GRITS
What it is: grain—the coarsest grind of dried corn
Nutritional profile: 89% carbs / 8% protein / 3% fat
Calories: 145 per 1-cup serving (cooked with water)
Protein: 3 grams
Techniques: bake, boil (about 15–40 minutes), simmer
Tip: Look for coarse stone-ground grits, which contain bran and germ.
butter
cayenne
cereals, hot breakfast
chard
cheese, e.g., cheddar, Parmesan, pecorino, ricotta salata
chiles, e.g., green; chili pepper flakes and chili pepper sauce
cilantro
corn
cream
eggs
fruit
garlic
greens, e.g., collard
kale
maple syrup
mascarpone
milk
molasses
nutmeg
oil, olive
onions, e.g., sweet, yellow
paprika
pepper, e.g., black
polenta
porridges
puddings
salt, e.g., kosher, sea
scallions
seeds, sunflower
Southern (U.S.) cuisine
stock, e.g., corn, vegetable
vinegar, e.g., apple cider
watercress
wine, e.g., dry white
“Gary Jones of Le Manoir aux Quat’Saisons served a risotto ravioli that was surprisingly delicious—and inspired me to fill my tortellini with grits.”
—MARK LEVY, THE POINT (SARANAC LAKE, NY)
GUAVA, GUAVA JUICE (or 
NECTAR), and GUAVA PASTE
Season: summer–autumn
Flavor: sweet/sour, with floral and fruity notes (apple, pear, pineapple, and/or strawberry)
Volume: quiet (e.g., fresh)–moderate (e.g., sweet guava paste)
Nutritional profile: 75% carbs / 13% protein / 12% fat
Calories: 115 per 1-cup serving (raw)
Protein: 4 grams
Techniques: bake, juice, poach, raw
apples
baked goods, e.g., cakes, muffins, tarts
BANANAS
beverages, e.g., cocktails, juices
cashews
CHEESE, e.g., cream, farmer’s, goat, manchego, queso blanco
chili pepper sauce
chocolate, e.g., white
chutneys
cinnamon
citrus, e.g., lemon, lime, orange
cloves
coconut, coconut cream, and coconut milk
compotes
cream
desserts, e.g., cakes, cheesecakes
fruits, other tropical, e.g., kiwi, mango, papaya, pineapple, star fruit
ginger
greens, e.g., salad
hazelnuts
honey
Indian cuisine
jams and preserves
lemon
lime, e.g., zest
mascarpone
mustard
nutmeg
nuts, e.g., cashews, macadamia
oil, olive
onions
orange
papayas
pears, e.g., Asian
phyllo dough
pineapple
plums
quince
raisins
rum
salads, e.g., fruit
sauces
smoothies
sorbets
South American cuisine
soy sauce
stock, vegetable
strawberries
sugar, e.g., brown
tamales
vanilla
vinegar, e.g., balsamic
wine, e.g., sparkling
yogurt, e.g., low-fat
Flavor Affinities
guava + cream cheese + sugar + tamales
HAZELNUTS (aka FILBERTS)
Flavor: slightly salty/sweet, with notes of butter (esp. when roasted), coconut, cream, grass (e.g., when raw), and/or smoke (e.g., when roasted), and a crisp, rich texture
Volume: quieter (e.g., raw)–louder (e.g., roasted)
Nutritional profile: 81% fat / 11% carbs / 8% protein
Calories: 360 per ½ cup (chopped)
Protein: 8 grams
Techniques: roast (275°F for 20–30 minutes), toast (350°F for 5 minutes)
almonds
apples
apricots, e.g., dried
artichokes
arugula
asparagus
BAKED GOODS, e.g., biscotti, cakes, cookies, pies
bananas
beans, e.g., green
beets
berries, e.g., blackberries, blueberries
Brussels sprouts
caramel
cauliflower
celery root
cereals, hot breakfast
CHEESE, e.g., blue, feta, goat, Gorgonzola, Gruyère, manchego, ricotta, Taleggio
cherries
CHOCOLATE, e.g., dark, white
chutneys
cinnamon
coffee and espresso
couscous
cranberries
cream and ice cream
desserts, e.g., crisps
dukkah
eggplant
endive
fennel
figs
frisée
fruits, e.g., dried, fresh
granola
grapes
