CHARD, RED / RUBY (see CHARD)
CHARD, SWISS (see CHARD)
CHAYOTE (aka CHAYOTE SQUASH and MIRLITON; see also SQUASH, SUMMER)
Season: winter
Flavor: neutral, with notes of cucumbers and zucchini, and a crisp, fibrous texture; its soft, edible seed has been described as a cross between an almond and a lima bean
Volume: very quiet–quiet
What it is: technically a fruit
Nutritional profile: 77% carbs / 17% fat / 6% protein
Calories: 40 per 1-cup serving (boiled)
Protein: 1 gram
Techniques: bake, boil (8–10 minutes), broil, grate, grill, parboil, puree, raw, sauté, sous-vide, steam, stew, stuff
Tip: It can be prepared as you would zucchini.
Botanical relatives: gourds, squash
Possible substitutes: summer squash, zucchini
almonds
apples
bell peppers, e.g., red
bread crumbs
butter
Caribbean cuisines
Central American cuisine
cheese, e.g., Monterey Jack
chiles, e.g., chipotle, jalapeño
cilantro
cinnamon
coconut milk
corn
cream
Creole / Cajun cuisine, in which the chayote is known as mirliton
curries
enchiladas
fennel and fennel seeds
garlic
ginger
gratins
honey
Jamaican cuisine
Latin American cuisines
lemon
lime
Louisiana cuisine, in which the chayote is known as mirliton
Mexican cuisine
oil, olive
onions, e.g., spring, white, yellow
orange
oregano
parsley
pumpkin seeds
salads, e.g., fruit, green, potato
salsas
scallions
slaws
soups
sour cream
Southern (U.S.) cuisine
squash, acorn
stews
stir-fries
stock, vegetable
stuffed chayotes
sushi, e.g., nori rolls
sweet potatoes
tarragon
thyme
tofu, e.g., firm
tomatoes
tortillas, corn
tostadas
turmeric
vanilla
watercress
Flavor Affinities
chayote + almonds + cinnamon + honey
chayote + garlic + onions + tomatoes
CHEESE, ASIAGO
Volume: quiet–moderate
Possible substitutes: Parmesan, Romano
almonds
arugula
breads, e.g., focaccia
eggs, e.g., frittatas
enchiladas
figs
garlic
grapes
Italian cuisine
pastas
pizzas
potatoes
salads, e.g., green, pasta
spinach
squash, summer
tomatoes
zucchini
CHEESE, BLUE (e.g., GORGONZOLA, ROQUEFORT, STILTON)
Volume: loud
almonds
apples
apricots
beets
bread, e.g., nut, pumpernickel, raisin, walnut
buttermilk
cayenne
celery
cheese, cream
chestnuts, roasted
chives
cucumbers
dates
dill
dips
endive
fennel
fruit
garlic
grapes
greens, e.g., baby, bitter, salad
hazelnuts
HONEY
leeks
lettuce, e.g., iceberg
mascarpone
mayonnaise
milk
mushrooms
NUTS, e.g., hazelnuts, walnuts, esp. toasted
oil, olive
onions
parsley
pastas
peaches
PEARS
pecans
pepper, black
pine nuts
plums
potatoes, e.g., baked
radishes
SALAD DRESSINGS
salads
salt
sandwiches
sauces
sour cream
spinach
sunflower seeds
thyme
tomatoes
vegetables, e.g., raw, steamed
vinegar, e.g., balsamic, red wine, sherry, white wine
WALNUTS
watercress
watermelon
yogurt
Flavor Affinities
blue cheese + almonds + watercress
blue cheese + apples + celery
blue cheese + apples + fennel
blue cheese + apricots + balsamic vinegar + celery + hazelnuts
blue cheese + celery + dates
blue cheese + cucumbers + tomatoes
BLUE CHEESE + FRUIT (e.g., figs, peaches, pears) + greens (e.g., spinach) + NUTS (e.g., hazelnuts, pecans, walnuts)
blue cheese + fruit (e.g., pears) + greens (e.g., spinach)
blue cheese + greens (e.g., romaine, spinach) + nuts (e.g., walnuts)
blue cheese + leeks + thyme
blue cheese + onions + pears + pecans + spinach
blue cheese + onions + walnuts
CHEESE, BRIE
Volume: moderate
