PEANUTS and PEANUT BUTTER
Flavor: salty and/or sweet, with astringent notes of nuts
Volume: moderate–loud
What they are: legumes
Nutritional profile: 73% fat / 16% protein / 11% carbs
Calories: 160 per 1-ounce serving of peanuts
Protein: 7 grams
Calories: 190 per 2-tablespoon serving of peanut butter
Protein: 8 grams
Techniques: boil, stew
Tips: Opt for all-natural peanut butter containing only peanuts and salt (check the label). Because of the severity of peanut allergies, be sure to alert guests to any dishes you serve that contain peanuts.
Botanical relatives: beans, lentils, peas
African cuisines
agave nectar
apples
American cuisine
Asian cuisines
baked goods, e.g., cookies, muffins
bananas
basil, Thai
beans, green
bell peppers, e.g., red
bran, e.g., oat, wheat
broccoli
cabbage, e.g., green, napa
candy
carrots
cayenne
CHILES, e.g., serrano; chili oil, chili paste, chili pepper flakes, chili sauce
Chinese cuisine
CHOCOLATE, e.g., dark, milk
CILANTRO
cinnamon
cloves
COCONUT and COCONUT MILK
cucumbers
cumin
curries
desserts
dips and dipping sauces
fruit, dried
GARLIC
GINGER
granola
grapes
greens, bitter, e.g., collard, mustard
greens, salad, e.g., arugula
honey
lemongrass
lime, e.g., juice, zest
mangoes
mint
NOODLES, esp. Asian, e.g., Chinese egg, rice, soba, udon
nuts, other
oats and oatmeal
OILS, e.g., olive, peanut, sesame, vegetable
onions, red
orange, e.g., juice
pad thai
paprika
pastas
pesto
potatoes
pumpkin
raisins
rice
salad dressings, e.g., Thai
SALADS, e.g., cabbage, noodle, Thai
salt
sandwiches
satays
SAUCES, e.g., peanut, vegetable
scallions
seeds, e.g., sesame, sunflower
sesame, e.g., paste, seeds
smoothies
SOUPS, e.g., peanut, sweet potato
Southeast Asian cuisines
SOY SAUCE
spinach
stews
stir-fries
sugar, e.g., brown
sweet potatoes
tahini
tamari
tamarind and tamarind juice
tempeh
Thai cuisine
TOFU
tomatoes
trail mix
turmeric
vanilla
Vietnamese cuisine
VINEGAR, e.g., apple cider, brown rice, red wine, RICE WINE
Flavor Affinities
peanuts + apples + raisins
peanuts + Asian noodles + broccoli + hoisin sauce + tofu
peanuts + bananas + chocolate
peanuts + bran + honey + vanilla
peanuts + brown rice vinegar + chiles + cilantro + coconut milk + garlic + ginger + mint + sauce + soy sauce
peanuts + brown sugar + dipping sauce + rice wine vinegar + soy sauce
peanuts + chiles + cilantro + garlic + soy sauce + vinegar
peanuts + chiles + coconut milk + scallions
peanuts + chiles + lime
peanuts + chili paste + coconut milk + lemongrass
peanuts + chili paste + lemongrass + tamarind
peanuts + chili paste + rice wine vinegar + sesame paste + soy sauce
peanuts + coconut + curry
peanuts + garlic + ginger + soy sauce + tahini + vinegar
peanuts + ginger + scallions + soy sauce
peanuts + ginger + sesame seeds
peanuts + rice wine vinegar + sesame oil + soy sauce + whole-wheat spaghetti
PEARS—IN GENERAL
Season: autumn–winter
Flavor: sweet, with subtle notes of citrus, custard, honey, nuts, Sauternes, and/or vanilla, and a crisp, juicy, and/or soft texture (when ripe)
Volume: quiet–moderate
What they are: fruit
Nutritional profile: 96% carbs (high in sugars) / 2% protein / 2% fats
Calories: 105 per one medium pear (raw)
Protein: 1 gram
Techniques: bake, braise, grill, pickle, poach, puree, raw, roast, sauté, stew
Botanical relatives: apples, apricots, blackberries, cherries, peaches, plums, quinces, raspberries, strawberries
