NUTMEG

Season: autumn–winter

Flavor: bitter/sweet, with spicy notes of cloves and/or mace

Volume: moderate–loud

Botanical relative: mace

Tips: Add nutmeg toward the end of the cooking process. Use in moderation, as it is high in saturated fat.

apples

BAKED GOODS, e.g., biscuits, cakes, cookies, pastries, pies

bananas

carrots

cereals, hot breakfast

cheese, e.g., cheddar, Gruyère, pecorino, ricotta

CHEESE DISHES, e.g., fondues, soufflés

chocolate

cinnamon

cloves

coconut milk

cream and milk

desserts, e.g., cheesecake, custards, puddings

drinks, esp. cream- or milk-based, e.g., eggnogs

eggs and egg dishes, e.g., quiches

French cuisine

fruit, e.g., dried, fresh

ginger

greens, bitter, e.g., sautéed

ice cream

Indian cuisine

Italian cuisine, e.g., sauces

lemon

lemongrass

mace

milk

mushrooms

noodle dishes, e.g., macaroni and cheese

pastas

potatoes, e.g., mashed

puddings, e.g., rice

pumpkin

quatre épices

rice

sauces, e.g., barbecue, béchamel, cheese, cream, pasta, tomato

soups, e.g., cream

SPINACH

squash, e.g., winter

stews, e.g., vegetable

sweet potatoes

vanilla

yams

“When I visited France, I noticed that every house I visited smelled of nutmeg! I use fresh whole nutmeg in my potatoes Dauphinois. I will also add nutmeg to the yam I make with cinnamon, bay leaf, thyme, and few other ingredients. I will also add it to potatoes, cream, garlic, and thyme. It even works with sautéed spinach and greens as balance to the bitterness.”

—KEN LARSEN, TABLE VERTE (NEW YORK CITY)

 

NUTRITIONAL YEAST (aka affectionately as NOOCH)

Flavor: savory/umami, with rich notes of CHEESE (esp. untoasted), chicken stock (esp. toasted), and/or nuts

Volume: quiet–moderate

What it is: yellowish flaky deactivated yeast (Note: It is not the same as brewer’s yeast.)

Calories: 30 per 1-tablespoon serving

Protein: 4 grams

Brand: Red Star

almonds

arrowroot

artichokes

barley

beans

bread, garlic

breadings

broccoli

cashews, raw

casseroles

chard

cheeses, nondairy, e.g., nut

dips

dressings

garlic, e.g., fresh, powder

gravies

hummus

kelp powder

lemon, e.g., juice

macaroni

milk, nondairy

mustard, e.g., Dijon

nuts, raw, e.g., cashews, macadamia

oil, e.g., grapeseed, olive

onion, e.g., powder

paprika

pastas

pepper, black

pizza

POPCORN

potatoes, e.g., baked

rice

salad dressings

salads

salt, e.g., sea

SAUCES, e.g., “cheese-y”

sesame seeds

soups

spinach

spreads

stews

stocks, vegetable

tamari

thyme

tofu, e.g., scrambles

turmeric

vegetables

Flavor Affinities

nutritional yeast + Dijon mustard + garlic + nondairy milk

nutritional yeast + garlic + lemon + mustard

nutritional yeast + garlic + onion + sesame seeds

nutritional yeast + pasta + soy milk

nutritional yeast + tofu + turmeric

“I will go old school when I make gravy, and start with a roux before adding aromatics like garlic and onion. The two big flavor components I also add are tamari instead of salt and toasted nutritional yeast to give it that poultry-like flavor.”

—DAVE ANDERSON, MADDY’S AND FORMERLY MADELEINE BISTRO (LOS ANGELES)

 

NUTS (see also ALMONDS, CASHEWS, PEANUTS, WALNUTS, etc.)

 

NUTS, BRAZIL

Flavor: nutty, with tropical (e.g., coconut, macadamia) notes, and a very rich texture

Volume: moderate

Calories: 185 per 1-ounce serving

Protein: 4 grams

Tip: Avoid too-high levels of selenium (which can be toxic) by not eating more than two Brazil nuts per day.

apples

baked goods, e.g., cakes, cookies, pies

cereals, hot breakfast

chocolate

dates

desserts

figs

nuts, mixed

piecrusts

raisins

salads

smoothies

snacks

stuffings

trail mix

 

NUTS, MACADAMIA

Flavor: salty (esp. if salted) / slightly sweet, with notes of butter, and a rich, creamy/crunchy texture