Techniques: bake
Possible substitutes: Camembert
almonds
apples
argula
bread, esp. baguettes
cherries
dates
fennel
figs
melon
mesclun
mushrooms, morel
nuts, e.g., pistachios
onions
pears
salads
sandwiches
strawberries
vegetables, e.g., raw
vinegar, fruit, e.g., raspberry
Flavor Affinities
brie cheese + arugula + pears
CHEESE, BURRATA
Volume: quiet
basil
beans, e.g., fava
bread
carrots
cucumbers
garlic
Italian cuisine
melon, e.g., cantaloupe
nuts, e.g., cashews
oil, olive
onions, red
pastas
peaches
pesto
plums
salt
tomatoes
vinegar, balsamic
Flavor Affinities
burrata + balsamic vinegar + basil + red onions + tomatoes
“I love burrata cheese. We have served it warm with pasta and pesto, or with pickled vegetables and crispy quinoa, or with carrot top pesto along with carrots and fava beans, and even with cantaloupe with melon granite and toasted cashews. I want to take a cheese that people are familiar with and show that you can use it during all four seasons. There is a cheese maker here in the U.S. from Puglia who makes incredible cheese [sold by Zingerman’s].”
—JON DUBOIS, GREEN ZEBRA (CHICAGO)
CHEESE, CHEDDAR
Volume: moderate
APPLES, apple cider, apple juice
arugula
asparagus
avocado
beans, white
biscuits
bread crumbs
breads, e.g., French, pumpernickel, whole rye, whole wheat
broccoli
caraway seeds
cauliflower
cayenne
chiles, e.g., chipotle, jalapeño, poblano
chiles rellenos
chili powder
corn
custard
dates
dill
eggs
enchiladas
fennel
garlic
grapes
gratins
grits
honey
horseradish
kale
leeks
loaves, vegetarian
MACARONI AND CHEESE
mushrooms
mustard
nuts
oats
onions, e.g., caramelized
paprika
pasta, e.g., macaroni
pears
pecans
pepper, black
pie crusts
popcorn
potatoes
quesadillas
quince paste
rice
salads
sandwiches, e.g., grilled cheese
sauces
scallions
soufflés
spinach
thyme
tomatillos
tomatoes
vinegar, apple cider
walnuts
CHEESE, CHÈVRE (aka FRESH GOAT CHEESE; see CHEESE, GOAT)
CHEESE, COTIJA (see CHEESE, QUESO AÑEJO)
CHEESE, COTTAGE
Volume: quiet–moderate
Nutritional profile: 73% protein / 15% carbs / 12% fat
Calories: 165 per 1-cup serving (lowfat)
Protein: 28 grams
Tip: Puree cottage cheese with lemon juice and herbs into a sauce to pour over spaghetti or other pasta.
Brand: Check out Nancy’s sour and complex low-fat organic cottage cheese, which is in a league of its own.
apples
arugula
bananas
basil
bell peppers, e.g., green
berries
breads, whole grain
carrots
celery
cheese, other, e.g., blue, Parmesan
cheesecake
chives
cilantro
cinnamon
coriander
cucumbers
dill
dips
eggs
flaxseed and flaxseed oil
fruit, esp. fresh, e.g., cantaloupe, pineapple
garlic
ginger
gratins
greens, e.g., beet
herbs
honey
lemon, e.g., juice, zest
oil, olive
olives
onions
onions, green, e.g., scallions
oranges
pancakes
paprika
parsley
pastas, e.g., lasagna
pears
pepper, e.g., black, white
pesto
raisins
raspberries
salad dressings, e.g., creamy
salads
salt, e.g., sea
seeds, e.g., sunflower
spinach
tomatoes
walnuts
watercress
yogurt
zucchini
Flavor Affinities
cottage cheese + black pepper + olive oil
CHEESE, CREAM (see also FROMAGE BLANC)
Flavor: sour, with a rich yet spreadable texture
Volume: moderate–loud
What it is: a fresh, unripened cheese
Nutritional profile: 88% fat / 7% protein / 5% carbs
Calories: 50 per 1-tablespoon serving
Protein: 1 gram
Tip: Opt for fat-free cream cheese.
