CUMIN
Flavor: bitter/sweet; aromatic, with earthy/musky/pungent/spicy notes of lemon, nuts, and/or smoke
Volume: quiet/moderate–loud
Tips: Bring out cumin’s flavor by toasting in a dry pan. Add early in the cooking process.
Factoid: Cumin is the world’s second most popular spice, behind black pepper.
Botanical relatives: caraway, chervil, coriander, parsley
(North) African cuisines
avocados
baba ghanoush
baked goods, e.g., breads
beans, e.g., black, kidney, long
bell peppers
bulgur
burritos
cabbage
carrots
cayenne
cheese, e.g., cheddar, Swiss
chickpeas
chiles
chili powder
CHILI, VEGETARIAN
chives
cilantro
cinnamon
cloves
cocoa
coriander
couscous
Cuban cuisine
CURRIES, e.g., Indian
curry leaves and curry powder
dals
eggplant
eggs
enchiladas
fenugreek
garlic
ginger
grains
Greek cuisine
hummus
INDIAN CUISINE
kebabs
Latin American cuisines
lemon
LENTILS, e.g., red
lime
marinades
Mediterranean cuisines
MEXICAN CUISINE
MIDDLE EASTERN CUISINES
mint
Moroccan cuisine
mushrooms, e.g., oyster
onions
oregano
paprika, e.g., sweet
peas
pepper, e.g., black
potatoes
purees
salad dressings
salads, e.g., bean, rice
salsas
sauces, e.g., tomato
sauerkraut
sesame seeds
soups, e.g., bean, lentil
Southeast Asian cuisines
Spanish cuisine
squash, e.g., kabocha
stews
tacos
tamarind
Tex-Mex cuisine
tomatoes and tomato sauce
Turkish cuisine
turmeric
vegetables, e.g., root
walnuts
yogurt
Flavor Affinities
cumin + avocado + black beans + lime + tomatoes
cumin + black beans + cilantro + garlic
cumin + cilantro + curry spices
cumin + garlic + potatoes
cumin + paprika + tomatoes
“Cumin is one of my favorite spices, and a great supporting flavor. Its earthy/nutty/smoky flavor is very strong and can easily kill a dish—so you never want to use enough so that it can be tasted. Instead, just sprinkle a little on so that people will ask, ‘What is that flavor?!’ ”
—RICH LANDAU, VEDGE (PHILADELPHIA)
“I love the smell of cumin, which reminds me of walking through the woods in Jamaica.… It’s very good with grains, as it brings out their earthy, woody flavor.”
—SHAWAIN WHYTE, CAFÉ BLOSSOM (NEW YORK CITY)
CURRY LEAVES (aka CURRY LEAF)
Flavor: bitter/sour, with earthy/pungent/spicy notes of curry powder, lemon, orange zest, and/or pine
Volume: quiet–moderately loud
Techniques: sauté, simmer, stew
Tip: Add later in cooking or to finish a dish.
Asian cuisines
beans
breads, e.g., naan
cabbage
cardamom
carrots
cauliflower
chiles
chutneys
cinnamon
citrus, e.g., lemon, lime
cloves
coconut and coconut milk
coriander
cumin
CURRIES, e.g., Indian, Southeast Asian
dals
eggplant
fennel seeds
fenugreek
garlic
ghee
ginger
Indian cuisine
lentils
mustard seeds
okra
onions
peas
pepper, e.g., black
potatoes
rice
salad dressings, e.g., yogurt-based
soups
stews
sweet potatoes
tamarind
tomatoes
TURMERIC
vegetables
yogurt
CURRY PASTE, THAI (e.g., GREEN or RED)
What it is: often made from chiles + galangal + garlic + ginger + Kaffir lime leaves + lemongrass
Brands: Maesri, Thai Kitchen
avocado
bamboo shoots
BASIL, THAI
beans, e.g., green
BELL PEPPERS
carrots
cauliflower
chickpeas
chili pepper paste
cilantro
*COCONUT MILK
CURRIES, THAI
edamame
eggplant
galangal
grains
Kaffir lime leaf
lemongrass
“mock duck”
noodles, e.g., Asian
onions
peanuts
pineapple
pistachios
potatoes, e.g., red
rice, e.g., brown, jasmine
scallions
soups
soy sauce
stir-fries
sugar, e.g., brown, palm
sugar snap peas
sweet potatoes
THAI CUISINE
tofu
vegetables, e.g., mixed
zucchini
Flavor Affinities
curry paste + coconut milk + rice + vegetables
DAIKON
Season: autumn–winter
Flavor: bitter/sweet (and more so when cooked)/hot, with notes of pepper and/or radishes; and crisp, tender, and juicy in texture
Volume: quieter/moderate (cooked)–louder (raw)
What it is: Japanese radish, with a carrot-like shape
Nutritional profile: 86% carbs / 9% protein / 5% fat
Calories: 60 per 7-inch daikon
Protein: 2 grams
Techniques: bake, braise, glaze, grate, marinate, pickle, raw (e.g., julienne, spiralize), roast, sauté, sear, shave (e.g., into noodles), shred, simmer, steam, stew, stir-fry (2–3 minutes)
Tips: Scrub before using. Use raw daikon slices with dips and spreads. Spiralize to make veggie “noodles.”