greens, bitter, e.g., beet
greens, salad, e.g., mesclun
honey, e.g., chestnut
ice cream
kale
leeks
lentils
lettuce
liqueurs, e.g., almond
loaves
maple syrup
meringue
mint
mushrooms, e.g., morel, wild
oil, e.g., hazelnut, orange
oranges, e.g., mandarin, e.g., juice, zest
parsley
passion fruit
pastas
pâtés
peaches
PEARS
persimmons
pesto
pineapple
plums, dried
puddings
pumpkin
quinoa
radicchio
raisins
raspberries
rhubarb
risottos
rosemary
SALADS, e.g., fruit, green, spinach, tricolore
sauces, e.g., romesco
soups
Spanish cuisine
spinach
squash, winter, e.g., acorn, butternut
strawberries
stuffings
sugar, e.g., brown
sweet potatoes
toffee
tomatoes, sun-dried
trail bars
vanilla
veggie burgers
vinegar, e.g., balsamic, champagne, sherry, white wine
zucchini
Flavor Affinities
hazelnuts + apples + Brussels sprouts
hazelnuts + arugula + blue cheese + endive + radicchio
hazelnuts + asparagus + beets
hazelnuts + bananas + chocolate
hazelnuts + blue cheese + peaches
hazelnuts + brown sugar + cinnamon + pears
hazelnuts + caramel + dried apricots + chocolate
hazelnuts + feta cheese + grapes + salad greens
hazelnuts + figs + goat or ricotta cheese
hazelnuts + garlic + kale + sun-dried tomatoes
hazelnuts + goat cheese + pears
hazelnuts + goat cheese + raisins + spinach
hazelnuts + hazelnut oil + mandarin oranges + salad greens + vinegar
hazelnuts + mushrooms + parsley
HERBS, DRIED
Volume: typically louder than their fresh versions, so adjust accordingly
Tip: Use dried herbs early in the cooking process, as they need time to reconstitute and release their flavor.
HIZIKI (aka HIJIKI)
[hee-ZEE-kee; hee-JEE-kee]
Flavor: salty, with notes of the earth and/or sea, and a delicate yet firm texture
Volume: moderate–loud
What it is: sea vegetable, with the appearance of dried black threads
Calories: 5 per ½-cup serving
Protein: 1 gram
Techniques: sauté, simmer (about 30–40 minutes)
Tips: Its grittiness requires it to be soaked (twice) in cold water for 10 minutes each time before use (discarding the gritty soaking water). Soaking will also tame its saltiness. Also, hiziki will expand fourfold, taking on the appearance of black angel hair pasta.
Asian cuisines
beans, e.g., green
bell peppers, e.g., red, yellow
bok choy
Bragg Liquid Aminos
brown rice syrup
burdock
cabbage, napa
CARROTS
casseroles
cayenne
celery
cheese, Parmesan
chiles, e.g., jalapeño
cilantro
citrus
corn
“crabcakes,” vegetarian
edamame
eggplant
GARLIC
GINGER
grains
herbs
Japanese cuisine
leeks
lotus root
macrobiotic cuisine
mirin
miso, e.g., red
mushrooms, e.g., shiitake
NOODLES, ASIAN, e.g., brown rice or soba
oil, e.g., olive, sesame
onions, e.g., green, white, yellow
parsley
pâtés
peanuts
peas, green
rice, e.g., brown
salad dressings, e.g., miso
SALADS, e.g., green, noodle, sea vegetable
salt, sea
scallions
SESAME OIL
sesame seeds
shallots
SOUPS, e.g., miso
soybeans
SOY SAUCE
squash
stews
stir-fries
sunflower seeds
tahini
tamari
tartar sauce
tempeh
TOFU
tomatoes, e.g., cherry
turnips
vegetables, esp. root, sweet
vinegar, e.g., brown rice, rice, umeboshi
water chestnuts
watercress
yams
Flavor Affinities
hiziki + brown rice + carrots + shiitake mushrooms
hiziki + carrots + garlic + ginger + miso + sesame (oil, seeds)
hiziki + dashi + sesame oil + sesame seeds + soy sauce + tofu
hiziki + garlic + ginger
hiziki + ginger + soy sauce
