PINE NUTS (aka PIGNOLI)
Flavor: slightly sweet, with notes of butter and/or pine resin, and a rich, soft texture
Volume: moderate–loud
Nutritional profile: 85% fats / 8% carbs / 7% protein
Calories: 190 per 1-ounce serving
Protein: 4 grams
What they are: seeds of certain kinds of pine trees
Techniques: raw, roast, toast
(North) African cuisine
anise
apples
apricots
arugula
asparagus
baked goods, e.g., cookies
BASIL
beans, green
beets
bell peppers, e.g., red
breadcrumbs
BROCCOLI
broccoli rabe
carrots
chard, Swiss
CHEESE, e.g., feta, goat, mozzarella, PARMESAN, ricotta
chickpeas
couscous
cranberries, dried
currants, e.g., dried
desserts
eggplant
endive
escarole
fennel
GARLIC
GRAINS, WHOLE, e.g., bulgur, couscous, millet, quinoa, spelt, wheat berries
GREENS, BITTER, e.g., beet, collard
greens, salad
Italian cuisine, esp. southern
kale
lemon, e.g., juice
lettuce, e.g., romaine
mascarpone
(Eastern) Mediterranean cuisines
Mexican cuisine
Middle Eastern cuisines
nuts, other, e.g., almonds, pistachios, walnuts
oil, nut, e.g., pine nut, walnut
olive oil
olives
onions
oranges, e.g., blood
parsley
PASTAS: fettuccine, orzo, penne, ravioli, spaghetti
*PESTOS
pilafs
potatoes, e.g., new
radicchio
RAISINS
rice
“ricotta,” pine nut
risottos
rosemary
saffron
sage
SALADS, e.g., fruit, green, pasta, spinach
sauces
soups
SPINACH
squash, e.g., summer, winter
stuffed grape leaves
sweet potatoes
tahini
tangerines
tofu, e.g., silken
TOMATOES and sun-dried tomatoes
Turkish cuisine
vanilla
vegetables, e.g., roasted
watercress
wheat berries
zucchini
Flavor Affinities
pine nuts + basil + garlic + olive oil + Parmesan cheese
pine nuts + beets + mascarpone
pine nuts + bitter greens + raisins
pine nuts + broccoli + pasta
pine nuts + couscous + lemon
pine nuts + currants + rice
pine nuts + garlic + green beans
pine nuts + garlic + spinach
pine nuts + goat cheese + pesto + sun-dried tomatoes
pine nuts + olives + oranges + parsley
pine nuts + olives + pasta + tomatoes
PISTACHIOS
Flavor: notes of butter and nuts, and a rich texture
Volume: moderate
What they are: nuts
Nutritional profile: 67% fats / 20% carbs / 13% protein
Calories: 345 per ½-cup serving (raw)
Protein: 12 grams
Techniques: raw, roast
Botanical relatives: cashews, mangoes, sumac
almonds
APRICOTS, e.g., dried
arugula
asparagus
avocados
BAKED GOODS, e.g., BAKLAVA, cakes, cookies, muffins, quick breads
basil
beets
biryani
broccoli
Brussels sprouts
bulgur
CARDAMOM
carrots
celery
cheese, e.g., blue, goat, Gorgonzola, Parmesan, ricotta, Taleggio
cherries
chili powder
chocolate, e.g., dark, white
coconut
cornmeal
couscous
cranberries
currants
curries and curry powder/spices
dates
desserts
dips
eggplant
endive
FIGS
fruit, dried
garlic
ginger
granola
grapefruit grapes
honey
ICE CREAM
Italian cuisine
lemon
lentils
lime, e.g., juice, zest
mangoes
maple syrup
Mediterranean cuisines
Middle Eastern cuisines
mint
oatmeal and oats
ORANGE
pâtés
peaches
“PESTOS”
phyllo dough
pilafs
pineapple
pine nuts
pomegranate
puddings
quinces
quinoa
rhubarb
rice, esp. wild
rice puddings
rose water
saffron
salads, e.g., grain
salt, e.g., sea
sauces
smoothies
squash, e.g., butternut
sugar, e.g., maple
sumac
tahini
tomatoes
Turkish cuisine
vanilla
vegetables
vinegar, e.g., raspberry
walnuts
watercress
watermelon
YOGURT
Flavor Affinities
pistachios + almonds + rose water
pistachios + apricots + dates
pistachios + basil + mint
pistachios + Brussels sprouts + olive oil + vinegar
pistachios + cardamom + orange
pistachios + cardamom + puddings + rice + rose water
pistachios + chili powder + garlic powder + onion powder
pistachios + citrus + mango
pistachios + dried fruit (e.g., apricots, cherries) + grains (couscous, quinoa)
pistachios + garlic + orange
pistachios + goat cheese + grapes
pistachios + goat cheese + tomatoes
pistachios + pine nuts + rice + saffron
pistachios + rhubarb + yogurt
pistachios + strawberries + yogurt
PLANTAINS—IN GENERAL, or MIXED
Flavor: range from savory and starchy (green) to slightly sweet and firm (yellow/brown) to sweet and creamy (black), with fruity (banana-like) notes
Volume: quiet/moderate (green)–moderate (yellow, black)
What they are: fruit
Nutritional profile: 97% carbs (high in sugars) / 2% protein / 1% fats
Calories: 235 per 1-cup serving (cooked, mashed)
Protein: 2 grams
Techniques: bake (at 350°F, 45–60 minutes), boil (25–40 minutes), broil, deep-fry, grill, mash, raw (only when all black), sauté, simmer, steam (about 10 minutes)
Tips: Serve as a starchy vegetable. When adding to soups or stews, add during the last 10 minutes of the cooking process.
Botanical relative: bananas
African cuisine
almonds
BEANS, BLACK
bell peppers
butter
Caribbean cuisine
Central American cuisine
cheese, e.g., blue, goat
chiles, chili pepper flakes, and chili pepper sauce
cinnamon
coconut and coconut milk
Cuban cuisine
fruit, tropical, e.g., papaya, pineapple
ginger
Latin American cuisines
lemon
LIME, e.g., juice
oils, e.g., coconut, olive, vegetable
onions, e.g., red, yellow
rice, e.g., jasmine
PLANTAINS, GREEN
Flavor: neutral, with a starchy texture
Volume: quiet–moderate
Techniques: bake, boil, deep-fry, fry, mash, sauté, stew
Tip: Look for green plantains without any yellow.