Botanical relatives: cabbage
agave nectar
apples
Asian cuisines
bamboo shoots
bell peppers
bok choy
cabbage, e.g., Chinese, napa
CARROTS
chiles, e.g., jalapeño; chili pepper flakes or chili powder
Chinese cuisine
cilantro
crudités
cucumbers
dashi
dulse
fatty foods
fried foods
garlic
ginger
grains
greens, daikon
honey
JAPANESE CUISINE
kohlrabi
kombu
lemon, e.g., juice, zest
lettuce
lime
macrobiotic cuisine
maple syrup
mirin
miso, e.g., sweet white
mushrooms, e.g., porcini, shiitake
mustard
noodles, Asian, e.g., buckwheat, soba, udon
oil, e.g., olive, peanut, sesame
onions, e.g., green, red
orange, e.g., juice, zest
papaya
parsley
pears, e.g., Asian
persimmons
pickles
potatoes
quinoa
radishes
raitas
rice, e.g., brown
sake
SALADS, e.g., fruit, vegetable
salsas
salt
sandwiches, e.g., bánh mì
scallions
sea vegetables
sesame, e.g., oil, seeds
sesame seeds, e.g., black
slaws, e.g., Asian
snow peas
SOUPS, e.g., miso, mushroom
SOY SAUCE
spring rolls
stews
stir-fries
stock, vegetable
sugar
tamari
tofu
umeboshi paste
VINEGAR, e.g., balsamic, cider, rice, sherry, umeboshi, wine
wasabi
yogurt
yuzu, e.g., juice, zest
Flavor Affinities
daikon + apples + slaws
daikon + carrots + cucumbers + lettuce + scallions
daikon + carrots + kohlrabi
daikon + carrots + rice vinegar
daikon + cilantro + yogurt
daikon + mirin + rice vinegar + soy sauce + yuzu
daikon + oranges + radishes
daikon + oranges + sesame
daikon + persimmons + rice vinegar + yuzu
daikon + scallions + sesame seeds
“Shredded raw daikon is good for your digestion, which is why it’s traditionally served with tempura. Raw daikon helps to break down the fat in your stomach.”
—MARK SHADLE, G-ZEN (BRANFORD, CT)
“I love daikon, as well as green meat radishes, which are smaller than daikon with green veins. They’re sweet, bitter, and juicy, and when they’re roasted then sautéed, they have a wonderful creamy texture.”
—RICH LANDAU, VEDGE (PHILADELPHIA)
DANDELION GREENS (see GREENS, DANDELION)
DASHI (aka KOMBU DASHI) (see also STOCK, VEGETABLE)
Flavor: notes of the sea, and a watery texture
Volume: quiet–moderate
What it is: Japanese stock made of kombu + water
cilantro
ginger
hiziki
kombu
mirin
miso
mushrooms, e.g., shiitake
noodles, soba
nori
scallions
soups, miso
soy sauce
tofu
vinegar, brown rice
Flavor Affinities
dashi + rice vinegar + soy sauce
“Dashi is a staple for us to have on hand to serve our vegetarian and vegan guests. Its body and flavor are wonderful to use as a base for soups, sauces, or even faux consommés.”
