TOMATOES, GREEN
Techniques: fry, grill
bell peppers
cheese, e.g., burrata, feta, Parmesan
chives
corn
cornmeal
dill
eggs, e.g., frittatas
mustard
oil, e.g., olive, vegetable
onions, e.g., red
parsley
pepper, black
salsas
salt, e.g., sea
savory
scallions
soups
tomatoes, fried green
Flavor Affinities
green tomatoes + burrata cheese + mustard + olive oil
TOMATOES, SUN-DRIED (or OVEN-DRIED TOMATOES)
Flavor: salty/slightly sweet, with intense tomato notes, and a chewy texture
Volume: loud–very loud
Tip: To soften, soak in boiling water for 60 seconds before draining and cooling.
Brand: Mediterranean Organic
almonds
artichokes and artichoke hearts
arugula
asparagus
BASIL
bay leaf
beans, e.g., white
bell peppers
bread, e.g., whole-wheat
capers
cashews
casseroles
CHEESE, e.g., chèvre, feta, goat, mozzarella, Parmesan, ricotta
chickpeas
chiles, e.g., jalapeño, red
chili pepper flakes
dips
EGGS, e.g., frittatas, omelets
enchiladas
GARLIC
harissa
hazelnuts
hummus
Italian cuisine
kale
lemon, e.g., juice, zest
lime, e.g., juice, zest
Mediterranean cuisines
OLIVE OIL
olives, e.g., black, kalamata
onions, e.g., red
orange, e.g., zest
oregano
parsley
PASTAS, e.g., cannelloni, linguini
pepper, black
pesto
pine nuts
PIZZA
polenta
potatoes
risottos
rosemary
salads, e.g., bean, grain, green, potato
salt, sea
sandwiches, e.g., cheese, panini
SAUCES, e.g., pasta, tomato
scallions
shallots
soups
spinach
stews
stuffings
tapenades
thyme
tofu
tomato paste
tomatoes, fresh
tortillas
vinegar, e.g., balsamic, rice wine
walnuts
wine, e.g., dry white
Flavor Affinities
sun-dried tomatoes + artichokes + feta cheese
SUN-DRIED TOMATOES + BASIL + GARLIC + OLIVE OIL
sun-dried tomatoes + basil + herbs (e.g., rosemary, thyme) + olive oil
sun-dried tomatoes + capers + garlic + goat cheese + oregano
sun-dried tomatoes + goat cheese + pesto + pine nuts
sun-dried tomatoes + olive oil + oregano + red onions
TRAIL MIX and TRAIL BARS
Tips: Use only unsalted raw nuts and unsweetened organic fruit. If nuts are roasted, opt for dry roasted rather than oil roasted.
“We make [trail] bars that combine unsulfured dried fruits, nuts, and spices to sweeten and spice a tasty blend of organic whole grains. Our top flavors are based on apricot, cashew, and turmeric; almond, cacao, and coconut; date, ginger, and sesame seeds; and cinnamon, prune, and walnut.”
—DIANE FORLEY, FLOURISH BAKING COMPANY (SCARSDALE, NY)
TRITICALE
[trit-ih-KAY-lee]
Flavor: slightly sweet, with earthy notes of nuts, and a chewy texture
Volume: moderate–loud
What it is: whole grain (a hybrid of rye and wheat)
Gluten: yes
Nutritional profile: 82% carbs / 13% protein / 5% fats
Calories: 325 per ½-cup serving
Protein: 12 grams
Techniques: pressure-cook, simmer (30-40 minutes), toast
Timing: Cook presoaked triticale about 15–20 minutes, covered.
Botanical relatives: barley, corn, rye, spelt, wheat
Possible substitutes: rye berries, wheat berries
baked goods, e.g., biscuits, breads
basil
casseroles
cereals, e.g., muesli
chard
cheese, e.g., Parmesan
chives
cilantro
cinnamon
dates
dill
garlic
ginger
greens
mushrooms, e.g., cremini, shiitake
mustard, e.g., Dijon
oil, e.g., nut, olive, sesame, walnut
onions
oregano
pancakes
parsley
peanuts
pepper, black
pilafs
porridges
raisins
sage
salads, grain
scallions
squash, winter, e.g., butternut
stock, vegetable
thyme
vinegar, e.g., balsamic, sherry
Flavor Affinities
triticale + cilantro + garlic + ginger + peanuts + scallions + sesame oil
triticale + garlic + mushrooms + olive oil + Parmesan cheese + parsley + vinegar
TRUFFLES, AUSTRALIAN
Season: winter (in Australia, so they’re shipped to North America June–September)
Flavor: umami
Volume: moderate–loud
What they are: black truffles that have been cultivated in Australia since 1999
Tip: Use like other black truffles (see below).
“Australian black truffles are already the equal of other [e.g., French] black truffles in terms of aroma and flavor and continue to develop a stronger, longer-lasting flavor every year. Plus, it’s fun to use truffles in the summer [which is Australia’s winter]—their earthiness is an amazing complement to the sweetness of corn agnolotti.”
—JOSIAH CITRIN, MÉLISSE (SANTA MONICA)
TRUFFLES, BLACK
Season: autumn–winter
Flavor: aromatic, with earthy notes of cheese, chocolate, mushrooms, and/or smoke
Tips: Shave on top of dishes to finish them. Allow truffles to permeate ingredients (e.g., rice) for 24+ hours before serving.
Botanical relative: mushrooms
celery root
cheese, e.g., Castelmagno
chives
cream
EGGS, e.g., scrambled
FRENCH CUISINE
leeks
Madeira
mushrooms, e.g., black, morel, porcini
oil, nut, e.g., pecan, walnut
pastas
potatoes
sauces
soups
stock, vegetable
TRUFFLES, PACIFIC NORTHWEST (esp. OREGON)
Flavor: aromatic
Volume: quieter–louder
Botanical relatives: European truffles
butter
celery root
cheese, e.g., goat, smoked gouda
eggs
leeks, esp. with black truffles
nuts, esp. hazelnuts
pastas, esp. with white truffles
potatoes, esp. with white truffles
risottos
salads, esp. with white truffles
vegetables, root, esp. with white truffles
“Oregon white truffles are at least as good as their Italian cousins.”
—JAMES BEARD (1983)
TRUFFLES, WHITE
Season: autumn
Flavor: aromatic, with earthy notes
Volume: moderate–very loud
Tips: Consider storing truffles in a closed jar of rice to capture their aroma and flavor. Do not cook—shave over finished dishes at the last possible moment.