African cuisine
beans, e.g., black, pinto
butter
cardamom
Caribbean cuisine
Central American cuisine
cheese, e.g., queso fresco
chiles and chili powder
chips, plantain
cilantro
cinnamon
cloves
coconut and coconut cream
coriander
cumin
curry
fruits, tropical
garam masala
garlic
ginger
lime, e.g., juice
Mexican cuisine
molasses
mole sauces
oils, e.g., achiote, almond, olive, vegetable
olives
onions, e.g., red
paprika
pepper, black
Puerto Rican cuisine
rice
salsa
salt, e.g., kosher
scallions
shallots
soups
STEWS
thyme
TOSTONES
yogurt
Flavor Affinities
green plantains + garlic + thyme
PLANTAINS, SWEET (e.g., BROWN or YELLOW)
Flavor: sweet, with notes of banana, and a soft, creamy yet firm texture
Volume: moderate
Techniques: bake, boil, deep-fry, grill, mash, pan-fry, sauté
African cuisine
allspice
beans, black
bell peppers, e.g., green
butter
Central American cuisine
chocolate
cilantro
cinnamon
cloves
coconut milk
Cuban cuisine
desserts, e.g., puddings
fruits, tropical
garlic
ginger
honey
lemon
lime
Mexican cuisine
molasses
oil, olive
onions, red
orange
pepper, black
raisins
rice, e.g., brown
rum, esp. dark
salt
scallions
soups
star anise
stews, vegetable
sugar, e.g., brown
Flavor Affinities
sweet plantains + bell peppers + black beans + cilantro + rice + scallions
PLUMS
Season: summer–autumn
Flavor: sweet and/or sour, with astringent notes of cherries, citrus, and/or honey, and a very juicy texture
Volume: quiet–moderate
Nutritional profile: 90% carbs (high in sugars) / 5% protein / 5% fats
Calories: 30 per plum
Techniques: bake, poach, raw, stew
Botanical relatives: almonds, apples, apricots, blackberries, cherries, peaches, pears, quinces, raspberries, strawberries
allspice
anise hyssop
apples and apple juice
apricots
arugula
bananas
bay leaf
beans, e.g., black
bell peppers, e.g., red
blackberries
butter
caramel
cardamom
cheeses, e.g., blue, cream, feta, goat, manouri, soft
chiles, e.g., jalapeño, and chili powder
chocolate
chutneys
cilantro
CINNAMON
cloves
compotes, fruit
coriander
cream and crème fraîche
custard
dates
DESSERTS, e.g., cobblers, crisps, crumbles, pies, tarts
garlic
GINGER
grapefruit
HONEY, e.g., acacia, clover
Kirsch
LEMON, e.g., juice, zest
lime
liqueurs, e.g., brandy (e.g., plum)
maple syrup
mascarpone
mint
molasses
nectarines
nutmeg
NUTS, e.g., ALMONDS, hazelnuts, pecans, walnuts
oatmeal and oats
oil, olive
onions, red
ORANGE, e.g., juice, liqueur, zest
parsley
passion fruit
peaches
pears
pepper, e.g., black
ponzu
port
raspberries
rhubarb
sage
SALADS, e.g., fruit, green, spinach
salsas, e.g., plum
salt
sauces, e.g., plum
sesame, e.g., seeds
shallots
sorbets
star anise
strawberries
SUGAR, e.g., brown
VANILLA
VINEGAR, e.g., balsamic, champagne, red wine, umeboshi
walnuts
wine, e.g., red, sweet, white
yogurt
Flavor Affinities
plums + almonds + cinnamon + orange
plums + almonds + honey + mascarpone
plums + barley + goat milk + honey
plums + brown sugar + oats
plums + chiles + garlic + ginger + lemon
plums + cinnamon + honey
plums + cinnamon + orange
plums + garlic + honey + olive oil + red onions + vinegar
plums + ginger + orange
plums + honey + orange + vanilla
plums + maple syrup + orange
PLUMS, DRIED (aka PRUNES) and DRIED PLUM PUREE
Flavor: sweet, with notes of raisins, and a sticky, chewy texture
Volume: moderate
Nutritional profile: 96% carbs / 3% protein / 1% fats
Calories: 210 per ½-cup serving (pitted dried plums)
Protein: 2 grams
Techniques: poach, raw
Tip: Substitute puree of dried plums for fat or oil in baking.
ALMONDS
apples
apricots
BAKED GOODS, e.g., breads, cakes, muffins
bananas
caramel
cheese, e.g., blue, Brie, cream, feta, goat, ricotta
chestnuts
CHOCOLATE, e.g., dark
CINNAMON
cloves
coffee
compotes
cornmeal
cream
crème fraîche
crisps
currants
desserts, e.g., cobblers
granola
hazelnuts
honey
ice cream
jams and preserves
LEMON
LIQUEURS, e.g., *ARMAGNAC, brandy (e.g., apple, pear), cognac
mascarpone
nuts
oatmeal and oats
ORANGE, e.g., juice, zest
pancakes
pears
pecans
pistachios
poppy seeds
porridges
puddings, e.g., bread
raisins
salads
snacks
star anise
stews
sugar, e.g., brown
vanilla
vinegar, balsamic
WALNUTS
wine, e.g., fruity red (e.g., Beaujolais), port (e.g., tawny), sweet white (e.g., Muscat, Sauternes)
yogurt
Flavor Affinities
dried plums + apples + cinnamon + raisins
dried plums + brown sugar + red wine
dried plums + caramel + pecans
dried plums + cinnamon + orange
PLUMS, UMEBOSHI and UMEBOSHI PLUM PASTE (see UMEBOSHI PLUMS)
POLENTA (see CORNMEAL, from which polenta is made)
POMEGRANATE MOLASSES
Volume: loud (and louder than fresh pomegranate seeds)
allspice
arugula
bananas
beans
bell peppers
beverages
bulgur
cardamom
carrots
cheese, e.g., goat
chickpeas
chiles
cinnamon
cloves
cumin
desserts
dips
drinks
eggplant
garlic
ginger
glazes
grapefruit
lemon, e.g., juice
lentils
marinades
Middle Eastern cuisines
mustard and mustard seeds
oil, olive
pears
pilafs
SALAD DRESSINGS
salads
sauces
sorbets
spinach
stews, e.g., lentil
Turkish cuisine
vegetables, esp. root
vinegar, e.g., balsamic
walnuts
POMEGRANATES and 
POMEGRANATE JUICE (see also POMEGRANATE MOLASSES)
Season: autumn
Flavor: sour/sweet, with notes of cranberries, and juicy, crunchy seeds (when fresh)
Volume: moderate (fresh seeds)
Nutritional profile: 81% carbs / 12% fats / 7% protein
Calories: 75 per ½-cup serving (fresh seeds)
Protein: 1 gram
Techniques: juice, raw
Tips: While the season for fresh pomegranates is short, the fruit freezes well (e.g., whole, in a zip-locked plastic bag). Just thaw, cut open, and remove the delicious, juicy seeds to add to smoothies and other dishes, all year long.
