OLIVES, KALAMATA
[kah-lah-MAH-tah]
Flavor: salty, with notes of fruit and/or wine, and a rich, meaty texture
Volume: loud
What they are: black or dark purple Greek olives cured in a salted vinegar brine
artichoke hearts
basil
bell peppers
capers
caponata
cardoons
chard, Swiss
cheese, e.g., feta
chickpeas
chili pepper flakes
cucumbers
cumin
GARLIC
GREEK CUISINE
herbs
leeks
lemon, e.g., juice, zest
miso
mushrooms
mustard, Dijon
OIL, OLIVE
onions
orange, e.g., zest
oregano
paprika
parsley
pasta, e.g., linguini, penne, rigatoni
pastes, olive
pepper, black
pizza
polenta
potatoes, e.g., red
rosemary
salad dressings
salads, e.g., Greek, spinach
salt, sea
sauces, e.g., pasta, puttanesca
scallions
spinach
spreads
tapenades
tofu, e.g., extra-firm, soft
tomatoes and tomato sauce
tomatoes, sun-dried
vinegar, e.g., red wine
wine, dry
Flavor Affinities
kalamata olives + artichoke hearts + sun-dried tomatoes
kalamata olives + basil + capers
kalamata olives + bell peppers + cucumbers + feta cheese + tomatoes
kalamata olives + capers + pasta + tomatoes
kalamata olives + chili pepper flakes + garlic + lemon + olive oil + orange + oregano
kalamata olives + Dijon mustard + garlic + lemon
kalamata olives + garlic + rosemary
OLIVES, MANZANILLA (aka SPANISH OLIVES)
Flavor: salty, with notes of nuts (esp. almonds) and/or smoke, and a firm, rich, meaty texture
Volume: moderate–loud
What they are: smallish green brine-cured Spanish olives
almonds, e.g., Spanish
cocktails, e.g., martinis
garlic
oil, olive
pimento
pizza
salads
Spanish cuisine
OLIVES, NIÇOISE
Flavor: sour, with nutty notes, and a rich texture
Volume: quiet–moderate
What they are: small black olives from southern France
Possible substitute: kalamata olives
beans, e.g., green, white
French cuisine, esp. Provençal
herbs
lemon, e.g., juice, zest
lettuce, e.g., romaine
onions
oranges, e.g., blood
pastes, olive
potatoes
rosemary
salads, e.g., niçoise, vegetable
salt
tapenades
thyme
OLIVES, PICHOLINE
Flavor: notes of anise and/or nuts, and a crisp texture
Volume: moderate
What they are: green olives from the south of France
ONIONS—IN GENERAL, or MIXED
Season: year-round, esp. autumn
Flavor: sweet (and sweeter, when caramelized), with pungent notes
Volume: quieter (cooked)–louder (raw)
What they are: vegetables
Nutritional profile: 90% carbs (high in sugars) / 8% protein / 2% fats
Calories: 65 per 1-cup serving (raw)
Protein: 2 grams
Techniques: bake (60–90 minutes), boil, braise, broil, caramelize, deep-fry, fry, grill, pickle, pressure-cook, roast, sauté, steam, stir-fry
Tips: Onions increase appetite and pair well with virtually all savory foods.
Botanical relatives: asparagus, chives, garlic, leeks, shallots
APPLES, e.g., cider, fruit, juice
arame
arugula
avocado
barley and pearl barley
basil
bay leaf
BEANS, e.g., black, green, kidney, pinto, white
beets
bell peppers
black-eyed peas
breadcrumbs
breads, e.g., focaccia
butter
caramelized onions
cardamom
CARROTS
casseroles
cauliflower
cayenne
CELERY
celery seeds
chard
CHEESE, e.g., blue, cheddar, chèvre, Comté, Emmentaler, feta, goat, Gouda, GRUYÈRE, nondairy, Parmesan, pecorino, Swiss
chestnuts
chickpeas
chiles
chili, vegetarian
cinnamon
cloves
compotes
confit
coriander
corn
couscous
cream
crème fraîche
croutons
curries
curry powder
dates
dill
dips
eggplant
EGGS, e.g., frittatas, hard-boiled, omelets, quiches
fennel and fennel seeds
figs
French cuisine, e.g., soups, tarts
frisée
GARLIC
grains, whole
gravies
greens, e.g., bitter (e.g., collard) or salad
honey
kale
lemon, e.g., juice, zest
LENTILS
Madeira
marjoram
milk
mint
miso
MUSHROOMS, e.g., porcini
mustard, Dijon
nutmeg
OIL, e.g., OLIVE
olives
oregano
parsnips
pastas, e.g., ziti
PEPPER, e.g., black, white
pies
pine nuts
pizza
polenta
poppy seeds
potatoes
pumpkin
quinoa
raisins
relishes
RICE, e.g., Arborio, brown, wild
risottos
ROSEMARY
sage
salad dressings
SALADS
salt, e.g., kosher, sea
sandwiches
sauces
savory
shallots
sherry
sorrel
SOUPS, e.g., onion, vegetable
soy sauce
spinach
squash, e.g., spaghetti
stews
STOCKS, e.g., vegetable
stuffed onions, e.g., with cheese, herbs, and/or rice
sugar (i.e., a pinch)
sumac
