CABBAGE, NAPA (see CABBAGE, CHINESE)
What it is: a popular type of Chinese cabbage
CABBAGE, RED
Season: autumn–winter
Flavor: more pungent notes and a firmer texture than green cabbage
Volume: quiet–moderate
Techniques: braise, mandoline, marinate, raw (e.g., slaw), sauté, stew, wilt
Tip: Cook in water with a dash or more of apple juice or vinegar to maintain its redness.
allspice
*APPLES AND APPLE JUICE
broccoli
caraway seeds
carrots
celery seeds
CHEESE, e.g., blue, feta, goat, Roquefort
chestnuts
cider, apple or pear
cinnamon
cloves
cranberries, e.g., dried, fresh, juice
cumin
dill
dulse
fennel and fennel seeds
fruit, e.g., sour
garlic
ginger
greens, salad
honey
juniper berries
kale
lemon, e.g., juice
lime, e.g., juice
lovage
marjoram
mint
MUSTARD, e.g., Dijon, dried, seeds
nutmeg
OIL, e.g., canola, grapeseed, nut, OLIVE, peanut, walnut
ONIONS, e.g., red, white
pears and Asian pears
pecans
pepper, e.g., black
pomegranates
raisins
salads, e.g., cabbage (cold or warm), green
salt
scallions
sesame, e.g., seeds
shallots
SLAWS
soups, e.g., borscht, sweet-and-sour
stews
sugar, e.g., organic brown
tarragon
thyme
VINEGAR, e.g., apple cider, balsamic, RED WINE, sherry
walnuts
wine, esp. dry red
yogurt
Flavor Affinities
RED CABBAGE + APPLES + BROWN SUGAR + caraway seeds + vinegar
RED CABBAGE + APPLES + BROWN SUGAR + onions + vinegar
red cabbage + apples + garlic + olive oil + tarragon + vinegar
red cabbage + apples + yogurt
red cabbage + balsamic vinegar + feta cheese + sunflower seeds
red cabbage + cheese (e.g., blue, goat) + walnuts
red cabbage + ginger + sesame
red cabbage + pears + red onions + walnuts
CABBAGE, SAVOY
Season: autumn–winter
Flavor: slightly bitter/sweet, with a tender texture
Volume: very quiet
Techniques: boil, braise, raw, roast, steam
apples
beans, e.g., white
bell peppers
bread, rye
butter
cabbage rolls
caraway seeds
carrots
celery
chard, Swiss
cheese, e.g., Gouda, Gruyère, Parmesan, Swiss
chiles, e.g., serrano
corn
cream and crème fraîche
cumin
dill
fennel
fruits, dried, e.g., dried apricots, raisins
garlic
ginger
grains, e.g., pearl barley
grapefruit
juniper berries
kale
leeks
lemon, e.g., juice
mint
miso
mushrooms
mustard
nutmeg
nuts, e.g., cashews, hazelnuts, peanuts, pecans
oil, e.g., canola, grapeseed, olive, peanut, sesame, vegetable
onions, e.g., red, white, yellow
parsley
pastas
pistachios
potatoes
rice, e.g., Arborio, long-grain
rosemary
sage
salads
salt, e.g., kosher
sauerkraut
sesame, e.g., oil, seeds
slaws, Asian
snow peas
soups, e.g., cabbage, minestrone, rice
spinach
stews
stock, vegetable
stuffed cabbage
tamari
tarragon
tempeh
thyme
vinegar, e.g., cider, red wine, rice wine, white wine
yogurt
Flavor Affinities
savoy cabbage + dried fruits + rice
savoy cabbage + garlic + olive oil + parsley + rice + tomatoes
CACAO or CACAO NIBS (see also CHOCOLATE, DARK)
Flavor: bitter, with notes of chocolate (and smoke, if roasted), and a crunchy texture
Volume: moderate–loud
What nibs are: dried, roasted, crushed cacao beans (that when crushed to a powder become unsweetened cocoa powder)
baked goods, e.g., brownies, cakes,
cookies, muffins
beverages, e.g., hot chocolate
candies and confections, e.g., fudge
caramel
cereals, breakfast
chocolate, e.g., dark, milk
desserts, esp. raw
granola
ice creams and gelatos
nuts, e.g., almonds, pecans
oatmeal
popcorn
puddings
salads, fruit
smoothies
spreads
sugar
trail mix and energy bars
vanilla
“Cacao, which is essentially unprocessed chocolate, is one of nature’s most powerful superfoods. In addition to its nutritional benefits, it is a stimulant without negative side effects. I use cacao nibs or powder or pods for our chocolate frostings and truffles. I’ll substitute raw carob powder if I want a similar flavor with no stimulants.”
—AMI BEACH, G-ZEN (BRANFORD, CT)
CAJUN CUISINE
bay leaf
beans, e.g., green, kidney
bell peppers, e.g., green
black-eyed peas
Cajun seasoning
carrots
cayenne
celery
chiles
cumin
garlic
gumbos
jambalaya
okra
onions
oregano
paprika
peas
rice, e.g., dirty rice
sweet potatoes
tomatoes
Flavor Affinities
bell peppers + celery + onions
CALLALOO (see GREENS, AMARANTH)
CANNELLINI BEANS (see BEANS, CANNELLINI)
CANTALOUPE (see MELON, CANTALOUPE)
CAPERS
Flavor: salty and/or sour (depending on curing solution, e.g., brine, vinegar), with sharp, pungent notes of lemon
Volume: loud
What they are: pickled, green, immature flower buds
Tips: Rinse, or soak for up to 24 hours before using to quiet their flavor. Consider crisping for a minute or two in very hot oil before using them to garnish salads.