Possible Substitute: Neufchâtel
apples
apricots
avocado
beets
bell peppers, e.g., red
BERRIES
blueberries
breads, fruit and/or nut, e.g., date-nut
capers
carrots
celery
cheese, e.g., blue, chèvre, fresh, goat, ricotta
cheesecake
cherries
chives
chocolate
cinnamon
coconut
coffee
cranberries
dates
desserts
dips
frostings, e.g., for carrot cake
fruit, dried
garlic
ginger
graham crackers
guava
honey
kiwi
LEMON, e.g., juice, zest
maple syrup
mascarpone
mint
mustard
nutmeg
nuts
olives
orange, e.g., juice, zest
oregano
parsley
pineapple
pistachios
plums, dried
quince paste
raisins
raspberries
rhubarb
salt
sandwiches, e.g., grilled cheese
sauces
scallions
seeds, e.g., sesame
sour cream
spinach
spreads
strawberries
sugar, e.g., powdered
thyme
tomatoes, e.g., sun-dried
vanilla
yogurt
Flavor Affinities
cream cheese + avocado + chili pepper sauce + garlic + lemon juice
cream cheese + maple syrup + mascarpone
cream cheese + spinach + sun-dried tomatoes
“CHEESE, CREAM”—CASHEW NUT (VEGAN)
Tip: Use as you would regular cream cheese.
Brand: Dr. Cow Tree Nut Cheeses (made with cashews or macadamia nuts)
“We make our own ‘cream cheese’ served on our raw ‘everything bagel’ by soaking cashews and macadamia nuts and pureeing them with garlic, lemon juice, red onions, salt and pepper, and water.”
—CASSIE AND MARLENE TOLMAN, POMEGRANATE CAFÉ (PHOENIX)
“CHEESE, CREAM”—SOY
Brands: Check out tofu cream cheese from Follow Your Heart, Galaxy, or Tofutti, but make sure it has no added trans-fats.
bagels
desserts
icing, e.g., cakes, cupcakes (e.g., carrot, zucchini)
Flavor Affinities
tofu cream cheese + maple syrup + orange juice/zest + vanilla
CHEESE, EMMENTAL (FRENCH) or EMMENTALER (SWISS)
Techniques: shred
Possible substitute: Swiss cheese
CHEESE, FETA
Flavor: salty and sour; semi-firm/crumbly
Techniques: bake, fresh, smoke
Vegan Tip: Substitute fluffy macadamia nut “feta.”
apples
arugula
asparagus
barley
basil
beans, e.g., borlotti, lima, red
beets
bell peppers, e.g., red, roasted
breads, e.g., olive, whole wheat pita
capers
chard, e.g., Swiss
chickpeas
cilantro
cucumbers
dates
dill
eggplant
EGGS, e.g., frittatas, omelets, quiches
farro
fennel
figs
garlic
grapes
gratins
Greek cuisine
honey
kale
lemon, e.g., juice, zest
lentils, e.g., red
lettuce, e.g., romaine
marjoram
Mediterranean cuisines
mint
mushrooms
oil, olive
OLIVES, e.g., black, Greek, kalamata
onions, e.g., pickled, red
orange
oregano
parsley
pasta, e.g., farfalle, orzo
pepper, black
pistachios
pizza
potatoes
quinoa
risotto
rosemary
sage
salad dressings
SALADS, e.g., Greek, vegetable
sandwiches
sauces
savory
scallions
sesame
sorrel
soups, e.g., tomato
spanakopita, i.e., spinach pie
SPINACH
spreads, e.g., whipped feta
sumac
thyme
TOMATOES
tomatoes, sun-dried
vinegar, e.g., balsamic, red wine
walnuts
watermelon
yogurt
zucchini
Flavor Affinities
feta cheese + artichoke hearts + garlic + spinach + pizza
feta cheese + arugula + figs
feta cheese + asparagus + eggs + tomatoes
feta cheese + balsamic vinegar + sun-dried tomatoes
feta cheese + bell peppers + mushrooms
feta cheese + black olives + orzo + sun-dried tomatoes
feta cheese + dill + eggs + spinach
feta cheese + fennel + watermelon
feta cheese + garlic + oregano
feta cheese + lemon + scallions
feta cheese + marjoram + mint + tomatoes
feta cheese + olive oil + olives + parsley + red onions + tomatoes
feta cheese + rosemary + spinach
“We smoke feta cheese in cherry wood. Feta really absorbs flavor, so you need a mild wood.”