sweet potatoes
tahini
tamari
tarts, onion
THYME
TOMATOES and tomato paste
vegetables, e.g., root
veggie burgers
VINEGAR, e.g., balsamic, red wine, sherry, tarragon, white balsamic
walnuts
WINE, e.g., dry red or white
yogurt
zucchini
Flavor Affinities
onions + arugula + chèvre cheese + figs
onions + avocado + garlic + salads
onions + bell peppers + potatoes
onions + bitter greens + soy sauce
onions + black pepper + nutmeg + Swiss cheese
onions + black pepper + oil + tomato paste + vegetable stock
onions + blue cheese + walnuts
*ONIONS + CARROTS + CELERY
onions + cheese + croutons + garlic + vegetable stock
onions + cream + Dijon mustard
onions + feta cheese + olives
onions + garlic + mint + white balsamic vinegar
onions + lemon + parsley
onions + parsley + tamari
onions + rosemary + vinegar
onions + thyme + vinegar
ONIONS, CIPOLLINI
Flavor: sweet
Techniques: glaze, grill, roast
bay leaf
cinnamon
honey
Italian cuisine
kebabs
oil, olive
onions, other
pastas
raisins
rosemary
sage
salads
sauces
shallots
stock, vegetable
sugar, e.g., brown
thyme
vinegar, e.g., balsamic, champagne, sherry
wine, dry red
ONIONS, GREEN (see SCALLIONS)
ONIONS, PEARL
Flavor: sweet
Volume: quiet
breadcrumbs
Brussels sprouts
burdock
carrots
casseroles
cream
garlic
grains, e.g., barley, couscous
gratins
kebabs
lentils
mushrooms, e.g., porcini, portobello
oil, e.g., olive
parsley
pasta
rice
rosemary
salads
sauces
shallots
soups, e.g., mushroom
spinach
stews
stock, e.g., mushroom, vegetable
tempeh
vinegar, e.g., balsamic
Flavor Affinities
pearl onions + cream + spinach
ONIONS, RED (see also ONIONS)
Flavor: slightly sweet, with a firmer, drier texture than that of yellow onions
Volume: quiet
Techniques: can be eaten raw, as in salads—otherwise: grill, roast
Tip: The quiet flavor of red onions works well with fruits as well as quieter and/or sweeter vegetables and legumes, not to mention served raw in salads and salsas or on sandwiches and veggie burgers.
avocado
beans, e.g., black
beets
carrots
cauliflower
celery
cheese, e.g., blue, feta, goat, Jack, Parmesan
chickpeas
cilantro
eggs, e.g., frittatas
fennel
fruits, e.g., apples, mangoes, melons, oranges, papayas, peaches, pineapple
garlic
ginger
honey
jícama
lemon, e.g., juice
lime, e.g., juice, zest
maple syrup
miso, e.g., dark or red
mushrooms, e.g., portobello
OIL, OLIVE
olives
onion rings
orange, e.g., juice, zest
parsley
pepper, black
pizza
potatoes
quesadillas
SALADS, e.g., green, potato, tomato
SALSAS, e.g., fruit, tomato
salt, e.g., kosher, sea
soups
squash, winter, e.g., butternut
stock, vegetable
sweet potatoes
thyme
tomatoes
veggie burgers
VINEGAR, e.g., balsamic, red wine, rice wine, sherry, white wine
wine, e.g., dry red
Flavor Affinities
red onions + balsamic vinegar + olive oil
red onions + basil + tomatoes
red onions + chiles + cilantro + olive oil + vinegar
red onions + chiles + corn + garlic + lime + tomatoes
red onions + corn + tomatoes
red onions + cranberries + ginger + orange
red onions + feta cheese + pine nuts
red onions + jícama + orange
red onions + lemon + olive oil + Parmesan cheese + parsley + salads
red onions + lime + mint
red onions + miso + vegetable stock
red onions + red wine vinegar + thyme
ONIONS, SPRING (see also SCALLIONS)
Tip: Spring onions refers to both green onions (small and mild) and scallions (smaller and milder), which are immature onions. They can typically be used interchangeably.
ONIONS, VIDALIA
Season: spring–summer
Flavor: sweet–very sweet, with a juicy texture
Volume: quiet–moderate
What they are: Georgia’s “state vegetable,” famed as the world’s sweetest onions
basil
breadcrumbs
cheese, e.g., blue, goat, Parmesan
garlic
mustard, Dijon
oil, olive
pepper, black
pine nuts
salt
sauces
stuffed onions
thyme
vinegar, e.g., balsamic, red wine
wine, dry white
zucchini
ORANGES, 
ORANGE JUICE, and ORANGE ZEST
Season: year-round, esp. winter
Flavor: sour/sweet, with a very juicy texture
Volume: moderate–loud
Nutritional profile: 91% carbs / 7% protein / 2% fats
Calories: 65 per medium orange
Protein: 1 gram
Techniques: poach, raw
Tips: Buy organic oranges. Lemon brightens the flavor of orange.
