CHILES, ANAHEIM
[AN-uh-hyme]
Flavor: hot; bitter (esp. green) or sweet (esp. red)
Volume: quiet (for a chile!)–moderate
Techniques: roast, stuff
beans, e.g., black
cheese, e.g., cheddar
chiles rellenos
chiles, other, e.g., chipotle
chili, vegetarian
chowders, e.g., corn
cilantro
coriander
corn
corn bread
cumin
dips
eggs, e.g., omelets
salads
salsas
salt
sauces
stews
stir-fries
stuffed peppers
tacos
tomatillos
tomatoes
veggie burgers
vinegar, rice
CHILES, ANCHO
Flavor: hot/sweet, with notes of coffee and/or fruit (e.g., dried plums or raisins)
Volume: quiet–moderate-plus
What they are: dried poblano chiles
Tip: Grind to make chili powder.
achiote seeds
bay leaf
BEANS, e.g., black, kidney, pinto, red
bulgur
cashews
chiles, other, e.g., guajillo
chili, vegetarian
chocolate
cloves
coriander
corn
cumin
eggplant
epazote
garlic
lentils, e.g., brown
lime, e.g., juice
Mexican cuisine
oil, e.g., grapeseed, vegetable
onions
oregano, e.g., dried, Mexican
pepper, e.g., black
rice
salsas
salt, e.g., sea
sauces, e.g., adobo, mole
soups, e.g., vegetable
stews
stock, e.g., vegetable
stuffed ancho chiles
tacos
tamales
tofu
tomatoes
Flavor Affinities
ancho chiles + garlic + oregano + tomatoes + sauces
ancho chiles + lime + tofu
CHILES, CASCABEL
[KAH-skah-bel]
Flavor: hot, with rich notes of earth, fruit, nuts, smoke, tobacco, and/or wood
Volume: moderate (for a chile!)–loud
Techniques: roast
Tip: Remove chiles before serving, as their skins do not dissolve readily.
almonds
beans
casseroles
chiles, other, e.g., chipotle
chili
cilantro
enchiladas
fajitas
grapefruit
honey
lemon
lime
Mexican cuisine
mushrooms
orange
peaches
pumpkin
salsas, esp. raw
sauces, e.g., mole
soups
squash, e.g., winter
stews
tacos
tamales
tomatillos
tomatoes
CHILES, CHIPOTLE
[chih-POHT-lay]
Flavor: hot/bitter/sweet, with notes of chocolate, nuts, and/or smoke
Volume: moderate–loud
What they are: dried smoked jalapeños
Tip: Buy canned peppers packed in adobo sauce (a tomato-based sauce that adds acidity and saltiness).
agave nectar
arugula
avocados
basil
BEANS, e.g., BLACK, pinto
bell peppers, e.g., red
carrots
casseroles
Central American cuisines
cheese
chilaquiles
chiles, other; and chili sauce, e.g., Thai sweet
CHILI, VEGETARIAN
chocolate
cilantro
corn
cumin
empanadas
GARLIC
honey
lemon, e.g., juice, zest
lime, e.g., juice, zest
maple syrup
marinades
mayonnaise
Mexican cuisine
miso
molasses
mushrooms, e.g., portobello
mustard
oil, e.g., canola, olive, vegetable
ONIONS, e.g., red, white
orange, e.g., juice, zest
oregano
paprika
pepper, e.g., black
pizzas
pomegranates
posole
potatoes
quesadillas
quinoa
rice
salad dressings
salads
salsas
salt, e.g., kosher, sea
sandwiches, e.g., grilled cheese
SAUCES, e.g., dipping
sherry, dry
SOUPS, e.g., black bean
Southwestern (U.S.) cuisine
soy sauce
spinach
spreads
squash, butternut
STEWS
stock, vegetable
sugar, e.g., brown
sweet potatoes
tacos
tamales
tamari
tempeh
Tex-Mex cuisine
tofu
tomatillos
TOMATOES (canned or fresh) and tomato paste, puree, sauce, etc.
tortillas and tortilla chips
vinegar, e.g., apple cider, balsamic, champagne, rice wine, white
yams
Flavor Affinities
chipotle peppers + balsamic vinegar + cumin + onions + tomatoes
chipotle peppers + cilantro + garlic + lime
chipotle peppers + citrus (e.g., lime, orange) + garlic
chipotle peppers + garlic + onions + tomatoes
chipotle peppers + lime juice + onions + tomatoes
CHILES, GREEN (see CHILES, JALAPEÑO and CHILES, SERRANO)
CHILES, GUAJILLO
Flavor: hot, with notes of berries, smoke, and/or tea
Volume: moderate–loud
What it is: dried chiles
achiote seeds
bay leaf
chiles, other, e.g., ancho chiles
chili, vegetarian
cloves
coriander
cumin
eggs
epazote
garlic
jícama
lime
Mexican cuisine
oil, e.g., grapeseed
oregano, Mexican
pepper, black
salt, sea
sauces, e.g., pasta
soups
stews
tomatoes
CHILES, HABANERO
Flavor: hot, with notes of fruit (not to mention fire and brimstone)
Volume: extremely loud
Tip: Also known as Scotch bonnet peppers, these are one of the world’s hottest chiles.