Botanical relatives: mushrooms
butter
cheese, e.g., Fontina, Parmesan
eggs, esp. scrambled
fonduta
ITALIAN CUISINE
mushrooms, e.g., porcini
oil, olive
parsley
PASTAS, e.g., fettuccine
polenta
potatoes
rice, e.g., Arborio
RISOTTOS
Flavor Affinities
white truffles + eggs + fonduta + Fontina cheese + milk
white truffles + Parmesan cheese + potatoes
“I never saw anyone use white truffles in a traditional Japanese restaurant in Kyoto. But I love seeing how popular they are here, and I am already planning to feature them on our seasonal menu in November. Last November, I served deep-fried sushi rolls flavored with miyoga ginger, with shaved truffles on top.”
—RYOTA UESHIMA, KAJITSU (NEW YORK CITY)
TURKISH CUISINE
Techniques: fry, grill, roast
artichokes
beans, e.g., fava, green
bell peppers
bulgur
carrots
cheese, e.g., feta, goat, sheep’s milk, white
chickpeas
chiles and chili pepper flakes
cinnamon
cloves
cucumbers
cumin
dill
EGGPLANT
garlic
grape leaves
honey
lemon
lentils, e.g., red
mint
nutmeg
nuts, e.g., almonds, pistachios, walnuts
oil, olive
olives
onions
oregano, e.g., dried
paprika
parsley
pepper, black
phyllo dough
pistachios
pita bread
pomegranates
rice
rose water
sesame seeds
spinach
sumac
tahini
TOMATOES and tomato paste
walnuts
yogurt
zucchini
TURMERIC (see also CURRY POWDER, which contains turmeric)
[TER-mer-ic]
Flavor: bitter/sweet, with earthy/pungent notes of ginger, orange, and/or pepper
Volume: moderate–loud
Tip: Used to add its characteristic yellow/orange color to curries, mustard, tofu scrambles, and other foods as much as its flavor.
Botanical relative: ginger
carrots
CAULIFLOWER
chickpeas
chiles
cilantro
cinnamon
cloves
coconut and coconut milk
coriander
cumin
CURRIES, e.g., Indian, Thai (esp. red, yellow)
*CURRY LEAF and CURRY POWDER
dals
eggs, e.g., deviled eggs, egg salads, omelets
fruit, dried, e.g., cranberries, currants, raisins
garlic
ginger
grains, e.g., quinoa
greens, stewed
INDIAN CUISINE
kohlrabi
lemon, e.g., juice
lemongrass
lentils
lime
Middle Eastern cuisines
Moroccan cuisine
mustard and mustard seeds
noodles, e.g., Asian, rice
oil, olive
okra
onions
peanuts
peas
pepper, black
pickles
pistachios
potatoes
raisins
RICE, e.g., basmati, brown
salad dressings
salads, e.g., egg
sauces
scallions
shallots
SOUPS, e.g., carrot, sweet potato
Southeast Asian cuisines
spinach
STEWS
stir-fries
sugar, brown
sweet potatoes
tagines
tamarind
Thai cuisine
tofu
tofu scrambles (for yellow color)
vegetables, esp. root
yogurt
Flavor Affinities
turmeric + basmati rice + dried fruit + garlic + lemon + pistachios + scallions
turmeric + black pepper + lemon juice + olive oil
turmeric + carrots + chickpeas + cinnamon + couscous + saffron + zucchini
turmeric + cilantro + cumin +
garlic + onion + paprika + parsley + pepper
turmeric + coriander + cumin
TURNIPS (see also GREENS, TURNIP)
Season: autumn–winter
Flavor: sweet (esp. in autumn/winter), with pungent notes of cabbage, mustard, nuts, and/or pepper
Volume: moderate (e.g., younger and/or cooked)–loud (e.g., older and/or raw)
What they are: root vegetable
Nutritional profile: 88% carbs / 9% protein / 3% fats
Calories: 35 per 1-cup serving (cooked, cubed)
Protein: 1 gram
Techniques: bake (at 400°F for about 40 minutes for sliced turnips, and 60–90 minutes for whole), boil (about 10–15 minutes), braise, broil, deep-fry, glaze, grate, mash (esp. with potatoes), pickle, pressure-cook (2–8 minutes), puree, raw, roast, sauté, simmer, steam (5–20 minutes, depending on whether sliced or whole), stew, stir-fry, stuff, tempura-fry
Tips: Peel before using. Cook only until tender; do not overcook.
Botanical relatives: broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, horseradish, kale, kohlrabi, land cress, mustard, radishes, rutabagas, watercress
Possible substitute: Can substitute for rutabagas in many dishes; see also tips for rutabagas.
almonds
anise seeds
apples and apple cider
apricots, dried
basil
bay leaf
bread and bread crumbs, e.g., whole-grain
broccoli and broccoli rabe
butter
cabbage
caraway seeds
CARROTS
celery, celery leaves, and celery root
cheese, e.g., blue, cheddar, Gorgonzola, Gouda, Gruyère, Parmesan
chili pepper flakes
chives
cilantro
cinnamon
citrus, e.g., zest
couscous
cream
curry powder
dill
French cuisine
GARLIC
ghee
ginger
gratins
GREENS, e.g., TURNIP
honey
kale
kohlrabi
leeks
lemon, e.g., juice, zest
lentils
maple syrup
mascarpone
“mashed potatoes”
mirin
miso, e.g., white
mushrooms, e.g., porcini, portobello
mustard, e.g., Dijon, and mustard powder
nutmeg
oil, e.g., grapeseed, nut, olive, sunflower, vegetable, walnut
ONIONS, e.g., green, white, yellow
orange, e.g., juice, zest
PARSLEY
parsnips
pears
peas
pecans
pepper, e.g., black, white
pine nuts
poppy seeds
POTATOES and new potatoes
pumpkin
purees
radishes
rosemary
rutabagas
salads, e.g., grated
salt, e.g., kosher, rock, sea
savory
sesame seeds, e.g., black, white
shiso
SOUPS, e.g., creamy, minestrone, potato, turnip
soy sauce
squash, winter, e.g., acorn, butternut
star anise
stews
stir-fries
stock, vegetable
sugar, e.g., brown
sweet potatoes
tarragon
THYME and lemon thyme
tofu
tomatoes
vegetables, root, esp. roasted
vinaigrette
VINEGAR, e.g., balsamic or white balsamic, red wine, rice, sherry, white wine
walnuts
watercress
wine, e.g., red, sherry
yogurt
Flavor Affinities
turnips + almonds + balsamic vinegar
