BEANS, FLAGEOLET
[flah-zhoh-LAY]
Flavor: creamy and delicate in texture
Volume: quiet
What they are: immature kidney/navy beans removed from their pods
Techniques: Boil and simmer until tender, about 30–90 minutes.
arugula
asparagus
basil
bay leaf
beans, other, e.g., Anasazi, fava, green
carrots
cassoulets
celery
cheese, e.g., goat
chervil
citrus, e.g., lemon, lime, orange
couscous
cream
cucumbers
fines herbes
FRENCH CUISINE
garlic
gratins
herbs
Italian cuisine
leeks
lemon
mint
oil, e.g., olive
olives
onions, e.g., red, sweet, yellow
parsley
pastas
pesto
pistachios
rice, e.g., wild
rosemary
salads, e.g., tomato
salt
sauces, e.g., butter, tomato
savory
shallots
soups
stews
tarragon
thyme
tomatoes and tomato sauce
wine, e.g., dry white
Flavor Affinities
flageolet beans + basil + tomatoes
flageolet beans + garlic + thyme
flageolet beans + garlic + tomatoes
flageolet beans + goat cheese + olives
flageolet beans + green beans + onions + parsley + tomatoes
flageolet beans + pistachios + wild rice
BEANS, FRENCH GREEN (aka HARICOTS VERTS)
Tip: Haricots verts are smaller and more delicate than regular green beans, with a crisp texture.
almonds
arugula
avocados
basil
bell peppers, red, e.g., roasted
butter
carrots
chervil
chives
crème fraîche
dill
French cuisine
garlic
greens, e.g., mesclun
hazelnuts
lemon
mint
oil, e.g., hazelnut, olive, walnut
olives, e.g., black, kalamata, niçoise
onions
orange
parsley
pepper, e.g., black
pesto
potatoes, e.g., new
salads, e.g., Niçoise
savory, summer
scallions
shallots
soups
stir-fries
tarragon
thyme
tomatoes
vinegar, e.g., apple cider, balsamic, herb, red wine, sherry, tarragon
walnuts
BEANS, GARBANZO (see CHICKPEAS)
BEANS, GIGANTE (aka GIGANDE BEANS or GIANT BEANS)
[zhee-GAHN-teh]
Flavor: slightly sweet, with savory notes, and a firm yet creamy texture
Volume: moderate
Techniques: bake, stew
anise seeds
bay leaf
bread crumbs
carrots
casseroles
cassoulet, vegetarian
celery
cheese, e.g., feta
chili pepper flakes
coriander
dill
fennel
GARLIC
grains
GREEK CUISINE
honey
lemon, e.g., juice, zest
oil, olive
olives
onions, e.g., cippolini
oregano, e.g., Greek
parsley
pepper, e.g., black
rice
rosemary
salads, e.g., bean
salt
soups
spinach
stock, e.g., vegetable
thyme
TOMATOES
vinegar, e.g., red wine
Flavor Affinities
gigante beans + bell peppers + carrots + tomatoes
gigante beans + dill + garlic + tomatoes
gigante beans + dill + honey + olive oil + red wine vinegar + tomatoes
gigante beans + feta cheese + olive oil + olives
BEANS, GREAT NORTHERN (see BEANS, WHITE)
BEANS, GREEN (aka SNAP BEANS, STRING BEANS or WAX BEANS; see also BEANS, FRENCH GREEN)
Season: summer–autumn
Flavor: slightly sweet, with a firm texture
Volume: quiet–moderate
What they are: legumes that can be eaten pod and all; considered a vegetable nutritionally
Nutritional profile: 80% carbs / 13% protein / 7% fat
Calories: 45 per 1-cup serving (cooked)
Protein: 2 grams
Techniques: blanch, boil (2–5 minutes, depending on the thickness of the beans), pressure-cook, roast, sauté, simmer, steam (5 minutes), stew, stir-fry
ALMONDS
arugula
barley
BASIL
beans, other, e.g., cannellini, shell, white
bell peppers, e.g., red
butter
capers
carrots
cashews
casseroles
cauliflower
cayenne
celery
CHEESE, e.g., cheddar, Gorgonzola, mozzarella, PARMESAN, pecorino, Swiss
chervil
chickpeas
chiles and chili pepper flakes
chives
cilantro
coconut
corn
cream
crème fraîche