agave nectar
allspice
almonds
apples
arugula
avocado
bananas
barley
beans
bell peppers
bulgur
cardamom
carrots
cheese, e.g., cream, goat
cherries, e.g., dried, fresh
chickpeas
chiles, e.g., poblano
chocolate
cinnamon
cloves
coconut
couscous
cranberries, e.g., dried, fresh
cucumbers
cumin
curries
desserts, e.g., fruit cobblers and crisps, ices, sorbets
dips
drinks
eggplant
endive
figs
frisée
garlic
ginger
glazes
grains
grapefruit
greens, salad
honey
legumes
LEMON, e.g., juice
lentils, e.g., red
lime
maple syrup
marinades
Mediterranean cuisines
melon, e.g., bitter
Middle Eastern cuisines
mint
mustard and mustard seeds
oil, olive
olives, e.g., green
onions, e.g., red
ORANGES and orange juice, e.g., blood, navel
parsley
pears
pecans
pilafs
pine nuts
pistachios
quinces
quinoa
rice
SALAD DRESSINGS
SALADS, e.g., cucumber, fruit, green
sauces
smoothies
SORBETS
soups, esp. autumn
spinach
squash, winter, e.g., butternut, delicata
stews, e.g., lentil
sugar, e.g., brown
sumac
sweet potatoes
tahini
thyme
tomatoes
Turkish cuisine
vegetables, esp. root
vinegar, e.g., balsamic, sherry, red/white wine
WALNUTS
watermelon
wheat berries
yogurt
yuzu, e.g., juice
Flavor Affinities
pomegranates + apples + butternut squash + walnuts
pomegranates + arugula + endive
pomegranates + balsamic vinegar + pine nuts + spinach
pomegranates + bell peppers + chiles + cumin + lemon + walnuts
pomegranates + cucumbers + garlic + mint
pomegranates + goat cheese + orange + walnuts
pomegranates + grapefruit + greens + red onions
pomegranates + lemon + sugar
pomegranates + orange + yuzu
POMELO (see recommendations for GRAPEFRUIT)
Season: winter
Flavor: sour/sweet, with grapefruit notes (although milder, sweeter, and juicier than grapefruit)
Volume: loud
What it is: citrus fruit
POPCORN, e.g., air-popped
What it is: whole grain
What’s healthful about it: high in fiber, low in calories (when air-popped)
Tips: Opt for organic popcorn, as non-organic popcorn is on the USDA’s top 10 list of foods contaminated with toxic chemicals and pesticides. Spritz with a little soy sauce for flavor and saltiness—or with a little olive oil and a sprinkle of cheesy-tasting nutritional yeast for a dose of vitamin B12.
Washington Post food editor Joe Yonan, author of Eat Your Vegetables, created his own version of the addictive herbed popcorn produced by Seventh-day Adventist vegetarian restaurant Little Lad’s, which features oil-popped popcorn seasoned with nutritional yeast, dried oregano, dried dill, dried thyme, crushed red pepper flakes, and an optional shake of fine sea salt.
almonds
caramel
cayenne
cheese, e.g., cheddar, Parmesan
chili pepper flakes
cinnamon
coconut, e.g., oil, sugar
coriander
cumin
curry powder
dill, dried
dulse
garlic and garlic powder
gomashio
herbs, esp. dried
honey
lemon
nutritional yeast
oil, e.g., coconut, grapeseed, peanut
onion powder
oregano, dried
parsley
peanut butter and peanuts
pecans
rosemary
sage
salt, sea
sesame seeds
soy sauce
sugar, brown
tamari
thyme
turmeric
vanilla
Flavor Affinities
popcorn + almonds + honey
popcorn + brown sugar + cinnamon
POPPY SEEDS (see SEEDS, POPPY)
POSOLE (see HOMINY)
POTATOES—IN GENERAL, WITH SKIN
Season: year-round, esp. summer–winter
Flavor: neutral, with earthy notes, and a starchy texture
Volume: quiet
What they are: vegetable—starchy
Nutritional profile: 93% carbs / 6% protein / 1% fats
Calories: 70 per ½-cup serving (boiled)
Protein: 1 gram
Techniques: bake (whole, wrapped in foil, at 400°F, about 50–60 minutes), boil (note: use the leftover, nutritious water for sauces, soups), deep-fry, fry, grill, mash (esp. older, starchier potatoes), puree, roast (quartered, 20–40 minutes at 400°F), sauté, steam, stuff
Tips: Opt for organic potatoes. Leave the skins on for extra flavor, texture, and nutrition. Scrub well before cooking. Boil potatoes whole, not cut, so they don’t absorb water. Before baking potatoes, poke with a fork several times so steam can escape. Potatoes are America’s favorite vegetable (especially as French fries!), but don’t forget the importance of enjoying a wide variety of vegetables to ensure yourself the benefits of an equally wide variety of nutrients.