Possible substitutes: green olives, esp. chopped
artichokes
arugula
asparagus
basil
beans, e.g., green, kidney
beets
bell peppers, e.g., roasted
Brussels sprouts
butter
caponata
carrots
cauliflower
celery
chervil
chickpeas
dill
dips
eggplant
escarole
French cuisine
garlic
Greek cuisine
greens, e.g., collard
gremolata
Italian cuisine
kale
LEMON, e.g., juice, zest
marjoram
mayonnaise
Mediterranean cuisines
mustard, e.g., Dijon
oil, e.g., canola, olive
OLIVES, e.g., black, Greek, green, Italian, kalamata
onions
oregano
parsley
pasta, e.g., farfalle, linguini
pepper, black
pickles
pine nuts
pizza
polenta
potatoes, e.g., new, red
Provençal cuisine
raisins
salad dressings, e.g., vinaigrettes
salads, e.g., bean, Caesar, grain
SAUCES, e.g., butter, piccata, puttanesca, tartar, tomato
seitan
shallots
Spanish cuisine
spreads
tapenades
tarragon
tofu
TOMATOES
tomatoes, sun-dried
vegetables
vinegar, e.g., balsamic, champagne or white wine
wine, dry white
zucchini
Flavor Affinities
capers + basil + garlic + pasta + (fresh or sun-dried) tomatoes
capers + basil + olives
capers + beets + celery + dill
capers + black olives + black pepper + garlic + mustard
capers + cauliflower + lemon zest + pasta
capers + eggplant + tomatoes
capers + garlic + greens + olive oil + vinegar
capers + garlic + lemon + mustard + olive oil
capers + garlic + lemon + parsley + shallots + white wine
CAPERS (+ garlic) + OLIVES + TOMATOES
capers + lemon + olive oil + olives + parsley
“Theo Schoenegger [of Sinatra Restaurant in Las Vegas] is awesome and is one of the best Italian chefs working in America. He is also one of the most open-minded people I have worked with. He likes to eat healthy and acknowledges that Americans eat far too much meat and animal protein three times a day / seven days a week, so he was digging the vegan stuff I was showing him. Together, we created a vegan agnolotti and a vegan Caesar salad. For Caesar salad, to add the briny flavor you need, I use capers instead of anchovies—and people love it.”
—TAL RONNEN, CROSSROADS (LOS ANGELES)
CARAMEL
“We make a vegan dessert based on a Snickers bar, and the caramel is made from pureed dates flavored with a little salt and vanilla.”
—MARLENE AND CASSIE TOLMAN, POMEGRANATE CAFÉ (PHOENIX)
CARAWAY SEEDS
Flavor: bitter/sour/sweet; aromatic, with notes of anise, cumin, dill, licorice, and/or nuts
Volume: moderate–loud
Tip: Add later in the cooking process.
Botanical relatives: anise, carrots, celery, celery root, chervil, coriander, cumin, dill, fennel, parsley, parsley root, parsnips
Possible substitutes: dill seeds
almonds
apples, and apple cider, applesauce
aquavit
Austrian cuisine
baked goods, e.g., breads, cakes, crackers
beans, green
beets
BREADS, e.g., Irish soda, pumpernickel, rye
Brussels sprouts
CABBAGE, e.g., red
carrots
cauliflower
cheese, e.g., cheddar, feta, Parmesan
chiles, e.g., dried
cole slaw
cream, sour
cucumbers
drinks, e.g., liqueurs
dukkah
Eastern European cuisines
eggs, e.g., omelets
fruits
garlic
German cuisine
harissa
hazelnuts
Hungarian cuisine
juniper berries
lemon
mushrooms
noodles
nutmeg
onions
orange
parsley
potatoes
pumpkin
rye breads
salt, sea
sauces
sauerkraut
soups/bisques, e.g., potato, pumpkin, sweet potato
spreads, e.g., vegan “cheese”
squash, e.g., winter
stews
sweet potatoes
tempeh
tofu, e.g., extra firm
vanilla
vegetables, esp. root
vinegar
Flavor Affinities
caraway seeds + apples + nutmeg + orange
caraway seeds + cabbage + potatoes
caraway seeds + lemon + salt + tofu
CARDAMOM
[CAR-duh-mum]
Flavor: slightly sweet; aromatic, with pungent/spicy notes of cinnamon, eucalyptus, flowers, fruit (e.g., lemon), mint, and/or pepper
Volume: loud
Tips: Add early in the cooking process. Use whole for a more delicate flavor, and ground for a more pronounced flavor. Also, look for black cardamom, which can add a delicate bacon-y flavor to dishes.