Botanical relatives: grapefruit, kumquats, lemons, limes
Possible substitutes: clementines, mandarins, tangerines
anise seeds
apples
apricots
Armagnac
arugula
Asian cuisines
asparagus
avocados
BAKED GOODS, e.g., cakes, muffins, quick breads, scones, tarts
bananas
barley, e.g., pearl
basil
beans, e.g., black, white
BEETS
berries, e.g., blueberries, raspberries, strawberries
beverages, e.g., juices, sangrias, smoothies
brandy
broccoli and broccolini
bulgur
cabbage, e.g., red
cardamom
CARROTS
celery root
cereals, hot breakfast
cheese, e.g., cream, feta, goat
chickpeas
chili pepper flakes
chiles, e.g., chipotle
Chinese cuisine (native ingredient)
chives
CHOCOLATE, e.g., dark, white
cilantro
CINNAMON
citrus fruits, other, e.g., grapefruit, lemon, lime
cloves
coconut
compotes
coriander
couscous
CRANBERRIES
cream
cumin
daikon
DATES
desserts, e.g., puddings
endive
escarole
FENNEL
figs
fruit, dried and fresh
garlic
GINGER
greens, e.g., dandelion, salad
“gremolata”
HONEY
horseradish
jícama
kiwi
lettuce, e.g., Bibb
liqueurs, orange, e.g., Cointreau, Grand Marnier
mangoes
maple syrup
marinades
marmalade
mascarpone
mesclun
millet
mint
miso
mushrooms, e.g., shiitake, wild
mustard, Dijon
noodles, Asian
NUTS, e.g., ALMONDS, cashews, hazelnuts, peanuts, PECANS, pine nuts, pistachios, WALNUTS
oil, e.g., olive, sunflower seed
OLIVES, e.g., black, kalamata
onions, e.g., green, red, Vidalia
oranges, blood
papayas
parsley
parsnips
pears
pepper, black
pineapple
plums
pomegranates
pumpkin
quinoa
radicchio
radishes
rhubarb
rice and wild rice
rosemary
rutabagas
sage
salad dressings
salads, e.g., avocado, carrot, fruit, green
sauces
scallions
seitan
sesame, e.g., oil, seeds
shallots
smoothies, e.g., berry, pineapple
snow peas
soups, e.g., fruit
sorbets
soy sauce
spinach
squash, e.g., butternut
star anise
starfruit
stir-fries
sugar, e.g., brown
sweet potatoes
tamari
tofu
turnips
vanilla
vinegar, e.g., balsamic, champagne, cider, red wine, rice wine, sherry, white wine
watercress
wine, e.g., red
yams
yogurt
Flavor Affinities
oranges + almonds + Bibb lettuce + jícama
oranges + almonds + dates + figs
oranges + arugula + hazelnuts
oranges + asparagus + couscous
oranges + avocados + beets
oranges + avocados + black beans + red onions
oranges + balsamic vinegar + beets + fennel
oranges + barley + fennel + radishes
oranges + black beans + quinoa
oranges + carrots + ginger
oranges + cashews + rice
oranges + chickpeas + couscous + fennel
oranges + chili pepper flakes + garlic + ginger + soy sauce
oranges + cilantro + jícama
oranges + cinnamon + honey + pears
oranges + cranberries + pears
oranges + dandelion greens + pine nuts
oranges + fennel + olives
oranges + fennel + parsley
oranges + fennel + walnuts
oranges + fennel + watercress + white beans
oranges + feta cheese + spinach
oranges + ginger + rice wine vinegar
oranges + goat cheese + pomegranates + walnuts
oranges + honey + rosemary
oranges + pecans + radicchio
oranges + sesame + spinach
ORANGES, BLOOD (see also ORANGES)
Season: winter–spring
Flavor: sour/sweet, with notes of raspberries
Volume: moderate
almonds
arugula
avocado
beets
beverages, e.g., juices, mimosas
Brussels sprouts
caramel
cheese, e.g., blue, feta, goat
chicory
chiles
chocolate, e.g., white
cilantro
cinnamon
citrus, other, e.g., limes, regular oranges
cloves
cream
desserts, e.g., fruit tarts
endive
FENNEL
grains, e.g., quinoa
grapefruit
greens, salad
honey
ices/granitas
jícama
kiwi
kumquats
lemon
lettuce, e.g., romaine
mangoes
mint
oil, e.g., olive
olives, e.g., black
onions, red
papaya
pomegranates
poppy seeds
radishes, e.g., black
salad dressings
SALADS, e.g., fruit, green
salsas
sauces
spinach
sugar, e.g., brown
tangerines
thyme
vanilla
vinegar, e.g., balsamic, milder
walnuts
watercress
wine, sparkling, e.g., Champagne
Flavor Affinities
blood oranges + arugula + beets + walnuts
blood oranges + black olives + fennel + lemon juice + olive oil
ORANGES, MANDARIN
Season: autumn–spring
Flavor: sweet/sour, with notes of orange, and a very juicy texture
Volume: moderate
What they are: Clementines and tangerines are varieties of mandarins, which are a smaller variety of oranges.