Botanical relatives: bell peppers, chiles, eggplant, gooseberries, tomatillos, tomatoes
Possible substitutes for mashed potatoes: mashed white beans, millet, pureed cauliflower
arugula
asparagus
baked goods, e.g., breads, cakes
basil
bay leaf
beans, e.g., fava, green
bell peppers, e.g., green and/or roasted
broccoli
BUTTER
buttermilk
cabbage, e.g., savoy
capers
caraway seeds
cardamom
carrots
cashews
casseroles
cauliflower
cayenne
celery, CELERY ROOT, and celery seeds
chard
CHEESE, e.g., Asiago, blue, cheddar, Fontina, goat, Gouda, Gruyère, Jack, manchego, mozzarella, Parmesan, pecorino, Swiss
chervil
chicory
chickpeas
chiles, e.g., chipotle
CHIVES and garlic chives
cilantro
cinnamon
cloves
coconut and coconut cream
coriander
corn
cream
crème fraîche
cumin
curry powder and spices
curries
dill
eggplant
EGGS, e.g., frittatas, hard-boiled, omelets, quiches, tortillas
fennel
fenugreek
French cuisine
garam masala
GARLIC
ginger
grains, whole, e.g., quinoa, spelt
gratins
greens, e.g., collard, mustard, salad, winter
horseradish
Indian cuisine
kale
lavender
LEEKS
lemon, e.g., juice, zest
lentils
lovage
marjoram
mayonnaise
milk, dairy or nondairy (e.g., rice, soy)
MUSHROOMS, e.g., morel, porcini, portobello, wild
mustard, e.g., Dijon, oil, seeds
nutmeg
OIL, e.g., canola, chili, OLIVE, peanut, vegetable
okra
olives, e.g., black, green
ONIONS, e.g., green, red, Spanish, Vidalia, yellow
oregano
paprika
PARSLEY, esp. flat-leaf, and parsley root
parsnips
pasta, e.g., gnocchi
peas
peas, split
PEPPER, e.g., BLACK, white
pesto
pine nuts
potato cakes / potato pancakes
ramps
ROSEMARY
rutabagas
saffron
SAGE
SALADS, e.g., egg, green, potato (cold or hot)
SALT, e.g., kosher, sea, smoked
savory
scallions
shallots
skordalia
SORREL
SOUPS, e.g., leek, potato, sorrel, vegetable
sour cream
spinach
squash, winter, e.g., butternut, delicata
stews
stock, vegetable
stuffed baked potatoes / twice-baked potatoes
sweet potatoes
tahini
tarragon
THYME
tomatoes
truffles, e.g., black, white
turmeric
turnips
vegetables, root
vinegar, e.g., champagne, sherry, white wine
walnuts
watercress
wine, e.g., dry white
yogurt
Flavor Affinities
potatoes + black olives + lemon + sun-dried tomatoes
potatoes + buttermilk + chocolate + cinnamon + vanilla
potatoes + butternut squash + sage
potatoes + cauliflower + leeks
potatoes + celery root + parsnips
potatoes + cheddar cheese + chiles + corn
potatoes + chipotle chiles + garlic
potatoes + cilantro + coconut
potatoes + cream + garlic + thyme
potatoes + crème fraîche + dill
potatoes + fennel + garlic + leeks
potatoes + fennel + lemon + yogurt
potatoes + garlic + herbs (e.g., oregano, rosemary, sage)
potatoes + garlic + lemon + olive oil + parsley + vinegar
potatoes + garlic + lemon zest + parsley + rosemary + thyme
POTATOES + GARLIC + OLIVE OIL
potatoes + garlic + olive oil + walnuts
potatoes + Gruyère cheese + winter squash
potatoes + herbs (e.g., oregano, rosemary, thyme) + lemon
potatoes + leeks + nutmeg + onions + parsley
POTATOES, BLUE (or PURPLE)
Season: year-round, esp. summer–mid-winter
Flavor: neutral, with earthy notes of nuts, and a dry, floury, starchy texture
Volume: quiet
Techniques: bake, boil, fry, grill, mash, roast, steam
Tips: Keep the nutritious skins on when cooking. Lemon juice enhances the brightness of their color while accenting their flavor.
artichokes
beans
butter
cheese, e.g., cheddar, cotija
chiles, e.g., poblano
chips
chives
cilantro
corn
cream
garlic
greens, e.g., salad
lemon, e.g., juice
mashed potatoes
oil, e.g., chive, olive
paprika, e.g., smoked
parsley
Peruvian cuisine
salads, e.g., green, potato
salt, e.g., sea
shallots
soups, e.g., potato, vegetable
thyme
vinegar, e.g., apple cider, red wine
“While I was first attracted to purple potatoes for their beautiful color, I love them for their flavor, which is nuttier and with more body than your typical Russet or yellow potato. I serve them smashed with any herb, some salt and pepper, and a little lemon juice or zest—or smashed and served with pesto tofu.”
—MAKINI HOWELL, PLUM BISTRO (SEATTLE)
POTATOES, FINGERLING
Flavor: slightly sweet, with rich, earthy notes of butter and/or nuts, and a firm, waxy texture
Volume: quiet
Techniques: braise, oven-roast, pan-fry, roast
beans, green
butter
capers
cashew cream
chervil
chiles, e.g., jalapeño
chives
cream
dulse
eggs, e.g., frittatas
fines herbes
garlic
horseradish
mayonnaise
paprika, smoked
parsley
pepper, black
pizzas
rosemary
sage
salads, e.g., green, green bean, potato
salt, e.g., sea
shallots
soups and chowders, e.g., corn
tarragon
Worcestershire sauce, vegetarian
POTATOES, HIGH-STARCH (e.g., IDAHO, RUSSET)
Tip: High-starch potatoes leave a creamy white liquid on the knife when cut; the greater the residue, the higher the level of starch.