Botanical relatives: ginger, turmeric
Factoid: The world’s third-most expensive spice, after saffron and vanilla.
almonds
apples
BAKED GOODS, e.g., breads, cakes, coffee cakes, cookies, pastries, pies
beans, e.g., black
butter
cabbage
caramel
carrots
cereals, hot breakfast
chiles
chocolate
cilantro
cinnamon
cloves
coconut and coconut milk
coffee, e.g., Turkish coffee
coriander
cumin
CURRIES, curry leaves, curry powder, and curry spices
custards
dates
desserts
drinks, e.g., chai
Ethiopian cuisine
fenugreek
fruits
garam masala
garlic
ginger
grains
honey
ice cream
INDIAN CUISINE
lemon
lentils, e.g., red
mangoes
maple syrup
marinades
Middle Eastern cuisines
milk
mint
orange, e.g., juice, zest
parsley
pears
pepper, e.g., black
pilafs
pistachios
puddings, e.g., rice
quince
raisins
ras el hanout
rice
rose water
saffron
salads, fruit
Scandinavian cuisine
soups
Southeast Asian cuisines
stews
sweet potatoes
tea, e.g., chai
Turkish cuisine
turmeric
vanilla
vegetables
yogurt
Flavor Affinities
cardamom + chocolate + coffee
cardamom + curry leaves + garlic + ginger + turmeric
cardamom + honey + orange + pistachios + yogurt
cardamom + pears + sugar + vanilla + wine
cardamom + raisins + rice
cardamom + rice + rose water + saffron
cardamom + rose water + saffron + yogurt
CARIBBEAN CUISINES (see also JAMAICAN CUISINE)
allspice
basil
bay leaf
chayote
chiles, e.g., habanero, Scotch bonnet; and chili pepper sauce
cilantro
cinnamon
citrus
cloves
coconut milk
culantro (aka chadon beni)
curry
dill
fruit, tropical
garlic
ginger
Jamaican cuisine
jerk dishes
lemon
lime
mangoes
marjoram
molasses
nutmeg
onions, e.g., green
orange
oregano
parsley
pineapple
plantains
rum, e.g., dark
salsas
sugar, e.g., brown
tamarind
thyme
yuca
CARROTS
Season: summer–autumn
Flavor: sweet; aromatic, with a crisp, juicy texture
Volume: quiet–moderate
What they are: root vegetables
Nutritional profile: 89% carbs / 6% protein / 5% fat
Calories: 55 per 1-cup serving (raw, chopped)
Protein: 1 gram
Techniques: bake, blanch, boil, braise, grate, grill, pressure-cook (2–5 minutes), puree, raw, roast, sauté, simmer, steam (5–10 minutes), stir-fry (5–10 minutes)
Tips: Scrub carrots well, but resist peeling them and denying yourself the pleasure of the peels’ flavor and nutrition. Better served lightly cooked than raw.
Botanical relatives: anise, caraway, celery, celery root, chervil, coriander, dill, fennel, parsley, parsley root, parsnips
Possible substitutes: pumpkin, winter squash
allspice
almonds
apples, e.g., cider, fruit, juice
apricots
arame
artichokes, e.g., baby, Jerusalem
asparagus
avocados
BAKED GOODS, e.g., cakes, muffins
basil and Thai basil
bay leaf
beans, e.g., black, broad, green
beets
bell peppers, e.g., red
broccoli and broccoli rabe
burdock
butter
cabbage, e.g., green, napa, red
caraway seeds
cardamom
cashews
celery and celery root
CHEESE, e.g., cheddar, cream, feta, goat, Parmesan, ricotta, Swiss
chervil
chickpeas
chiles, chili pepper flakes, and/or chili powder
chili, vegetarian
chives
cilantro
CINNAMON
citrus
cloves
coconut, coconut butter, coconut milk
coriander
cream and crème fraîche
crudités
cucumbers
CUMIN
curries, curry powder, and curry spices
daikon
dates
desserts, e.g., cakes, mousses
DILL
fennel and fennel seeds
fruit, dried
GARLIC
*GINGER
grains, e.g., barley, bulgur, couscous, farro, millet, quinoa
greens, e.g., carrot, collard, salad
HONEY
leeks
LEMON, e.g., juice, zest
lentils
lime, e.g., juice, zest
maple syrup
marjoram
mascarpone
mint
miso
Moroccan cuisine
mushrooms, e.g., enoki, lobster
MUSTARD, e.g., Dijon, and mustard seeds
noodle dishes, Asian, e.g., pad thai
nutmeg
nuts, e.g., hazelnuts, macadamia, pecans, pine nuts
oil, e.g., coconut, olive, peanut, sesame
olives
ONIONS, e.g., green, pearl, red
ORANGE, e.g., juice, zest
paprika
PARSLEY
parsnips
peanuts and peanut butter
peas
pepper, e.g., black, white
pesto
pineapple
POTATOES
purees, e.g., carrot, root vegetable
RAISINS
rice
risotto
rosemary
SALADS
salt, esp. kosher, sea, savory scallions
seeds, e.g., anise, caraway, poppy, sesame, sunflower
sesame, e.g., oil, paste, seeds
shallots
slaws, e.g., cole
SOUPS, e.g., carrot, onion, vegetable
soy sauce
spinach
stews, e.g., Moroccan tagines
stock, vegetable
sugar, e.g., brown
tahini
tarragon
thyme
tofu
tomatoes
turmeric
turnips
vanilla
vegetables, e.g., other root
vinegar, e.g., balsamic, cider, red wine, rice wine, white wine
walnuts and walnut oil
watercress
yogurt
zucchini
Flavor Affinities
carrots + almonds + pineapple + vanilla
carrots + apples + cinnamon + pecans + vanilla
carrots + apples + raisins + walnuts
carrots + balsamic vinegar + beets + chives + greens
carrots + brown sugar + orange + pineapple + raisins
carrots + capers + dill
carrots + caraway seeds + cumin
carrots + caraway seeds + garlic + lemon + olive oil + parsley
carrots + cardamom + maple + orange + yogurt + soups
CARROTS + CELERY + ONIONS
carrots + chiles + cilantro + lime juice
carrots + cilantro + ginger + scallions + sesame oil
carrots + cinnamon + coconut + nuts + pineapple
carrots + cinnamon + nutmeg + pineapple + walnuts
carrots + cinnamon + orange + vanilla
carrots + citrus + cumin
carrots + coconut + garlic + ginger + lime juice
carrots + cranberries + orange + walnuts
carrots + cumin + garlic + lemon + parsley
carrots + curry + ginger + Kaffir lime
carrots + dates + sunflower seeds + yogurt
carrots + dill + lemon + lentils
carrots + fennel + garlic
carrots + fennel + yogurt
CARROTS + FRUIT (e.g., apples, oranges, pineapple, raisins) + NUTS (e.g., almonds, cashews, pecans, walnuts)
carrots + garlic + ginger + walnut oil
carrots + garlic + potatoes + thyme
carrots + ginger + honey + rosemary
carrots + ginger + miso + sesame seeds + snap peas
CARROTS + GINGER + ORANGE (or other citrus, e.g., lime)
carrots + ginger + sea vegetables + sesame oil/seeds + soy sauce
carrots + harissa + raisins
carrots + honey + lemon juice + olive oil + raisins + vinegar + walnuts
carrots + honey + orange
carrots + honey + pineapple + yogurt
carrots + lemon juice + mustard + parsley
carrots + maple syrup + mustard
carrots + miso + spinach + tofu
CARROTS + NUTS (e.g., pine nuts, walnuts) + RAISINS
carrots + parsnips + thyme
carrots + sesame + sugar snap peas
“Use the whole carrot. Put the greens in salad, or cook them with some risotto—they are very good for you.”