cucumbers
cumin
curry and curries
dill
eggs, e.g., hard-boiled
fennel
French cuisine
frisée
GARLIC
ghee
ginger
greens, e.g., mesclun, salad
hazelnuts
hiziki
honey
Indian cuisine
kale
kasha
leeks
LEMON, e.g., juice, preserved, zest
lentils
lettuce, e.g., Boston
lime
marjoram
millet
mint
miso, esp. white
MUSHROOMS, e.g., chanterelle, cremini, shiitake
MUSTARD, e.g., Dijon or seeds
nutmeg
nuts
OIL, e.g., canola, nut, OLIVE, peanut, sesame, walnut
okra
olives, e.g., black, niçoise
onions, e.g., green, pearl, red
orange
oregano
PARSLEY
pastas, e.g., farfalle
peanuts
pecans
pepper, e.g., black
pesto
pilafs
pine nuts
pistachios
POTATOES
pumpkin seeds
quinoa
rice, e.g., brown, wild
risotto
rosemary
SALADS, e.g., bean, chickpea, Niçoise, tomato
salt, e.g., kosher, sea
savory
scallions
sesame, e.g., sauce, seeds
SHALLOTS
soups, e.g., bean, vegetable
soy sauce
spinach
stews
stir-fries
stock, vegetable
succotash
sunflower seeds
TARRAGON
tempeh
thyme
tofu
TOMATOES, e.g., cherry, plum
turmeric
VINEGAR, e.g., balsamic, cider, red wine, sherry, tarragon
WALNUTS
watercress
zucchini
Flavor Affinities
green beans + almonds + lemon
green beans + garlic + lemon
green beans + garlic + nuts (e.g., pine nuts, walnuts) + olive oil
green beans + herbs (e.g., parsley, rosemary) + nuts (e.g., pistachios, walnuts) + shallots
green beans + honey + lemon + mustard
green beans + lemon + pine nuts
green beans + mustard + potatoes + tarragon
green beans + onions + tomatoes
green beans + pesto + risotto
“I snack on green beans—their chlorophyll is like caffeine, in that it gives you an energy boost!”
—KEN LARSEN, TABLE VERTE (NEW YORK CITY)
BEANS, KIDNEY (see also BEANS, RED)
Flavor: sweet, with astringent and/or earthy notes, and a dense, “meaty” texture
Volume: moderate
Nutritional profile: 73% carbs / 24% protein / 3% fat
Calories: 225 per 1-cup serving (boiled)
Protein: 15 grams
Techniques: boil, simmer, stew
Timing: Soak dried beans overnight (or for 6–8 hours) before cooking; boil for at least 15 minutes and then simmer about 45 minutes to 2 hours, until soft and very thoroughly cooked.
anise seeds
avocados
barley
basil
bay leaf
bell peppers, e.g., green, red
black-eyed peas
Cajun cuisine
Caribbean cuisine
carrots
casseroles
cayenne
celery
Central American cuisines
chiles, e.g., chipotle, jalapeño
CHILI, VEGETARIAN
chili pepper sauce and chili powder
chives
cilantro
corn
Creole cuisine
cumin
dips, e.g., bean
epazote
fennel
GARLIC
ginger
greens
gumbo, e.g., vegetarian
Jamaican cuisine
kamut
lemon, e.g., zest
lime
“meatballs,” e.g., with pasta
Mexican cuisine
oil, e.g., olive, sunflower
ONIONS, e.g., red, sweet, white
orange
oregano
paprika
PARSLEY
parsnips
peanuts
peas
potatoes
pumpkin seeds
quinoa
red beans and rice
refried beans
RICE, e.g., brown
rice and beans
sage
SALADS, e.g., bean, green
sauces, e.g., pasta
SAVORY
scallions
SOUPS, e.g., minestrone, pasta, vegetable
South American cuisines
soy sauce
spreads
stews, e.g., vegetable
stock, vegetable
tarragon
thyme
tofu
tomatoes, e.g., juice, paste
veggie burgers
vinegar, e.g., red wine, sherry, white wine
walnuts
wheat berries
zucchini
Flavor Affinities
kidney beans + chipotle peppers + garlic + rice + tomatoes
kidney beans + oregano + sage + thyme
“Every Jamaican family eats ‘rice and peas’ every Sunday—which is rice made with coconut milk and Scotch bonnet [chili] peppers served with red kidney beans.”