—AMANDA COHEN, DIRT CANDY (NEW YORK CITY)
CHEESE, FONTINA
artichokes
arugula
basil
bell peppers, e.g., roasted
eggs, e.g., omelets
endive
fondues / fondutas
fruit, esp. fresh
grapes
Italian cuisine
mushrooms, e.g., chanterelle
mustard, Dijon
onions, e.g., grilled and/or red
pastas, e.g., cannelloni, macaroni
pears
pizzas
plums
potatoes
quesadillas
sage
salads
sandwiches, e.g., grilled cheese, panini
sauces
squash, butternut
tomatoes
tomatoes, sun-dried
truffles, white
walnuts
zucchini
Flavor Affinities
Fontina cheese + arugula + red onions + sun-dried tomatoes + sandwiches
Fontina cheese + tomatoes + zucchini + pizza
CHEESE, GOAT
Techniques: bake, fresh
almonds
apples
apricots, dried or fresh
artichokes
arugula
asparagus
basil
beans, e.g., fava, wax
BEETS
bell peppers, red, esp. roasted
berries, e.g., blackberries, raspberries, strawberries
breads, e.g., fruit and/or nut; whole grain
broccoli
capers
carrots
cayenne
celery
chard
cheese, other, e.g., cream, Neufchâtel, ricotta
cheesecake
cherries, e.g., dried, fresh, sour, sweet
chervil
chiles, e.g., pequillo; and chili pepper flakes, chili pepper sauce
chives
cinnamon
corn
cranberries, dried
cream
dates
dill
dips
eggplant
EGGS, e.g., frittatas, omelets, quiches
endive
fennel and fennel seeds
FIGS
GARLIC grains, e.g., millet
grapes
greens, e.g., salad
hazelnuts
herbs
honey
kohlrabi
LEEKS
lemon, e.g., juice, zest
lentils
lettuce
lime
marjoram
mint
mushrooms, e.g., shiitake
nuts, e.g., pecans
oil, e.g., hazelnut, olive, pine nut, walnut
olives, e.g., black
ONIONS, e.g., caramelized, green, red
orange, e.g., juice, zest
oregano
parsley
pasta, e.g., lasagna, ravioli, tortellini
peaches
pears
pepper, e.g., black, white
pesto
pine nuts
pistachios
pizzas
plantains
plums, dried or fresh
polenta
pomegranates
potatoes
quesadillas
quince
quinoa
raisins
ramps
risotto
rosemary
sage
SALADS, e.g., fruit, green
salt, sea
sandwiches, e.g., grilled cheese
sauces
savory
scallions
seeds, e.g., poppy
soufflés
SPINACH
squash, e.g., summer
sweet potatoes
tapenade
tarts
thyme
TOMATOES
TOMATOES, SUN-DRIED
vanilla
vegetables, roasted
vinaigrette
vinegar, e.g., balsamic, cider, red wine, sherry
walnuts
wheat berries
yogurt
za’atar
zucchini
zucchini blossoms
Flavor Affinities
goat cheese + apples + beets
goat cheese + apples + celery + salads
goat cheese + arugula + eggs
goat cheese + arugula + pears
goat cheese + balsamic vinegar + beets + dill + sage
goat cheese + balsamic vinegar + figs
goat cheese + basil + garlic
goat cheese + beets + cider vinegar
goat cheese + capers + garlic + oregano + sun-dried tomatoes
goat cheese + caramelized onions + sage
goat cheese + figs + pomegranate seeds
goat cheese + garlic + greens + thyme
goat cheese + garlic + olive oil + thyme
goat cheese + grapes + pistachios
goat cheese + mushrooms + pine nuts + spinach
goat cheese + pears + walnuts
goat cheese + pesto + sun-dried tomatoes
goat cheese + red onions + tomatoes