hiziki + herbs + tartar sauce + tofu
hiziki + rice vinegar + sesame (oil, seeds) + soy sauce
hiziki + sesame oil + tamari
HOMINY
Flavor: notes of butter and corn, with a chewy texture
Volume: quiet
What it is: dried corn kernels that have had the germ and hull removed
avocado
beans, e.g., Anasazi, pinto, red
bell peppers
carrots
casseroles
celery
cheese, e.g., goat, Monterey Jack, queso fresco
CHILES, e.g., dried red, fresh green, jalapeño; chili pepper sauce and chili powder
cilantro
corn
cumin
garlic
lime
Mexican cuisine
mushrooms, e.g., portobello
Native American cuisine
oil, e.g., olive, sesame, sunflower, vegetable
ONIONS, e.g., white
OREGANO, MEXICAN
pepper, black
POSOLE, vegetarian
pumpkin seeds
radishes
sage
SOUPS
Southwest (U.S.) cuisine
squash, butternut
STEWS
stock, vegetable
thyme
tomatillos
tomatoes
Flavor Affinities
hominy + chiles + cilantro + tomatillos
hominy + chiles + garlic + lime
hominy + chiles + onions + oregano
HONEY—IN GENERAL
Flavor: sweet to very sweet, with astringent notes, and a thick, syrupy texture
Volume: quieter (e.g., acacia < clover)–louder (e.g., wildflower < buckwheat)
Nutritional profile: 100% carbs
Calories: 65 per tablespoon
Techniques: raw
Tip: As a general rule, the darker the color of the honey, the greater its nutritional value (e.g., antioxidants, minerals, vitamins).
Possible substitutes: agave nectar, brown rice syrup, maple syrup, molasses
apples
apricots
arugula
baked goods, e.g., biscuits, breads, cakes, cookies, muffins
bananas
beans, e.g., dried
beets
beverages, hot or iced, e.g., coffee, tea
breakfast dishes, e.g., cereals, French toast, pancakes, toast, waffles
butter
cardamom
carrots
CHEESE, e.g., blue, cream, goat, pecorino, ricotta
chestnuts
chiles, e.g., jalapeños
chocolate
cinnamon
citrus
cloves
coconut
couscous
cream
desserts, e.g., fruit
dips
fennel
FIGS
fruit, e.g., dried, fresh
ginger
grains, e.g., quinoa
granola
grapefruit
hazelnuts
lavender
LEMON, e.g., juice, zest
lime
marinades
mascarpone
melon, e.g., honeydew
mint
miso
MUSTARD, e.g., Dijon
nutmeg
NUTS, e.g., almonds, pecans, pistachios, walnuts
oats and oatmeal
orange, e.g., juice, zest
pears
pepper, black
plantains
plums
quince
quinoa
raisins
raspberries
rhubarb
rice
rosemary
salad dressings
salads, e.g., fruit, green
sandwiches, e.g., peanut butter
sauces, e.g., barbecue, peanut
seeds, e.g., pumpkin, sesame, sunflower
smoothies
soy sauce
spreads, e.g., for biscuits, breads
squash, winter, e.g., delicata
sugar, e.g., brown
tarragon
tofu
turnips
vanilla
vinegar, e.g., balsamic
yams
yogurt
Flavor Affinities
honey + almond + ricotta
honey + figs + ricotta
honey + ginger + lemon/lime
HONEY, VEGAN (see also HONEY)
Flavor: sweet, with notes of apples or apple blossoms, and the texture of honey
What it is: vegan honey substitute made from apples
Tip: Use 50/50 with agave nectar.
Possible substitutes: agave nectar, maple syrup
Brand: Bee Free Honee
“Bee-free vegan honey made from a reduction of apples is one of the most amazing products I’ve ever come across. It looks and tastes just like regular honey!”
—SHAWAIN WHYTE, CAFÉ BLOSSOM (NEW YORK CITY)
HORSERADISH— PREPARED or FRESH
Season: summer–autumn
Flavor: bitter/very hot, with pungent notes of mustard and/or pepper
Volume: very loud
Techniques: grate, shred
Tips: Add just before serving. Opt for white (not pink) horseradish.