—FERNANDA CAPOBIANCO, VEGAN DIVAS (NEW YORK CITY)
“Carrots and cumin are great together.”
—AMANDA COHEN, DIRT CANDY (NEW YORK CITY)
“We juice carrots to use for stocks or other dishes, and then dehydrate the pulp. We confit carrots in oil, herbs, and spices to get that nice, fatty, succulent confit texture out of a carrot. We will fry some carrots into chips and pulse them into crumbs. We might pickle some carrots or ferment them, then dehydrate them and grind them into a powder to use as a seasoning. So we have now taken a carrot eight ways and give you those components back on one dish or throughout the four courses that you have during the course of a meal here. You have now gotten this whole depth of flavor from this carrot. If we do that with anywhere from two to eight components on a menu, all of a sudden you and your palate have been elevated to a whole different level. I equate it to an Old World wine compared to a New World wine: it is still red wine, but it is completely different.”
—AARON WOO, NATURAL SELECTION (PORTLAND, OR)
CASHEW CREAM (see CREAM, CASHEW)
CASHEWS and CASHEW NUT BUTTER
Flavor: sweet, with buttery and vegetal notes (esp. when raw), and a rich texture
Volume: quiet/moderate (raw)–moderate/loud (toasted)
Nutritional profile: 66% fat / 23% carbs / 11% protein
Calories: 155 per 1-ounce serving (raw nuts)
Protein: 5 grams
Techniques: raw, roast, toast
Tips: Roast cashews to bring out their flavor and crunchiness. Add at the end of the cooking process or just before serving.
Botanical relatives: mangoes, pistachios
apricots
baked goods, e.g., cookies
bananas
beans, e.g., green
bell peppers, e.g., roasted
blueberries
bok choy
butter / ghee
cabbage
cardamom
carrots
cauliflower
cayenne
celery
celery root
Central American cuisines
cheese, e.g., goat, nut
chickpeas
chiles, e.g., serrano
chili, vegetarian
Chinese cuisine
chocolate / cacao nibs
cilantro
cinnamon
cloves
COCONUT AND COCONUT MILK
corn
cream, e.g., raw
cumin
CURRIES
curry powder
desserts
dips and dipping sauces
garam masala
garlic
ginger
GRANOLA and granola bars
hazelnuts
hoisin sauce
honey
hummus
Indian cuisine
lemon, e.g., juice
lime
mangoes
milk, coconut
miso
mushrooms, e.g., portobello, shiitake
mustard
nutmeg
oil, olive
onions
orange
papaya, green
pâtés
peanut butter
peas
pepper, e.g., black
pineapple
pine nuts
potatoes
pumpkin
RICE, e.g., basmati, jasmine, sushi
risottos
salad dressings
salads
salt, sea
satays
sauces, e.g., nut
sesame, e.g., seeds
smoothies
snow peas
soups, e.g., carrot, cauliflower
sour cream
South American cuisines
soy sauce
spinach
squash, winter, e.g., butternut
stews
stir-fries
stuffings
sugar, e.g., brown, maple
sugar snap peas
tahini
tempeh
thyme
tofu
tomatoes and sun-dried tomatoes
vanilla
veggie burgers
wasabi
wheat berries
yogurt
Flavor Affinities
cashews + carrots + ginger
cashews + carrots + orange
cashews + chickpeas + curry + potatoes
cashews + chiles + cilantro + coconut milk + garlic + ginger + lime + tofu
cashews + cilantro + spinach
cashews + honey + orange
cashews + mustard + snow peas + soy sauce
cashews + orange + rice
“The texture of cashews is so incredibly creamy, and works well in everything from appetizers to cashew cheese to entrees to desserts, which I’ll even top with a whipped cashew cream. Most live raw cheesecakes—which can range from German chocolate to key lime in flavor—are cashew-based, and they’re delicious.”