goat cheese + scallions + sun-dried tomatoes
CHEESE, GORGONZOLA (see CHEESE, BLUE)
CHEESE, GOUDA
apples
apricots
arugula
bread, e.g., sourdough
cherries
honey
mushrooms
onions
pears
pizzas
salads
soups, e.g., onion
spinach
walnuts
CHEESE, GRUYÈRE
apples
arugula
asparagus
breads, e.g., nut
cayenne
celery
cherries
chives
EGGS, e.g., frittatas, omelets, quiches
endive
fondues
garlic
gratins
hazelnuts
leeks
mayonnaise
mushrooms
mustard
nutmeg
oil, e.g., olive, walnut
onions, e.g., caramelized
parsnips
pears
potatoes
quince
rosemary
salads
sandwiches, e.g., grilled cheese
sauces
soufflés
soups, e.g., onion
spinach
thyme
tomatoes
vegetables, roasted
walnuts
Flavor Affinities
Gruyère cheese + asparagus + chives + eggs
Gruyère cheese + cayenne + nutmeg
Gruyère cheese + leeks + mushrooms + thyme
CHEESE, HALLOUMI
Flavor: salty/sour, with notes of feta cheese and sometimes mint, and a firm, chewy, almost meaty texture that can even stand up to grilling without melting
Volume: quiet
What it is: Greek cheese made from sheep’s or, sometimes, goat’s milk
Techniques: bake, GRILL, sauté, sear—or serve fresh
arugula
bell peppers, e.g., red, roasted
bread, e.g., pita, whole grain
capers
carrots
chard
Cyprian cuisine
dates
dill
eggplant
figs
garlic
ginger
Greek cuisine
greens, salad
harissa
honey
kebabs
Lebanese cuisine
leeks
lemons
lentils
limes
melon
mint
oil, olive
olives, e.g., kalamata
parsley
peaches
pears
pepper, black
pesto
pine nuts
salads, e.g., green
salt, sea
sandwiches
Syrian cuisine
tomatoes
walnuts
za’atar
Flavor Affinities
Halloumi cheese + capers + lemon
CHEESE, HAVARTI
Flavor: notes of butter
Volume: quiet
bell peppers, e.g., roasted
breads, e.g., whole rye
cucumbers
dill
fruits, esp. autumn
horseradish
mustard
nuts, e.g., almonds
pears
pesto
sandwiches
sour cream
zucchini
CHEESE, JACK (aka MONTEREY JACK)
almonds
American cuisine
beans, e.g., pinto
bell peppers
chilaquiles
chiles, e.g., serrano
chiles rellenos
cilantro
corn
eggs, e.g., omelets, scrambled
enchiladas
figs
lime
Mexican cuisine
olives
pastas
pears
pecans
peppers, e.g., piquillo
plums, dried
polenta
pumpkin seeds
quesadillas
quince paste
salsa
sauces
tacos
vegetables, roasted
yams
Flavor Affinities
Jack cheese + bell peppers + corn
Jack cheese + chiles + corn
CHEESE, MANCHEGO
ALMONDS
artichokes
bell peppers, e.g., roasted
breads, e.g., crusty, fruit (e.g., fig)
broccoli rabe
dates
eggs, e.g., omelets, tortillas
figs
membrillo (quince paste)
oil, olive
olives, e.g., black, green, Spanish
onions, e.g., caramelized
parsley
peppers, e.g., piquillo, red, roasted
plum paste
*QUINCE PASTE
salads
Spanish cuisine
tomatoes
walnuts
Flavor Affinities
manchego cheese + almonds + broccoli rabe
manchego cheese + almonds + quince paste
manchego cheese + artichokes + olives
manchego cheese + dates + walnuts
manchego cheese + figs + walnuts
CHEESE, MOZZARELLA
Vegan Tip/Brand: Check out Follow Your Heart soy mozzarella.
