MUSTARD, e.g., DIJON (see also GREENS, MUSTARD; MUSTARD POWDER; MUSTARD SEEDS)
Flavor: bitter; hot, with peppery, spicy notes
Volume: moderate–very loud
Tips: For most purposes, choose Dijon mustard (made with verjus instead of vinegar); other options include stone-ground and/or whole-grain mustard. Add mustard at the end of the cooking process.
Botanical relatives: broccoli, Brussels sprouts, collard greens, horseradish, kale, kohlrabi
agave nectar
arugula
asparagus
avocado
basil
beans, baked
beans, e.g., fava, green, pinto
black-eyed peas
BROCCOLI and CHINESE BROCCOLI
Brussels sprouts
cabbage
capers
casseroles
cauliflower
celery root
cheese
chives
cilantro
cream and crème fraîche
cucumbers
cumin
fennel
French cuisine, esp. Dijon mustard
fruits, e.g., mostardo
GARLIC
glazes
grains
greens, salad
honey
leeks
LEMON, e.g., juice, zest
lettuce
lime
maple syrup
marinades
marjoram
mayonnaise
mushrooms
oil, e.g., flaxseed, grapeseed, olive
parsley
pecans
pepper, e.g., black, green, white
potatoes
rice
SALAD DRESSINGS, e.g., vinaigrettes
salads
sandwiches
SAUCES
sauerkraut
sausages, vegan
scallions
seitan
shallots
snow peas
sour cream
soy sauce
spinach
sugar, e.g., brown
tarragon
tempeh
thyme
verjus
VINEGAR, e.g., fig, raspberry, red wine, sherry, wine
wine, e.g., dry red
yogurt
Flavor Affinities
mustard + cabbage + potatoes
mustard + cilantro + lime + yogurt
mustard + maple syrup + oil + vinegar
mustard + maple syrup + pecans + tempeh
MUSTARD POWDER (aka DRY MUSTARD)
Flavor: hot, pungent notes of mustard
Volume: loud
What it is: ground mustard seeds
Tips: Use within six months, as it loses its potency. Mix with cold water (to maintain “loudness”; alternatively, use hot water to quiet the heat) to form a hot mustard paste; let stand 10–15 minutes before using. Alternatively, mix with beer or white wine.
Brand: Colman’s
beans, e.g., pinto
beer
cabbage
cheese, e.g., cheddar, Gruyere, Swiss
dips
herbs, e.g., oregano, tarragon
honey
lentils
maple syrup
mayonnaise
nutritional yeast
oil, e.g., olive
paprika
pastas, e.g., macaroni and cheese
popcorn
salad dressings
sauces, e.g., barbecue, hollandaise
slaws
spinach
split peas
tofu
vinegar
MUSTARD SEEDS
Flavor: bitter; pungent
Volume: moderate (yellow)–loud (brown)
Tips: Toast or sauté in a covered pan to bring out their earthy sweetness. Use black mustard seeds in Indian curries.
African cuisines
American cuisine
Asian cuisines
butter and clarified butter
cauliflower
chickpeas
curries, e.g., Indian
European cuisines
Indian cuisines
lentils
marinades
mustard
pickles
rice
salad dressings
sauces
spinach
turmeric
vegetables, e.g., boiled
vinegar
NAMA-FU (see also recommendations for SEITAN)
Flavor: neutral, with a smooth, chewy texture akin to dense custard or scallops
What it is: fresh wheat gluten, often made from wheat gluten and mochi rice flour; an important ingredient in Japanese temple vegetarian cuisine; the ancestor of seitan
Nutrional profile: mostly protein, and nearly fat-free
Techniques: blanch, grill
Tip: It is also available dried.
NATIVE AMERICAN CUISINE
BEANS (one of the “three sisters”)
berries, e.g., cranberries, strawberries
bread, e.g., fry
chiles
chocolate
CORN (one of the “three sisters”)
fruit, e.g., dried
garlic, e.g., wild
grains
honey
maple sugar
nuts
onions, e.g., wild
potatoes
seeds, e.g., pumpkin, sunflower
SQUASH (one of the “three sisters”)
tomatoes
NECTARINES (see also tips for PEACHES)
Season: summer
Flavor: sweet, with a juicy texture
Volume: quiet–moderate
Nutritional profile: 86% carbs / 8% protein / 6% fats
Calories: 65 per 1-cup serving (raw, sliced)
Protein: 2 grams
Techniques: bake, broil, grill, poach, raw, sauté
Tip: Opt for organic nectarines.