—AMI BEACH, G-ZEN (BRANFORD, CT)
CAULIFLOWER
Season: autumn–winter
Flavor: sweet, with pungent notes of butter, mustard, nuts, and/or pepper, and a soft yet crunchy (when raw) / creamy (when cooked) texture
Volume: moderate
Calories: 15 per ½-cup serving (boiled)
Protein: 1 gram
Techniques: Better served cooked than raw. Bake, blanch, boil, braise, deep-fry, dry, fry, juice, mash, pressure-cook (2–3 minutes), puree, roast (20–25 minutes at 400°F), sauté, simmer, smoke, steam (5–10 minutes), stir-fry (2–5 minutes); however, overcooking highlights sulphur notes.
Tips: Do not overcook. Add pureed cauliflower to vegetable soups to give a creamy texture. Or slice thickly (¾ inch) into “steaks” and sauté to brown.
Botanical relatives: broccoli, Brussels sprouts, cabbage, collard greens, horseradish, kale, kohlrabi, land cress, radishes, rutabagas, turnips, watercress
almonds
aloo gobi
apples
asparagus
barley
basil
bay leaf
beans, e.g., black, fermented black, green, white
bell pepper, e.g., green, red
black-eyed peas
bok choy
BREAD CRUMBS, e.g., whole wheat
broccoli
Brussels sprouts
bulgur
BUTTER and BROWN BUTTER
buttermilk
CAPERS
cardamom
carrots
cashews
cayenne
celery
CHEESE, e.g., blue, cheddar, Emmental, feta, goat, Gorgonzola, Gouda, Gruyère, Havarti, manchego, mozzarella, Pantaleo, Parmesan, pecorino, Roncal, Stilton, Swiss
chervil
chickpeas
CHILES, e.g., green, red; chili pepper flakes, chili pepper sauce, and chili powder
chili, vegetarian
chives
chowders
cilantro
cinnamon
citrus
coconut and coconut milk
coriander
corn
couscous
cream and milk
cress, e.g., land
crudités
CUMIN
CURRIES and CURRY, e.g., oil, powder, spices
dill
eggs, e.g., quiches
fenugreek
frito misto
garam masala
GARLIC
ghee
ginger
gratins
greens, e.g., bitter
hazelnuts
herbs
honey
horseradish
Indian cuisine
kale
kasha
leeks
LEMON, e.g., juice, zest
lentils
lime
mango
marjoram
mashed cauliflower, à la mashed potatoes
mayonnaise
Mediterranean cuisines
Middle Eastern cuisines
milk, dairy or nondairy, e.g., cashew
millet
mint
mushrooms, e.g., portobello
MUSTARD, e.g., Dijon or seeds
noodles, Asian, e.g., rice noodles
nutmeg
nutritional yeast
nuts
OIL, e.g., mustard, OLIVE, walnut
OLIVES, e.g., black, green, kalamata
ONIONS, e.g., red, yellow
orange
oregano
paprika
PARSLEY
PASTA, e.g., farfalle, lasagna, linguini, penne, rigatoni
peas
pepper, e.g., black, white
pesto
pine nuts
pistachios
polenta
potatoes, e.g., red
pumpkin
purees
raisins
rice, e.g., Arborio, basmati, brown
risottos
rosemary
saffron
sage
salads, e.g., cauliflower, green, pasta
salt, e.g., kosher, sea
savory
scallions
seeds, e.g., caraway, poppy, pumpkin, sesame
sesame, e.g., oil, paste, seeds
shallots
snow peas
soufflés
SOUPS, e.g., cauliflower, curry, vegetable
sour cream
soy sauce
spelt
spinach
squash
sriracha sauce
“steaks”
stews
stir-fries
stock, e.g., mushroom, vegetable
sweet potatoes
“tabbouleh”
tacos
tahini
tamarind
tarragon
thyme
tofu
TOMATOES and TOMATO SAUCE
tomatoes, sun-dried
truffles
turmeric
VINEGAR, e.g., balsamic, rice, white wine
wakame
walnuts
watercress
wine, e.g., dry white
yogurt
Flavor Affinities
cauliflower + almonds + barley
cauliflower + almonds + brown butter + lemon
cauliflower + almonds + raisins
cauliflower + balsamic vinegar + garlic + olive oil + raisins
cauliflower + basmati rice + chickpeas + coconut
CAULIFLOWER + bread crumbs + CAPERS + LEMON + PARSLEY
cauliflower + bread crumbs (+ cheese) + chives + pasta + parsley
cauliflower + Brussels sprouts + capers + lemon
cauliflower + Brussels sprouts + garlic + olive oil + rosemary
cauliflower + capers + dill + garlic + tomatoes
CAULIFLOWER + CAPERS + green olives + LEMON + olive oil
cauliflower + cashews + cilantro + coconut + nut milk + onions + turmeric
cauliflower + cheddar cheese + mustard
cauliflower + cheddar cheese + Parmesan cheese + parsley + pasta
cauliflower + chickpeas + eggplant + raisins
cauliflower + chiles + lime juice
cauliflower + chili pepper flakes + parsley + pasta
cauliflower + cilantro + ginger
CAULIFLOWER + COCONUT + CURRY
cauliflower + cumin + ginger + tamarind + turmeric
cauliflower + garlic + tomatoes
cauliflower + ginger + orange
cauliflower + Gorgonzola cheese + pasta + thyme
cauliflower + lemon + parsley
cauliflower + lemon zest + mustard + shallots
cauliflower + mint + Parmesan cheese + pine nuts
cauliflower + olives + orange
cauliflower + sage + walnuts
cauliflower + scallions + sesame oil + soy sauce
“I learned through testing that I don’t like maple-smoked cauliflower—I prefer it hickory-smoked. I’ll smoke, bread, and deep-fry cauliflower, which looks like chicken, and serve it with waffles for a play on chicken-and-waffles.”