—MARK LEVY, THE POINT (SARANAC LAKE, NY)
DATES
Season: autumn–winter
Flavor: sweet–very sweet, with a chewy texture
Volume: moderate
Nutritional profile: 98% carbs / 2% protein
Calories: 65 per pitted medjool date
Tips: Slip an almond inside a pitted date and eat like candy (in moderation). Use dehydrated, ground dates as date sugar.
(North) African cuisine
amaranth
APPLES, dried or fresh; and apple juice
apricots
BAKED GOODS, e.g., breads, cakes, muffins, pie crusts, scones
bananas
bourbon
bran
cabbage, red
caramel
cardamom
carrots
CHEESE, e.g., blue, cream, feta, halloumi, Parmesan
cherries
chocolate, e.g., dark, white
cinnamon
cloves coffee
coconut
confections, e.g., truffles
cranberries
cream
desserts
flax seeds
ginger
granola
honey
LEMON
maple syrup
mascarpone
Middle Eastern cuisine
milk, almond or other nondairy
miso, e.g., light, sweet
nutmeg
NUTS, e.g., ALMONDS, pecans, pine nuts, pistachios,
WALNUTS
oat flour
OATS and OATMEAL
oil, olive
onions, e.g., caramelized
ORANGE, e.g., juice, zest
parsley
parsnips
peanuts and peanut butter
pears and pear juice
puddings
pumpkin
quinoa
rice
salad dressings
salt, sea
sauces
sesame, e.g., seeds
smoothies, e.g., fruit
soups
spreads
squash, winter, e.g., butternut
sugar, e.g., brown
tahini
tamarind
toffee
tofu, silken
vanilla
vinegar, e.g., balsamic
yogurt
Flavor Affinities
dates + almond milk/almonds + bananas + cinnamon + nutmeg + vanilla
dates + almonds + Parmesan cheese
dates + apples + cinnamon + coconut + nutmeg + orange zest + pecans
dates + apples + cinnamon + oatmeal
dates + apricots + ginger
dates + balsamic vinegar + blue cheese
dates + bananas + coconut + muesli
dates + bananas + oats
dates + chocolate + walnuts
dates + coconut + nuts
dates + coconut + orange
dates + lemon + oatmeal
dates + nuts (e.g., walnuts) + oats + sweetener (e.g., brown sugar, maple syrup)
dates + orange + sesame seeds
dates + Parmesan cheese + walnuts
dates + peanuts + vanilla
“In addition to using soaked and liquefied dates as a sweetener, we serve dates on all our vegan cheese plates, and also serve an appetizer of dates and figs stuffed with vegan ‘goat cheese.’ We combine dates and walnuts and sea salt in a Cuisinart and press it into a pie pan to make a delicious raw dessert crust.”
—AMI BEACH, G-ZEN (BRANFORD, CT)
DEHYDRATING
“We use our dehydrator for a variety of things, including our powders, which we use a lot of. For example, we will dehydrate celery and then turn it into a powder for celery cake. We also dehydrate yellow tomatoes for tomato powder. We’ll also use the dehydrator for creating leathers with tomatoes, beets, and pears, or for turning cauliflower into crunchy little bits. Anything you can do in a dehydrator, you can do in an oven—it is simply faster using the dehydrator. The reason I use one is that if you are dehydrating something in the oven, you can’t use your oven for anything else.”