Nutritional profile: 90% carbs / 5% protein / 5% fat
Calories: 50 per medium-sized mandarin (raw)
Protein: 1 gram
Techniques: broil, raw
Botanical relatives and possible substitutes: clementines, oranges, tangerines
agave nectar
almonds
bananas
basil
berries
caramel
cashews
cheesecake
chili paste
Chinese cuisine
chives
chocolate, dark
cilantro
coconut
compotes
cranberries
cream
ginger
greens, salad
hazelnuts
hoisin sauce
ice creams
jícama
kumquats
lemon, e.g., juice
lettuce, e.g., romaine
lime
mangoes
mint
nutmeg
oil, e.g., flaxseed, olive
onions, e.g., red
orange, e.g., zest
parsley
peaches
pears
pecans
pepper, black
rice
salad dressings
SALADS, e.g., fruit, green, spinach
salsas
sauces
shallots
sorbets
spinach
strawberries
sugar, e.g., brown
tarts
tomatoes
vinegar, e.g., champagne, sherry
yogurt
Flavor Affinities
mandarins + cilantro + lime + onions + tomatoes
OREGANO
Flavor: bitter (esp. Greek oregano) / slightly sweet (esp. Italian oregano), with pungent floral, herbal, lemon, and/or marjoram notes
Volume: moderate (Italian < Greek)–loud (Mexican)
Tips: Add dried oregano at the beginning of cooking, fresh at the end. Oregano can have great variability, i.e., from milder to hotter and spicier. Italian oregano is sweeter (and quieter) than Greek or Mexican oregano.
Botanical relatives: basil, lavender, marjoram, mint, rosemary, sage, summer savory, thyme
basil
BEANS, dried, e.g., black, white
bell peppers, red and yellow, esp. roasted
capers
cayenne
cheeses, e.g., feta, soft, white
chickpeas
chiles, e.g., red
chili, vegetarian
cilantro
citrus, e.g., lemon, orange
corn
cumin
EGGPLANT
eggs, e.g., omelets
endive
fennel
garlic
grains
Greek cuisine
Italian cuisine
kebabs
*LEMON, e.g., juice, zest
marinades
marjoram
MEDITERRANEAN CUISINES
Mexican cuisine
Middle Eastern cuisines
mushrooms
mustard, Dijon
oil, olive
onions
orange
PASTA
pepper, black
*PIZZA
potatoes
rice
salad dressings
SALADS, e.g., Greek
salt, sea
SAUCES, esp. pasta, PIZZA, tomato
scallions
soups, e.g., minestrone, spinach, tomato, yogurt
Southwest (American) cuisine
squash, summer
squash, winter
stews
stuffings
tahini
*TOMATOES and TOMATO SAUCE
vegetables, e.g., roasted, stir-fried, summer
zucchini
Flavor Affinities
oregano + cannellini beans + zucchini
oregano + feta cheese + salads + tomatoes
oregano + garlic + lemon + salad dressings
oregano + lemon juice + olive oil + marinades
OREGANO, MEXICAN
Flavor: bitter, with pungent floral, herbal, lemon, and/or marjoram notes
Volume: loud
Tip: Add at the beginning of cooking.
Possible substitute: epazote
beans, e.g., black
burritos
Central American cuisines
chiles, e.g., green
chili, vegetarian
chili powder
cumin
empanadas
enchiladas
garlic
MEXICAN CUISINE
onions
paprika
salsas
sauces
soups
Southwest (American) cuisine
spicy dishes
stews, vegetable
tacos
Tex-Mex cuisine
ORGANIC PRODUCE
Tip: Opt for organic produce whenever possible—and definitely when you buy one of the Environmental Working Group (EWG)’s so-called “Dirty Dozen Plus” fruits or vegetables, which are those most affected by chemical contamination, i.e., apples, bell peppers, celery, cherry tomatoes, chili peppers, collard greens, cucumbers, grapes, kale, nectarines (imported), peaches, potatoes, spinach, strawberries, and summer squash.
The EWG notes that “[t]he health benefits of a diet rich in fruits and vegetables outweigh the risks of pesticide exposure. Use EWG’s Shopper’s Guide to Pesticides™ to reduce your exposures as much as possible, but eating conventionally-grown produce is far better than not eating fruits and vegetables at all.”
ORZO (see PASTA, ORZO)
PALM, HEARTS OF (aka HEARTS OF PALM)
Flavors: slightly sweet, with earthy notes of artichoke hearts, bamboo shoots, and/or nuts, and a tender and flaky yet firm texture
Volume: quiet
What they are: the hearts of the stems of the Sabal palmetto tree
Nutritional profile: 59% carbs / 22% protein / 19% fats
Calories: 40 per 1-cup serving (canned)
Protein: 4 grams
Techniques: blanch, grill, marinate, raw, sauté, sear, steam, stew, stir-fry
Tip: Substitute for seafood (e.g., crab) in texture, or white asparagus in flavor.