turnips + basil + black pepper + lemon
turnips + caraway seeds + carrots
turnips + carrots + greens
turnips + carrots + lentils
turnips + carrots + potatoes
turnips + garlic + leeks + rutabagas + thyme
turnips + ginger + orange + rosemary
turnips + greens + lemon + pine nuts
turnips + gratins + Gruyère cheese + thyme
turnips + leeks + miso
turnips + maple syrup + parsley
turnips + mirin + miso + scallions + sesame seeds
turnips + pasta + turnip greens
turnips + potatoes + rutabagas
turnips + potatoes + tarragon + tomatoes
UMAMI
Flavor: savory, or savory and salty
Umami-rich vegetarian foods include these:
aged foods, e.g., cheese
bean pastes, fermented
beer
caramelized dishes
carrots, caramelized
cheese, aged, e.g., blue, Gruyère, Parmesan, Roquefort
fermented foods and beverages (e.g., miso, tamari, wine)
grapefruit
grapes
grilled dishes
ketchup
miso
mushrooms, e.g., dried, matsutake, shiitake
nutritional yeast
onions, caramelized
potatoes
ripe foods
roasted dishes
sauerkraut
sea vegetables, e.g., dried, kombu
soybeans, e.g., fermented
soy sauce
stock, mushroom
sweet potatoes
tamari
tea, green
tempeh
tofu
tomatoes and tomato sauce, and sun-dried tomatoes
truffles
umeboshi plums and plum paste
vinegar, e.g., balsamic, sherry, umeboshi
walnuts
wine
UMEBOSHI, UMEBOSHI PASTE (aka PICKLED PLUM PUREE), and UMEBOSHI PLUMS (see also VINEGAR, UMEBOSHI PLUM)
[oo-meh-BOH-shee]
Flavor: sour/very salty/sweet/umami, with complex fruity notes
Volume: moderate–very loud
What it is: Japanese “plum” fermented with salt and shiso
Botanical relative: apricots (not plums)
Brands: Eden Foods, Emperor’s Kitchen (plum paste)
agave nectar
avocado
basil
beans, e.g., kidney
BROCCOLI
cabbage, e.g., napa
cauliflower
celery
chives
cilantro
CORN, e.g., corn on the cob
cucumbers
curries, e.g., Thai
daikon
dips
dressings
frisée
garlic
ginger
grains
greens, e.g., collard
Japanese cuisine
jícama
lemon, e.g., juice
lentils
lettuces, e.g., romaine
lime, e.g., juice
macrobiotic cuisine
marinades
mayonnaise
mirin
mushrooms
mustard, Dijon
noodles, Asian, e.g., soba
nori and NORI ROLLS
oil, e.g., olive, peanut, sesame
parsley
pecans
RICE, e.g., short-grain brown, sushi, white
RICE BALLS
SALAD DRESSINGS, e.g., Caesar, green
SALADS, e.g., Caesar, green
SAUCES
scallions
sesame, e.g., paste, seeds, sauce
SHISO
snow peas
soups
sour cream
spreads
stir-fries
sugar
tamari
tempeh
TOFU, e.g., extra-firm
vegetables, e.g., sautéed
vinegar, rice
walnuts
Flavor Affinities
umeboshi + agave nectar + garlic + mustard + olive oil + salad dressing
umeboshi + broccoli + rice + scallions + tofu
umeboshi + lentils + walnuts
umeboshi + nori + rice + rice vinegar + scallions + walnuts
umeboshi + nori + rice + rice vinegar + shiso
umeboshi + olive oil + parsley + rice + sesame seeds
umeboshi + olive oil + rice vinegar + sugar + tamari
VANILLA
Flavor: bitter/slightly sweet; aromatic, with rich notes of cream and hints of smoke
Volume: quiet
Botanical relative: orchids (which are inedible)
apples
apricots
BAKED GOODS, e.g., cakes, cookies
beans, e.g., green
beets
berries, e.g., raspberries, strawberries
beverages, e.g., eggnogs
brandy
butter
cardamom
cheesecake
cherries
chiles
CHOCOLATE
cinnamon, e.g., Ceylon
cloves
coffee
cream
DESSERTS, e.g., custards, *ICE CREAM
eggs
French toast
FRUITS, e.g., poached
ginger
honey
lemon, e.g., juice, zest
maple syrup
milk
nutmeg
nuts, e.g., almonds, cashews
oats and oatmeal
peaches
pears
pepper, black
puddings, e.g., avocado, bread, chia seed, rice
pumpkin
raspberries
rice, e.g., basmati, jasmine
salads, fruit
sauces, e.g., butter, cream, dessert
smoothies
soups, e.g., fruit
spices, other
strawberries
sugar, e.g., brown
teas
tofu
tomatoes
vegetables, sweet, e.g., corn, peas
vodka
wine
yogurt
Flavor Affinities
vanilla + almond milk + almonds + maple syrup + rice
vanilla + apples + cinnamon
vanilla + apples + lemon
vanilla + chocolate + cinnamon
vanilla + honey + pears + yogurt
“The combination of vanilla with Ceylon cinnamon is potent and delicious.”
—AMI BEACH, G-ZEN (BRANFORD, CT)
VEGETABLES, ROOT (see ROOT VEGETABLES)
VEGGIE BURGERS
There are almost as many versions of veggie burgers as there are vegetarian chefs! Play with your favorite combination of whole grains, legumes, mushrooms, nuts, seeds, and/or vegetables to come up with your own.
“I developed a veggie burger from brown rice, chickpeas, lentils, and mushrooms for a restaurant project outside Mélisse—but I’ve used the same combination as a ‘sausage’ in a bean and portobello mushroom cassoulet. There’s no casing—the broken rice serves as the binder, and I wrap it in plastic wrap and steam it before finishing it in a pan to give it a crust.”
—JOSIAH CITRIN, MÉLISSE (SANTA MONICA)
“We serve three different veggie burgers. My favorite is the Follow Your Heart burger, which is a meatlike soy-based patty. My second favorite is the Nut Burger Supreme, which is based on nuts and vegetables and topped with lettuce, rennetless cheddar cheese, tomatoes, mushrooms, onions, sauerkraut, Vegenaise, and carrot shreds. It’s not a cohesive patty, but more like a pâté, that’s been heated on the grill so that it squeezes out as you take a bite. We also offer a Multi-Grain Mushroom burger, which is somewhat similar in texture to the nutburger and based on brown rice, wheat berries, barley, lentils, mushrooms, and herbs.”