Botanical relatives: broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, kale, kohlrabi, land cress, mustard, radishes, rutabagas, turnips, watercress
apples and applesauce
arugula
avocado
beans, e.g., adzuki, baked beans, green, purees
BEETS and beet juice
Bloody Marys
butter
cabbage
carrots
cauliflower
celery
cheese
chilled dishes
chives
cream
crème fraîche
cucumbers
dill
dips
eggs, e.g., hard-boiled
(Central and Northern) European cuisines
garlic
greens, bitter, e.g., beet
ketchup
lemon, e.g., juice, zest
lime, e.g., juice, zest
mascarpone
mayonnaise
miso, e.g., light
mushrooms, e.g., porcini
mustard, e.g., Dijon
oil, olive
onions
parsley
parsnips
pasta, e.g., gnocchi
peas, e.g., green
pepper, black
potatoes
ramps
relishes
rosemary
sage
salad dressings
salads, e.g., grain, macaroni, potato
salt
sandwiches
SAUCES, e.g., creamy
scallions
sorrel
SOUR CREAM
soy sauce
sugar, brown
thyme
tofu, e.g., silken
tomatoes, tomato juice, and sun-dried tomatoes
vegetables, root
veggie burgers
VINEGAR, e.g., apple cider, balsamic, red wine, white wine
watercress
YOGURT
zucchini
Flavor Affinities
horseradish + apples + carrots
horseradish + beets + lemon
horseradish + beets + rosemary + yogurt
horseradish + bitter greens (e.g., arugula, sorrel) + potatoes
horseradish + carrots + parsnips + potatoes
horseradish + celery + tomato juice
horseradish + chives + yogurt
horseradish + vinegar + yogurt
HUCKLEBERRIES
Season: summer
Flavor: sour/sweet, with notes of blueberries
Volume: moderate–loud
Nutritional profile: 94% carbs / 4% protein / 2% fat
Calories: 10 per 1-ounce serving (raw)
Possible substitute: blueberries
agave nectar
apples
bananas
buttermilk
cheese, cream, e.g., low-fat
cheesecake
cinnamon
coulis
crème fraîche
desserts, e.g., cobblers, crisps, custards, galettes, ice creams, panna cottas, pastries, pies, soufflés, tarts
graham crackers
jams
lemons, e.g., Meyer
lime, e.g., juice
orange
pancakes, e.g., buckwheat
pears
pine nuts
puddings, e.g., bread
sugar
walnuts
HUITLACOCHE
[weet-lah-COH-chay]
Flavor: umami, with complex earthy, pungent notes of corn, meat, mushrooms, and/or smoke
Volume: quiet–moderate
What it is: a fungus that grows on corn; known as corn smut or “Mexican truffles”
avocado
Central American cuisines
cheese, e.g., cotija, goat, queso bianco
chiles
chiles rellenos
chocolate
cilantro
corn
crêpes
empanadas
epazote
garlic
ice cream
lettuce
lime
Mexican cuisine
mushrooms, e.g., wild
onions
quesadillas
soups
stews
sweet potatoes
tacos
tortillas, e.g., corn
vanilla
zucchini blossoms
Flavor Affinities
huitlacoche + avocado + cheese + cilantro + mushrooms + onions + tortillas
huitlacoche + cheese + zucchini blossoms
huitlacoche + cilantro + corn + lime + lettuce + onions + tortillas
INDIAN CUISINE
Tip: India is considered the world’s leading country for vegetarianism, which is espoused by an estimated 20–42 percent of its population.