almonds
artichoke hearts and artichokes
arugula
asparagus
*BASIL
BELL PEPPERS, esp. roasted
bread crumbs
broccoli and broccoli rabe
calzones
capers
celery
cheese, other, e.g., Parmesan
EGGPLANT
eggs, e.g., quiches
figs
garlic
gratins
greens, bitter or salad
Italian cuisine
leeks
lemon, e.g., juice, zest
melon
mint
mushrooms, e.g., cremini, portobello
oil, olive
olives, e.g., black, green; and olive paste
oregano
pasta, e.g., lasagna, rigatoni
peaches
pepper, e.g., black, white
peppers, esp. roasted
pesto
PIZZA
pumpkin
radicchio
rice, e.g., Arborio
rollatini
rosemary
sage
salads
salt, e.g., kosher, sea
sandwiches, e.g., panini
spiedini
spinach
*TOMATOES, green and sundried
truffles
vanilla
vegetables, roasted
vinaigrette
vinegar, e.g., balsamic, red wine
zucchini
zucchini blossoms
CHEESE, PARMESAN
Vegan Tip: To add saltiness and texture to pastas, substitute bread crumbs and capers for Parmesan cheese on top of the dish.
artichoke hearts and artichokes
arugula
asparagus
basil
beans, e.g., borlotti, fava, green, white
bread crumbs
broccoli
casseroles
celery root
chard, Swiss
chestnuts
chickpeas
dates
eggplant
eggs, e.g., frittatas
endive
escarole
fennel
figs
frittatas
fruits, e.g., grapes
garlic
gratins
grits
honey
Italian cuisine
kale, e.g., black, green
kohlrabi
leeks
lemon
melon
mushrooms, e.g., portobello
oil, olive
onions
PASTA, e.g., farfalle, gnocchi, lasagna, macaroni, manicotti
pears
pesto
pine nuts
pizza
polenta
popcorn
potatoes
pumpkin
quiches
risottos
rosemary
sage
salad dressings, e.g., Caesar
SALADS, e.g., Caesar
sauces
soups
squash, summer
stuffings
sugar snap peas
thyme
TOMATOES
tomatoes, green
vinegar, e.g., balsamic
walnuts
zucchini
Flavor Affinities
Parmesan cheese + basil + tomato
Parmesan cheese + dates + walnuts
Parmesan cheese + honey + thyme + walnuts
Parmesan cheese + portobello mushrooms + rosemary
CHEESE, PECORINO
almonds
arugula
beets
bell peppers, esp., roasted, sweet
broccoli
cauliflower
cheese, other, e.g., Parmesan, ricotta
eggs, e.g., frittata
endive
grapes
greens, salad
honey, e.g., chestnut
Italian cuisine
lemon
mushrooms, portobello
oil, e.g., olive
parlsey
pasta, e.g., spaghetti
pears
pepper, e.g., black
pesto
polenta
risottos
salads
squash, summer
truffles
vinegar, e.g., balsamic
walnuts
watercress
Flavor Affinities
pecorino cheese + arugula + walnuts
CHEESE, PROVOLONE
Tip: Fry thinly sliced provolone (optionally topped with a sprinkle of smoked paprika) to a crisp for a quick bacon substitute on baked potatoes, salads, or sandwiches.
CHEESE, QUESO AÑEJO
What it is: Mexican aged cheese
Techniques: crumble or grate on top of dishes
Possible substitutes: Parmesan, pecorino, Romano
basil
beans, e.g., refried
cayenne
chilaquiles
chiles and chili powder
cilantro
corn, e.g., grilled (e.g., with mayonnaise)
eggs and egg dishes, e.g., frittatas, huevos rancheros
enchiladas
garlic
greens, salad
lime
Mexican cuisine
oil, olive
onions
pastas
“pesto”
pumpkin seeds
salad dressings
salads, e.g., Caesar
soups
tacos
tortillas
vegetables
vinegar
Flavor Affinities
queso añejo cheese + cayenne + corn + mayonnaise
queso añejo cheese + cilantro + pumpkin seeds
CHEESE, QUESO FRESCO
Techniques: crumble on top of dishes
Possible substitutes: mild feta or other mild fresh goat cheese
avocados
beans, black
corn
eggplant
enchiladas
Mexican cuisine
plantains
quesadillas
refried beans
salads, e.g., green, vegetable
squash, summer
tacos
tomatoes
CHEESE, RICOTTA
Flavor: neutral, with a creamy texture
Volume: quiet
Nutritional profile: 66% fat / 28% protein / 6% carbs
Calories: 215 per ½-cup serving (whole-milk ricotta)
Protein: 14 grams
Techniques: bake, raw
Vegan Tip: Substitute pine nut (which has a similar fluffy texture), macadamia nut / pumpkin seed, or tofu “ricotta.”