—BOB GOLDBERG, FOLLOW YOUR HEART (LOS ANGELES)
VERJUS
[vair-ZHOO]
Flavor: sour/sweet, often with notes of fruit
Volume: varies, from quiet to moderate-loud
What it is: juice from unripe (i.e., low-sugar, high-acid) red or white grapes
Tips: Substitute white verjus for citrus (e.g., lemon, lime) and red verjus for red wine vinegar when looking to add a quieter acid to a dish or when looking to pair the dish with wine (as it’s more wine-friendly than vinegar). In general, opt for white verjus with quieter or lighter ingredients, and earthy red verjus with louder or darker ingredients. Look for verjus from American wineries coast to coast, e.g., Navarro (CA) to Wölffer Estate (NY), as well as the French producer Roland.
apples
arugula
beets
cheese, e.g., Parmesan
desserts
drinks, e.g., cocktails
French cuisine
fruit
grapes
greens, salad
herbs
icy desserts, e.g., granitas, sorbets, esp. fruit-flavored
kiwi
lettuces, butter
marinades
mustards
oil, e.g., olive
peaches
pears
salad dressings
sauces
soups, e.g., fruit, gazpacho
stews
thyme
Flavor Affinities
verjus + apples + grapes
verjus + arugula + olive oil + Parmesan cheese
verjus + beets + olive oil + thyme
verjus + garlic + olive oil + shallots
verjus + pears + salad greens
VIETNAMESE CUISINE
bananas
basil, Thai
chiles
cilantro
coconut milk
cucumbers
curry powder and curry spices
dill
garlic
ginger
lemon
lemongrass
lettuce
lime
milk, e.g., sweetened condensed (e.g., in coffee)
mint
noodles, e.g., rice
peanuts
raw dishes
rice, e.g., jasmine
rolls, e.g., spring, summer
salads, e.g., rice noodle
scallions
shallots
spring rolls
sprouts, bean
star anise
sugar
summer rolls
tapioca, pearl
vinegar, rice
Flavor Affinities
cabbage + cashews + rice noodles + salad greens + tofu
VINEGAR—IN GENERAL (see also specific vinegars)
Flavor: ranges from slightly to very sour
Volume: ranges from quieter–louder
Nutritional profile: virtually 100% carbs
Calories: 25 (cider, wine)–100 (balsamic) per ½ cup
Tip: Can act as a flavor enhancer to many dishes
Possible substitutes: lemon juice, lime juice, tamarind paste, verjus, wine
“I love fancy vinegars! I will use a few drops of champagne or sherry vinegar to finish a dish.”
—MOLLIE KATZEN, BESTSELLING AUTHOR OF COOKBOOKS SUCH AS THE HEART OF THE PLATE
VINEGAR, APPLE CIDER (aka VINEGAR, CIDER)
Flavor: sour/slightly sweet, with fruity notes of apple and/or honey
Volume: quiet–moderate-loud
What it is: made from fermented apple juice
Tip: Opt for unfiltered, organic cider vinegar.
apples and apple juice
baked goods
black-eyed peas
chutneys
cucumbers
fruits
grains, whole
herbs, e.g., dill
marinades
oils, e.g., olive, peanut, sunflower
peaches
pears
peas
plums
SALAD DRESSINGS
SALADS, e.g., fruit, green, pasta, vegetable
salt, sea
slaws
soups, e.g., borscht
vegetables, esp. steamed
vegetables, pickled
VINEGAR, BALSAMIC
Flavor: sour/sweet, with great complexity, and a rich, slightly syrupy texture
Volume: moderate–loud
Tips: The best is aged, and expensive—but worth every penny. Balsamic vinegar can be used without oil as a low-fat dressing. Add it at the end of cooking (never boil!), or use it to finish a dish just before serving, especially when you want a sweet, low-acid vinegar. Opt for white balsamic vinegar (e.g., with grapeseed oil) when a lighter flavor (or color) is desired.
Possible substitutes: none or, in a pinch, perhaps sherry vinegar
beets
butter, brown
cakes
cheese, e.g., goat, mozzarella, Parmesan, ricotta
cherries
citrus fruits
desserts, fruit
fennel
figs
fruits
garlic
greens, e.g., bitter, braised
ice cream
(Northern) ITALIAN CUISINE
kale, e.g., braised
marinades
mustard, e.g., Dijon, dry, seeds
OIL, OLIVE, esp. extra-virgin
onions, esp. caramelized
orange
pasta
pepper, e.g., black or white
salad dressings
salads
salt, e.g., kosher
scallions
seitan
shallots
soups
*STRAWBERRIES
sugar
*TOMATOES
vegetables
vinegars, other, e.g., stronger, e.g., red wine, sherry
Flavor Affinities
balsamic vinegar + beets + fennel + orange
balsamic vinegar + garlic + olive oil + scallions
balsamic vinegar + honey + mascarpone/ricotta + strawberries
“I use white balsamic vinegar whenever I want to bring a little sweetness to a dish, such as bitter greens or braised kale.”
—JOSIAH CITRIN, MÉLISSE (SANTA MONICA)
VINEGAR, BANYULS
Flavor: sour/sweet, with complex notes of berries, ginger, honey, nuts (almonds, walnuts), plums, and/or vanilla, and a rich texture
Volume: quiet–moderate
What it is: made from Grenache grapes used in making Banyuls dessert wine
Possible substitutes: red wine vinegar (e.g., in deglazing), sherry vinegar
barley
beans
cheese, e.g., blue, goat
chickpeas
French cuisine, esp. Provençal
greens, salad, e.g., frisée
lentils, e.g., black, French, green
marinades
oil, e.g., hazelnut, olive, walnut
ragoûts
salad dressings, e.g., vinaigrettes
salads, e.g., frisée, green
salt, sea
sauces
walnuts
VINEGAR, BEER
Flavor: sour, with notes of malt
Volume: moderate–loud
cheese, esp. soft, e.g., burrata
oil, e.g., olive
salads
vegetables
watercress
VINEGAR, BROWN RICE (aka CHINESE BLACK VINEGAR)
Flavor: sour to very sour/sweet, with complex notes of fruit, smoke, and/or Worcestershire sauce
Volume: moderate–loud
Tip: Think of it as the balsamic vinegar of Asia.
Possible substitute: balsamic vinegar
Asian cuisines
bean paste, fermented
Chinese cuisine
condiments
garlic
grains
Japanese cuisine
marinades
mushrooms, e.g., portobello, smoked
noodles, Asian
oil, e.g., sesame
rice, e.g., sushi
salad dressings
salads
sauces, e.g., dipping, sweet-and-sour, vegan XO
soups, e.g., rice-based
soy sauce
sriracha
stews
stir-fries
sugar
sushi, vegetarian
tamari
vegetables, e.g., grilled
zucchini, e.g., grilled
“We like using black vinegar in our Chinese dishes, because the flavor is really interesting. We created a grilled zucchini hors d’oeuvre that was marinated in sesame oil and black vinegar; then we upped the flavor with a mushroom XO sauce.”
—RICH LANDAU AND KATE JACOBY, VEDGE (PHILADELPHIA)
VINEGAR, CHAMPAGNE
Flavor: sour, with crisp notes of grapes, and light-bodied
Volume: quiet–moderate (and one of the quietest vinegars available)
Tip: As one of the most delicate vinegars, it is mild enough to be used without oil as a salad dressing.