—AMANDA COHEN, DIRT CANDY (NEW YORK CITY)
DESSERTS
Minimizing sugar consumption is a tenet of healthful eating. When you crave something sweet, consider one of these desserts, which may contain less sugar than many others:
apples, e.g., baked
bananas, e.g., baked, frozen-and-blended
cakes, e.g., carrot, fruit, spice, zucchini
cheesecake, e.g., vegan made with tofu
chocolate, dark
cobblers, fruit
confections, e.g., raw truffles
cookies, e.g., date/nut, oatmeal/ raisin, raw
crisps, fruit
crumbles, fruit
dates
fruit, dried (and unsweetened) or fresh
honey
ice cream, e.g., coconut milk–based
maple syrup
muffins
peaches, e.g., grilled
pears, e.g., poached
pies, e.g., fruit, pumpkin
puddings, e.g., chia seed, chocolate, coconut, fruit, pumpkin, rice, tapioca
smoothies, e.g., banana, cacao, coconut
sorbets, fruit
sweet potatoes
yogurt, semi-frozen and drizzled with maple syrup
Flavor Affinities
agave nectar + almonds + cacao nibs + truffles + vanilla
almonds + cocoa powder + dates
bananas + honey + sesame seeds
carrots + coconut + cream cheese + ginger + macadamia nuts
“Our number-one dessert is crumbles. They’re seasonal, but often apple- or pear-based with berries. We’ll sweeten them with agave or brown sugar and season with some citrus zest and a splash of gin. Our topping is simple: brown sugar, a gluten-free flour blend (such as chickpea, rice, tapioca, and sorghum flours), and margarine or palm shortening.”
—AARON WOO, NATURAL SELECTION (PORTLAND, OR)
DILL (see also DILL SEEDS and DILL WEED)
Season: spring–summer
Flavor: sour (seeds) / sweet (weed), with notes of anise and/or caraway
Volume: quiet/moderate (weed)–moderate/loud (seeds)
Note: Use dill weed for a quieter, sweeter flavor than dill seeds. Dill is quieter than caraway seeds, but louder than anise.
Tip: Use fresh, or at the very end of the cooking process.
Botanical relatives: anise, caraway, carrots, celery, celery root, chervil, coriander, fennel, parsley, parsley root, parsnips, wild fennel
artichokes
asparagus
baked goods, e.g., breads
basil
BEANS, e.g., dried, green, lima, white
beets
bell peppers, e.g., red
black-eyed peas
cabbage
capers
caraway seeds
CARROTS
cauliflower
celery
CHEESE, e.g., cottage, feta, fresh white, goat
chickpeas
chives
cilantro
corn
*CUCUMBERS
dips
Eastern European cuisines
eggplant
eggs, e.g., hard-boiled or omelets
(Northern) European cuisines
fennel
garlic
German cuisine
ginger
grains, e.g., barley
honey
horseradish
kale
kasha
kohlrabi
lemon, e.g., juice
mayonnaise
millet
miso
mushrooms
noodles
Northern European cuisines
oil, olive
onions
paprika
parsley
pasta, e.g., farfalle, fettuccine, pappardelle, penne
peas
pepper, e.g., black, green
PICKLES, esp. dill seeds + cucumbers
Polish cuisine
poppy seeds
POTATOES
pumpkin
rice
Russian cuisine
salad dressings
SALADS, e.g., egg, potato
SAUCES, e.g., cheese, tomato, yogurt
sauerkraut
Scandinavian cuisines
slaws
soups and chowders, e.g., cold, spinach, yogurt
SOUR CREAM
spinach
squash, e.g., summer
stews
tahini
tofu, e.g., soft
tomatoes and tomato sauces
Turkish cuisine
vegetables
vinegar, e.g., balsamic
wheat berries
YOGURT
zucchini
Flavor Affinities
dill + beets + capers + celery
dill + cucumber + yogurt
dill + fennel + feta cheese
dill + feta cheese + kohlrabi
dill + feta cheese + spinach
dill + garlic + ginger + green pepper + lemon
dill + garlic + sour cream + yogurt
dill + horseradish + sour cream
dill + mushrooms + yogurt
DILL SEEDS (see also DILL and DILL WEED)
Flavor: sour, with pungent notes of anise and/or caraway
Volume: moderate–loud
Tip: Add early in the cooking process.