—AMANDA COHEN, DIRT CANDY (NEW YORK CITY)
“I make a soup out of cauliflower that’s been crushed with a potato masher so that it’s the texture of rice, and cook it with saffron, tomato, white wine, and garlic. It’s something that’s unusual while tasting interesting and familiar.”
—RICH LANDAU, VEDGE (PHILADELPHIA)
CAVIAR, VEGAN
Flavor: salty, with notes of the sea, and a delicately crisp, caviar-like texture
What it is: seaweed-based product resembling caviar
Brands: Cavi-Art, Kelp Caviar
Tip: Can be used in both cold and hot dishes.
avocado
canapes
eggs, e.g., hard-boiled, omelets
pastas
potatoes
salads, e.g., mock seafood
sour cream
sushi, vegetarian
“Cavi-Art is a vegan caviar made from seaweed that is rich in salt, which complements the freshness of avocado. It is absolutely amazing!”
—SHAWAIN WHYTE, CAFÉ BLOSSOM (NEW YORK CITY)
CAVOLO NERO (see KALE, BLACK)
CAYENNE (aka RED PEPPER)
Flavor: hot/picante
Volume: loud
What it is: powder made from ground red peppers
Tips: Long used as a flavor enhancer. Cayenne tastes hotter the longer it cooks.
allspice
almonds
beans, e.g., black, green, mung, red
bell peppers
Cajun cuisine
cashews
cauliflower
cheese—in general
chickpeas
chili, vegetarian
chocolate and cocoa
cilantro
corn
cumin
curries
dill
dips, e.g., bean, chickpea
dulse
eggplant
eggs, e.g., hard-boiled, esp. deviled
enchiladas
garlic
lemon
lentils
lime
low-fat dishes
low-salt dishes
marinades
onions, e.g., white
paprika
peas
pecans
pine nuts
plantains
potatoes
refried beans
salads, e.g., “egg,” potato, tofu
sauces, e.g., barbecue, nut
seeds, e.g., pumpkin, sunflower
soups, e.g., beet, carrot, legume, mushroom
sour cream
stews
sugar
tofu
tomatoes
veggie burgers
walnuts, e.g., spiced walnuts
yogurt
Flavor Affinities
cayenne + almond + dulse (or salt)
cayenne + corn + lime
cayenne + dill + garlic + yogurt
CELERY
Season: year-round, esp. summer–autumn
Flavor: slightly sweet, with earthy notes of herbs, minerals, and/or nuts, and a crisp/crunchy (when raw) and stringy texture
Volume: quiet/moderate (e.g., heart or inner stalks)–moderate/loud (e.g., outer stalks)
What it is: vegetable
Nutritional profile: 73% carbs / 17% protein / 10% fat
Calories: 15 per 1-cup serving (raw, chopped)
Protein: 1 gram
Techniques: boil, braise, cream, mandoline, pressure-cook (2–5 minutes), raw, sauté, steam, stir-fry (2–5 minutes)
Tips: Opt for organic celery. Don’t overlook celery leaves, which contain the most nutrients.
Botanical relatives: anise, caraway, carrots, celery root, coriander, dill, fennel, parsley, parsley root, parsnips
almonds and almond butter
anise seeds
APPLES
artichokes
barley
basil
bay leaf
beans, e.g., black, kidney
beets
bell peppers, red
bread crumbs, e.g., whole grain
bulgur
butter and brown butter
cabbage
capers
caraway
CARROTS
casseroles
cauliflower
celery root, celery salt, and celery seeds
CHEESE, e.g., BLUE, Brie, cheddar, cream, goat, Gorgonzola, Gouda, Gruyère, Parmesan, Stilton, Swiss
chervil
chestnuts
chickpeas
chives
cloves
cocktails, e.g., Bloody Marys
cream
crudités
cucumbers
cumin
curries
dill
eggs, e.g., hard-boiled, esp. deviled
endive
fennel
garlic
grapes
gratins
greens, mesclun
hazelnuts
kohlrabi
leeks
lemon, e.g., juice
lentils
lime
lovage
mâche
maple syrup
marjoram
mayonnaise
mirepoix (celery + carrots + onions)
mushrooms, e.g., oyster, wild
mustard, e.g., Dijon
nuts, e.g., almonds, hazelnuts, walnuts
OIL, e.g., nut, olive, walnut
olives, e.g., green
ONIONS, e.g., red
oranges, e.g., fruit, juice
PARSLEY
peanuts and peanut butter
pears
peas
pecans
pepper, e.g., black
pineapple
pistachios
potatoes
purslane
radishes
raisins
rice
risotto
rosemary
SALADS, e.g., egg, fruit, pasta, potato, vegetable
salt, e.g., sea
sauces
scallions
seeds, celery
shallots
slaws
snow peas
SOUPS, e.g., celery, celery root, potato, vegetable
soy sauce
squash
stews
stir-fries
STOCKS, e.g., vegetable
stuffed celery
stuffings
tarragon
thyme
tomatoes
turmeric
turnips
umeboshi paste
vinegar
walnut oil
WALNUTS
water chestnuts
watercress
yogurt
Flavor Affinities
celery + almond butter + raisins
CELERY + APPLES + WALNUTS
CELERY + CARROTS + ONIONS
CELERY + CHEESE (e.g., blue) + FRUIT (e.g., apples, oranges, pears) + NUTS (e.g., hazelnuts, pecans, walnuts)
celery + cucumbers + mustard
celery + garlic + tomatoes
celery + oranges + pecans
celery + parsley + tomatoes
celery + pistachios + yogurt
CELERY ROOT (aka CELERIAC)
Season: autumn–spring
Flavor: bitter/sour/sweet, with earthy notes of anise, celery, hazelnuts, minerals, parsley, potatoes, truffles, and/or walnuts, and a crunchy (when raw) or fluffy (when cooked) texture
Volume: quiet–moderate (quieter than celery)
Nutritional profile: 84% carbs / 10% protein / 6% fat
Calories: 45 per 1-cup serving (boiled)
Techniques: bake (at 350°F, about 30–40 minutes), blanch, boil, braise, deep-fry, fry, grate, marinate, mash, pressure-cook (3–5 minutes), puree, raw (as a slaw), roast, sauté, steam (5–20 minutes), stir-fry
Tips: Must peel before using. Use pureed celery root instead of butter to add richness to sauces.