Possible substitutes: cider vinegar, rice vinegar, white wine vinegar (although none are as quiet)
berries, e.g., raspberries, strawberries
citrus, e.g., grapefruit, lemon, lime, orange, tangerine; juice, zest
fruit, esp. berries, citrus, and stone fruit
greens, salad, esp. lighter
herbs, e.g., lemon thyme
honey
lettuces, e.g., butter
oil, e.g., nut, olive, truffle
orange, e.g., juice, zest
salad dressings
salads, e.g., fruit,“quieter”
sauces
vegetables, “quieter”
VINEGAR, CIDER (see VINEGAR, APPLE CIDER)
VINEGAR, COCONUT
Flavor: sour, with notes of yeast
Volume: moderate–loud
curries
Filipino cuisine
rice
Southeast Asian cuisines
stir-fries
VINEGAR, QUINCE
Flavor: sour/sweet, with notes of apples, pears, and/or quince
Possible substitute: apple cider vinegar
apples
artichokes, Jerusalem
baked goods, e.g., pastries
berries, e.g., strawberries
cabbage, e.g., braised
celery root
cheese, e.g., hard
chestnuts
citrus, e.g., orange
fruit, fresh
melon
oil, e.g., olive, pine nut, pistachio
onions
pears
pineapple
pine nuts
pistachios
pumpkins
quince
salads, e.g., green
sauces
VINEGAR, RED WINE (see also VINEGAR, WINE–IN GENERAL)
Flavor: sour–very sour
Volume: moderate (e.g., young)–loud (e.g., aged)
Tip: Red wine vinegar can stand up to spices and stronger herbs.
Possible substitutes: balsamic vinegar, sherry vinegar, white wine vinegar
chard, Swiss
cold dishes
French cuisine
garlic
greens, e.g., dandelion, salad, stronger
kale
lemon, e.g., juice
marinades
mushrooms
mustard, Dijon
oils, e.g., nut, olive (esp. extra-virgin)
pepper, black
salad dressings, e.g., vinaigrettes
salads
sauces
shallots
soups
spinach
stews
vegetables, root
Flavor Affinities
red wine vinegar + black pepper + garlic + mustard + olive oil
VINEGAR, RICE (WINE)
Flavor: slightly sour/slightly sweet
Volume: quiet (e.g., white)–moderate (e.g., brown)
What it is: vinegar made from fermented rice (and not rice wine, despite its common moniker)
Tip: Mild enough to be used without oil as a salad dressing.
Possible substitutes: apple cider vinegar (+ sweetener), champagne vinegar, white wine vinegar
bamboo shoots
burdock
cabbage, e.g., Chinese, napa
carrots
chiles and chili pepper flakes
chili, vegetarian
Chinese cuisine
citrus, e.g., grapefruit, lemon, lime, orange, tangerine; juice, zest
cloves
cucumbers
daikon
fruit
garlic
ginger
grains, whole
JAPANESE CUISINE
Korean cuisine
lime, e.g., juice
lotus root
mirin
mushrooms
noodles, Asian
oils, e.g., peanut, sesame
pickled vegetables, Asian
RICE, e.g., sushi
salad dressings
SALADS, e.g., Asian, cucumber, fruit, green, noodle
SAUCES, e.g., dipping, ponzu
soups
SOY SAUCE
stews, e.g., Asian
stir-fries
sugar
sushi
tamari
turnips
vegetables, e.g., lighter
Vietnamese cuisine
yuzu
Flavor Affinities
rice vinegar + Asian noodles + ginger
rice vinegar + chili pepper flakes + sugar + tamari
rice vinegar + ginger + soy sauce
rice vinegar + lime juice + soy sauce
rice vinegar + mirin + soy sauce + yuzu
rice vinegar + salt + sugar
rice vinegar + sesame oil + soy sauce
VINEGAR, SHERRY
Flavor: sour/sweet, with complex notes of caramel, flowers, grapes, and/or nuts, with a smooth texture
Volume: moderate–loud
Possible substitutes: balsamic vinegar, red wine vinegar, rice vinegar
beans
beets
butter
cheese, e.g., blue, mozzarella
citrus, e.g., grapefruit, lemon, lime, orange, tangerine; juice, zest
eggs, e.g., frittatas, hard-boiled, tortillas
fennel
garlic
grains
greens, bitter
herbs
lemon, e.g., juice, zest
marinades
mustard, e.g., Dijon
OILS, e.g., nut, olive, walnut
onions
orange, e.g., juice, zest
potatoes
radicchio
salad dressings, e.g., sherry vinaigrette
SALADS, e.g., fruit, vegetable
salt
sauces, e.g., butter
soups, e.g., gazpacho
SPANISH CUISINE
tomatoes
vinegar, other, e.g., balsamic, red wine, white wine
walnuts
“A good sherry vinegar makes your mouth water in a way that not even a white wine vinegar or balsamic vinegar can. I love using it with extra-virgin olive oil, and for marinades.”
—RICH LANDAU, VEDGE (PHILADELPHIA)
VINEGAR, UMEBOSHI PLUM (or UME PLUM)
Flavor: sour/salty, with fruity notes of lemon
Volume: moderate
Tip: While not technically a vinegar, umeboshi brine may be substituted for vinegar and salt as an instant flavor enhancer.
beans
beets
DIPS
grains
greens
marinades
miso
pickles
SALAD DRESSINGS
sauces, fresh and cooked
shiso leaf
soups, e.g., miso
stews
vegetables, e.g., steamed
VINEGAR, WHITE WINE
Flavor: sour/sweet
Volume: quiet–moderate
Tip: Opt for white wine vinegar for lighter-colored foods (e.g., cauliflower), as red wine vinegar may affect their color.
berries
cauliflower
citrus, e.g., juice, zest
dill
French cuisine
lighter-colored foods
marinades
melons
mustard, Dijon
oil, e.g., olive, safflower, sunflower
peaches
pepper, e.g., black, white
SALAD DRESSINGS, e.g., vinaigrettes
salads
SAUCES, e.g., bearnaise, hollandaise
shallots
soups
stews
tarragon
vegetables, e.g., grilled
VINEGAR, WINE—IN GENERAL
Flavor: sour, with notes of fruit (e.g., grapes)
Volume: quiet–moderate
Tip: Opt for high-quality, unpasteurized red or white wine vinegar.
Possible substitute: cider vinegar
berries
fruit
marinades
melon
salad dressings
salads
salsas
sauces
stews
VITAMIX
What it is: a high-performance blender that is the price of a used car, with a motor that’s just as powerful as one
Tips: Consider making this investment—it’s truly more than a blender! Just a sampling of what you can make: batters, dips, doughs, dressings, flours (i.e., by grinding grains), juices, milks, nut butters, purees (e.g., vegetables), salad dressings, sauces and dipping sauces, smoothies, soups, sorbets, and spreads.
“Four kitchen tools I would never want to be without are my Vitamix, spiralizer, dehydrator, and deep fryer.”