agave nectar
allspice
anise seeds
APPLES, apple cider, and apple juice
ARUGULA
baked goods, e.g., cakes, pies, tarts
bananas
blackberries
bourbon
brandy, e.g., pear
butter
cabbage, e.g., red, white
CARAMEL
cardamom
cashew cream
celery
CHEESE, e.g., BLUE (e.g., Cabrales, Gorgonzola, Roquefort, Stilton), Brie, cream, feta, goat, Gruyère, halloumi, Parmesan, pecorino, ricotta
cherries, e.g., dried, fresh
chestnuts
chicory
chives
CHOCOLATE (esp. dark) and cocoa
CINNAMON
citrus
CRANBERRIES
cream and crème fraîche
currants, e.g., black
dates
DESSERTS, e.g., crisps, crumbles, ice creams, sorbets, tarts
endive
fennel and fennel seeds
figs
fruits, dried
GINGER
gingerbread
grapefruit
GREENS, BITTER OR SALAD, e.g., baby, mesclun
HONEY
juniper berries
LEMON, e.g., juice, zest
lettuces, e.g., butter, romaine
lime
MAPLE SYRUP
mascarpone
mint
molasses
nutmeg
NUTS, e.g., ALMONDS, hazelnuts, PECANS, pistachios, walnuts
oats and oatmeal
oils, e.g., grapeseed, olive
onions, e.g., red
ORANGE, e.g., juice, zest
pancakes
parsley
parsnips
passion fruit
pepper, black
persimmons
phyllo dough
pineapple
pizzas
plums, dried
poached pears
pomegranates
quinces
radicchio
raisins
raspberries
rémoulade
rhubarb
rosemary
SALADS, e.g., fruit, green, spinach
salt, sea
sauces, e.g., dessert
shallots
smoothies
soups
sour cream
SPINACH
squash, winter, e.g., butternut
star anise
stews, esp. dried pears
sugar, e.g., brown
tarragon
thyme
trail mixes, esp. dried pears
VANILLA
VINEGAR, e.g., balsamic, cider, fruit, raspberry, rice, sherry, white balsamic
WATERCRESS
WINE, RED or WHITE—dry or sweet, e.g., port
yogurt
Flavor Affinities
pears + agave nectar + lemon + strawberries
pears + allspice + black pepper + maple syrup + red wine
pears + almonds + chicory
pears + almonds + figs
pears + arugula + balsamic vinegar + blue cheese + fennel + olive oil
pears + pomegranate seeds + shallots
pears + balsamic vinegar + cinnamon + maple syrup
pears + blue cheese + fennel
pears + butter lettuce + honey
pears + caramel + peanuts
pears + cardamom + white wine
pears + cayenne + ginger + soy sauce
PEARS + CHEESE (e.g., blue, goat, Parmesan) + NUTS (e.g., hazelnuts, pecans, walnuts)
pears + cherries + ginger
pears + cinnamon + cranberries + oats
pears + cinnamon + lemon juice + maple syrup + red wine
pears + cranberries + hazelnuts
pears + cranberries + orange
pears + cranberries + pecans + vanilla
pears + cream + molasses
pears + fennel + fennel seeds + ginger
pears + feta cheese + red onions + salad greens
pears + ginger + orange
pears + ginger + pecans
pears + goat cheese + hazelnuts
pears + Gorgonzola cheese + pecans + spinach
pears + hazelnuts + raspberries
pears + honey + maple syrup + orange + Parmesan cheese + pears
PEAS (aka ENGLISH PEAS, GARDEN PEAS, or GREEN PEAS; see also BLACK-EYED PEAS and PEAS, SPLIT)
Season: spring–summer
Flavor: slightly sweet, with a soft, starchy texture
Volume: quiet–moderate
What they are: legumes (however, nutritionally, often considered a starchy vegetable)
Nutritional profile: 73% carbs / 23% protein / 4% fats
Calories: 120 per 1-cup serving (raw)
Protein: 8 grams
Techniques: blanch, boil (2–3 minutes), braise, poach, puree, sauté, simmer (2–3 minutes), steam, stir-fry (2–3 minutes)
Tip: Try frozen peas, which maintain their freshness and nutritional value.