Botanical relatives: anise, caraway, carrot, celery, coriander, dill, fennel, parsley, parsley root, parsnips
*APPLES, apple cider, apple juice
artichokes
beans, e.g., cannellini, green
beets
bell peppers, e.g., green, roasted
bread crumbs, e.g., whole grain
butter, e.g., brown, goat’s milk
buttermilk
cabbage, e.g., savoy
capers
caraway seeds
carrots
cayenne
celery
celery leaves
celery seeds
chard, Swiss
CHEESE, e.g., blue, Comté, Emmental, goat, GRUYÈRE, mozzarella, Parmesan, pecorino, Swiss
chervil
chestnuts
chickpeas
chips, celery root (i.e., deep-fried)
chives
chowders
CREAM and crème fraîche
dill
eggs
endive, Belgian
fennel
GARLIC
gratins
hazelnuts
honey
kale
kohlrabi
leeks
LEMON, e.g., juice
lentils, e.g., French
lime, e.g., juice
mascarpone
mayonnaise
millet
mint
miso
mushrooms, e.g., chanterelle, cremini, oyster, porcini
MUSTARD, e.g., Dijon, Pommery, and/or whole-grain
nutmeg
nuts, e.g., cashews
OIL, e.g., hazelnut, nut, olive, pecan, sunflower, truffle, walnut
onions
oranges, juice, zest
oranges, blood
paprika, e.g., smoked
PARSLEY
parsnips
pears
peas
peas, split
pecans
pepper, black
pine nuts
POTATOES, e.g., mashed
purees, e.g., potato
ramps
remoulades
rice, e.g., Arborio, wild
risottos
root vegetables, other, e.g., carrots, turnips, etc.
rosemary
rutabaga
saffron
sage
salad dressings, e.g., creamy, vinaigrette
SALADS, e.g., winter
salsify
salt, e.g., kosher, smoked, truffle
sauces
shallots
slaws
sorrel
SOUPS, e.g., celery, celery root, leek, tomato
soy sauce
stews
stock, vegetable
sugar, e.g., brown
tarragon
THYME
tomatoes and tomato paste
truffles, e.g., black, oil, salt
vegetables, root, e.g., turnips
vinegar, e.g., cider, red wine, sherry, white wine
walnuts
watercress
wild rice
wine, dry red or white
yogurt
Flavor Affinities
celery root + apples + celery
celery root + apples + crème fraîche + mustard
celery root + apples + fennel + hazelnuts + lemon
celery root + apples + parsley + raisins
celery root + apples + walnuts
celery root + arugula + Parmesan cheese + porcini mushrooms
celery root + black truffles + potatoes
celery root + blue cheese + chives
celery root + buttermilk + herbs + olive oil + olives
celery root + chanterelles + wild rice
celery root + cheese + garlic + mustard + potatoes
celery root + chestnuts + cider + cream + mushrooms
celery root + chestnuts + tarragon
celery root + chives + leeks + thyme
celery root + fennel + potato + soups
CELERY ROOT + GARLIC + parsnips + POTATOES
celery root + garlic + parsnips + rutabagas
celery root + lemon juice + mayonnaise
celery root + lemon juice + mustard + walnut oil
celery root + maple syrup + mustard
celery root + Parmesan cheese + parsley
celery root + parsnips + potatoes
celery root + parsnips + thyme
celery root + rosemary + rutabagas
CELERY SALT
Flavor: salty, with notes of celery
beets
Bloody Marys
cabbage
celery
chili pepper sauce
dill
dips
eggs, e.g., hard-boiled
garlic
juices, e.g., tomato, vegetable
onions
salad dressings
salads, e.g., potato
slaws, cole
soups, esp. bean, gazpacho, lentil, tomato
sour cream
stock, vegetable
tomatoes
CELERY SEEDS
Flavor: bitter and/or slightly sweet, with pungent notes of celery, celery leaves, herbs (e.g., parsley), lemon, and/or spices
Volume: moderate–loud
baked goods, e.g., breads
cabbage
carrots
celery
cheese, e.g., Parmesan
cocktails, e.g., Bloody Marys
cucumbers
dill
dips
eggs
garlic
lemon
marinades
mayonnaise
mustard, e.g., Dijon
nuts
oil, e.g., almond, olive
onions
pepper, black
pickles
potatoes
SALAD DRESSINGS
SALADS, e.g., egg, fruit, macaroni, potato, and vegetable
sauces
sauerkraut
slaws, e.g., cole
soups, e.g., celery, noodle, onion, zucchini
sour cream
spinach
stews, e.g., vegetable
tomatoes and tomato juice
vegetables and vegetable juices
vinegar, e.g., apple cider, white wine
Worcestershire sauce, vegetarian
CHARD, e.g., RAINBOW, RED/RUBY, SWISS, or MIXED
Season: year-round, esp. summer–autumn
Flavor: bitter/slightly salty; the leaves have earthier spinach notes, and the stalks quieter celery-like notes
Volume: moderate (cooked)–loud (raw)
What it is: vegetable–green
Nutritional profile: 74% carbs / 23% protein / 3% fat
Calories: 35 per 1-cup serving (chopped, boiled)
Protein: 3 grams
Techniques: This quick-cooking green is better served cooked than raw. Cook the stalks like asparagus and the leaves like spinach, e.g., bake, blanch, boil (3–4 minutes), braise, parboil, pickle, sauté, steam (3–4 minutes), stir-fry
Tip: Opt for younger chard, which is tender, for salads.