—AMANDA COHEN, DIRT CANDY (NEW YORK CITY)
WAKAME (FRESH and DRIED)
Season: winter–spring
Flavor: salty/sweet/umami, with notes of the sea, and a slippery, chewy texture
Volume: quiet–moderate
What it is: sea vegetable
Nutritional profile: 72% carbs / 16% protein / 12% fats
Calories: 5 per 2-tablespoon serving (raw)
Tips: Rinse first, then soak in cool water (just a few minutes for fresh, and 20–30+ minutes for dried) before using. Note that dried wakame may expand tenfold or more upon being reconstituted. Cook only briefly, about 5 minutes. Add to dishes shortly before serving.
Brand: Eden Foods
agave nectar
Asian cuisines
beans
bok choy
carrots
cayenne
chiles, e.g., jalapeño, and chili pepper flakes
Chinese cuisine
CUCUMBERS
daikon
garlic
ginger
gomashio
grains
greens, e.g., collard, dandelion, mustard
Japanese cuisine
kale
legumes
lemon, e.g., juice
lentils
lime, e.g., juice
macrobiotic cuisine
miso
noodles, e.g., ramen, soba
oil, e.g., olive, sesame
onions, e.g., green, red
orange, e.g., juice
patés, e.g., nut
potatoes
radishes
rice, e.g., brown, short-grain
SALADS, e.g., cucumber, green
salt, sea
scallions
seeds, e.g., pumpkin, sesame
slaws
SOUPS, e.g., cold, miso, winter
soy sauce
spring rolls
squash, winter, e.g., butternut
stews
stir-fries
stocks, vegetable
tamari
tempeh
vegetables
vinegar, e.g., rice wine
Flavor Affinities
wakame + cucumbers + orange
wakame + cucumbers + rice vinegar + sesame seeds + tamari
wakame + lemon juice + sesame oil + soy sauce
wakame + sea salt + sesame seeds
“The first time I ever cooked wakame, I just dumped the whole bag in a pot, covered it with water, turned it on to boil, and left the kitchen. I didn’t know that seaweed expands seven times its size—so I was shocked to return to find it heaving over the pot and my stove like a monster!”
—PAM BROWN, GARDEN CAFÉ (WOODSTOCK, NY)
WALNUTS
Season: autumn
Flavor: slightly sweet to bitter, with earthy notes of butter, cream, and/or nuts (and astringent notes from the skins), and a rich, crunchy texture
Volume: quiet–moderate
What’s healthful about them: omega-3 fatty acids
Nutritional profile: 83% fats / 9% carbs / 8% protein
Calories: 185 per 1-ounce serving
Protein: 4 grams
Tip: Opt for black, dried walnuts.
Botanical relatives: other tree nuts
APPLES
apricots, e.g., dried
artichokes and artichoke hearts
arugula
BAKED GOODS, e.g., breads, cakes, cookies, muffins, pastries, tarts
baklava
bananas
basil
beans, e.g., fava, green, white
BEETS
bell peppers, red, esp. roasted
berries, e.g., blueberries
butter
cabbage
caramel
carrots
celery and celery root
cereals, hot
chard
CHEESE, e.g., BLUE, Camembert, cheddar, cream, feta, GOAT, Gorgonzola, Monterey Jack, manchego, Parmesan, pecorino, ricotta, Roquefort, sheep’s milk, Stilton
cherries, e.g., dried, sour
CHOCOLATE, e.g., dark, milk, white
cinnamon
coconut
coffee
couscous
cranberries
cream
cucumbers
cumin
currants
dates
desserts, e.g., fruit crisps
endive, Belgian
fennel
FIGS
frisée
fruits, e.g., dried, fresh
garlic
grains, whole, e.g., amaranth, barley, bulgur, oats, quinoa, spelt berries, wheat berries
granola
grapefruit
grapes
Greek cuisine
GREENS, e.g., beet, bitter, salad
HONEY
ice cream
kumquats
leeks
lemon, e.g., juice, zest
lettuce, e.g., romaine
maple syrup
mascarpone
miso, sweet white
molasses
muesli
muffins
mushrooms, e.g., porcini
nutmeg
nuts, other, e.g., cashews, hazelnuts
oats and oatmeal
oil, e.g., olive, walnut
olives, e.g., green
onions
ORANGE, e.g., juice, zest
pancakes
parsley
parsnips
pastas, e.g., bowtie, cannelloni, orzo, pappardelle
pastries
pâtés
peaches
PEARS
pestos
phyllo dough
pizzas
plums, e.g., dried, fresh
pomegranates and pomegranate molasses
pumpkin
quinces
quinoa
RAISINS
rice, e.g., brown, wild
SALADS, e.g., Waldorf
salt, e.g., sea
sage
sauces, e.g., tomato, walnut
seeds, e.g., hemp, pumpkin
snacks
soups
spelt berries
spinach
squash, e.g., summer, winter
stuffings
sugar
sweet potatoes
tabbouleh
tapenade
thyme
tomatoes and sun-dried tomatoes
trail mix
vanilla
vinegar, sherry
wine, sweet, e.g., Madeira, port, sherry
YOGURT
zucchini
Flavor Affinities
walnuts + apples + beets + salads
walnuts + apples + cinnamon
walnuts + apples + wheat berries
walnuts + artichoke hearts + couscous
walnuts + arugula + beets + feta cheese
walnuts + arugula + pesto
walnuts + basil + eggplant
walnuts + beets + spinach
walnuts + (roasted) bell peppers + garlic + parsley + pasta
walnuts + blue cheese + endive
walnuts + blue cheese + onions
walnuts + bread crumbs + garlic + olive oil + Parmesan cheese
walnuts + bread crumbs + pomegranate molasses + roasted (bell) peppers
walnuts + butternut squash + sage
walnuts + carrots + raisins
WALNUTS + CHEESE (e.g., blue, goat, Parmesan) + FRUIT (e.g., apples, dates, figs, pears)
walnuts + cranberries + ginger + orange + vanilla
walnuts + dill + dulse + lemon
walnuts + endive + Roquefort cheese
walnuts + figs + honey + yogurt
walnuts + figs + frisée + Gorgonzola cheese + walnut oil
walnuts + garlic + pasta + raisins
walnuts + garlic + tamari
walnuts + goat cheese + honey
walnuts + mascarpone + pasta + sage
walnuts + molasses + vanilla
walnuts + mushrooms + thyme
WASABI
[wah-SAH-bee]
Flavor: very hot/slightly sweet, with pungent notes of horseradish and/or nuts
Volume: very loud
What it is: Japanese horseradish
Nutritional profile: 83% carbs / 12% protein / 5% fat
Tips: Add toward the end of cooking, or serve with chilled foods.