allspice
almonds
anise seeds
beans
breads, esp. in northern India
cardamom
cashews
cassia (or cinnamon)
cauliflower
cayenne
cheese, e.g., paneer
chickpeas
chiles
cilantro, esp. in southern India
cinnamon
cloves
coconut, esp. in desserts and southern India
coriander
cumin, esp. in northern India
CURRIES
curry leaves, curry powder, and curry spices
dosas
eggplant
fennel seeds
fenugreek
garam masala (Indian spice blend that often includes bay leaf, black pepper, cardamom, cassia/ cinnamon, cloves, coriander, cumin, fennel, and/or nutmeg)
garlic, esp. in northern India
ghee (clarified butter)
ginger, esp. in northern India
herbs
lentils
mint
mustard seeds, esp. in southern India
nutmeg
oil, e.g., canola, grapeseed
onions
paprika
peas
pepper, e.g., black
pistachios, esp. in desserts
poppy seeds
potatoes
rice, basmati, esp. in southern India
saffron
sage
sauces, e.g., raita
SPICES
spinach
star anise
sugar, palm
tamarind, esp. in southern India
tomatoes
turmeric
vegetables, esp. in southern India
wheat, esp. in northern India
yogurt
INDONESIAN CUISINE
chiles
coconut
coriander
garlic
grilled dishes
lemongrass
molasses
noodles
peanuts and peanut sauces
pepper
rice
satays, i.e., skewers
seitan
soy sauce
spices, e.g., cloves, nutmeg, pepper
stir-fries
sugar, e.g., brown
tamarind
tempeh
vegetables
Flavor Affinities
chiles + garlic + lime + peanuts + soy sauce + sugar
IRISH MOSS
Flavor: neutral, with a gelatinous texture
Volume: quiet
What it is: sea vegetable, used as a thickener (e.g., for desserts, vegan cheeses)
Nutritional profile: 89% carbs / 8% protein / 3% fat
Calories: 15 per 1-ounce serving
Tips: Rinse very well (as it can be sandy in its raw form), and soak in cold water overnight or longer before using.
almond milk
bananas
breads
cacao and chocolate
cheeses, vegan (e.g., nut-based)
cinnamon
coconut and coconut milk
creams, dessert (e.g., vegan whipped)
desserts, e.g., creamy, custards, flans, mousses, pies
ice creams
jams and jellies
salad dressings, creamy, e.g., ranch
smoothies
soups
tiramisu
vanilla
yogurt, vegan, e.g., nut-based
Flavor Affinities
Irish moss + almond milk + banana + cinnamon + vanilla
Irish moss + cacao nibs + coconut + coconut milk
Irish moss + garlic + hemp seeds + herbs + lemon juice
“We use Irish moss as a thickener more than agar-agar. It provides a better, creamier consistency, it sets beautifully, plus it’s higher in nutritional value.”
—CASSIE AND MARLENE TOLMAN, POMEGRANATE CAFÉ (PHOENIX, AZ)
ISRAELI CUISINE (see also MEDITERRANEAN CUISINES)
beans, e.g., fava
beets
bell peppers, red
bread, e.g., pita
cheese, e.g., feta
chickpeas, e.g. hummus
couscous, Israeli
dips
eggplant, e.g. baba ghanoush
falafel
harissa
honey
salads, e.g., cucumber, tabbouleh, tomato
sandwiches, e.g., sabich (eggplant + hard-boiled egg + hummus), seitan shawarma
tahini
tomatoes
yogurt, e.g., strained (aka labneh)
za’atar
ITALIAN CUISINE, NORTHERN
asparagus
basil
beans
butter
cheeses, e.g., Asiago, Fontina, Gorgonzola, Parmesan, Taleggio
cream and cream-based sauces
hazelnuts
lemon, e.g., juice
mascarpone
nuts
pasta, esp. fresh, richer egg-based or ribbon-shaped (e.g., fettuccine, linguini, ravioli), often combined with other starches, such as beans
pesto
pine nuts
polenta
potatoes
rice, e.g., Arborio, carnaroli; and risottos
rosemary
sage
sauces, e.g., cream-based
truffles, white
vinegar, esp. balsamic, wine
wine, e.g., Marsala, red, white
ITALIAN CUISINE, SOUTHERN
artichokes
basil
bell peppers
cheese, e.g., mozzarella, ricotta
chiles and chili pepper flakes
cinnamon
eggplant
fennel
garlic
herbs
marjoram
nutmeg
oil, olive
olives
oregano
pasta, esp. dried, tube-shaped, and served with tomato sauce
pizza, e.g., Neopolitan
raisins
sauces, e.g., red tomato-based
tomatoes and tomato sauce
wine
zucchini
JACKFRUIT, UNRIPE GREEN
Season: summer
Flavor: neutral, with faint notes of apple, banana, lychee, mango, melon (e.g., cantaloupe), and/or pineapple; and the chewy, flaky, juicy, or meaty texture of dry pineapple, shredded chicken, or pulled pork
Volume: quiet
What it is: tropical fruit
Nutritional profile: 92% carbs / 5% protein / 3% fat
Calories: 155 per 1-cup serving (sliced, raw)
Protein: 2 grams
Technique: marinate
Tips: Look in Asian or Indian markets for unripe (aka green or young) jackfruit in cans (packed in brine, not sweet syrup!) or frozen (packed in brine). Chef Susan Feniger prefers using shredded and cooked jackfruit to processed faux meats in Street’s vegan dishes such as baos and tacos. She has found that jackfruit takes on whatever flavors it’s cooked with and even fools meat eaters. You’ll typically want to rinse, drain, and shred before using; alternatively, cut into bite-sized triangles, as you would pineapple. Jackfruit is the world’s largest tree fruit and can grow up to three feet long. Keep an eye out for products from Annie Ryu’s Global Village Fruits.