Possible substitute: caraway seeds
bay leaf
beets
breads, e.g., rye
cabbage
carrots
cheese
chili powder
cucumbers
cumin
gravies
lemon
lentils
onions
paprika
parsley
PICKLES
potatoes
rice
salad dressings
sauces
soups, e.g., beet, cucumber, potato
spinach
thyme
turmeric
vegetables, e.g., roasted
vinegar
Flavor Affinities
dill seeds + bay leaf + beets
dill seeds + cabbage + carrots
DILL WEED (see also DILL and DILL SEEDS)
Flavor: sweet, with earthy, spicy notes of anise, caraway, and/or licorice
Volume: quiet–moderate
asparagus
beans, e.g., green
beets
butter
cabbage
carrots
cheese, e.g., mild
cucumbers
eggs
Greek cuisine
Indian cuisine
lemon
mayonnaise
Middle Eastern cuisines
mustard
potatoes, esp. new
rice
Russian cuisine
salads, e.g., egg, potato
sauces, e.g., creamy, mustard
sour cream
yogurt
Flavor Affinities
dill weed + asparagus + butter + mushrooms
dill weed + cabbage + feta cheese + mint
dill weed + chard + cheddar cheese + cream + garlic
DULSE (FLAKES)
Flavor: salty and sour, with rich notes of bacon, nuts, and/or seafood, and a chewy texture
Volume: moderate–loud
What it is: reddish-brown seaweed / sea lettuce / sea vegetable
Techniques: pan-fry, roast, sauté, simmer, stir-fry
Tips: Rinse, then soak (20–30 minutes) before use, to tame its saltiness. When sautéed, its bacon-like notes are louder (it can be used like bacon bits); when simmered, its seafood-like notes are louder.
Possible substitute: sea salt
apples
avocado
beans, e.g., black
butter
cabbage, e.g., Chinese, napa, red
capers
cashews
celery
chili, vegetarian
coconut
curry
dill
dips
eggs, e.g., scrambled
ginger
gomashio
grains, e.g., oats
greens, e.g., collard
Irish cuisine
lemon, e.g., juice, zest
miso
mushrooms, e.g., shiitake
noodles, e.g., soba
oil, e.g., olive, sesame
onions, e.g., red
parsley
pastas
pâtés, e.g., “fish”
peanuts and peanut butter
pizza
popcorn
potatoes, e.g., baked
rice, e.g., brown
salads
salt, e.g., sea
sandwiches, e.g., “BLTs”
scallions
Scottish cuisine
sesame, e.g., oil, paste, seeds
SOUPS, e.g., bean
spinach
sprouts, bean
stews
stir-fries
tahini
tofu
umeboshi paste
vegetables
wakame
walnuts
watercress
wraps
EDAMAME
[ed-ah-MAH-mee]
Season: summer
Flavor: slightly sweet, with notes of butter, green vegetables, and/or nuts, and a rich, tender yet crisp texture
Volume: quiet
What it is: fresh green soybeans in their pods
Nutritional profile: 36% fat / 32% carbs / 32% protein
Calories: 130 per 1-cup serving (frozen, unprepared)
Protein: 12 grams
Techniques: boil (about 5 minutes), raw, roast, steam
arugula
avocado
beans, green
beets
bell peppers, e.g., red, yellow
carrots
cashews
cheese, e.g., feta, pecorino
chiles, e.g., jalapeño; and chili pepper flakes
cilantro
coconut
corn
cucumber
daikon
dips
dumplings
escarole
garlic
ginger
grains, e.g., bulgur, couscous, quinoa, rice
greens, e.g., mesclun
herbs
hummus
Japanese cuisine
kombu
leeks
LEMON, e.g., juice
lime
mint
miso
mushrooms, e.g., cremini
noodles, Asian, e.g., rice, soba, udon
OIL, e.g., canola, OLIVE, SESAME, white truffle
onions, e.g., green, red, yellow
parsley
pastas, e.g., linguini
“pâtés”
peanuts
pepper, black
potatoes, e.g., new
quinoa
radishes
rice, e.g., Arborio, black, brown
risottos
salads, e.g., Asian, corn, green, potato
SALT, esp. SEA
sauces
scallions
sea vegetables
seeds, e.g. pumpkin, sesame
shallots
soups, e.g., miso
soy sauce
spinach
spreads
squash, butternut
stir-fries
stock, vegetable
sugar snap peas
tamari
tofu
tomatoes, e.g., cherry
veggie burgers
vinegar, rice wine
wasabi
watercress