Botanical relatives: beans, lentils, peanuts
allspice
almonds
artichokes
ASPARAGUS
avocados
barley
BASIL
bay leaf
beans, fava
breadcrumbs
bulgur
butter
buttermilk
cabbage
cardamom
CARROTS
cashews
casseroles
cauliflower
celery
cheese, e.g., feta, goat, mozzarella, Parmesan, ricotta
chervil
chiles, e.g., green, red
chives
cilantro
coconut milk
coriander
couscous
cream and crème fraîche
cucumbers
CURRIES, esp. green
curry powder
dill
eggs
fennel
garam masala
GARLIC, e.g., green, white
ghee
GINGER
grapefruit
greens, bitter
“guacamole”
“hummus”
Kaffir lime leaf
LEEKS
LEMON, e.g., juice, zest
lemongrass
LETTUCE, e.g., butter
lime
marjoram
mayonnaise
MUSHROOMS, e.g., morel, oyster, shiitake, wild
noodles
nutmeg
OILS, e.g., OLIVE, peanut, sesame, sunflower
ONIONS, e.g., green, pearl, red, spring, white, yellow
oregano
paellas, vegetarian
PARSLEY
PASTAS, e.g., fettuccine, fusilli, penne
pepper, e.g., black, green
pesto
POTATOES, e.g., new
quinoa
RICE, e.g., brown
RISOTTOS
rosemary
saffron
sage
SALADS, e.g., pasta, vegetable
salt, e.g., kosher, sea
sauces
savory
scallions
sesame, e.g., oil, seeds
shallots
snow peas
sorrel
SOUPS, e.g., pea, spinach, vegetable
sour cream
soy sauce
spelt
spinach
squash, e.g., butternut, delicata
stews
stir-fries
stock, e.g., vegetable
sugar snap peas
tarragon
thyme
tofu, e.g., silken
tomatoes
turmeric
turnips
vinegar
yogurt
Flavor Affinities
peas + almonds + grapefruit + thyme
peas + artichokes + oregano + snap peas
peas + arugula + potatoes
peas + buttermilk + mint + olive oil + scallions
peas + carrots + mushrooms
peas + chiles + yogurt
peas + chili powder + mint
peas + cilantro + coconut
peas + coconut + coriander
peas + dill + mint
peas + garlic + mint + spinach
peas + ginger + sesame oil
peas + lime + mint + paprika
peas + mint + mushrooms + rhubarb
peas + mint + ricotta
peas + mint + risotto
peas + mushrooms + pasta
peas + mushrooms + peanut oil + soy sauce
peas + pasta + ricotta cheese
“With some vegetables there is a real need for speed [i.e., getting them from the garden to the table], and corn and peas are the greatest examples. Fresh peas are the world’s greatest. I love risotto or pasta with fresh peas.”
—CHRISTOPHER BATES, HOTEL FAUCHÈRE (MILFORD, PA)
“There is nothing better than English peas or snap peas that are really sweet. I like to make a pea and radish salad with pea tendrils, pea shoots, and a bright lemon olive oil dressing.”
—ANNIE SOMERVILLE, GREENS RESTAURANT (SAN FRANCISCO)
PEAS, SNAP (see SUGAR SNAP PEAS)
PEAS, SNOW (see SNOW PEAS)
PEAS, SPLIT
Flavor: slightly sweet, with earthy notes, and a soft, creamy, luscious texture
Volume: quiet (e.g., yellow)–moderate (e.g., green)
What they are: peas that have been dried and split
Nutritional profile: 72% carbs / 25% protein / 3% fats
Calories: 335 per 1-cup serving (raw)
Protein: 24 grams
Technique: puree
Timing: Boil then simmer split peas about 30–60 minutes (or longer, for yellow split peas), until tender. No need to pre-soak.