almonds, e.g., marcona
artichokes and artichoke hearts
arugula
asparagus
AVOCADO
bell peppers
breadcrumbs
cabbage, red
carrots
cashews
cayenne
celery
Central American cuisines
cheese, e.g., manchego
cilantro
corn
Costa Rican cuisine
“CRABCAKES”
dips
garlic
grains, whole
herbs
jícama
Latin American cuisines
LEMON, e.g., juice, zest
lemongrass
lentils
lettuce, e.g., romaine
LIME, e.g., juice, zest
mango
mayonnaise
mushrooms, e.g., shiitake
mustard, e.g., Dijon
noodles, Asian, e.g., somen
oil, e.g., olive, vegetable
Old Bay seasoning
onions, e.g., green, red
oranges and blood oranges
oregano
papaya
parsley
pepper, black
pineapple
SALADS, e.g., green, noodle
salt
scallions
soups
South American cuisines
spinach
spreads
sprouts
stock, vegetable
tacos
tangerines
thyme
TOMATOES, e.g., cherry, grape
vinaigrette
vinegar, e.g., balsamic
Flavor Affinities
hearts of palm + almonds + avocado + manchego cheese + romaine + tomatoes
hearts of palm + asparagus + basil + shiitake mushrooms
hearts of palm + avocado + black olives + pine nuts + tomatoes
hearts of palm + avocado + mango
hearts of palm + avocado + orange
hearts of palm + cayenne + salt
hearts of palm + chickpeas + tomatoes
hearts of palm + cilantro + jícama + lemon + orange
hearts of palm + garlic + herbs + lime + olive oil
hearts of palm + mayonnaise + mustard + nori + Old Bay seasoning + “crabcakes”
PALM SHORTENING
Flavor: neutral
Volume: quiet
What it is: fat
Technique: deep-fry
Brands: Spectrum Organics, or another non-hydrogenated, organic, sustainable shortening produced by small-scale farmers certified by ProForest, which ensures that the palm oil is sustainably harvested and meets strict social, environmental, and technical criteria
baked goods, e.g., cakes, cookies, crumbles, piecrusts
desserts
fries, e.g., French
icings
“I’ll use palm shortening to make an icing with vegan powdered sugar and a little soy milk. If I want aroma, I’ll add some orange flower or rose water.”
—AARON WOO, NATURAL SELECTION (PORTLAND, OR)
PAPAYA (i.e., RED)
Season: summer–autumn
Flavor: sweet/sour, with musky notes of melon, and a soft, juicy texture (when ripe)
Volume: quiet–moderate
Nutritional profile: 92% carbs / 5% protein / 3% fats
Calories: 55 per 1-cup serving (raw, cubed)
Protein: 1 gram
Techniques: bake, grill, raw, sauté
Tip: Avoid using with gelatin, as the fruit’s enzymes interfere with its setting.
agave nectar
arugula
AVOCADOS
bananas
beans, e.g., black
bell peppers, red, esp. roasted
berries, e.g., raspberries, strawberries
Caribbean cuisines
carrots
cayenne
cheese, e.g., Mexican
CHILES, e.g., ancho, jalapeño, and chili pepper sauce
chutneys
CILANTRO
cinnamon
CITRUS, e.g., grapefruit, LEMON, *LIME
coconut
cucumbers
cumin
curries
daikon
garlic
GINGER
grapefruit
greens, salad
honey
ice creams
jams
jícama
kiwi
lavender
lemongrass
lettuce
MANGO
marinades
melon, e.g., cantaloupe, honeydew
MINT
nutmeg
nuts, e.g., almonds, cashews, macadamia nuts, peanuts
oil, olive
ONIONS, RED
orange, e.g., fruit, juice, zest
passion fruit
peaches
pineapple
rice
salad dressings
SALADS, e.g., fruit
SALSAS
salt
scallions
shallots
SMOOTHIES
sorbets
soy sauce
spinach
sprouts, mung bean
sugar, e.g., brown
summer rolls
tofu
tomatoes
tortillas, corn
vanilla
vinegar, e.g., rice wine, tarragon
yogurt
Flavor Affinities
papaya + banana + honey
papaya + bananas + mangos + vanilla + yogurt
papaya + bananas + oranges
papaya + bell peppers + cilantro + lime + onions
papaya + cayenne + cilantro + lime
papaya + cayenne + greens + jicama + lemon + lime
papaya + chiles + cilantro + ginger
papaya + chiles + mango + mint + pineapple
papaya + cilantro + mango + scallions
papaya + coconut + rice
papaya + ginger + lime
papaya + ginger + mango + orange
papaya + honey + mint + yogurt
papaya + jícama + orange + red onions
papaya + kiwi + mango + pineapple
papaya + lime + mango + mint + orange
papaya + lime + mint
papaya + passion fruit + raspberries
papaya + strawberries + yogurt
PAPAYA, GREEN (UNRIPE)
Flavor: slightly sweet, with a firm, crunchy, yet watery (apple- or cucumber-like) texture
Volume: very quiet
Technique: shred
Tip: Green (unripe) papayas are typically eaten as vegetables, while ripe papayas are eaten as fruit.
basil, Thai
beans, green
carrots
chiles, e.g., fresh red, and chili pepper paste
cucumbers
garlic
ginger
lettuce, e.g., Boston, butter
LIME, e.g., juice
mint
onions, red
PEANUTS
SALADS, e.g., Thai
soy sauce
sugar, e.g., brown, palm
tamari
tamarind
Thai cuisine
tomatoes, e.g., cherry
vinegar, rice
Flavor Affinities
green papaya + chili pepper + garlic + lime + peanuts
green papaya + green beans + lime + peanuts + tomatoes
green papaya + lime + peanuts + Thai basil
PAPRIKA (see also PAPRIKA, SMOKED)
Flavor: bitter / slightly sweet (and sometimes hot, depending on variety), with earthy/fruity/pungent notes
Volume: quiet (e.g., sweet paprika)–loud (e.g., hot or smoked paprika)
What it is: finely ground dried capsicums (hot peppers)
Tips: Hungarian paprika is typically sun-dried and sweet. Try Spanish smoked paprika (aka pimenton), which has been smoked over fire, to add notes of smokiness to dishes.