almonds
apples
apricots
artichokes
arugula
BASIL
beans, fava
bee pollen
beets
bell peppers, e.g., red, esp. roasted
BERRIES, e.g., blueberries, raspberries, strawberrries
blintzes
bread and bread crumbs, whole grain
broccoli
chard
CHEESE, other, e.g., cream, goat, Gruyère, mozzarella, PARMESAN, pecorino, Romano
cheesecake
chestnuts
chives
chocolate
cinnamon
cloves
coffee
crostini
dates
EGGPLANT
eggs, e.g., frittatas, omelets
fennel
figs
fruit, e.g., dried, fresh
GARLIC
gnocchi
greens, bitter
herbs
HONEY, e.g., chestnut, eucalyptus, lavender
Italian cuisine
kale, e.g., black
leeks
LEMON, e.g., juice, zest
marjoram
mascarpone
melon
mint
mushrooms, e.g., porcini, portobello
mushrooms, stuffed
nettles
nutmeg
nuts, e.g., hazelnuts
oil, olive
olives, e.g., black
oranges, e.g., blood
oregano
pancakes
paprika
parsley
PASTAS, e.g., cannelloni, gnocchi, lasagna, manicotti, ravioli, ziti
peaches
peanuts and peanut butter
peas
pepper, e.g., black
pesto
phyllo dough
pies
pine nuts
pizza
plums
polenta
potatoes
rollatini
saffron
sage
salt
shallots
soups
sour cream
SPINACH
squash, buttercup
sugar, e.g., brown
tarragon
tarts
thyme
TOMATOES and TOMATO SAUCE
vanilla
vinegar, e.g., balsamic, cider, red wine, sherry
walnuts, e.g., candied, toasted
watercress
zucchini and stuffed zucchini
zucchini blossoms
ricotta + almonds + cinnamon + honey + peanut butter + vanilla
ricotta + almonds + honey
ricotta + apricots + arugula
ricotta + artichokes + leeks + pizza
ricotta + balsamic vinegar + strawberries
ricotta + basil + Parmesan cheese + pasta + pine nuts
ricotta + blueberries + lemon
ricotta + chestnuts + honey
ricotta + chocolate + strawberries
ricotta + dried fruit + honey
ricotta + egg + herbs + Parmesan cheese + pies
ricotta + fava beans + lemon + pasta
ricotta + figs + honey + pistachios
ricotta + figs + walnuts
ricotta + greens + pasta
ricotta + honey + lemon + sour cream
ricotta + peas + thyme
ricotta + sage + zucchini blossoms
CHEESE, RICOTTA SALATA
What it is: moist, fresh salted, and pressed ricotta (similar to feta)
Techniques: grate, shave
apples
artichokes
arugula
avocados
basil
beets
cheesecake
citrus fruits
cucumbers
eggplant
endive
fennel
fruit
garlic
greens, salad
honey
Italian cuisine
kale
lemon
lettuces, e.g., butter
mushrooms, e.g., wild
oil, olive
olives
orange
parsley
parsnips
PASTAS, e.g., lasagna, manicotti, pappardelle, spaghetti
pears
peas
pistachios
pizzas
radicchio
raisins
salads, e.g., green, pasta, spinach
shallots
spinach
squash, e.g., butternut, summer
thyme
tomatoes and tomato sauce
vegetables, grilled
vinegar, balsamic
walnuts
watermelon
Flavor Affinities
ricotta salata + eggplant + garlic + olive oil + parsley + tomato
ricotta salata + greens + lemon + mustard + pears
ricotta salata + kale + lemon + olive oil + shallots
CHEESE, ROQUEFORT (see CHEESE, BLUE)
CHEESE, ROMANO
almonds
broccoli
Italian cuisine
mushrooms, e.g., portobello
pastas, e.g., fettuccine
pesto
pizzas
salads
soups
CHEESE, SMOKED MOZZARELLA
artichokes
arugula
asparagus
basil
bell peppers, roasted
broccoli
bruschetta