Botanical relative: cabbage
Asian cuisines
avocados
cold dishes
eggs, hard-boiled
ginger
JAPANESE CUISINE
marinades
mayonnaise
noodles, e.g., soba
nori rolls
potatoes
rice, e.g., sticky
salad dressings
sauces
sesame, e.g., oil, seeds
SOY SAUCE
sugar, e.g., brown
SUSHI
tahini
tamari
tempura
tofu
vinegar, brown rice
“Shojin cuisine [developed in Zen Buddhist monastaries] prohibits garlic, which has a strong, long-lasting flavor that can overpower other flavors, even affecting the flavor of the next course—or the next day! Wasabi is also strong, but its flavor evaporates quickly.”
—RYOTA UESHIMA, KAJITSU (NEW YORK CITY)
WATER CHESTNUTS
Season: year-round
Flavor: slightly sweet, with notes of apples and/or Jerusalem artichokes, and a crunchy, juicy texture
Volume: quiet
Nutritional profile: 95% carbs / 4% protein / 1% fat
Calories: 60 per ½-cup serving (sliced, raw)
Protein: 1 gram
Techniques: bake, boil, braise, deep-fry, fry, raw, sauté, steam, stir-fry
Tip: If using canned water chestnuts for convenience, blanch in boiling water before using.
Asian cuisines
bamboo shoots
beans, fermented black
beans, green
bell peppers, e.g., red
bok choy
broccoli
Brussels sprouts
cabbage, e.g., red
carrots
celery
chiles, dried
Chinese cuisine
cilantro
corn
dumplings
edamame
GARLIC
GINGER
hoisin sauce
leeks
lettuce, e.g., Bibb
lettuce wraps
mint
MUSHROOMS, e.g., Chinese, dried, oyster, shiitake
noodles, Asian
nuts, e.g., macadamia
oil, e.g., olive, peanut, sesame, vegetable
onions, red
orange, e.g., juice
parsley
peanuts and peanut sauce
peas
pineapple
pine nuts
rice, brown
salads, e.g., fruit, noodle, rice, vegetable
scallions
sesame, e.g., oil, seeds
snow peas
soups, e.g., winter melon
SOY SAUCE
spring rolls
sriracha
stews
STIR-FRIES
stock, vegetable
sugar
sugar snap peas
TOFU, e.g., extra-firm
vegetables
vinegar, e.g., balsamic, rice
watercress
wine, rice
Flavor Affinities
water chestnuts + Asian noodles + peanut sauce
water chestnuts + shiitake mushrooms + sugar snap peas
WATERCRESS (see also LAND CRESS)
Season: late spring–summer
Flavor: bitter, ranging from mild to hot, with pungent notes of mustard and/or pepper, and a delicate yet crunchy texture
Volume: moderate–loud
What it is: green leafy vegetable
Nutritional profile: 51% protein / 41% carbs / 8% fats
Protein: 1 gram
Techniques: Although watercress can be quickly steamed or stir-fried (which brings out its sweetness), it is best served raw.
Botanical relatives: broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, horseradish, kale, kohlrabi, land cress, mustard, radishes, rutabagas, turnips, watercress
almonds
apples
asparagus
avocado
beans, e.g., fermented black, white
BEETS
bell peppers, esp. red
butter
buttermilk
carrots
CHEESE, e.g., blue, cheddar, cottage, cream, feta, goat, Gruyère, Monterey Jack, pecorino, ricotta, ricotta salata, sheep’s milk, white
chicory
chiles, e.g., jalapeño
Chinese cuisine
chives
cilantro
citrus
cream
cucumbers
currants
dill
EGGS, e.g., fried, frittatas, hard-boiled, omelets, poached, scrambled
endive
fennel
garlic
ginger
grains, whole
grapefruit
greens, milder salad
honey
horseradish
jícama
leeks
LEMON, e.g., juice
lettuce, e.g., butter, romaine
lime
mascarpone
mayonnaise
mint
MUSHROOMS, e.g., button, enoki, portobello
MUSTARD, e.g., Dijon, grainy
OILS, e.g., canola, grapeseed, olive, peanut, sesame, vegetable, walnut
olives
onions, e.g., red
ORANGE, e.g., blood, sections
parsley
parsnips
pastas
peaches
pears
peas
pepper, e.g., black, white
pineapple
pistachios
pomegranates
POTATOES
radicchio
radishes
raspberries
rice
SALADS, e.g., bean, egg, green, potato, watercress
salt, e.g., kosher, sea
SANDWICHES, e.g., egg salad, grilled cheese, tea
sauces
sesame, e.g., seeds
shallots
SOUPS, e.g., barley, creamy, miso, mushroom, potato
sour cream
soy sauce
stews
stir-fries
stock, vegetable
strawberries
tamari
tangerines
thyme
tofu
TOMATOES
tomatoes, sun-dried
Vietnamese cuisine
vinaigrette
VINEGAR, e.g., balsamic, champagne, red wine, rice wine, sherry, white balsamic, white wine
walnuts
wine, e.g., dry white, rice
yogurt
yuca
Flavor Affinities
watercress + almonds + balsamic vinegar + strawberries
watercress + apples + beets
watercress + asparagus + poached egg
watercress + avocado + grapefruit
watercress + beets + cheese (e.g., goat, pecorino) + walnuts
watercress + beets + egg salad
watercress + beets + mustard
watercress + blood orange + ricotta
watercress + celery + radishes + walnut oil
WATERCRESS + CHEESE (e.g., blue, pecorino) + FRUIT (e.g., apples) + NUTS (e.g., almonds, walnuts)
watercress + chives + cream cheese + parsley + tea sandwiches
watercress + cucumbers + mint + red onions
watercress + Dijon mustard + olive oil + red wine vinegar
watercress + fennel + orange
watercress + garlic + miso + sesame oil
watercress + garlic + onions + potatoes + thyme
watercress + goat cheese + tomatoes
watercress + leeks + potatoes
watercress + onions + potatoes + vegetable stock
WATERMELON
Season: late summer
Flavor: very sweet, with a very juicy texture
Volume: quiet–moderate
Nutritional profile: 89% carbs / 7% protein / 4% fats
Calories: 45 per 1-cup serving (raw, balls)
Protein: 1 gram
Techniques: grill, raw
Tips: Try roasting the seeds, or pickling the rind, both of which are edible.