apples
avocados
bell peppers, red
Caribbean cuisines
carrots
cilantro
cloves
fruit, tropical
guacamole
ketchup
lemon, e.g., juice
lime
mangoes
mint
oil, vegetable, e.g., olive
onions, e.g., red, white
oregano
papaya
pineapple
pumpkin
radishes
salsas
salt, sea
SAUCES, e.g., hot, jerk
sugar
tomatillos
tomatoes
vinegar, rice wine
“Because their flavor is so strong once they’re cut, I’ll throw whole Scotch bonnet peppers into a dish for a much milder flavor, and remove them before serving.”
—SHAWAIN WHYTE, CAFÉ BLOSSOM (NEW YORK CITY)
CHILES, JALAPEÑO
Flavor: hot, with notes of pepper
Volume: moderate–very loud
Techniques: stuff (e.g., with cheese)
Tip: Add jalapeños at the end of the cooking process.
apples
avocados
beans, e.g., black, pinto
carrots
cayenne
cheese, e.g., anejo, cheddar
chiles rellenos
chutneys
cilantro
cinnamon
coconut milk
corn
corn bread and corn muffins
cucumbers
cumin
curries
dips
figs
guacamole
honey
jícama
lemon, e.g., juice
LIME
mangoes
Mexican cuisine
mint
oil, e.g., olive
onions, e.g., white
palm, hearts of
peanut butter
“pesto”
pumpkin seeds
sage
salad dressings, e.g., citrus
salads
salsas, e.g., salsa verde
salt, e.g., sea
sauces, e.g., ranchero
soups
squash, e.g., butternut, summer
stews
tacos
tomatillos
tomatoes
vermouth
vinegar, champagne
Flavor Affinities
jalapeños + champagne vinegar + lime + olive oil
CHILES, PASILLA
Flavor: hot/sweet, with notes of chocolate, dried fruit, and/or nuts
Volume: moderate–loud
What they are: dried chilaca chiles
avocado
bell peppers
cabbage
cheese, e.g., cotija
chiles, other, e.g., ancho
chili, vegetarian
chocolate, Mexican
corn
crema
enchiladas
epazote
garlic
guacamole
lime
mushrooms, e.g., button, shiitake
oil, olive
onions
potatoes
salsas
SAUCES, e.g., MOLES
scallions
slaws
soups, e.g., garlic, pumpkin, tomato, tortilla
stuffed peppers
tacos
tomatoes
Flavor Affinities
pasilla peppers + epazote + garlic + mushrooms
CHILES, POBLANO
Season: summer
Flavor: hot, with notes of smoke, and a rich, velvety texture
Volume: moderate–loud
Factoid: Dried poblanos are ancho chiles.
Techniques: bake, fire-roast, fry, grill, roast, stuff
beans, e.g., black, pinto, white
bell peppers, sweet, e.g., red, yellow
carrots
casseroles
cayenne
chard, Swiss
cheese, e.g., cheddar, goat, Monterey Jack, queso fresco
chiles, other, e.g., ancho, chipotle
CHILES RELLENOS
chili pepper flakes and chili powder
chili, vegetarian
cilantro
CORN
cumin
eggs, e.g., frittatas, scrambled
enchiladas
fajitas
garlic
grains
hominy
leeks
lime
Mexican cuisine
mushrooms, e.g., oyster, portobello, shiitake
oil, olive
onions, e.g., red
orange
oregano
posole
potatoes
pumpkin
quesadillas
quinoa
rice, e.g., brown
salad dressings
salads
salsas
scallions
soups, e.g., black bean, corn, mushroom, potato
sour cream
stews
stock, vegetable
stuffed peppers
tacos
tempeh
tofu
tomatillos
tomatoes
tortillas, corn
vegetables, e.g., roasted
veggie burgers
zucchini
Flavor Affinities
poblano chiles + cheese + cilantro + enchiladas + garlic + spinach + tortillas
poblano chiles + cilantro + lime + onions + tomatoes
poblano chiles + cumin + orange + rice
poblano chiles + garlic + onions
“I didn’t grow up with chiles [in Michigan], but they’ve grown on me over the years. Poblano chiles are my favorite. I love their great aroma and smoky flavor, and will fire roast them on an Asador grill [aka a chile pepper grill or dry roaster] on the stovetop. I’ll stuff them with quinoa and goat cheese, and serve with ancho and chipotle chiles, corn, cilantro, marjoram, and a little lime to perk it all up!”