Volume: moderate–loud

Nutritional profile: 88% fat / 8% carbs / 4% protein

Calories: 205 per 1-ounce serving

Protein: 2 grams

almonds

baked goods, e.g., breads, cookies, muffins

bananas

broccoli

cabbage

chiles, e.g., chipotle

CHOCOLATE, e.g., DARK, white

cinnamon

coconut and coconut milk

coffee

desserts

fruits, dried, e.g., cranberries

garlic

ginger

grapes

HAWAIIAN CUISINE

hazelnuts

honey

ice cream

kiwi

lemon

lime

mangoes

nectarines

oats and oatmeal

orange

pancakes

papaya

pears

pestos

pineapple

rice, e.g., basmati, wild

rum

salads

salsas, e.g., pineapple

sauces, e.g., chocolate, nut

soups

spreads

starfruit

stir-fries

strawberries

sugar, brown

tangerines

vanilla

Flavor Affinities

macadamia nuts + chocolate + coffee

macadamia nuts + coconut + white chocolate

 

OATMEAL and OATS

Flavor: slightly sweet, with notes of nuts, and a chewy and/or creamy texture (when cooked)

Volume: quiet

What it is: whole grain

Nutritional profile: 70% carbs / 15% protein / 15% fats

Calories: 110 per 1-ounce serving (uncooked)

Protein: 5 grams

Techniques: boil, simmer

Timing: Cook Scottish oats about 10 minutes, or old-fashioned (aka rolled) oats about 10–15 minutes, covered; steel-cut oats will cook in about 30 minutes, although cooking time can be cut by presoaking.

Ratio: 1: 2–3 (1 cup oats to 2–3 cups liquid, e.g., almond milk or water)

Tips: To make a creamier oatmeal, use Scottish oats and/or substitute milk (e.g., almond) for some or all of the water. For chewier oatmeal, opt for steel-cut oats. In-between? You might prefer good old-fashioned rolled oats. Whole oat groats can be used in savory dishes, such as pilafs.

ALMONDS

APPLES and APPLE JUICE

apricots, e.g., dried

BAKED GOODS, e.g., biscuits, breads, cakes, COOKIES, muffins, quick breads

bananas

berries, e.g., blueberries, raspberries

breading, e.g., for seitan

butter

buttermilk

cardamom

cashews

celery

CEREALS, HOT BREAKFAST

cheese, e.g., Parmesan

CINNAMON

coconut

cream

DESSERTS, e.g., fruit crisps and crumbles

dill

fennel seeds

FRUITS, DRIED, e.g., cherries, cranberries, currants, dates, figs, peaches, plums, RAISINS

ginger

GRANOLA

HONEY

Irish cuisine

juice, fruit, e.g., apple, pear

kefir

MAPLE SYRUP

“meatballs” or “meatloaf,” vegetarian

milk, dairy or nondairy, e.g., almond, coconut, hemp, rice, soy

molasses

muesli

nutmeg

NUTS, e.g., ALMONDS, cashews, hazelnuts, macadamias, peanuts, pecans, pistachios, walnuts

*OATMEAL

oil, e.g., coconut, flaxseed, safflower, sesame

orange, e.g., juice, zest

pancakes and waffles

parsley

peaches

pears

PLUMS

RAISINS

sage

salt, sea

Scottish cuisine

SEEDS, e.g., flax, pumpkin, sesame, sunflower

soups, e.g., Irish, Scottish, or as a thickener, to make creamier

stock, vegetable

sugar, e.g., brown

trail mix

vanilla

veggie burgers

yogurt

Flavor Affinities

OATS + ALMONDS + CINNAMON + fruit (e.g., blueberries, cherries) + MAPLE SYRUP

oats + almond milk + dates + sunflower seeds

OATS + ALMONDS + cashews + CINNAMON + MAPLE SYRUP + vanilla

oats + almonds + cinnamon + yogurt

oats + almonds + honey + raisins

oats + almonds + kombu + sunflower seeds

oats + apples + brown sugar + cinnamon + raisins

oats + apples + cheddar cheese

oats + apples + cinnamon + dates

oats + apples + cinnamon + honey + raisins

oats + apples + honey + muffins

oats + apples/pears + maple syrup

OATS + bananas + CINNAMON + MAPLE SYRUP

oats + bananas + maple syrup + nuts (e.g., hazelnuts)

oats + brown sugar + nuts + raisins

oats + cinnamon + figs + honey + vanilla

OATS + CINNAMON + MAPLE SYRUP

oats + cranberries + nuts (e.g., hazelnuts, walnuts)

oats + ginger + plums

oats + honey + miso + walnuts

oats + honey + nuts + raisins

oats + pecans + sweet potatoes + vanilla