Techniques: bake, fry, mash
POTATOES, LOW-STARCH (e.g., NEW)
boiled potatoes
gratins
salads, potato
POTATOES, NEW (aka RED POTATOES)
Season: spring–summer
Flavor: slightly sweet, with a moist, creamy texture
Volume: quiet
What they are: freshly harvested potatoes of the season
Techniques: boil, mash, roast, salt-bake, steam (Avoid frying.)
capers
carrots
cashews, e.g., ground raw
chives
cream
dill
garlic
gratins
herbs
horseradish
leeks
lemon, e.g., juice
mint
mustard, e.g., Dijon
oil, olive
paprika
parsley
pepper, e.g., black, white
rosemary
saffron
salads, e.g., green, potato
salt, e.g., sea
savory
scallions
shallots
soups and bisques
sour cream
stews
stock, vegetable
tarragon
thyme
vinegar, e.g., apple cider
walnuts
yogurt
Flavor Affinities
new potatoes + chives + lemon + olive oil
new potatoes + cider vinegar + dill + horseradish + olive oil
new potatoes + dill + mash + olive oil + parsley + soy milk
new potatoes + garlic + lemon + mustard
new potatoes + garlic + shallots + tarragon + vinegar
new potatoes + horseradish + mustard + scallions + yogurt
POTATOES, RED (see POTATOES, NEW)
POTATOES, RUSSET
Flavor: slightly sweet, with earthy notes, and dry, crumbly/fluffy texture with a thick, chewy skin
Volume: quiet
Techniques: bake, fry, mash, roast
Tip: As they don’t hold their shape well, russets are not recommended for casseroles or salads.
baked “fries”
baked potatoes
chives
gnocchi
mashed potatoes
sour cream
POTATOES, SWEET (see SWEET POTATOES)
POTATOES, THICK-SKINNED (e.g., IDAHO, RUSSET)
Techniques: bake, fry
POTATOES, THIN-SKINNED (e.g., NEW POTATOES, WHITE POTATOES)
Techniques: boil, pressure-cook, steam
POTATOES, WHITE
Flavor: neutral, with a thin skin
Volume: quiet
Techniques: boil, fry, mash, steam
casseroles
mashed potatoes with skins
salads, e.g., potato
soups
stews
POTATOES, YELLOW (e.g., YUKON GOLD)
Flavor: slightly sweet, with notes of butter, and a rich texture
Volume: quiet
What they are: versatile, all-purpose, medium-starch potatoes
Techniques: bake (whole, 60 minutes at 400°F), boil, grill, mash, roast (quartered, 20–40 minutes at 400°F)
apples
baked potatoes
chives
mashed potatoes
roasted potatoes
sage
salads, e.g., potato
sour cream
PRESSURE-COOKING
Tip: Cooks foods 50–70 percent faster than traditional methods—which is especially helpful when it comes to slow-cooking foods such as dried beans and grains.
“I love pressure-cooking beans and grains, not only because it’s faster but because it makes them more digestible. Chickpeas that would normally take hours and hours of boiling will be done in 60 minutes in a pressure-cooker. The only beans I won’t pressure-cook are white beans, because it makes them too mushy for our arugula salad that features them. And you shouldn’t pressure-cook split peas or soybeans because they foam, which can clog the mechanism and make it explode—something I unfortunately learned the hard way after just painting my kitchen.… Brown rice can pressure-cook in just 40 minutes, and only needs a 1:2 rice-to-liquid ratio, because you don’t need much liquid when pressure-cooking.”
—PAM BROWN, GARDEN CAFÉ ON THE GREEN (WOODSTOCK, NY)
PRUNES and PRUNE PUREE (see PLUMS, DRIED)
PULSES (see also specific BEANS, CHICKPEAS, specific LENTILS; PEAS, SPLIT)
What they are: legumes
Protein: up to 9 grams per ½-cup serving
Tips: A half-cup of cooked pulses is equivalent to one serving of vegetables and the protein in two ounces of meat. For more information, visit the website cookingwithpulses.com.
African cuisines
Australian cuisine
Indian cuisines
Mediterranean cuisines
Middle Eastern cuisines
South American cuisines
“With up to 9 grams of protein per half-cup serving, pulses offer a low-fat or fat-free alternative to animal proteins. Pulses improve the protein quality of cereal grains, by adding a complimentary amino acid profile. Due to the high nutrient density, pulses can be considered both a protein and a vegetable.”
—COOKINGWITHPULSES.COM
PUMPKIN (see also SQUASH, WINTER)
Season: autumn
Flavor: sweet, with earthy notes of sweet potatoes, and a dense, fibrous texture
Volume: quiet–moderate
What it is: Technically, pumpkins are a hard-rind (i.e., winter) squash.
Nutritional profile: 88% carbs / 9% protein / 3% fats
Calories: 50 per 1-cup serving (cooked, mashed)
Protein: 2 grams
Techniques: bake (at 350–400°F, 45–60 minutes), boil, grill, mash, puree, roast (at 350°F for 60 minutes), steam
Tip: For ease of use, consider canned pumpkin.