Tip: Do not pressure-cook, as split peas foam, which can clog the valve and cause the cooker to explode(!).
barley
basil
BAY LEAF
bell peppers, e.g., red
CARROTS
celery
chili pepper flakes and chili powder
chives
cilantro
croutons, e.g., whole-grain
cumin
curries
curry powder and curry spices
dals
dill
dips
dulse
GARLIC
greens, salad
herbs
kale
leeks
lemon, e.g., juice
marjoram
mint
OIL, OLIVE
ONIONS, e.g., green, red, white, yellow
oregano
paprika, smoked
PARSLEY
pastas
peas, fresh
PEPPER, e.g., black, white
pesto
potatoes
purees
purslane
rice, e.g., basmati, brown
rosemary
salads
salt, sea
sauces
savory
sorrel
SOUPS, e.g., SPLIT PEA
soy sauce
spices
spinach
spreads
stews
STOCK, VEGETABLE
tarragon
THYME
tofu, smoked
tomatoes and tomato paste
turmeric
vegetables, root
veggie burgers (e.g., with rice)
vinegar, e.g., red wine, white wine
Flavor Affinities
split peas + dill + garlic
split peas + potatoes + soup
PEA SHOOTS (see SHOOTS, PEA)
PEAS, SUGAR SNAP (see SUGAR SNAP PEAS)
PECANS
Season: autumn
Flavor: bitter/sweet, with notes of butter and/or nuts, and a rich texture
Volume: quiet–moderate
Nutritional profile: 87% fats / 8% carbs / 5% protein
Calories: 375 per ½-cup serving (chopped)
Protein: 5 grams
Botanical relative and possible substitute: walnuts
almonds
(Native and North) American cuisines
APPLES
asparagus
BAKED GOODS, e.g., breads, cakes, cookies, pastries, pies, scones
bananas
berries, e.g., blueberries
bourbon
brown rice syrup
Brussels sprouts
butter, e.g., brown
cabbage, red
caramel
casseroles
cayenne
celery
cereals, breakfast, e.g., granola
cheese, e.g., blue, goat, ricotta
cherries, esp. dried
chili powder
chocolate
cinnamon
clementines
CRANBERRIES, DRIED
cream
dates
DESSERTS
endive
figs
garlic
ginger
grains, whole, e.g., amaranth, spelt
granola
grapes
greens, bitter
honey, e.g., raw
ice cream, e.g., butter pecan
kale
lemon, e.g., juice
lentils
lettuce, e.g., romaine
MAPLE SYRUP
molasses
muesli
MUSHROOMS, e.g., shiitake, wild
mustard
nutmeg
nuts
oats
ORANGES
pancakes
paprika
parsley
pâtés
peaches
PEARS
PIES, e.g., pecan, sweet potato
pilafs
pineapple
pizzas
pomegranate seeds
popcorn
puddings
PUMPKIN
purees, vegetable
radicchio
raisins
RICE, e.g., brown, red, WILD
salads
salsify
salt, sea
soups, e.g., butternut squash
Southern (U.S.) cuisine
spinach
SQUASH, WINTER, e.g., butternut
stuffings
sugar, e.g., brown, maple
sumac
SWEET POTATOES
tamari
tarts
vanilla
veggie burgers
waffles
wheat germ
yogurt
Flavor Affinities
pecans + apples + butternut squash
pecans + apples + romaine
pecans + asparagus + lemon + wild rice
pecans + brown rice + shiitake mushrooms
pecans + butter + caramel + salt
pecans + cayenne/chili powder + cinnamon + salt + sugar
pecans + dates + vanilla
pecans + dried cranberries + wild rice
pecans + oranges + radicchio
pecans + pears + spinach
PEPITAS (see SEEDS, PUMPKIN)
PEPPER, BLACK
Flavor: hot (and sometimes sweet); aromatic, with pungent notes of cloves, lemon, and/or wood
Volume: moderate–loud
Tips: Look for tellicherry black peppercorns, which are often regarded as the best in the world for their rich, complex flavor. Pepper suggests “false heat,” and also stimulates the appetite. Always use freshly ground black pepper from a pepper mill for optimal flavor. Add at the very last minute before serving.