Botanical relatives: bell peppers, chiles, eggplant, gooseberries, potatoes, tomatillos, tomatoes
beans, black
cayenne
cheese
chiles and chili powder
chili, vegetarian
cilantro
coriander
corn
cumin
deviled eggs
Eastern European cuisines, e.g., Hungarian
EGGS, e.g., hard-boiled, omelets
garlic
goulash, vegetarian
Hungarian cuisine
lemon
lime
marinades
mushrooms, e.g., stuffed
onions
orange
oregano
pecans
pepper, black
potatoes
purees
rice
salad dressings
salads, e.g., macaroni, potato
sauces, e.g., cream, tomato
sauerkraut
soups
sour cream
Southwestern (U.S.) cuisine
Spanish cuisine, esp. smoked paprika
spreads
stews
stroganoff, e.g., mushroom
sweet potatoes
Texas cuisine
tomatoes
turmeric
vegetables
vinegar, e.g., balsamic, sherry
Flavor Affinities
paprika + mushrooms + sour cream
PAPRIKA, SMOKED (aka PIMENTON or PIMENTON DE LA VERA)
Flavor: bitter / slightly sweet (and sometimes hot, depending on variety), with notes of meat and/or smoke
Volume: moderate–loud
Tip: Release the flavors of smoked paprika by heating in hot oil very briefly before adding to liquids or sauces.
avocados
bell peppers, e.g., red, roasted
casseroles
chickpeas
coriander
cumin
eggplant
eggs, e.g., baked, deviled, hard-boiled, scrambled
garlic
greens, e.g., collard
hummus
kale
legumes, e.g., beans (e.g., black, kidney, white), black-eyed peas, chickpeas, lentils, split peas
lemon, e.g., juice
mushrooms, e.g., portobello
nuts
oil, olive
onions
orange
paella, e.g., mushroom, vegetarian
pastas
potatoes
rice
root vegetables, e.g., carrots, rutabagas
salad dressings
salt, sea
sauces, e.g., romesco, tomato, yogurt
sausage, vegan chorizo (e.g., seitan + olive oil + smoked paprika)
seitan
SOUPS, e.g., bean, chickpea, kale, lentil, split pea, tomato, vegetable, winter squash
sour cream
Spanish cuisine
stews
stock, vegetable
sweet potatoes
tahini
tempeh bacon
tomatoes
yogurt
Flavor Affinities
smoked paprika + garlic + olive oil + seitan
PAPRIKA, SPANISH (see PAPRIKA, SMOKED)
PARSLEY, generally ITALIAN (aka FLAT-LEAF PARSLEY)
Flavor: sweet, with astringent, earthy notes of celery, herbs, lemon, and/or pepper
Volume: quiet (curly)–quiet/moderate (flat-leaf or Italian)
Techniques: fresh, sauté
Tips: Parsley is best served fresh (not dried). Use to enhance the flavor of other herbs and spices. Add toward the end of the cooking process. Chew on a sprig to freshen your breath. Don’t forget that the stems have a lot of flavor—Noma chef René Redzepi sautés them in the winter, deeming them “incredible.”
Botanical relatives: anise, caraway, carrots, celery, celery root, chervil, coriander, cumin, dill, fennel, parsley root, parsnips
almonds
apples
artichokes
avocados
baba ghanoush
barley
basil
bay leaf
beans, e.g., black, green
beets
bell peppers, red
bouquets garnis
breadcrumbs
bulgur
butter
cabbage
CAPERS
CARROTS
cauliflower
celery root
cheese, e.g., kasseri, Parmesan
chervil
chickpeas
chiles and chili pepper flakes
chimichurri sauce
chives
cilantro
corn
couscous
cucumbers
cumin
dips
eggplant
EGGS, e.g., hard-boiled, omelets
endive
fennel and fennel seeds
fines herbes
GARLIC
ginger
gravies
greens, salad
herbs, other
hummus
legumes
LEMON, e.g., juice, zest
lentils
lovage
marjoram
Mediterranean cuisines
Middle Eastern cuisines
MINT
Moroccan cuisine
mushrooms
noodles
OIL, OLIVE
olives
onions
orange, e.g., juice, zest
parsnips
PASTAS, e.g., fettuccine, linguini, penne, spaghetti
peas
pepper, black
pine nuts
pizza
POTATOES
radishes
rice
rosemary
salad dressings
SALADS, e.g., egg, green, parsley, pasta, potato, rice, tabbouleh
salsas, e.g., verde
salt, sea
sandwiches
SAUCES, e.g., chimichurri, parsley, pasta
savory
scallions
SHALLOTS
sorrel
SOUPS, e.g., bean, carrot, onion
spinach
squash, e.g., summer, winter (e.g., butternut)
stews
STOCKS, e.g., vegetable
stuffings
sumac
sweet potatoes
TABBOULEH, or Middle Eastern parsley salad with bulgur
tarragon
thyme
tomatoes and sun-dried tomatoes
vinegar, e.g., balsamic, red wine, sherry
walnuts
zucchini
Flavor Affinities
parsley + artichokes + garlic
parsley + breadcrumbs + butter + garlic + shallots
parsley + bulgur + lemon + mint + tomatoes
PARSLEY + CAPERS + garlic + LEMON + olive oil
parsley + chili pepper flakes + garlic + olive oil + vinegar
PARSLEY + GARLIC + gremolata + LEMON
PARSLEY + GARLIC + LEMON + mint + olive oil + walnuts
“I love parsley as a flavor. Parsley risotto is amazing, and its color is as vibrant as its flavor. There is more to parsley than just the leaf; I use the stems and roots as well. The stems add good texture, and I use them to add crunch to soups. As for the root, which has an herbaceousness similar to parsnips, I like to roast and puree them for soups as well.… People also need to remember that there is more than flat-leaf parsley out there. I am a fan of curly parsley, which is often overlooked and has an intense, almost celery-like flavor. There was a time in America when you couldn’t serve a plate without the orange wedge and curly parsley.”