Botanical relatives: cucumbers, melons, squashes
Possible substitutes: carrots, winter squash
ALLSPICE
almonds
American cuisine
APPLES, apple cider, and apple juice
baked baby pumpkins
BAKED GOODS, e.g., bread puddings, breads, cookies, muffins, pies, quick breads, scones
basil
BAY LEAF
BEANS, e.g., Anasazi, black, cannellini, kidney, lima, pinto, white
brandy
breadcrumbs
butter and brown butter
caramel
cardamom
carrots
cashews
cayenne
celery
CHEESE, e.g., blue, cream, Emmental, feta, Fontina, goat, GRUYÈRE, mozzarella, PARMESAN, pecorino, ricotta, Romano, soft, Swiss, vegan
chestnuts
chickpeas
CHILES, e.g., ancho, chipotle, green, guajillo, habanero, orange, red, Scotch bonnet
chili pepper flakes
chives
chocolate, e.g., dark, white
cilantro
CINNAMON
CLOVES
COCONUT and COCONUT MILK
cognac
coriander
corn
couscous
cranberries, e.g., dried, and cranberry juice
cream
cumin
curries and curry leaves, paste, powder
custards
desserts, e.g., cheesecakes, pies
fennel and fennel seeds
frisée
garam masala
GARLIC
GINGER
graham cracker crumbs
gratins
greens
hazelnuts
honey
leeks
lemon, e.g., juice, zest
lemongrass
lime, e.g., juice, zest
mace
MAPLE SYRUP
milk, dairy or nondairy, e.g., coconut, soy
millet
mint
mirin
miso, e.g., light
molasses
mushrooms, e.g., shiitake, wood ear
mustard and mustard seeds
NUTMEG
nuts
oats and oatmeal
OILS, e.g., nut, olive, peanut, pumpkin seed, sesame, sunflower, vegetable, walnut
ONIONS, e.g., red, white
ORANGE, e.g., juice, zest
pancakes and waffles
paprika
parsley
parsnips
PASTAS, e.g., cannelloni, gnocchi, orzo, ravioli, tortellini
peanuts
PECANS
pepper, e.g., black, white
PIES
pineapple
pine nuts
pistachios
plantains
plums, dried
potatoes
puddings
PUMPKIN SEEDS
quinces
radicchio
raisins
RICE, e.g., Arborio, brown, long-grain
rice, wild
rice syrup risottos
rosemary
rum
SAGE
salt, e.g., kosher, sea
sesame seeds, e.g., black
soufflés
SOUPS, e.g., pumpkin, winter vegetable
Southeast Asian cuisines
soy sauce
spinach
stews
stock, vegetable
stuffed mini-pumpkins
SUGAR, e.g., brown
tarragon
thyme
tofu, e.g., firm
TOMATOES, e.g., paste, sauce, sun-dried
vanilla
vegetables, root
vinegar, e.g., balsamic, champagne
WALNUTS
wine, white
yogurt
zucchini
Flavor Affinities
pumpkin + allspice + cinnamon + ginger + orange + vanilla
pumpkin + almonds + raisins
pumpkin + apples + cilantro + curry + leeks
pumpkin + balsamic vinegar + Parmesan cheese + sage
pumpkin + black sesame + corn + spinach
pumpkin + breadcrumbs + garlic + parsley
pumpkin + brown sugar + cinnamon + cloves + ginger + nutmeg + orange + walnuts
pumpkin + cardamom + cinnamon + cloves
pumpkin + chickpeas + cilantro + garlic + ginger + lemongrass
pumpkin + chiles + garlic + orange + rosemary
pumpkin + cinnamon + cloves + coconut milk + ginger + nutmeg + vanilla
pumpkin + cinnamon + ginger + maple syrup + pecans
pumpkin + cinnamon + ginger + oatmeal + raisins
PUMPKIN + CINNAMON + MAPLE SYRUP
pumpkin + coconut milk + curry paste
pumpkin + cranberries + orange
pumpkin + cream cheese + graham cracker crumbs + orange
pumpkin + garlic + olive oil + rosemary + thyme
pumpkin + nutmeg + Parmesan cheese
pumpkin + oats + sage + walnuts
pumpkin + onions + sage + soups + soy milk
PUMPKIN SEEDS (see SEEDS, PUMPKIN)
PURSLANE (aka VERDOLAGA)
Season: summer–early autumn
Flavor: bitter/salty/sour, with notes of cucumber, lemon, pepper, sorrel, and/or tomato, and a crunchy, juicy texture
Volume: very quiet / quiet (raw)–moderate (cooked)
What it is: herb/green
Nutritional profile: 71% carbs / 20% protein / 9% fats
Calories: 20 per 1-cup serving (cooked)
Protein: 2 grams
Techniques: raw, sauté, steam
Tips: Can cook like spinach. Bitterness increases during cooking, so cook only lightly.
basil
beans, e.g., green, pinto
beets
bell peppers
bread, e.g., pita
Brussels sprouts
butter
buttermilk
carrots
cheese, e.g., feta, goat, Jack, mozzarella
chickpeas
chiles, e.g., green, jalapeño
chives
cilantro
CITRUS
couscous, Israeli
cream
cucumbers
dill
dips
eggplant
eggs, e.g., frittatas
garlic
grapefruit
hazelnuts
honey
kale, e.g., baby
lemon
lentils, e.g., beluga
lettuce, e.g., romaine
Mexican cuisine
mint
mustard, Dijon
noodles, rice
oil, olive
olives
onions, e.g., cipollini, green, red, white
oranges
parsley
pepper, black
pistachios
potatoes
Provençal (French) cuisine
radishes
salad dressings
SALADS, e.g., bread, chopped, cucumber, egg, fattoush, green, potato, vegetable
salsas
salt, sea
sandwiches
scallions
shallots
sorrel
soups, e.g., Bonne Femme
sour cream
squash, e.g., delicata, summer
stock, vegetable
sumac
tahini
tarragon
tomatillos
TOMATOES
vinegar, e.g., rice
yogurt
zucchini
Flavor Affinities
purslane + basil + croutons + cucumbers + olive oil + onions + tomatoes + vinegar
purslane + basil + goat cheese + scallions + tomatoes
purslane + feta cheese + tomatoes
purslane + garlic + nutmeg + onion + potatoes + sorrel
purslane + garlic + yogurt
purslane + romaine + scallions
“Purslane is one of those ingredients that people will taste and ask, ‘What is that?’ I enjoy it in the summertime raw in salads, or lightly sautéed—but be aware that it cooks down a lot.”
—ANGEL RAMOS, CANDLE 79 (NEW YORK CITY)
QUELITES (see LAMB’S-QUARTER)
QUINCES
Season: autumn
Flavor: sour, with notes of apples, flowers, and/or pears, and a very hard texture
Volume: quiet–moderate
Nutritional profile: 97% carbs / 2% protein / 1% fat
Calories: 50 per medium quince (raw)
Techniques: bake, poach (e.g., in simple syrup and/or wine), stew
Tips: Never serve raw. Remove skin before serving. High in pectin (a gelling agent), quinces can substitute for powdered pectin in certain preparations.