—SHAWAIN WHYTE, CAFÉ BLOSSOM (NEW YORK CITY)
BEANS, LIMA (aka BUTTER BEANS)
Season: summer
Flavor: faintly bitter/sweet, with notes of butter, cream, and/or nuts, and a rich, meaty, smooth texture
Volume: quiet–moderate
What they are: legumes; nutritionally, considered a starchy vegetable
Nutritional profile: 79% carbs / 19% protein / 2% fat
Calories: 210 per 1-cup serving (boiled, baby)
Protein: 12 grams
Techniques: mash, puree, simmer (15 minutes), steam (Note: never raw)
Timing: Presoak dried lima beans overnight (or 6–8 hours) before cooking in salted water; cook until tender, about 45–90 minutes (if beans are smaller) to 60–90 minutes (if beans are larger).
basil
bay leaf
beans, green
bell peppers, e.g., green, red
butter
buttermilk
carrots
casseroles
cheese, e.g., cheddar, feta, Parmesan
chervil
chili pepper flakes
chives
cilantro
CORN
cream
cucumber
dill
dips
eggplant
fennel and fennel seeds
garlic
HERBS, e.g., basil, cilantro, rosemary, sage, thyme
horseradish
kale
leeks
LEMON, e.g., juice
lettuce
marjoram
mint
molasses
mushrooms
nutmeg
OIL, OLIVE
olives
onions, e.g., red, yellow
oregano
PARSLEY
pepper, e.g., black
purees
quinoa
rosemary
sage
salads, e.g., three-bean
salt, sea
scallions
sorrel
soups
Southern (U.S.) cuisine
spinach
spreads
squash, e.g., Hubbard, summer
stews
SUCCOTASH
sumac
tamari
thyme
TOMATOES and tomato paste
vinegar, e.g., cider, red wine
wine, dry white
yogurt
Flavor Affinities
lima beans + chili pepper flakes + garlic + lemon juice + olive oil
lima beans + corn + tomatoes (succotash)
lima beans + corn + garlic + rosemary + tomatoes (succotash)
lima beans + fennel + garlic
lima beans + feta cheese + olives + tomatoes
lima beans + feta cheese + spinach
lima beans + garlic + lemon + olive oil + oregano
lima beans + garlic + onions
lima beans + lemon + parsley + soup
lima beans + scallions + yogurt
BEANS, LONG (aka YARD-LONG BEANS)
Flavor: bitter/sweet, with notes of legumes (e.g., beans, peas) and/or nuts, and a crunchy texture
Volume: quiet–moderate
What they are: legumes, resembling green beans, that often reach 12 inches long—or much longer!
Nutritional profile: 79% carbs / 19% protein / 2% fat
Calories: 50 per 1-cup serving (boiled)
Protein: 3 grams
Techniques: boil, braise, deep-fry, sauté, steam, stew, stir-fry
Tip: Cut into three-inch pieces for easier cooking and serving.