zucchini
Flavor Affinities
edamame + Asian noodles + carrots + chile pepper flakes + rice vinegar + scallions + sesame oil + soy sauce
edamame + avocado + lemon + pumpkin seeds + tomatoes
edamame + bell peppers + quinoa
edamame + black pepper + sea vegetables + sesame seeds
edamame + carrots + corn + red onions
edamame + carrots + ginger + peanuts + salads
edamame + chile pepper + lemon + salt
edamame + chiles + garlic
edamame + corn + quinoa
edamame + ginger + soy sauce
edamame + lemon + lime + olive oil + rice wine vinegar
edamame + mint + scallions
edamame + sea salt + sesame oil + sesame seeds
edamame + soba noodles + soy sauce
EGGPLANT (aka AUBERGINE)
Season: summer–autumn
Flavor: bitter/sweet, with earthy notes, and a spongy texture
Volume: quiet–moderate
What it is: vegetable
Nutritional profile: 83% carbs / 10% protein / 7% fat
Calories: 20 per 1-cup serving (raw, cubed)
Protein: 1 gram
Techniques: Cook thoroughly: bake, blanch, boil, braise, broil, char, deep-fry, fry, grill, puree, roast, sauté, steam, stir-fry, stuff (e.g., rice, tomatoes)
Botanical relatives: bell peppers, chiles, gooseberries, potatoes, tomatillos, tomatoes
African cuisines
artichoke hearts
arugula
Asian cuisines
BABA GHANOUSH
BASIL, esp. Thai
bay leaf
beans, e.g., black, butter, cannellini, white
BELL PEPPERS, e.g., roasted green, red, or yellow
bok choy
bread crumbs, e.g., panko, whole-grain
bulgur
capers
caponata
cardamom
carrots
cashews
casseroles
celery
chard
*CHEESE, e.g., Asiago, feta, goat, Gruyère, MOZZARELLA, PARMESAN, RICOTTA, ricotta salata, sheep’s milk, Swiss
chervil
chickpeas
CHILES, e.g., green, jalapeño, red, serrano; chili pepper flakes, chili pepper sauce, and chili powder
Chinese cuisine
cilantro
cinnamon
coconut and coconut milk
coriander
couscous and Israeli couscous
cream
cumin
curries, curry powder, and curry spices
custards
dashi
dill
dips
eggplant Parmesan
eggplant rollatini
eggplant, stuffed
eggs, e.g., omelets, quiches, scrambled
fennel seeds
fenugreek
French cuisine
ginger
gratins
Greek cuisine
hoisin
honey
INDIAN CUISINE
Italian cuisine
Japanese cuisine
kohlrabi
LEMON, e.g., juice
lemongrass
lentils
lime
mace
marjoram
Mediterranean cuisines
Middle Eastern cuisines
millet
mint
mirin
miso, e.g., white, yellow
Moroccan cuisine
moussaka
mushrooms, e.g., portobello
noodles, Asian, e.g., soba
nutmeg
nuts
OIL, e.g., OLIVE, peanut, sesame, sunflower
okra
OLIVES, e.g., black, green, niçoise
ONIONS, e.g., green, red, white, yellow
orange, e.g., juice, zest
oregano
paprika and smoked paprika
PARSLEY
PASTA, e.g., lasagna, linguini, orzo, penne, rigatoni
peanuts and peanut sauce
pepper, e.g., black, white
pesto
pine nuts
pizza
polenta
pomegranates and pomegranate molasses
potatoes
quinoa
radicchio
raisins
RATATOUILLE (+ bell peppers + garlic + onions + tomatoes + zucchini)
rice, e.g., brown, jasmine, wild
risotto
rosemary
saffron
sage
sake
salads, e.g., Asian, Mediterranean
salt, e.g., sea
sandwiches, e.g., grilled mozzarella
savory
scallions
seitan
sesame seeds, e.g., white
shallots
shiso leaves
soups
Southeast Asian cuisines
soy sauce
spinach
spreads
sprouts, e.g., bean
“steaks”
stews
stir-fries
stock, vegetable
tagines
TAHINI
tamari
tarragon
tempeh
Thai cuisine
thyme
tofu
*TOMATOES, TOMATO PASTE, and TOMATO SAUCE
turmeric
VINEGAR, e.g., balsamic, cider, red wine, sherry
walnuts
yogurt
za’atar
zucchini
Flavor Affinities
eggplant + Asian noodles + peanut sauce
eggplant + balsamic vinegar + basil + oregano
eggplant + balsamic vinegar + tomatoes + zucchini