Botanical relatives: almonds, apples, apricots, blackberries, cherries, peaches, pears, plums, raspberries, strawberries
baked goods, e.g., cakes, crisps, pies
butter
CHEESE, e.g., blue, cream, goat, Gorgonzola, manchego, ricotta, soft, Spanish, esp. with quince paste
cherries, dried tart
chicory
chili pepper flakes
chutneys
cilantro
CINNAMON
compotes
coriander
cream
crème fraîche
crepes
cumin
desserts, e.g., apple or pear: crisps, crumbles, tarts
ginger
honey
lemon, e.g., juice
maple syrup
nutmeg
nuts, e.g., almonds, pecans, pistachios, walnuts
oil, e.g., nut, walnut
orange
pancakes
paste, aka membrillo
*PEARS
pies and tarts, e.g., apple, pear
pomegranates and pomegranate molasses
preserves/jams
puddings, e.g., bread, rice
raspberries
salads, e.g., green
SUGAR, e.g., BROWN
vanilla
vinegar, e.g., balsamic, champagne, rice
wine, e.g., sweet, white
yogurt
Flavor Affinities
quince + apples + cinnamon
quince + blue cheese + greens + sherry vinegar + walnut oil + walnuts
quince + cinnamon + ginger + pancakes
QUINOA
[KEEN-wah]
Flavor: bitter/slightly sweet, with earthy notes of couscous, grass, herbs, millet, nuts, and/or sesame, and a light and fluffy (when cooked), slightly crunchy texture
Volume: quiet–moderate
What it is: often thought of as a whole grain, even though it’s the fruit of an herb, not a grain
What’s healthful about it: Most quinoa contains 15–20% protein (higher than the typical 14% of wheat, 9–11% of millet, and 7–8% of rice), and is richer in calcium than milk.
Gluten-free: yes
Nutritional profile: 71% carbs / 15% protein / 14% fat
Calories: 220 per 1-cup serving (cooked)
Protein: 8 grams
Techniques: boil, simmer, steam, toast
Timing: Cooks in 10–15 (white) to 20 (red) to 30 (black) minutes.
Ratio: 1: 1½–2 (1 cup quinoa to 1½–2 cups liquid, e.g., stock, water)
Tips: Quinoa must be rinsed very well before cooking, to remove all traces of bitterness (and “suds” from the rinse water). Toast first before using in dishes to enhance its flavor. For enhanced flavor and texture, try sautéing for 5 minutes before adding liquid—and/or substituting vegetable stock or juice, or fruit juice (e.g., orange or passion fruit), for some or all of the water. Fluff with a fork after cooking to separate the grains (and remember that black and red quinoa won’t stick together as much as white). Quinoa doesn’t get mushy, even when overcooked.
Botanical relatives: amaranth, beets, chard, lambs’-quarter, spinach
almonds and almond milk
arugula
avocados
baked goods, multigrain, e.g., breads, muffins
basil
BEANS, e.g., adzuki, BLACK, fava, green, kidney, lima, navy, pinto, white
beets
bell peppers, esp. red or yellow
carrots
celery
cereals, hot breakfast
chard, Swiss
CHEESE, esp. FETA, goat, Parmesan, ricotta salata
chiles, e.g., chipotle, green
chives
cilantro
CITRUS, e.g., lemon, lime, orange, i.e., juice, zest
CORN
cucumbers
cumin
fruit, dried, e.g., apricots, cranberries, currants, raisins
garlic
grains, other, e.g., quieter-flavored
greens, e.g., beet, collard
kale
Mexican cuisine, e.g., enchiladas, fajitas, salsas
mint
mushrooms, esp. cremini, shiitake
NUTS, esp. almonds, cashews, peanuts, PECANS, pine nuts (esp. toasted), pistachios, walnuts
OIL, e.g., OLIVE, walnut
ONIONS, e.g., green, red, spring, white, yellow
oregano
parsley
pilafs
pineapple
pomegranate seeds
SALADS, e.g., grain, green
salt, esp. sea
scallions
soups, e.g., cucumber
South American cuisines
SPINACH
squash, esp. winter, e.g., acorn, butternut
stews
stock, e.g., mushroom, vegetable
stuffed vegetables, e.g., bell peppers, tomatoes, zucchini
stuffings
“sushi,” e.g., maki rolls stuffed with quinoa
“tabbouleh”
TOMATOES, e.g., cherry, red, sun-dried
veggie burgers
vinegar, e.g., balsamic, champagne, red wine, rice, sherry, umeboshi
yogurt
zucchini
Flavor Affinities
quinoa + almond milk + cinnamon + nuts
quinoa + bell peppers + carrots + parsley + rice vinegar + sesame oil/seeds
quinoa + black beans + cumin
quinoa + black beans + mango
quinoa + cashews + pineapple
quinoa + cucumbers + feta cheese + parsley + tomatoes
quinoa + cucumbers + lemon + mint + parsley
QUINOA + DILL + LEMON JUICE + zucchini
“Eating plain white quinoa can be like eating bird food. What I like to do is mix it with red and black quinoa, which gives you great flavor and texture with some nuttiness and chew to it.”
“I love quinoa. I especially like making quinoa tabbolueh. I add onions, tomatoes, cucumber, parsley, lemon, and salt. You don’t have to cook it that long and it absorbs all the flavors.”
—AMANDA COHEN, DIRT CANDY (NEW YORK CITY)
“Every ingredient in our dishes is there for a reason—either flavor, texture, and/or its health benefit. Quinoa is kind of our ‘house grain’ because of all of the above—it’s great in salads, and golden quinoa is one of two key ingredients [along with black beans] in our signature Root veggie burger. Our burgers are also made with pureed carrots, garlic, onions, and breadcrumbs seasoned with black pepper and paprika before shaping into patties. To achieve their meaty texture, they’re cooked twice—the first time slowly on low heat on the grill, and the second time seared on high heat to crisp it.”
—DEENA JALAL, FOMU AND ROOT (ALLSTON, MA)
RADICCHIO
[rod-EEK-ee-oh]
Season: year-round, esp. summer–winter
Flavor: bitter, with earthy notes, and crisp/crunchy and firm in texture
Volume: moderate–loud
Nutritional profile: 76% carbs / 15% protein / 9% fats
Calories: 10 per 1-cup serving (raw, shredded)
Protein: 1 gram
Techniques: bake, braise, broil, grill, julienne, oven-grill, raw, roast, sauté, sear, steam, stir-fry
Tip: Cooking radicchio (and, cookbook author Marcella Hazan says, slicing it thinly on the diagonal) brings out its sweetness.