bananas
barbecue dishes
barbecue sauce
bay leaf
bell peppers
biryani
butter or Earth Balance “butter”
carnitas
carrots
cashews
cauliflower
chiles, e.g., chipotle, green; and chili powder
chili, vegetarian
Chinese cuisine
cilantro
coconut milk
coriander
“crabcakes”
cumin
curries, e.g., Indian, Thai
desserts, i.e., made with ripe jackfruit
enchiladas
garam masala
garlic
ginger
gyros
Indian cuisine
Kaffir lime leaf
leeks
lemon, e.g., juice
lemongrass
lime, e.g., juice
Malaysian cuisine
molasses
mushrooms
nachos
oil, e.g., canola
onions, e.g., red, white
oregano
pasta
peas, green
potatoes
rice, e.g., basmati
sandwiches, e.g., baos, “pulled pork,” “Reuben”
smoke, liquid
Southeast Asian cuisines
soy sauce
stews
stock, vegetable
tacos
tomatoes, tomato paste, and tomato sauce
tortillas, e.g., corn
turmeric
wine, e.g., dry
Flavor Affinities
jackfruit + barbecue sauce + liquid smoke + “pulled pork”
jackfruit + bell peppers + coconut milk + curries + curry paste + garlic + lemongrass
jackfruit + cilantro + onions + salsa + tacos + tortillas
jackfruit + coriander + cumin + curries + tomatoes + turmeric
jackfruit + coriander + gyros + lemon + oregano + pita bread + soy sauce + tzatziki
“In eastern India, jackfruit is eaten ripe as a fruit, but in northern India it’s more often eaten green [i.e., unripe] as a vegetable, where it’s added to biryani.”
—HEMANT MATHUR, TULSI (NEW YORK CITY)
JAGGERY
Flavor: sweet; aromatic, with notes of butter, caramel, maple syrup, and/or molasses
Volume: quiet–moderate
What it is: unrefined sugar made from cane or palm
Possible substitute: dark brown sugar
almonds
bananas
beverages, e.g., coffee, tea
breads
candies
cardamom
cashews
chickpeas
coconut milk
desserts, e.g., puddings
Indian cuisine
milk
peanuts
raisins
rice
syrups
yogurt
Flavor Affinities
jaggery + cardamom + cashews + coconut milk + raisins
JAMAICAN CUISINE (see also CARIBBEAN CUISINES)
JAPANESE CUISINE
broccoli
broiled dishes
burdock root
carrots
chiles
daikon
DASHI
edamame
eggplant, Japanese
garlic
ginger
grilled dishes
gyoza
kelp
kinpira
kombu
mirin, i.e., rice wine
miso
MUSHROOMS, e.g., maitake, oyster, shiitake
noodles, Asian, e.g., ramen, soba
udon nori rolls, e.g., avocado, cucumber
pickled dishes
pineapple
poached dishes
RICE, e.g., black, brown, sushi
sauces, e.g., ponzu, teriyaki
scallions
sea vegetables, e.g., kelp, nori
sesame, e.g., oil, seeds
soups, e.g., miso
*SOY SAUCE
squash
steamed dishes
sweet potatoes
tea, e.g., green
tempura
vinegar, rice wine
wasabi
wine, rice, e.g., sake
yuzu
zucchini
Flavor Affinities
garlic + ginger + soy sauce
ginger + sake + soy sauce
ginger + scallions + soy sauce
JÍCAMA
[HEE-kah-mah]
Season: winter–spring
Flavor: slightly sweet, with notes of water chestnuts, and crispy/crunchy and juicy texture
Volume: quiet
What it is: root vegetable
Nutritional profile: 93% carbs / 5% protein / 2% fat
Calories: 50 per 1-cup serving (raw, sliced)
Protein: 1 gram
Techniques: bake, boil, braise, fry, raw, sauté, shred, steam, stir-fry
Tips: Peel before using. Slice thinly and serve instead of chips with guacamole, hummus, or other dips.