eggplant + basil + bell peppers + garlic + tomatoes + zucchini
eggplant + basil + garlic + olive oil + parsley
eggplant + basil + ricotta + tomatoes
eggplant + bean sprouts + bok choy + edamame + sesame oil
EGGPLANT + BELL PEPPERS + GARLIC
eggplant + bell peppers + miso
eggplant + bell peppers + onions + tomatoes + zucchini
eggplant + bok choy + garlic
eggplant + bread crumbs + Parmesan cheese + rosemary + walnuts
eggplant + capers + celery + onions + pine nuts + tomatoes + vinegar
eggplant + cheese (e.g., mozzarella, Parmesan, ricotta) + tomatoes
eggplant + chickpeas + tomatoes + pomegranate molasses
eggplant + cucumbers + garlic + mint + yogurt
eggplant + cumin + yogurt
eggplant + dill + walnuts + yogurt
eggplant + feta cheese + mint
eggplant + garlic + ginger + scallions + sesame+ sesame oil + soy sauce
EGGPLANT + GARLIC + LEMON + OLIVE OIL (+ TAHINI)
eggplant + garlic + olive oil + parsley
eggplant + garlic + Parmesan cheese + parsley + ricotta + tomatoes
eggplant + garlic + tomatoes + zucchini
eggplant + ginger + miso + sesame seeds
eggplant + ginger + soy sauce
eggplant + herbs + lemon juice + olive oil
eggplant + mint + paprika + pine nuts + rice + yogurt
eggplant + mint + tomatoes + yogurt
eggplant + miso + sesame seeds + shiso
eggplant + pasta + pesto + ricotta + walnuts
eggplant + sesame seeds + soy sauce
“We use five or six different varieties of eggplant—including Japanese eggplant, which have thinner skin and more meat to them. We have eggplant from May to November, which is seven months of eggplant. To keep it new, we choose different countries for inspiration. For example, I did a pop-up dinner and made Chinese sweet-and-sour eggplant, cooking it with chiles, Chinese vinegar, garlic, dark soy sauce, and cilantro. Sautéing the eggplant with all these ingredients makes it soak up all the flavors.”
—CHARLEEN BADMAN, FnB (SCOTTSDALE, AZ)
“I love vegetables in dessert because it is fun—that is number one! This is where we have our most creative dishes. The vegetable will be the catalyst, but I don’t want you leaving with a vegetable flavor—I want your last bite to be a sweet, happy moment at the end of the meal that brings together everything you just ate. Eggplant is more fruit than vegetable because it has seeds. It’s also like tofu in that it doesn’t have much flavor but will soak up the flavors you put it with. Eggplant has a luscious texture. I don’t know why I got obsessed with making eggplant tiramisu, but for some reason I did. We mix eggplant with mascarpone and then put it between layers of rosemary ladyfingers and it is just perfect!
—AMANDA COHEN, DIRT CANDY (NEW YORK CITY)
“You can’t not get the Eggplant Braciole when you come to Vedge. The dish is thin layers of eggplant that have been poached in olive oil and that are then wrapped around a filling of eggplant and roasted crushed cauliflower, finished with a green salsa verde. It has a lot of fresh herbs, a good punch of salt, and cured black olive on top. It has so many strong flavors, but you still taste eggplant and cauliflower. These dishes transcend the season, which we thought was important to do.”
—RICH LANDAU AND KATE JACOBY, VEDGE (PHILADELPHIA)
“I’m working on a new roasted and stuffed eggplant dish right now, and the secret is avoiding the monotony of texture. I’m sure the dish will have some pine nuts for crunch, and most likely also some bulgur for chewiness, accented by feta cheese, onions, and lemon zest.”
—ANNIE SOMERVILLE, GREENS RESTAURANT (SAN FRANCISCO)