Botanical relatives: artichokes, chamomile, chicory, dandelion greens, endive, lettuces (e.g., Bibb, iceberg, romaine), salsify, tarragon
apples
arugula
basil
bay leaf
BEANS, e.g., cannellini, white
beets
breadcrumbs
butter
cabbage, e.g., savoy
capers
carrots
CHEESE, e.g., pungent: Asiago, blue (Gorgonzola, Roquefort, Stilton), feta, Fontina, goat, Gruyère, mozzarella, PARMESAN, pecorino, ricotta, Taleggio
chickpeas
chicory
chili pepper flakes
chives
citrus
eggs, e.g., hard-boiled, omelets
endive
escarole
FENNEL and fennel seeds
figs
frisée
fruit, dried, e.g., cherries, cranberries, raisins
fruit, tree, e.g., apples, pears
GARLIC
grains
grapefruit
gratins
greens, e.g., dandelion, other salad, winter
hazelnuts
honey
horseradish
ITALIAN CUISINE
lemon, e.g., juice, zest
lettuce
lime, e.g., juice, zest
mango
MUSHROOMS, e.g., porcini, shiitake, wild
mustard, e.g., Dijon
OIL, e.g., corn, hazelnut, nut, OLIVE, peanut, pumpkin seed, walnut
onions, e.g., red
orange, e.g., juice, zest
parsley, e.g., flat-leaf
PASTAS, e.g., lasagna, orecchiette, penne, spaghetti
pears
pecans
pepper, e.g., black, white
pine nuts
pistachios
pizza
polenta
potatoes
pumpkin
radishes
rice, e.g., Arborio, wild
RISOTTOS
rosemary
sage
SALADS, e.g., grain, mixed green, tricolore (radicchio + arugula + endive)
shallots
soups
soy sauce
spinach
squash, winter
stews
stock, e.g., mushroom, vegetable
tamari
thyme
tomatoes
VINEGAR, e.g., BALSAMIC, cider, fruit, red wine, sherry
WALNUTS
watercress
wine, e.g., dry white
Worcestershire sauce, vegan
Flavor Affinities
radicchio + apples + fennel
radicchio + arugula + endive
radicchio + balsamic vinegar + garlic + olive oil
radicchio + balsamic vinegar + mushrooms + Parmesan cheese + risotto
radicchio + beets + blue cheese + walnut oil + walnuts
radicchio + blue cheese + walnut oil + walnuts
radicchio + breadcrumbs + hard-boiled egg + parsley
radicchio + breadcrumbs + Parmesan cheese
RADICCHIO + CHEESE (e.g., Asiago, blue, goat) + FRUIT (e.g., dried cranberries, oranges, pears) + NUTS (e.g., hazelnuts, pecans, pine nuts, walnuts)
radicchio + fennel + olive oil + orange + pear
radicchio + fennel + olive oil + red wine vinegar
radicchio + frisée + mustard + nuts + pears + red wine vinegar
radicchio + garlic + olive oil + Parmesan cheese + white beans radicchio + garlic + olive oil + vinegar
radicchio + garlic + parsley + pasta + ricotta cheese
radicchio + Gorgonzola cheese + mushrooms
radicchio + lemon + pasta
RADISHES—IN GENERAL (see also DAIKON)
Season: spring–summer
Flavor: slightly sweet/hot, with pungent notes of nuts and pepper, and a crunchy (raw) or creamy (cooked) texture
Volume: moderate (cooked)–loud (raw)
Nutritional profile: 83% carbs / 12% protein / 5% fats
Calories: 20 per 1-cup serving (raw, sliced)
Protein: 1 gram
Techniques: braise, grate, raw (best served raw), roast, sauté, shave (e.g., into noodles), steam
Botanical relatives: broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, horseradish, kale, kohlrabi, land cress, rutabagas, turnips, watercress
almonds
arugula
asparagus
avocados
basil
beans, e.g., fava, green, white
beets
bell peppers, e.g., green
bread, e.g., crusty whole-grain (e.g., rye, wheat)
BUTTER
cabbage
capers
carrots
cayenne
celery
celery salt
cheese, e.g., blue, cream, dry Jack, feta, goat, Gouda, Gruyère, manchego, Parmesan, ricotta
chervil
chickpeas
chives
cream
cucumbers
curry powder
dill
edamame
eggs, hard-boiled
European cuisines, e.g., French, German
fennel
garlic
grains, whole, e.g., barley, brown rice, quinoa
greens, e.g., radish, salad
hummus
LEMON, e.g., juice, zest
lettuce, e.g., iceberg, romaine
lime, e.g., juice, zest
lovage
mâche
marjoram
mesclun
MINT
mushrooms
mustard
oil, e.g., olive, pistachio, sesame, walnut
olives, e.g., black
onions, e.g., red
ORANGES and blood oranges, e.g., juice, zest
oregano
parsley, e.g., flat-leaf
pears
pecans
pepper, black
pistachios
purslane
radish sprouts
rosemary
salad dressings, esp. cheese-, lemon-, or vinegar-based, e.g., vinaigrettes
SALADS, e.g., bean, grain, green, potato, radish, vegetable
SALT, e.g., fleur de sel, sea, smoked
scallions
sesame, e.g., oil, seeds
shallots
snow peas
soups, e.g., gazpacho, vegetable
soy sauce
spring rolls, e.g., Vietnamese
sugar snap peas
tamari
thyme
turnips
VINEGAR, e.g., cider, rice wine, white wine
watercress
yogurt
Flavor Affinities
radishes + avocados + lettuce
RADISHES + bread + BUTTER + SALT
radishes + cabbage + celery salt + onions
radishes + carrots + cayenne + lime juice + salt + slaws
radishes + chives + cream cheese + sour cream
radishes + cilantro + lime + olive oil
radishes + cucumbers + dill
radishes + cucumbers + endive + mustard
radishes + dill + salt + vinegar + yogurt
radishes + escarole + lemon + orange
radishes + garlic + yogurt
radishes + lemon + pistachios
radishes + mint + orange
radishes + rice wine vinegar + sesame oil + soy sauce