Botanical relative: sweet potato
arugula
AVOCADO
basil, e.g., Thai
beans, black
beans, green, e.g., haricots verts
beets
bell peppers, e.g., green, red
blackberries
broccoli
Brussels sprouts
cabbage, e.g., green, red
carrots
cayenne
Central American cuisines
chayote
chickpeas
*CHILES, e.g., jalapeño, serrano; chili pepper flakes and chili powder
CILANTRO
citrus
corn
crudités
CUCUMBERS
fruit
garlic
ginger
grapefruit
guacamole
horseradish
kumquats
lemon, e.g., juice
lemon, preserved
lettuce, mild, e.g., Bibb, butter, romaine
*LIME, e.g., juice
Malaysian cuisine
mangoes
melon
Mexican cuisine
millet
mint
mushrooms, e.g., button
mustard
noodles, e.g., rice
oil, e.g., chili, grapeseed, olive, peanut, sesame
olives
onions, e.g., green, red
ORANGES, e.g., fruit, juice
papaya
paprika
peanuts
pears
pecans
pepper, e.g., black, white
pineapple
pumpkin seeds
quinoa
radishes
relishes
rice
SALADS, e.g., fruit, green
salsas
salt
scallions
sesame, e.g., oil, seeds
SLAWS
South American cuisine
soy sauce
spinach
sprouts, e.g., sunflower
sugar
tacos
tangerines
tomatoes
vinaigrette
vinegar, e.g., balsamic, rice, white wine
watercress
watermelon
wheat berries
zucchini
Flavor Affinities
jícama + apples + zucchini
jícama + arugula + horseradish + mustard + red onions
jícama + avocado + cilantro + citrus (e.g., grapefruit, orange)
jícama + avocado + citrus (e.g., orange, grapefruit) + radishes
jícama + black beans + cucumbers + mint + rice wine vinegar
jícama + cayenne + cilantro + lime + onions + orange + papaya
jícama + cayenne + greens + lemon + lime + papaya
jícama + chili pepper flakes + lime + peanuts
JÍCAMA + CHILI POWDER + LIME JUICE + SALT
JÍCAMA + CILANTRO + ORANGE
jícama + cucumbers + lime
jícama + grapefruit + pecans + red cabbage + salads
JUICES (see also SMOOTHIES)
Technique Tips: We love our Champion juicer (as do many of the other experts interviewed for this book) and know others who are happy with their Omega juicers. Diane Forley of Flourish makes juice in her Vitamix, adding a little water and then straining the juice through a nut milk bag—and finds the cleanup even easier than with a juicer.
Flavor Tips: Avoid mixing kale with romaine, which ends up “tasting like mud,” according to NYC’s Blossom owner Pamela Elizabeth. To add a sweet note, mix green juices with agave nectar, beets, coconut water, dates, fruit, honey, or maple syrup.
“My favorite green juice is made from apples, celery, collard greens, kale, and lemon.”
—DIANE FORLEY, FLOURISH (SCARSDALE, NEW YORK)
“My default morning juice is one made from cilantro, fennel, ginger, kale, lemon, pears, and pineapple.”
—MATTHEW KENNEY, M.A.K.E. (SANTA MONICA)
“A dash of lemon juice is the best way to cut the ‘fresh-mown grass’ flavor of some of the stronger green juices. Even better is adding lemon juice, apple juice, and ginger.”