allspice
(North) American cuisine
apricots
baked goods, e.g., spice cakes
basil
berries
Cajun cuisine
cardamom
cheese
cherries
cinnamon
cloves
coconut milk
coriander
Creole cuisine
cumin
eggs
European cuisines
fruit, fresh, e.g., berries, pineapple
garlic
ginger
gravies
Indian cuisine
lemon, e.g., juice
lentils
lime, e.g., juice
marinades
nutmeg
nuts
oil, olive
olives
onions
parsley
pickles
potatoes
pumpkin
rosemary
salad dressings
salads
SALT
sauces, e.g., black pepper
soups
Southeast Asian cuisine
Southern (U.S.) cuisine
stocks
strawberries
thyme
tomatoes
turmeric
vegetables
vinegar, e.g., cider
“I think black pepper and the whole rainbow of peppercorns are among the most underrated spices in the kitchen. Peppercorns are truly berries—they are sweet, fruity, and spicy—so a great pepper adds a lot of flavor. I’ve served cauliflower crusted with pepper, and the pepper helped the cauliflower sing on the plate.”
—RICH LANDAU, VEDGE (PHILADELPHIA)
PEPPER, ESPELETTE
Flavor: hot, with notes of the ocean, peaches, pepper, and/or smoke
Volume: quiet/moderate–loud
What it is: paste or powder made from dried chiles from the Basque region of France and Spain
Possible substitutes: (milder) cayenne, (hot) paprika
PEPPER, SZECHUAN
Flavor: sour/hot, with pungent notes of anise
Volume: loud
Tips: Dry-roast for a few minutes before grinding. Add at the end of the cooking process.
Botanical relatives: NOT black pepper
Asian cuisines
beans, e.g., black
chiles
Chinese cuisine
citrus fruit, e.g., lemon, lime, orange
deep-fried dishes
five-spice powder
garlic
ginger
Indian cuisine
Japanese cuisine
mushrooms
noodles, Asian
onions
salt
scallions
sesame, e.g., oil, seeds
soups
soy sauce
star anise
stir-fries
PEPPER, WHITE
Flavor: hot, with wine-like notes
Volume: moderate–loud (and quieter than black pepper)
Tips: Use white pepper when you don’t want to see black flecks in your dish, and/or when you want a milder pepper than black pepper. Add at the end of the cooking process. Look for Sarawak white peppercorns.
allspice
Asian cuisines
cloves
coriander
eggs, e.g., quiches, scrambled
European cuisines
ginger
gravies, e.g., white
Japanese cuisine
lemongrass
macaroni and cheese
mashed potatoes
nutmeg
pastas
potatoes
salad dressings, e.g., clear
sauces, e.g., white
soups, e.g., cream, light-colored, white
Southeast Asian cuisines
stocks
Thai cuisine
white and light-colored foods
PEPPERMINT
Flavor: slightly sweet
Volume: very loud
What it is: herb
apples
baked goods, e.g., brownies, cakes, cookies, esp. as icing
berries, e.g., strawberries
chiles
CHOCOLATE and cocoa
cilantro
cucumbers
desserts, esp. chocolate
drinks
ice cream
mangoes
salads, e.g., spinach
sauces
smoothies
sorbets
stews
TEAS
vanilla
yogurt
PEPPER SAUCE (see HOT PEPPER SAUCE)
PEPPERS, BELL (see BELL PEPPERS)
PEPPERS, CHILE (see CHILES)
PEPPERS, PIQUILLO
Flavor: hot
Volume: moderate–loud
Techniques: roast, stuff
aioli
almonds
artichokes
asparagus
beans, white
bread
CHEESE, e.g., GOAT, manchego, mozzarella
chickpeas
chocolate, dark
eggs
garlic
lemon
mushrooms
oil, olive
olives
onions
orange
“paella,” vegetarian
paprika, e.g., smoked, Spanish
parsley
pepper, black
potatoes
rice, e.g., bomba
salt
soups
Spanish cuisine
spreads
stews
stuffed piquillo peppers, e.g., with goat cheese or white beans
sugar
tomatoes
vinegar, e.g., sherry
Flavor Affinities
piquillo peppers + goat cheese + mushrooms
PEPPERS, SWEET (see BELL PEPPERS—RED and YELLOW)
PERSIMMONS
Season: autumn–winter
Flavor: sweet/sour, with apricot and/or spicy notes
Volume: moderate–loud
Nutritional profile: 95% carbs (high in sugars) / 3% fats / 2% protein
Calories: 35 per persimmon (raw)
Techniques: bake (esp. Hachiya), broil, freeze, puree, raw, roast
Tips: Generally allow (Hachiya) persimmons to become very soft (and sweet) before using. However, smaller, sweeter (Fuyu) persimmons should be enjoyed while still firm and crisp.