agave nectar
agua fresca
almonds
arugula, e.g., baby
basil
berries, e.g., blackberries, blueberries, raspberries, strawberries
CHEESE, e.g., blue, FETA, goat, ricotta salata
chili powder
cilantro
cranberries
cucumbers
desserts
drinks, e.g., agua fresca
fennel
granitas, ices, sorbets
honey
jícama
lemon, e.g., juice, zest
LIME, e.g., juice, zest
maple syrup
melon, other, e.g., cantaloupe
MINT
oil, e.g., avocado, canola, grapeseed, olive
onions, e.g., green, red
orange, e.g., juice
parsley
pepper, black
pistachios
poppy seeds
rosemary
salads, e.g., fruit
salsas, fruit
salt, e.g., kosher, sea
scallions
sesame seeds, black
shallots
sorbets
soups, e.g., fruit, “gazpacho,” watermelon
sugar
TOMATOES
vanilla
vinegar, e.g., balsamic (black or white), raspberry, red wine, rice wine, sherry
yogurt
Flavor Affinities
watermelon + agave nectar + lemon juice
watermelon + almonds + basil + lime + oranges
watermelon + arugula + black pepper + pistachios
watermelon + arugula + cucumber + feta cheese + red onions
watermelon + arugula + walnuts
watermelon + balsamic vinegar + basil + tomatoes
watermelon + basil + feta cheese + vinegar (e.g., white balsamic)
watermelon + cantaloupe + mint
watermelon + cucumbers + red onions
watermelon + fennel + feta cheese
watermelon + feta cheese + lime + mint
watermelon + feta cheese + olive oil + red onion + vinegar (e.g., white wine)
watermelon + ginger + mint
watermelon + goat cheese + tomatoes
watermelon + jalapeño + lime
watermelon + jalapeño + olive oil + sherry vinegar + tomatoes
watermelon + lemon/lime + mint + strawberries
watermelon + lime + poppy seeds
watermelon + raspberry vinegar + red onions
WHEAT BERRIES (see also BULGUR)
Flavor: slightly sweet, nutty, with a very chewy texture
Volume: quiet
What it is: whole grain
Gluten-free: no
Nutritional profile: 83% carbs / 14% protein / 3% fats
Calories: 165 per ¼ cup uncooked (which yields ½ cup cooked)
Protein: 6 grams
Timing: Cook until tender, about 1 hour (if presoaked) to 2 hours.
Ratio: 1:3 (1 cup wheat berries to 3 cups cooking liquid)
Tips: Seek out hard red wheat berries for highest protein content (15%). Toast before soaking or cooking to achieve an even nuttier flavor. Sprout wheat berries and add to salads.
Botanical relatives: barley, corn, kamut, rye, spelt, triticale
Possible substitutes: rye berries, spelt, triticale
apples
artichoke hearts
asparagus
baked goods, e.g., breads
bay leaf
beans, e.g., black, white
bell peppers
breads
carrots
casseroles
cereals, hot breakfast
celery
chard, Swiss
cheese, e.g., cheddar, feta, goat, manchego, Parmesan, pecorino
chickpeas
chiles, e.g., green, jalapeño
chili, vegetarian (e.g., with beans)
cilantro
citrus
cloves
coriander
corn
cumin
curry powder
dill
eggplant
eggs, e.g., poached
fennel
figs
GARLIC
garlic chives
ginger
grains, other, e.g, barley, rice
kale
lentils
lime
milk
MUSHROOMS, e.g., shiitake, wild
NUTS, e.g., almonds, cashews, pine nuts, walnuts
oil, e.g., olive, sesame
ONIONS, e.g., red, yellow
parsley
peaches
peas
pepper, black
pilafs
pomegranate molasses
pumpkin seeds
quinoa
raisins
ramps
RICE, e.g., basmati, brown, wild
“RISOTTOS”
rosemary
sage
SALADS, e.g., grain, green
salt, e.g., sea
scallions
shallots
soups
spinach
sprouts, e.g., bean
STEWS, e.g., vegetable
STOCK, e.g., mushroom, vegetable
stuffings, e.g., mushroom
sugar, e.g., brown
tamari
tarragon
thyme
tofu
tomatoes
tomatoes, sun-dried
turmeric
turnips
vegetables, esp. root
vinaigrette
vinegar, e.g., balsamic, cider, sherry
wine, e.g., dry white
yams
yogurt
zucchini
Flavor Affinities
wheat berries + apples + raisins + walnuts
wheat berries + asparagus + cheese + mushrooms + risottos
wheat berries + black beans + cilantro + garlic + lime
wheat berries + carrots + cumin
wheat berries + carrots + scallions + sesame oil + sprouts + tamari
wheat berries + celery + mushrooms + sage + thyme
wheat berries + feta cheese + lemon + pine nuts + spinach
wheat berries + peaches + yogurt
WHOLE FOODS
Refers to foods as they appear in nature—that is, whole (not processed, skinned, etc.).
Examples: fruits, grains, legumes, mushrooms, nuts, seeds, vegetables
WHOLE GRAINS (see GRAINS, WHOLE)
WILD RICE (see RICE, WILD)
WINE
(See sidebar.)
WINTER
Weather: typically cold
Techniques: bake, braise, glaze, roast, simmer, slow-cook
allspice
apples
artichokes, Jerusalem
baked dishes
bananas
beans, e.g., dried, pinto, white
beets
braised dishes
broccoli (peak: February)
Brussels sprouts (peak: December)
buckwheat
cabbage, e.g., red, savoy
cardoons (peak: autumn/winter)
casseroles
cauliflower (peak: autumn/ winter)
celery root
chayote
cheese, Vacherin Mont d’Or
chestnuts (peak: autumn/winter)
chicories
chocolate
cinnamon
citrus
clementines
coconut
cranberries (peak: autumn/ winter)
daikon (peak: autumn/winter)
dates (peak: December)
endive, Belgian
escarole
fennel (peak: autumn/winter)
flour, heavier, e.g., buckwheat
frisée
grains, heavy
grapefruit (peak: February)
gratins
greens, bitter, e.g., mustard, turnip
herbs, dried
hot dishes
kale
kasha
kumquats (peak: autumn/winter)
leeks
lemons (peak: January)
lemons, Meyer
lentils (peak: autumn/winter)
limes
mâche
maple syrup
melon, winter
miso, dark
mushrooms, e.g., matsutake, wild
noodles, soba, esp. served hot
nutmeg
nuts
oils, nut
onions, e.g., pearl
oranges, e.g., blood
oranges, mandarin (peak: January)
parsley root
parsnips
passion fruit
pears (peak: December)
plantains
pomelo
potatoes, esp. baked
pressure-cooked dishes
radicchio
radishes, e.g., black (peak: winter/ spring)
ragoûts
roasted dishes
root vegetables, e.g., carrots, celery root, parsnips, rutabagas, sweet potatoes, turnips
rosemary
rutabagas
sage
salsify (peak: autumn/winter)
savory, winter
SLOW-COOKED
soups, hot
spices, warming
squash, winter, e.g., acorn, buttercup, butternut, delicata
stews
sweet potatoes (peak: December)
tangerines (peak: January)
todok
truffles, e.g., black
turnips (peak: December)
ugli fruit (peak: winter/spring)
wakame (peak: winter/spring)
water chestnuts (peak: February)
yams (peak: December)