Botanical relative: black-eyed peas
Asian cuisines
beans, e.g., fermented black
bell peppers, e.g., red
chiles, e.g., jalapeño, Thai
chili paste and chili sauce
cilantro
coconut and coconut milk
coriander
cumin
curry powder
eggs, e.g., omelets
fennel
fennel seeds
fenugreek
garlic
ginger
lemon, e.g., juice, zest
liqueur, anise-flavored, e.g., Pernod
mint
mushrooms
nuts
oil, e.g., canola, peanut, vegetable
onions
paprika
pasta
pepper, e.g., black, Szechuan
pesto
salads
salt, e.g., sea
sesame, e.g., oil, paste, seeds
shallots
soy sauce
stir-fries
sugar
tahini
tamarind
tomatoes
vinegar, e.g., rice wine, sherry, white wine
walnuts
water chestnuts
Flavor Affinities
long beans + chiles + ginger + rice wine vinegar
long beans + chiles + lemon
long beans + cilantro + sesame oil/seeds + soy sauce
long beans + coconut milk + ginger + shallots
“I loved a dish I had at Mission Chinese of stir-fried long beans with lots of cumin.”
—AMANDA COHEN, DIRT CANDY (NEW YORK CITY)
BEANS, MUNG
Flavor: slightly sweet, with notes of butter, grass, and/or split pea soup, and a soft texture
Volume: quiet–moderate
Nutritional profile: 74% carbs / 23% protein / 3% fat
Calories: 215 per 1-cup serving (boiled)
Protein: 14 grams
Techniques: pressure-cook, sauté, simmer (30–60 minutes), sprout, stir-fry
Tip: Presoaking mung beans is optional.
Ratio: 1:3 (1 cup mung beans to 3 cups cooking liquid)
asafoetida powder
Asian cuisines
bay leaf
bell peppers
bok choy
cabbage, napa
carrots
casseroles
cayenne
chiles, e.g., jalapeño, red
Chinese cuisine
chives
cilantro
cinnamon
coconut and coconut milk
coriander
CUMIN
CURRIES
dals
dill
garam masala
GARLIC
ghee
GINGER
grains, e.g., bulgur
gravies
greens
hummus
Indian cuisine
leeks
lemon, e.g., juice
lentils
lime
millet
moong dal
mujadura
mushrooms
mustard seeds
noodles, Asian
oil, e.g., coconut, mustard, olive
ONIONS, e.g., red
pancakes
parsley
peas, e.g., split
pho, vegetarian
pilafs
purees
RICE, e.g., basmati, brown, long-grain
salads
salt, e.g., sea
sauces
SOUPS, e.g., miso, mung bean
Southeast Asian cuisines
spinach
sprouts, mung bean
stews
sugar snap peas
tempeh
tofu
tomatoes
turmeric
vegetables
yogurt
Flavor Affinities
mung beans + bulgur + olive oil + onions
mung beans + coconut milk+ cumin + garlic + ginger + onions
mung beans + coriander + cumin + garlic + ginger
BEANS, NAVY (aka YANKEE BEANS)
Flavor: slightly sweet, with notes of cream, and a soft, mealy texture
Volume: quiet–moderate
Nutritional profile: 76% carbs / 20% protein / 4% fat
Calories: 255 per 1-cup serving (boiled)
Protein: 15 grams
Techniques: simmer
Timing: Presoak dried beans overnight (or 6–8 hours) before cooking. Boil and simmer until tender, about 1–2 hours.
Factoid: They are the second-most popular bean in America (after pinto beans).
Possible substitute: cannellini beans
arugula
asparagus
BAKED BEANS
barley
basil
beets
Boston cuisine
broccoli rabe
cabbage, e.g., red
carrots
casseroles
cauliflower
celery
celery root
cheese, e.g., ricotta
chiles
chili, vegetarian
cloves
corn
fennel
garlic
ketchup
leeks
maple syrup
molasses
mushrooms
mustard, e.g., Dijon, yellow
onions, e.g., white, yellow
orange
parsley
pastas, e.g., pasta e fagioli
pepper, e.g., black
pilafs
potatoes
purees
quinoa
rice
rosemary
SALADS, e.g., tomato, vegetable
salt, e.g., kosher, sea
savory
shallots
SOUPS, e.g., bean, tomato
spreads
squash, summer
stews
sugar, e.g., brown
sweet potatoes
thyme
tomatoes and tomato paste
vinegar, e.g., cider
Flavor Affinities
navy beans + black pepper + maple syrup + mustard + sugar
navy beans + brown sugar + molasses + vinegar
BEANS, PINTO
Season: winter
Flavor: earthy and savory notes, with a mealy, soft texture (when cooked)
Volume: quiet–moderate
Nutritional profile: 74% carbs / 22% protein / 4% fat
Calories: 245 per 1-cup serving (boiled)
Protein: 15 grams
Techniques: mash, puree, refry, simmer, stew
Timing: Soak dried beans overnight (or 6–8 hours) before cooking. Boil about 1–2 hours, until tender.