Botanical relatives: apricots, peaches, plums
Possible substitute: peaches
baked goods, e.g., breads, cakes
basil
BERRIES, e.g., blackberries, blueberries, RASPBERRIES, strawberries
brandy
butter
buttermilk
caramel
cereals, hot breakfast
cheese, e.g., blue, mozzarella
cherries
cinnamon
cloves
cream
desserts, e.g., crisps, fruit cobblers, shortcakes
figs
GINGER
greens, salad
hazelnuts
honey
ice creams
LEMON, e.g., juice
mangoes
maple syrup
mascarpone
melon, e.g., cantaloupe
mint
nutmeg
NUTS, e.g., ALMONDS, hazelnuts, macadamias
oats or oatmeal
oil, olive
orange
pancakes
peaches
pepper, black
pies
plums
relishes
rosemary
salads, e.g., fruit and green
salsas
sorbets
soups, e.g., fruit
SUGAR, e.g., brown
tarragon
VANILLA
vinegar, e.g., balsamic
wine, e.g., red or white, still or sparkling, e.g., Champagne
yogurt
Flavor Affinities
nectarines + almonds + caramel
nectarines + balsamic vinegar + basil
nectarines + caramel + ginger
nectarines + ginger + lemon
NETTLES (aka STINGING NETTLES)
Season: spring–summer
Flavor: bitter/sweet, with notes of meat (when cooked), spinach, and/or toast
Volume: loud
Techniques: blanch, boil, sauté
Tips: Beware: Use tongs to place nettles in your shopping bag. Blanch in boiling water to neutralize their sting. (Don’t use cold water, which sets their bitterness.) Combine with miso or other, milder vegetables to neutralize nettles’ strong flavor.
Possible substitute: spinach
almonds
(North) American cuisines
asparagus
basil
butter and brown butter
buttermilk
CHEESE, e.g., Parmesan, pecorino, RICOTTA, ricotta salata
chiles, e.g., red
cream
crème fraîche
curries
eggs, e.g., frittatas, poached
European cuisines
fennel
French cuisine
garlic
Italian cuisine
kale
leeks
LEMON, e.g., juice
miso
mushrooms, e.g., morel
nuts
OIL, OLIVE
onions
PASTAS, e.g., gnocchi, manicotti, ravioli
peas
pepper, black
pestos
pine nuts
pizzas
potatoes
rice, e.g., Arborio
risotto
sage
salt, e.g., sea
sauces
shallots
soufflés
SOUPS
STOCK, e.g., mushroom, vegetable
teas
vegetables, milder
walnuts
wine, e.g., dry white
yogurt
Flavor Affinities
nettles + basil + cheese + garlic + lemon juice + olive oil + pine nuts
nettles + cream + eggs
nettles + leeks + potatoes
NIGELLA SEEDS
Flavor: slightly bitter and/or pungent, with musty notes of celery, cheese, mustard, nuts, onions, oregano, pepper, and/or smoke, and a crunchy texture
Volume: moderate
What they are: spice
allspice
baked goods, e.g., breads and flatbreads
cardamom
chickpeas
cinnamon
coriander
cumin
curries
EGGPLANT
Egyptian cuisine
endive
FENNEL SEEDS
fenugreek
ginger
greens, e.g., turnip
Indian cuisines
legumes, e.g., lentils
Middle Eastern cuisines
mustard seeds
pepper, e.g., black
potatoes
pumpkin
rice, e.g., basmati
saffron
squash, e.g., butternut, Hubbard
sweet potatoes
Turkish cuisine
turmeric
vegetables, e.g., green
za’atar
Flavor Affinities
nigella seeds + cumin + fennel seeds + fenugreek + mustard seeds
nigella seeds + eggplant + fennel seeds
“Nigella is my all-time favorite spice. I’ll even add it to my za’atar spice blend, where it adds a cheesy note that is hauntingly beautiful.”
—RICH LANDAU, VEDGE (PHILADELPHIA)
NOODLES, ASIAN (see NOODLES, CELLOPHANE; NOODLES, KELP; NOODLES, RAMEN; NOODLES, RICE; NOODLES, RICE VERMICELLI; NOODLES, SOBA; NOODLES, SOMEN; and NOODLES, UDON)
Tips: Many Asian noodles should be soaked before cooking. They can be served either cold or hot. For the most nutrients, opt for whole-grain noodles.
Flavor Affinities
Asian noodles + ginger + peanuts + rice vinegar
Asian noodles + kale + sesame oil + sesame seeds + soy sauce
Asian noodles + lime + peanuts
Asian noodles + mushrooms + napa cabbage