—CHRISTOPHER BATES, HOTEL FAUCHÈRE (MILFORD, PA)
PARSLEY ROOT
Season: winter
Flavor: aromatic, with earthy notes of carrots, celery, celery root, parsley, and/or parsnips
Volume: moderate–loud
What it is: root vegetable
Techniques: boil, braise, grate, mash, puree, roast, sauté, steam, stew
Botanical relatives: anise, caraway, carrots, celery, celery root, chervil, dill, fennel, parsley, parsnips
Possible substitutes: carrots, celery root, parsnips, turnips
apples
bay leaf
beans, e.g., cannellini, white
butter
caraway seeds
carrots
cauliflower
celery
cheese, e.g., Parmesan
chestnuts
cream
crème fraîche
European cuisines, esp. Central and Eastern
fennel
garlic
gratins
hash
hazelnuts
lemon, e.g., juice
maple syrup
mashed potatoes
mushrooms, e.g., chanterelle, hedgehog
oil, olive
ONIONS
orange, e.g., zest
PARSLEY
pepper, black
pilafs
POTATOES
rémoulades
sage
salads
salt, e.g., kosher
sauces, e.g., chimichurri
shallots
slaws
SOUPS, e.g., celery root, potato
squash, e.g., butternut
stews, e.g., vegetable
stock, vegetable
thyme
truffles, e.g., black
turnips
vegetables, other root
vinegar, e.g., champagne
watercress
wine, dry white
Flavor Affinities
parsley root + garlic + olive oil
PARSNIPS
Season: autumn–spring
Flavor: sweet, with earthy notes of celery, herbs, and/or nuts, and a smooth, starchy potato-like texture (when cooked)
Volume: moderate–loud
What they are: root vegetables resembling pale carrots
Nutritional profile: 91% carbs / 5% protein / 4% fats
Calories: 55 per ½-cup serving (boiled, sliced)
Protein: 1 gram
Techniques: bake, blanch, boil, braise, deep-fry, fry, grate, grill, mash, pressure-cook, puree, roast, sauté, simmer (15–20 minutes), steam
Tip: Select young, tender parsnips for optimal flavor and texture.
Botanical relatives: anise, caraway, carrots, celery, celery root, chervil, dill, fennel, parsley, parsley root
allspice
anise seeds
APPLES, apple cider, and apple juice
baked goods, e.g., breads, cakes, muffins, pies
basil
bay leaf
beans
BREADCRUMBS
BUTTER and brown butter
capers
caramel
cardamom
CARROTS
celery, celery leaves, and celery seeds
celery root
chayote
CHEESE, e.g., cream, Parmesan
chervil
chips, parsnip
CHIVES
cilantro
CINNAMON
cloves
coconut
coriander
couscous
CREAM
crème fraîche
cumin
CURRY, e.g., powder, spices, and curries
dates
desserts, e.g., cakes, custards
dill
eggs
fennel
GARLIC
ghee
GINGER
gratins
greens, bitter, e.g., dandelion, mustard
hash browns
HONEY
horseradish
“hummus”
kale
LEEKS
LEMON, e.g., juice, zest
lentils
lettuce
lime, e.g., juice, zest
mace
MAPLE SYRUP
marjoram
mayonnaise
milk, dairy or nondairy, e.g., almond, rice, soy
mint
miso
MUSHROOMS, e.g., porcini, portobello, shiitake
MUSTARD, e.g., Dijon, whole-grain
NUTMEG
nuts, e.g., almonds, hazelnuts, pecans, walnuts
OILS, e.g., flaxseed, grapeseed, hazelnut, OLIVE, peanut, sesame, sunflower, walnut
ONIONS, e.g., pearl, red, yellow
ORANGE, e.g., juice, zest
pancakes
paprika
PARSLEY
pasta, e.g., gnocchi, ravioli
pears
PEPPER, e.g., black, white
POTATOES
pumpkin
PUREES, e.g., carrot, parsnip, potato, pumpkin
rice and “root rice” (a raw alternative to rice)
root vegetables, other, e.g., carrots, celery root, rutabagas, turnips
ROSEMARY
rutabaga
sage
SALADS, e.g., parsnip, vegetable
SALT, SEA
savory
scallions
sesame, e.g., oil, seeds
shallots
slaws
sorrel
SOUPS and BISQUES, e.g., cream, lentil, parsnip, potato, winter vegetable
sour cream
squash, winter
star anise
STEWS
STOCK, vegetable
sugar, e.g., brown
sweet potatoes
tarragon
THYME
tofu, e.g., silken
turmeric
turnips
vanilla
VEGETABLES, other root
vinegar, e.g., balsamic, cider, rice, sherry, white wine
wine, e.g., dry red
yogurt
Flavor Affinities
parsnips + allspice + almonds + cinnamon + vanilla
parsnips + almonds + honey + sage
parsnips + apples + cinnamon + pecans
parsnips + apples + sweet potatoes
parsnips + black pepper + butter
parsnips + caramel + cream cheese + walnuts