—ANNIE SOMERVILLE, GREENS RESTAURANT (SAN FRANCISCO)
CHILES, SERRANO
Flavor: hot/spicy, with savory notes
Volume: loud–very loud
Tip: Serranos are even hotter than jalapeños (but not as hot as habaneros).
beans, e.g., pinto
Bloody Marys
chili powder
chili, vegetarian
cilantro
coriander
corn
cucumbers
cumin
eggs, e.g., huevos rancheros
enchiladas
garlic
guacamole
jícama
lime
Mexican cuisine
molasses
oil, e.g., olive, vegetable
onions, e.g., yellow
orange, e.g., juice
pineapple
pumpkin and pumpkin seeds
salads
salsas
sauces, e.g., ranchero
tomatillos
tomatoes
vinegar, e.g., white wine
Flavor Affinities
serrano chiles + cilantro + coconut milk + ginger + Indian spices + lemongrass + tomatoes
serrano chiles + ginger + lentils + rice
serrano chiles + onions + tomatoes
“I really like serrano chiles—they bring food to life! With some tomatoes, cilantro, and salt, I am in heaven.”
—ANNIE SOMERVILLE, GREENS RESTAURANT (SAN FRANCISCO)
CHILES, THAI
Flavor: hot
Volume: very loud
basil, Thai
beans, e.g., green
bell peppers
bok choy
broccoli
cashews
curries, Thai
garlic
ginger
Kaffir lime
lemongrass
lime, e.g., juice, zest
mushrooms
noodles, Asian, e.g., rice
oil, e.g., peanut
onions, e.g., red
oyster sauce, vegetarian
pad thai
rice, e.g., jasmine
scallions
soy sauce
spinach
sprouts, bean
Thai cuisine
tofu
CHILI PEPPER FLAKES
Flavor: hot
Volume: loud (but quieter than chili powder)
Possible substitute: Aleppo pepper flakes (made from sun-dried Syrian peppers)
baked goods, e.g., breads
bamboo shoots
bell peppers
broccoli and broccoli rabe
chickpeas
chili, vegetarian
garlic
Italian cuisine
lentils
marinades
mushrooms
oil, e.g., olive
pastas, e.g., spaghetti
pizzas
refried beans
salad dressings
salads
sauces, e.g., dipping, pasta, tomato
soups
stews
stir-fries
tomatoes and tomato sauce
CHILI POWDER
Flavor: hot
Volume: very loud
What it is: ground, dried chiles; sometimes also contains allspice, cayenne, cloves, coriander, cumin, garlic powder, onion powder, oregano, paprika, and/or salt
Tip: Store chili powder in the freezer.
avocado
beans, e.g., black, pinto
cheese, e.g., cheddar
chickpeas
chili pepper sauce
CHILI, VEGETARIAN
corn
corn bread
cumin
dips
enchiladas
garlic
guacamole
Italian cuisine
lime
marinades
mayonnaise
Mexican cuisine
nachos
pecans, e.g., spiced
popcorn
refried beans
rice
salad dressings
sauces, e.g., tomato
seeds
soups, e.g., black bean
stews
stir-fries
tequila
Tex-Mex cuisine
tomatoes and tomato sauce
trail mix, spicy
vegetables, e.g., sautéed
CHINESE CUISINE
Techniques: bake, fry, steam, stir-fry
asparagus
bamboo shoots
cabbage, e.g., Chinese
chiles
cinnamon
five-spice powder
garlic
ginger
hoisin sauce
noodles, Asian, e.g., wheat
peanuts
RICE, e.g., brown
scallions
sesame, e.g., oil, seeds
snow peas
SOY SAUCE
spring rolls
star anise
steamed dishes
stir-fries
sugar
tofu
vegetables
vinegar, rice wine
wheat, e.g., noodles (esp. in northern China)
wine, rice
“I spent two years in Hong Kong and found what they were doing with vegetarian food was very inspiring. At the time there was nowhere [in North America] to eat vegetarian food unless you wanted ‘hippy and crunchy.’ But in Hong Kong, it was natural because people ate vegetarian once or more a week and it was not considered weird. The flavors they were able to coax from meatless ingredients were amazing.”
—AMANDA COHEN, DIRT CANDY (NEW YORK CITY)
CHINESE FIVE-SPICE POWDER (see FIVE-SPICE POWDER)
CHIVES
Season: spring–autumn
Flavor: pungent, with notes of onions or scallions
Volume: quiet–moderate
Tips: Use fresh. Add chives toward the end of cooking, or just before serving.