agave nectar
avocados
BAKED GOODS, e.g., breads, cakes, cookies, muffins, pies, quick breads (esp. Hachiya)
bananas
barley
brandy
caramel
cheese, e.g., creamy, feta, goat
cherries, e.g., dried or fresh
CINNAMON
cloves
cranberries
CREAM
custards
daikon
endive, Belgian
escarole
figs
frisée
ginger
graham crackers
grapefruit
grapes, e.g., red
greens, salad
honey
ice cream
jams
kiwi
leeks
LEMON, e.g., juice
lettuces, e.g., butter, mixed
lime
maple syrup
mushrooms, wild
nutmeg
NUTS, e.g., almonds, hazelnuts, pecans, walnuts
oil, e.g., grapeseed, hazelnut, olive, walnut
onions, e.g., Bermuda, red
oranges and orange juice
parsnips
pears and Asian pears
pepper, black
pineapple
pomegranates
puddings (esp. Hachiya)
radicchio
radishes
raisins
rice, e.g., Arborio, wild
rum
SALADS (esp. Fuyu)
salt, e.g., sea
sauces, e.g., dessert
sesame, e.g., paste, seeds
shallots
smoothies
sorbets
soups
soy sauce
stock, vegetable
sugar, e.g., brown
sweet potatoes
tofu and tofu paste
turnips
vanilla
vinegar, e.g., rice, sherry
watercress
yams
yogurt
yuzu
Flavor Affinities
persimmons + allspice + cinnamon + ginger
persimmons + almonds + goat cheese
persimmons + avocado + grapefruit + onions
persimmons + cranberries + maple syrup
persimmons + feta or goat cheese + hazelnuts + lettuces
persimmons + ginger + lemon juice + orange juice
persimmons + greens + olive oil + orange juice + pears + pecans + sherry vinegar
persimmons + lemon + sesame + soy sauce
persimmons + lemon + vanilla + walnuts
persimmons + maple syrup + pecans
persimmons + pomegranates + walnuts
persimmons + vanilla + yogurt
“My personal preference is to serve fruit only at the end of a meal, but persimmons are an exception: They are not too sweet, and not too overwhelming in flavor, so they are easy to use at other points in a meal. I’ve served a mid-menu dish of chilled persimmon with tofu paste, and I also think sesame paste accents it well.”
—RYOTA UESHIMA, KAJITSU (NEW YORK CITY)
PHYLLO, WHOLE-WHEAT
What it is: paper-thin sheets made of flour and water
Nutritional profile: 73% carbs / 18% fats / 9% protein
Calories: 60 per sheet
Protein: 1 gram
Tips: Opt for organic whole wheat versions. Coconut or grapeseed oil can be substituted for melted butter when preparing vegan dishes made with phyllo dough.
apples
baklava
butter, esp. melted
cheese, e.g., goat, ricotta
figs
Greek cuisine
honey
Middle Eastern cuisines
mushrooms
nuts
oil, e.g., coconut, grapeseed
pears
phyllo triangles
spanakopita
spinach
strudels
vegetables, roasted
Flavor Affinities
phyllo + feta + garlic + onions + ricotta + spinach
phyllo + garlic + lemon + mushrooms + nutmeg + spinach + tofu
phyllo + goat cheese + honey
PIECRUSTS, VEGAN
Tip: Think creatively when coming up with healthful, delicious vegan piecrusts based on ground fruits, nuts, spices, and more. You can press a crust based on one of the following combinations into your next pie plate:
almond milk + almonds + oat flour + oil
applesauce + coconut + graham cracker crumbs + pecans
brown rice syrup + cinnamon + coconut oil + oats + pecans
coconut + dates + vanilla + walnuts
dates + graham cracker crumbs (+ orange juice)
PIMENTON (see also PAPRIKA, SMOKED)
Flavor: bitter/sweet; sometimes hot and/or smoky
Volume: ranges from quiet (dulce, or sweet) to moderate (agridulce, or bittersweet) to loud (picante, or hot)
What it is: Spanish paprika
Tip: Look for pimenton labeled “de la Vera,” or “from La Vera,” in Extremadura, which is considered to be the best quality.