Botanical relative: kidney beans
Factoid: They are the most popular beans in America.
anise seeds
avocado
barbecue sauce
bay leaf
beans, other, e.g., black, kidney
burritos
casseroles
cheese, e.g., cheddar or Jack
CHILES, e.g., ancho, chipotle, jalapeño, poblano, serrano, and chili powder
CHILI, VEGETARIAN
chips, tortilla
cilantro
corn
CUMIN
dips
eggs, e.g., huevos rancheros
epazote
fennel
frijoles, e.g., refritos
GARLIC
kale
kombu
lemon
lime
liquid smoke
maple syrup
MEXICAN CUISINE
mushrooms, e.g., portobello
mustard
nachos
oil, olive
ONIONS
oregano
parsley
pâtés
pepper, black
purees
quinoa
REFRIED BEANS
RICE, e.g., brown
sage
salads, e.g., taco
salsas
salt, e.g., sea
savory
scallions
soups
Southwestern (U.S.) cuisine
spelt
spreads
STEWS, vegetarian
stock, e.g., vegetable
tacos
Tex-Mex cuisine
thyme
tomatoes and tomato puree
tortillas
tostadas
veggie burgers
Flavor Affinities
pinto beans + chiles + sage
pinto beans + chili powder + cumin
pinto beans + cilantro + liquid smoke + onions
pinto beans + cumin + garlic + onions + quinoa
pinto beans + oregano + sage + thyme
BEANS, RED (see also similar BEANS, KIDNEY)
Flavor: slightly sweet, similar to kidney beans, with a firm texture
Volume: quieter than kidney beans
Timing: Cook presoaked red beans about 1½–2 hours, until tender.
Possible substitute: kidney beans
casseroles
chilaquiles
chiles, e.g., ancho
chili, vegetarian
coffee
Creole cuisine
jambalaya
Mexican cuisine
parsley
red beans and rice
RICE
salads, e.g., bean, green
savory
soups
Southwestern (U.S.) cuisine
BEANS, SHELL (see BEANS, CRANBERRY; BEANS, FAVA; BEANS, LIMA)
BEANS, SOY (see EDAMAME and SOY BEANS)
BEANS, STRING (see BEANS, GREEN)
BEANS, WHITE (see also BEANS, CANNELLINI; BEANS, NAVY)
Season: winter
Flavor: neutral, with notes of nuts, and a creamy texture
Volume: quiet–moderate
Nutritional profile: 74% carbs / 24% protein / 2% fat
Calories: 250 per 1-cup serving (boiled)
Protein: 17 grams
Techniques: bake, simmer
artichokes
arugula
asparagus
baked beans
barley
BASIL
bay leaf
bell peppers, red, esp. roasted
bread crumbs
bruschetta
cabbage, e.g., savoy
capers
carrots
casseroles
cassoulets
cauliflower
celery
celery root
chard, e.g., Swiss
cheese, e.g., cheddar, Parmesan
chervil
chickpeas
chiles, e.g., green chili pepper flakes, chili pepper sauce, and chili powder
chili, vegetarian
chives
couscous
croutons, whole grain
cumin
dates
dill
dips
eggs, e.g., hard-boiled
escarole
fennel, fennel pollen, and fennel seeds
French cuisine
frisée
GARLIC
greens, bitter, e.g., beet, mustard
honey
“hummus,” i.e., white bean
Italian cuisine
kale, esp. black
kombu
leeks
LEMON, e.g., juice, zest
lettuce, e.g., butter
maple syrup
molasses
mushrooms, e.g., cremini, oyster, portobello, shiitake
mustard, e.g., Dijon, dry
OIL, e.g., OLIVE, peanut
olives, e.g., green
ONIONS, e.g., red, sweet, white
orange
oregano
parsley
PASTAS
peas
pepper, e.g., black, white
pesto
potatoes
pumpkin
ROSEMARY
SAGE
SALADS, e.g., bean, fennel, green
salt, e.g., kosher, sea
sauces, e.g., tomato
sauerkraut
sausages, vegan
savory