Botanical relatives: asparagus, garlic, leeks, onions, shallots
asparagus
avocados
beans, e.g., black, green, navy, pinto
beets
bell peppers, red
butter
buttermilk
carrots
celery
cheese, e.g., cheddar, cottage, goat, Parmesan, ricotta
chervil
chiles, jalapeño
Chinese cuisine
cole slaws
corn
couscous
cucumbers
dips
EGGS, e.g., deviled, frittatas, hard-boiled, omelets, scrambled
FINES HERBES
French cuisine, e.g., Provençal
garlic
grains, whole
gratins
gravies
herbs, other, e.g., basil, mint, parsley, tarragon
Italian cuisine, e.g., Tuscan
leeks
lemon
lentils
lettuce, e.g., romaine
lime
mushrooms, e.g., morel
mustard, Dijon
noodles, egg
oil, olive
olives
onions
parsley
pasta, e.g., fettuccine, spaghetti
peas
peas, split
pecans
POTATOES, e.g., baked, mashed
salad dressings
SALADS, e.g., bean, egg, grain, pasta, potato
sandwiches
sauces, e.g., cheese, cream
shallots
SOUPS and CHOWDERS, e.g., cold, cream-based, cucumber, vichyssoise
sour cream
squash, winter, e.g., butternut
stews
stir-fries
stock, e.g., vegetable
stuffings
tarragon
tomatoes
vegetables, e.g., root
vinegar, e.g., white wine
yogurt
zucchini
Flavor Affinities
chives + garlic + lemon + olive oil + Parmesan cheese + pasta
CHIVES, GARLIC (aka CHINESE CHIVES)
Season: spring
Flavor: pungent, with notes of garlic and onion
Volume: moderate–loud
butter
cheese
chiles
Chinese cuisine
dumplings, e.g., Asian
eggplant, Japanese
eggs, e.g., scrambled
garlic
ginger
lemon
miso
mushrooms, e.g., shiitake
Japanese cuisine
noodles, e.g., Asian
oil, sesame
parsley
potatoes
rice and fried rice
salad dressings
shallots
soups, e.g., miso
soy sauce
sprouts, bean
stir-fries
tofu
tomatoes
vegetables, e.g., root, stir-fried
vinegar
Flavor Affinities
garlic chives + Asian noodles + sesame oil + shiitake mushrooms + soy sauce
CHOCOLATE, DARK (see also CACAO and COCOA POWDER)
Flavor: bitter (and sometimes sweet), with nutty notes
Volume: moderate–loud
What’s healthful about it: antioxidants (which are more plentiful in dark chocolate than in milk chocolate; the more bitter the chocolate, the more antioxidants)
Tip: Serve melted chocolate mixed with milk (and a dash of cinnamon) with fresh or dried fruits (e.g., apricots, bananas, strawberries) for dipping.
achiote
allspice
apples and applesauce
apricots
baked goods, e.g., brownies, cakes, cookies, muffins
BANANAS
berries
beverages, e.g., hot chocolate
brandy
Brazil nuts
brown rice syrup
butter
candies
CARAMEL
cashews
cheese, cream
cherries, e.g., fresh, dried
chestnuts
chiles
chili, vegetarian
CINNAMON
cloves
coconut
*COFFEE and ESPRESSO
cookies
cream
dates
DESSERTS
figs, e.g., dried
fruit, dried and fresh
ginger
goji berries
graham crackers
granola
HAZELNUTS
honey
hot chocolate / hot cocoa
ice cream
lemon
lemongrass
malt
maple syrup
marshmallows
Mexican cuisine
MILK
MINT
mocha
mole sauces
mousses
nutmeg
*NUTS, e.g., ALMONDS, HAZELNUTS, peanuts, pecans, pistachios, WALNUTS, and NUT BUTTERS
oats
oil, nut, e.g., almond or walnut
orange
passion fruit
pears
plums, dried
popcorn
puddings
raisins
raspberries
rum
sauces, e.g., dessert, mole
sorbets
sour cream
strawberries
SUGAR or Sucanat
tofu
VANILLA
wine, sweet, e.g., Banyuls, port, Pedro Ximénez sherry
yogurt
Flavor Affinities
chocolate + almond oil + cocoa + nuts
chocolate + almonds + coconut
chocolate + almonds + maple syrup + tofu chocolate + caramel + coffee
chocolate + caramel + vanilla
chocolate + cherries + dates + nuts
chocolate + cinnamon + dried/ fresh fruit + milk
chocolate + coconut + ginger
chocolate + coconut + pecans
chocolate + coffee + orange
chocolate + hazelnuts + dried plums
chocolate + pecans + vanilla
chocolate + pistachios + walnuts