parsnips + carrots + dill + potatoes
parsnips + carrots + rutabagas + sweet potatoes
parsnips + celery root + potatoes
parsnips + chestnuts + mushrooms + Parmesan cheese
parsnips + cinnamon + cloves + ginger + nutmeg
parsnips + coconut + lime + mint
parsnips + coriander + cumin + ginger
parsnips + cumin + orange
parsnips + curry + yogurt
parsnips + garlic + onions + tomatoes
parsnips + ginger + orange juice/zest
parsnips + honey + rosemary
parsnips + honey + sesame oil/seeds + soy sauce
parsnips + leeks + lemon + parsley + potatoes
parsnips + lentils + root vegetables
parsnips + maple syrup + pecans
parsnips + maple syrup + thyme
parsnips + potatoes + pumpkin
parsnips + potatoes + shiitake mushrooms
“I’ve made parsnip jam by seasoning it with vanilla and rice wine vinegar.”
—MARK LEVY, THE POINT (SARANAC LAKE, NY)
“If I’m serving a smooth pureed parsnip soup, I’ll layer other parsnip flavors into the dish—for example, both cooked and raw parsnips, fried parsnip chips, and a confited parsnip ‘butter.’ I’ll keep working to think of new ways to get more parsnip flavor into the dish one more time—like taking the parsnip oil from confited parsnips and reemulsifying it back into the soup. All together, the flavor becomes so much more impactful.”
—AARON WOO, NATURAL SELECTION (PORTLAND, OR)
PASSION FRUIT
Flavor: sweet/sour, with notes of guava, honey, jasmine, and/or vanilla, and gel-like flesh filled with crunchy seeds
Volume: moderate–loud
Nutritional profile: 86% carbs / 8% protein / 6% fats
Calories: 230 per 1-cup serving (raw)
Techniques: bake, cook, puree, raw
Tip: The seeds are edible.
agave nectar
apples
bananas
basil
cakes
caramel
chiles, chipotle
chocolate, e.g., dark, white
cinnamon
citrus, e.g., grapefruit, lemon, orange
COCONUT and COCONUT MILK
cream
desserts, e.g., filled, frozen, panna cottas, puddings (e.g., rice), sorbets, tarts
fruit, other tropical
ginger
honey
ice cream
kiwi
lemongrass
lime
mangoes
marinades
melon, e.g., cantaloupe
meringue
mint
nuts, e.g., almonds, cashews, hazelnuts, macadamia, peanuts, pistachios
papayas
pineapple
plums
raspberries
rum
salad dressings
salads, fruit
sauces
smoothies
STRAWBERRIES
sugar, e.g., brown
vanilla
vinegar, e.g., white wine
wine, e.g., sparkling (e.g., Champagne)
yogurt
Flavor Affinities
passion fruit + almonds + brown sugar + cinnamon
passion fruit + cashews + coconut + white chocolate
passion fruit + chocolate + hazelnuts
passion fruit + coconut + lemongrass
passion fruit + coconut + pistachios
passion fruit + cream + strawberries
passion fruit + honey + strawberries + yogurt
passion fruit + mint + strawberries
PASTA—WHOLE-GRAIN, IN GENERAL
What it is: whole-grain product (refined)
Nutritional profile: 81% carbs / 15% protein / 4% fats
Calories: 175 per 1-cup serving (whole-wheat spaghetti, cooked)
Protein: 7 grams
Tips: There are more whole-grain varieties than ever, including brown rice, buckwheat, corn, oat, quinoa, rice, spelt, whole-wheat, etc. Experiment with various shapes, e.g., penne, rotini, shells, etc.
Possible substitutes: spiralized vegetables (e.g., zucchini) instead of linguini, spaghetti, etc.; sliced vegetables (e.g., eggplant, summer squash, sweet potato) instead of lasagna noodles
“There are entire regions of Italy that make pasta without eggs. Gnocchi is made without eggs in Liguria [so it’s naturally vegan]. I don’t use eggs in my ravioli dough—I use tapioca flour. I sometimes stuff ravioli with thick cashew cream, or kale, or a vegetable puree. I’ve served English pea ravioli with morels, mint, lemon zest, and sweated shallots.”
—AARON ADAMS, PORTOBELLO (PORTLAND, OR)
“Pastas are a good way to get people to try a vegan dish in a vegan restaurant. Pizzas, too. They’re a friendly entry point that can help to pull people in, and when they’re served with ingredients like heirloom tomatoes or pestos, they’re not intimidating.”
—MAKINI HOWELL, PLUM BISTRO (SEATTLE)