escarole
figs
gratins
honey
mushrooms
olive paste
onions, e.g., caramelized
pastas, e.g., baked, penne
pesto
pizza
potatoes
radicchio
risotto
sandwiches, e.g., panini
scallions
spinach
tomatoes
Flavor Affinities
smoked mozzarella + basil + tomatoes
smoked mozzarella + potatoes + scallions
CHEESE, STILTON (see CHEESE, BLUE)
CHEESE, SWISS
apples
asparagus
bread, e.g., pumpernickel
eggs, e.g., frittatas, quiches
fennel
grapes
gratins
kale
leeks
mushrooms, portobello
onions
parsnips
pears
potatoes
sandwiches, e.g., “Reuben”
sauces
Swiss cuisine
CHEESE, TALEGGIO
“CHEESE,” VEGAN
calzones
cheese plates, e.g., with fruits, nuts
dips, e.g., cheese
eggplant, e.g., baked eggplant
enchiladas
fondues
pastas, e.g., macaroni
pizzas
quesadillas
sandwiches, e.g., grilled cheese, “Reuben”
veggie burgers
CHERRIES, SOUR and SWEET
Season: summer
Flavor: sweet and/or sour, with a juicy texture
Volume: moderate
What they are: fruit
Nutritional profile: 88% carbs / 7% protein / 5% fat (sour)
Calories: 80 per 1-cup serving (e.g., sour, raw)
Protein: 2 grams
Techniques: bake, dry, flambé, poach, raw, stew
Tips: Off-season, consider frozen cherries. Sour cherries are more nutritionally dense than sweet.
Botanical relatives: apples, apricots, blackberries, peaches, pears, plums, quinces, raspberries, strawberries
allspice
ALMONDS
apples and apple juice
apricots
baked goods, e.g., cakes, cookies, crisps
basil
blackberries
brandy
butter
caramel
cardamom
CHEESE, e.g., cream, GOAT, ricotta
cherries jubilee
chiles, e.g., jalapeño
CHOCOLATE
chutneys
CINNAMON
citrus, e.g., juice
clafoutis, cherry
cloves
coconut
compotes
corn / cornmeal
cream and crème fraîche
crisp, fruit
currants, red
ginger
granola
hazelnuts
honey
ice cream
*KIRSCH
lemon, e.g., juice, zest
lemon verbena
mint
nectarines
nutmeg
nuts
oatmeal and oats
orange, e.g., juice, zest
peaches
pears
pecans
pepper, black
pies
pistachios
plums
rhubarb
salads, e.g., fruit, green
sauces, dessert
smoothies
sorbets
soups, e.g., fruit
sour cream
star anise
sugar
tarts
VANILLA
vinegar, e.g., balsamic, regular or white
wine, esp. dry, red or port
yogurt
Flavor Affinities
cherries + almonds + apricots
cherries + almonds + balsamic vinegar
cherries + almonds + chocolate
cherries + apricots + oats
cherries + basil + vanilla
cherries + cinnamon + ginger + orange juice + vanilla
cherries + cinnamon + wine
cherries + ginger + pears
cherries + lemon + mascarpone + vanilla
cherries + peaches + pecans
cherries + pistachios + yogurt
“When cherries come in, I love to use them in savory dishes. I like to pair them with a creamy burrata, which is a nice textural contrast. I might use them in a gastrique to create a sweet and sour flavor to play off the creaminess of the cheese. Cherries are also great with grains like farro or freekeh with lots of lemon. I like cherries with sweeter herbs like chervil or parsley, and they are great with basil. Cherries pair well with nuts, but since they’re used with almonds so much, I will pair them with black walnuts.”
—JON DUBOIS, GREEN ZEBRA (CHICAGO)