scallions
shallots
SOUPS, e.g., white bean
spelt
spinach
spreads
squash, e.g., butternut
stews
stock, vegetable
sugar, e.g., brown
sweet potatoes
tahini
tarragon
thyme
TOMATOES
tomatoes, sun-dried
Tuscan cuisine
vegetables, root
VINEGAR, e.g., balsamic, cider, red wine, rice, umeboshi, white wine
wheat berries
wine, dry red
Flavor Affinities
white beans + asparagus + garlic
white beans + basil + celery
white beans + basil + escarole + Parmesan cheese
white beans + basil + garlic
white beans + basil + scallions + dips
white beans + basil + tomatoes
white beans + cabbage + Parmesan cheese
white beans + cumin + garlic + lemon + sage
white beans + dill + garlic + lemon
white beans + garlic + olive oil + rosemary
white beans + garlic + rosemary
WHITE BEANS + GARLIC + HERBS (e.g., oregano, parsley, sage, thyme) + lemon + olive oil + pasta + tomatoes
white beans + garlic + sun-dried tomatoes
white beans + lemon + olives + rosemary + thyme
white beans + mushrooms + tarragon + thyme
white beans + orange + thyme
BEETS
Season: year-round, esp. late summer–autumn
Flavor: sweet, with very earthy, pungent notes, and a crisp, dense texture
Volume: moderate–loud
Nutritional profile: 86% carbs / 11% protein / 3% fat
Calories: 60 per 1-cup serving (raw)
Protein: 2 grams
Techniques: bake (350°F, about 60 minutes), boil (about 20–45 minutes, depending on size), grate (e.g., for grains, salads), julienne, pickle, pressure-cook (10–25 minutes), raw, roast, sauté, shred, steam (about 25–40 minutes)
Botanical relatives: chard, quinoa, spinach, Swiss chard
agave nectar
allspice
anise hyssop
anise seeds
APPLES and apple juice
arame
ARUGULA
asparagus
avocado
baked goods, e.g., cakes
basil
bay leaf
beans, e.g., fava, green
bell peppers, e.g., green, red, yellow
blackberries
black-eyed peas
breads, e.g., dark, rye
butter
buttermilk
cabbage, e.g., green, red, savoy
capers
CARAWAY SEEDS
cardamom
“carpaccio”
CARROTS
celery and celery leaves
celery root
chard, Swiss
CHEESE, e.g., blue, Cambozola, cashew, cream, FETA, GOAT, Gorgonzola, Gouda, Havarti, Monterey Jack, Parmesan, queso blanco, ricotta, ricotta salata, Roquefort, salty
chervil
chickpeas
chicory
chiles and chili pepper flakes
chips, e.g., fried
CHIVES
chocolate and cocoa
chutneys
cilantro
cinnamon
citrus, e.g., juice
cloves
coriander
couscous
cranberries
cream
crème fraîche
crudités
cucumbers
cumin
curry powder
desserts, e.g., “red velvet”
DILL
edamame
eggs, esp. hard-boiled
endive
escarole hearts
falafel
FENNEL, fennel fronds, and fennel seeds
frisée
fruit, dried
GARLIC
GINGER
grains
grapefruit, e.g., juice
GREENS, e.g., baby, BEET, bitter, collard, dandelion, mesclun, mixed, mustard
harissa
hash, e.g., red flannel
herbs
hiziki
honey
HORSERADISH
juices, e.g., beets + carrots + celery
kale
kumquats
lavender
leeks
LEMON, e.g., juice, zest
lemon, preserved
lemongrass
lentils, e.g., green, red
lettuce, e.g., butter
lime
mace
mâche
mangoes
maple syrup
marjoram
mascarpone
mayonnaise
milk
MINT
mizuna
mushrooms
MUSTARD, e.g., Dijon
nutmeg