Botanical relatives: beets, quinoa, spinach
Possible substitutes: spinach
apples
basil
BEANS, e.g., dried, white
bell peppers
bread crumbs
bulgur
butter
capers
carrots
CHEESE, e.g., blue, cheddar, cottage, feta, goat, Gruyère, mozzarella, Parmesan, pecorino, RICOTTA, Taleggio
CHICKPEAS
chiles, e.g., chipotle, dried, red; and chili pepper flakes
cilantro
cinnamon
coconut
coriander
cream
crepes, e.g., buckwheat
cumin
currants
curries
dolmas
eggplant
EGGS, e.g., fried, frittatas, omelets, poached, quiches
fennel and fennel seeds
French cuisine, e.g., Niçoise
*GARLIC
ginger
gratins
greens, other
kale
lamb’s quarters
leeks
LEMONS, e.g., juice, zest
LENTILS
lime, e.g., juice, zest
lovage
mascarpone
millet
mint
mirin
mushrooms, e.g., porcini, portobello, shiitake
mustard and mustard seeds
nettles
noodles, e.g., Asian, rice
nutmeg
OIL, e.g., canola, chili, OLIVE, peanut, sesame
olives, e.g., kalamata
ONIONS, e.g., red
orange, e.g., juice, zest
paprika, e.g., smoked, sweet
parsley
PASTAS, e.g., cannelloni, farfalle, fusilli, gnocchi, lasagna, orecchiette, penne, ravioli, tortellini
pepper, black
PINE NUTS
polenta
POTATOES, e.g., red
quinoa
raisins
rice, e.g., basmati, brown
risottos
salads, e.g., green, watercress
salt, e.g., kosher, sea
scallions
seeds, e.g., pumpkin, sesame
shallots
sorrel
SOUPS, e.g., chard, lentil, minestrone, potato
sour cream
soy sauce
stews
stir-fries
stock, vegetable
stuffed chard, e.g., with currants + pine nuts + rice
tahini
tamari
thyme
tofu
TOMATOES and TOMATO SAUCE
tomatoes, sun-dried
VINEGAR, e.g., apple cider, balsamic, red wine
walnuts
wheat berries
Worcestershire sauce, vegetarian
yogurt
zucchini
Flavor Affinities
chard + acorn squash + garlic + Gruyère cheese
chard + balsamic vinegar + garlic + olive oil + red onions
chard + basil + eggs + onions
chard + cheese (e.g., Parmesan, ricotta) + onions
chard + chickpeas + eggs + lemon + soups
chard + chickpeas + fennel
chard + chickpeas + pasta
chard + chiles + garlic + olive oil + vinegar
chard + chiles + tomatoes
CHARD + CURRANTS + PINE NUTS + rice
chard + dill + leeks
chard + garlic + ginger + soy sauce
CHARD + GARLIC + LEMON + OLIVE OIL
chard + lemon + mustard
chard + lemon + olive oil + Parmesan cheese
chard + lemon + tahini
chard + mirin + shiitake mushrooms + soy sauce
chard + orange + smoked paprika
chard + Parmesan cheese + polenta + portobello mushrooms
chard + pasta + ricotta + tomato sauce
chard + pasta + white beans
chard + peanuts + pineapple
chard + pine nuts + raisins
chard + pine nuts + tahini + yogurt
“I love chard! I love cooking the stems of rainbow chard, which have so much flavor. Just slice them and toss them in hot olive oil for one or two minutes, then add the greens, some garlic, some water or stock, and salt and pepper, and let them cook another two or three minutes. You can finish them with almonds, pine nuts, or pumpkin seeds for a little texture—and a shake of chili pepper flakes if you want a little kick.”
—ANNIE SOMERVILLE, GREENS RESTAURANT (SAN FRANCISCO)
“What we do here is build flavors: For example, we will stew chard with onions, garlic, and other traditional stewing ingredients that are really tasty, and then dehydrate some of it and turn it into a powder that will get worked into a gnocchi or pasta dough. It is a seasoning component that you would use about 5 percent in the dough. Next, you take the chard you didn’t dehydrate and put that in the dish with the gnocchi on top. We will also fry some chard as a garnish. All of the sudden, the chard takes on a whole level of flavor because we have incorporated it into different forms within the dish. So when people eat it, they say, ‘Wow—I have never tasted chard like this!’ This happens because we did not simply sauté some chard; we manipulated it, thought it through, and gave it back to you on a dish in a whole multitude of ways.”
—AARON WOO, NATURAL SELECTION (PORTLAND, OR)