PINEAPPLE
Season: winter
Flavor: sour/sweet, with a juicy texture
Volume: moderate
Nutritional profile: 94% carbs (high in sugars) / 4% protein / 2% fats
Calories: 85 per 1-cup serving (raw, chunks)
Protein: 1 gram
Techniques: bake, broil (at 500°F, about 3–5 minutes), grill, poach, raw, roast, sauté
Tip: In addition to fresh, consider frozen and even canned pineapple packed in juice for ease of use.
agave nectar
apricots
avocados
baked goods, e.g., cakes (esp. pineapple upside-down)
BANANAS
basil
beans, black
beets
bell peppers, red
berries, e.g., blueberries, raspberries, strawberries
butter
caramel
Caribbean cuisines
cashews
cheese, e.g., ricotta
chiles, e.g., chipotle, jalapeño, red, serrano
chili powder
chocolate, e.g., dark, white
chutneys
CILANTRO
cinnamon
cloves
COCONUT and COCONUT MILK
cream and ice cream
cucumbers
curries and curry powder/spices
drinks, e.g., piña coladas
fruit, other tropical
garlic
ginger
grapefruit
Hawaiian cuisine
honey
jícama
kiwi
kumquats
lavender
lemon, e.g., juice, zest
lemongrass
LIME, e.g., juice, zest
liqueurs, e.g., brandy, Cointreau, Grand Marnier, Kirsch, orange
mangoes
maple syrup
melon
mint
molasses
mushrooms, portobello
nutmeg
nuts, e.g., almonds, hazelnuts, macadamia, peanuts,
pistachios, walnuts
oil, e.g., grapeseed, olive
onions, e.g., red
orange, e.g., juice, zest
palm, hearts of
papayas
parsnips
passion fruit
pepper, e.g., black, Szechuan
raisins
RICE, e.g., brown
rosemary
rum, e.g., white
sage
salad dressings
salads, e.g., fruit
SALSAS
salt, e.g., kosher
sauces, e.g., teriyaki
scallions
seeds, e.g., pumpkin, sunflower
seitan
skewers, fruit
SMOOTHIES
sorbets
soups
sour cream
spirits, e.g., gin, RUM
star anise
stews, e.g., vegetable
stir-fries
SUGAR, e.g., BROWN
sweet potatoes
tempeh
tofu
tomatoes
VANILLA
Vietnamese cuisine
vinegar, e.g., apple cider, red wine, rice, white wine
YOGURT
Flavor Affinities
pineapple + almonds + vanilla
pineapple + apple + brown sugar + ginger + orange juice + soy sauce
pineapple + banana + brown sugar
pineapple + banana + lemon + red onions + salsas
pineapple + black beans + cucumbers + salsas
pineapple + brown sugar + ginger + lime (+ oats + walnuts)
pineapple + brown sugar + honey + rum + vanilla
pineapple + brown sugar + lime
pineapple + carrots + cinnamon + raisins
pineapple + chiles + cilantro + garlic + lime + red onions
pineapple + chiles + lime + mint + tomatoes
pineapple + chiles + lime + red onions
pineapple + cilantro + lime
pineapple + cinnamon + curry + star anise
pineapple + coconut + brown sugar
pineapple + coconut + ginger + rum
pineapple + coconut + passion fruit + white chocolate
pineapple + coconut + rum
pineapple + coconut + yogurt
pineapple + ginger + maple syrup
pineapple + honey + mint + yogurt
pineapple + kiwi + mango + papaya
pineapple + lassi + star anise + yogurt
pineapple + lime + mint
pineapple + peanuts + yams
“All Jamaicans grow up eating pineapple chicken. I love making [vegan] pineapple stew, sautéing vegetables with pineapple, white rum, and brown sugar, with a dash of either apple cider or red wine vinegar, so that the stew is sweet and spicy and tangy.”
—SHAWAIN WHYTE, CAFÉ BLOSSOM (NEW YORK CITY)