NUTS, e.g., hazelnuts, macadamia, pecans, pine nuts, pistachios, WALNUTS
OIL, e.g., canola, hazelnut, macadamia nut, mustard, nut, OLIVE, peanut, safflower, vegetable, WALNUT
olives, e.g., black, kalamata
ONIONS, e.g., green, red, white, yellow
ORANGE, e.g., juice, zest
oregano
paprika
PARSLEY
parsnips
pasta
pears
pepper, e.g., black, white
pomegranate, e.g., molasses, seeds
poppy seeds
potatoes
pumpkin seeds
purslane
quinoa
radishes
raisins
relishes
rhubarb
risottos, e.g., beet
Russian cuisine
rye, e.g., bread
sage
*SALADS, e.g., beet, carrot, green
salsa verde
salt, e.g., kosher, sea
savory
scallions
sea vegetables, e.g., arame, wakame
seeds, e.g., poppy, sunflower
SHALLOTS
sorrel
SOUPS, e.g., BORSCHT
SOUR CREAM
soy sauce
spinach
star anise
stews
stock, vegetable
sugar, e.g., brown
sunflower seeds
TARRAGON
“tartares,” e.g., beet (resembling steak tartare)
thyme
tofu
tomatoes
turnips
vegetables, root
veggie burgers, e.g., beet-lentil
verjus
vinaigrette, e.g., citrus
*VINEGAR, e.g., BALSAMIC, champagne, cider, fruit, raspberry, RED WINE, rice, sherry, tarragon, white balsamic, white wine
wakame
wasabi
WATERCRESS
watermelon
wine, dry red
YOGURT
za’atar
Flavor Affinities
BEETS + arugula + feta cheese + balsamic vinegar + walnuts
beets + arugula + horseradish + pecans
beets + avocado + orange
beets + balsamic vinegar + blackberries
beets + balsamic vinegar + carrots + chives + greens
beets + balsamic vinegar + chives + parsley + red onions
beets + balsamic vinegar + fennel + oranges
beets + beet greens + dill + lemon + yogurt
beets + beet greens + marjoram + pine nuts
beets + black olives + oranges
BEETS + CHEESE (e.g., blue, feta, queso blanca) + FRUIT (e.g., apples, currants, oranges) + GREENS (e.g., arugula, dandelion, endive) + NUTS (e.g., hazelnuts, pine nuts, walnuts)
BEETS + CHEESE (e.g., feta, goat, mascarpone, ricotta) + NUTS (e.g., hazelnuts, pecans, pine nuts, pistachios, walnuts)
beets + chives + cucumbers + horseradish + onions + yogurt
beets + chives + radishes + yogurt
beets + coriander + cumin + goat cheese + yogurt
beets + crème fraîche + dill + orange
beets + Dijon mustard + goat cheese + spinach + walnuts
beets + dill + fennel + risotto
beets + fennel + ginger + yogurt
BEETS + FENNEL + ORANGE + watercress + yogurt
beets + garlic + olive oil + parsley
beets + garlic + olive oil + tarragon
beets + garlic + yogurt
beets + ginger + mint + orange
beets + goat cheese + lentils
beets + horseradish + pistachios + ricotta
beets + horseradish + shallots + tarragon
beets + mint + yogurt
beets + mustard + orange
beets + orange juice/zest + (sherry/wine) vinegar + walnut oil + walnuts
beets + pistachios + watercress + yogurt
beets + tahini + yogurt
beets + yogurt + za’atar
“Our beet tartare is a play on beef tartare, so I thought about my associations with both tartare and with beets. The tartare inspired the capers, shallots, and [vegan] Worcestershire sauce, while the beets inspired the dill and orange. Quail eggs are a lighter, more delicate take on traditional egg yolks.”
—MARK LEVY, THE POINT (SARANAC LAKE, NY)