil + vinegar
ASPARAGUS + CITRUS (e.g., lemon, orange) + garlic + HERBS (e.g., parsley, tarragon) + olive oil
asparagus + couscous + orange
asparagus + fava beans + mint
asparagus + garlic + ginger + scallions + sesame + sesame oil + soy sauce + vinegar
asparagus + ginger + hoisin sauce + sesame oil + soy sauce
asparagus + goat cheese + lemon + olive oil + pistachios
asparagus + hazelnuts + Parmesan cheese + parsley
ASPARAGUS + LEMON + PARMESAN (or pecorino) + risotto
asparagus + lemon + pecans + rice
asparagus + onions + orange
asparagus + pasta + pistachios
asparagus + peas + risotto + saffron
asparagus + sesame + tofu
“I love to grill asparagus simply and dress it with a Meyer lemon vinaigrette and serve it with some nice beets, goat cheese, and greens. We also make an asparagus pizza that people love. The asparagus is seasoned with olive oil, lemon zest, salt, and pepper and we let it sit to drain off some of its liquid so it won’t make the dough too soggy. Then we add some raw spring onions and raw green garlic, a little Fontina, feta, or Asiago cheese, and chili flakes, and put it on the dough. People are happy. I love to make asparagus with spring peas and fava beans in pasta or in a farro risotto.”
—ANNIE SOMERVILLE, GREENS RESTAURANT (SAN FRANCISCO)
ASPARAGUS, WHITE
Season: spring
Flavor: slightly sweet, with notes of artichokes and/or hearts of palm
Volume: quiet–moderate (and quieter in flavor and texture than green asparagus)
What it is: asparagus that has been grown in the dark so that it doesn’t turn green
Techniques: bake, blanch, boil, broil, pickle, sauté, simmer, stir-fry
Tips: The lower, woody stalks of white asparagus should be peeled. Note that white asparagus has fewer antioxidants than green.
asparagus, green
Austrian cuisine
basil
butter
cheese, e.g., Comte, manchego, Parmesan
chervil
chili pepper sauce
corn
cream
dill
eggs
French cuisine, esp. Alsatian
garlic
German cuisine
hazelnuts
herbs
Italian cuisine
LEMON, e.g., juice, zest
mayonnaise
mushrooms, e.g., morel, porcini, portobello
mustard
oil, e.g., olive, truffle
onions, yellow
parsley
peas
pepper, e.g., black, white
pesto
potatoes, e.g., new
risottos
salads, e.g., bean, green
salt, e.g., sea
SAUCES, e.g., HOLLANDAISE, mayonnaise, romesco
shallots
SOUPS, e.g., white asparagus
Spanish cuisine
sugar
Swiss cuisine
tarragon
terrines
tofu
vinaigrette
vinegar, e.g., champagne, white wine
wine, e.g., Riesling
Flavor Affinities
white asparagus + butter + eggs
white asparagus + hazelnuts + Parmesan cheese + truffle oil
white asparagus + herbs + mayonnaise
white asparagus + lemon + mushrooms + parsley
AUSTRIAN CUISINE
asparagus, esp. white
cabbage
cauliflower
cinnamon
coffee
cream
cucumbers
dill
dumplings
goulash
marjoram
oil, pumpkin seed
paprika
parsley
pastries
pickles
potatoes
pumpkin
schnitzel
soups, e.g., dumpling, noodle
spinach
stews
strudels
wine, e.g., Grüner Veltliner
AUTUMN
Weather: typically cool
Techniques: bake, braise, glaze, roast
allspice (peak: autumn/winter)
almonds (peak: October)
apples (peak: September–November)
artichokes (peak: September–October)
basil (peak: September)
beans, e.g., green (peak: summer/ autumn)
beets
bell peppers (peak: September)
bok choy (peak: summer/ autumn)
broccoli
broccoli rabe (peak: July–December)
Brussels sprouts (peak: November–February)
cabbage, e.g., red, savoy (peak: autumn/winter)
cakes, esp. served warm
caramel
cardoons (peak: October)
cauliflower
celery
celery root (peak: October–November)
chard (peak: June–December)
chestnuts (peak: October–November)
chiles
cinnamon
coconut (peak: October–November)
corn (peak: September)
cranberries (peak: September–December)
crosnes
cucumbers (peak: September)
daikon (peak: autumn/winter)
dates (peak: autumn/winter)
eggplant (peak: August–November)
eggplant, Japanese
endive, Belgian
escarole (peak: summer/autumn)
fennel (peak: autumn/winter)
figs (peak: September–October)
frisée
garlic (peak: September)
goji berries (peak: summer/ autumn)
grains
grapes (peak: September)
greens, e.g., beet, bitter, turnip
guava (peak: summer/autumn)
heavier dishes
horseradish (peak: summer/ autumn)
huckleberries (peak: August–September)
kale (peak: November–January)
kohlrabi (peak: September–November)
lentils
lettuce, e.g., green leaf, red leaf (peak: summer/autumn)
lovage (peak: September–October)
lychees (peak: September–November)
miso, dark
mushrooms, e.g., chanterelle, chicken of the woods, hedgehog, hen of the woods, lobster, matsutake, porcini, shiitake, wild
nutmeg
nuts
okra
onions
oranges, blood (peak: November–February)
papaya (peak: summer/autumn)
parsnips
passion fruit (peak: November–February)
pears (peak: July–October)
pecans
persimmons (peak: October–January)
pistachios (peak: September)
plums (peak: July–October)
polenta
pomegranates (peak: October–December)
potatoes
pumpkin (peak: September–December)
quince (peak: October–December)
radicchio
rice, wild
rutabagas
sage
salsify (peak: November–January)
seeds, e.g., pumpkin, sunflower
slow-cooked dishes
snow peas (peak: spring; autumn)
spices, warming, e.g., black pepper, cayenne, cinnamon, chili powder, cloves, cumin, mustard powder
spinach
squash—e.g., acorn, buttercup, butternut, delicata, Hubbard, kabocha (peak: October–December)
stuffings
sweet potatoes (peak: November–January)
todok (peak: autumn/winter)
tomatoes (peak: September)
truffles, e.g., black, white
turnips (peak: autumn/winter)
vegetables, root
vinegar, red wine
walnuts
watercress (peaks: spring, autumn)
yams (peak: November)