—MARLENE TOLMAN, POMEGRANATE CAFÉ (PHOENIX)
JUNIPER BERRIES
Flavor: bitter/sour/sweet; aromatic, with astringent notes of gin, lemon, and/or pine resin
Volume: moderate–loud
Possible substitute: gin
apples
artichokes, Jerusalem
bay leaf
bread
butter
cabbage, e.g., red
caraway seeds
cheese
choucroute
eggs
fennel
garlic
gin
marinades
oil, olive
pastas
pepper, black
pickles
potatoes
rice
rosemary
sage
sauerkraut
squash, winter
stuffings
sweet potatoes
vegetables, root
vinegar
Flavor Affinities
juniper berries + apples + fennel
juniper berries + garlic + potatoes
KAFFIR LIME and KAFFIR LIME LEAVES
Flavor: bitter/sour, and aromatic, with astringent or pungent notes of citrus, flowers, and/or lemon; and a chewy texture
Volume: moderate–loud
What it is: Southeast Asian citrus fruit
Technique: stir-fry
Tips: While also used for its juice and zest, this fruit is especially valued for its aromatic leaves.
Possible substitute: lime zest
apples, e.g., juice
Asian cuisines
Balinese cuisine
basil, e.g., Thai
Cambodian cuisine
carrots
chiles (esp. Thai) and chili pepper paste
chili, vegetarian
cilantro
coconut and coconut milk
corn
cucumbers
CURRIES
custards
drinks
fruits, tropical
galangal
garlic
ginger
Indian cuisine
Indonesian cuisine
lemongrass
lime, e.g., juice
Malaysian cuisine
mangoes
marinades
mint
mushrooms
noodles, e.g., Asian
okra
pears, e.g., Asian or prickly
“pestos”
rice
salad dressings
salads, e.g., Thai, tomato
sauces
sesame, e.g., seeds
SOUPS, e.g., coconut, hot-and-sour, Thai
SOUTHEAST ASIAN CUISINES
star anise
stews
stir-fries
stocks, e.g., vegetable
sugar
tamarind
THAI CUISINE
turmeric
vegetables, e.g., green
Flavor Affinities
Kaffir lime leaf + carrots + lemongrass + soups
Kaffir lime leaf + coconut milk + galangal + lemongrass
Kaffir lime leaf + coconut milk + peanuts + tofu
Kaffir lime leaf + ginger + lemongrass + lime
Kaffir lime leaf + rice + turmeric
KALE
Season: autumn–spring
Flavor: bitter/sweet (esp. in winter), with pungent notes of cabbage, and a rather tough texture
What it is: leafy, green vegetable
Nutritional profile: 72% carbs / 16% protein / 12% fat
Calories: 35 per 1-cup serving (raw, chopped)
Protein: 2 grams
Techniques: blanch, boil (4–5 minutes), braise, grill, long cooking, marinate, parboil, puree, raw, sauté (about 8 minutes over medium heat), steam (4–5 minutes), stew, stir-fry
Tips: Opt for organic kale. Many kale aficionados prefer the variety known as black kale (aka dinosaur kale or Tuscan kale), for its greater flavor complexity and silky texture. Macerate (and marinate) raw kale in Dijon mustard to flavor it and soften its texture.
Botanical relatives: broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, horseradish, kohlrabi, land cress, radishes, rutabagas, turnips, watercress
almonds
anise
apples
arame
arugula
avocados
barley
basil
BEANS, e.g., adzuki, cranberry, green, kidney, mung, red, white
beets
bell peppers, e.g., red, esp. grilled
black-eyed peas
bok choy
bread crumbs, e.g., whole-grain
Brussels sprouts
bulgur
butter, brown
cabbage, e.g., red
capers
caraway seeds
carrots
cashews
casseroles
cauliflower
cayenne
celery
celery root
chard
CHEESE, e.g., cheddar, cottage, feta, goat, Gruyère, mozzarella, PARMESAN, pecorino, provolone, ricotta, ricotta salata, Romano, Swiss, vegan
cherries, dried
chestnuts
chickpeas
CHILES, e.g., chipotle, dried red, poblano, serrano; chili paste, chili pepper flakes, and chili pepper sauce
chips, e.g., dehydrated (not fried)
chives
cilantro
coconut milk
corn
cranberries, dried
cream
cumin
curries
dates
dill
dulse
eggs, e.g., frittatas, hard-boiled, omelets, poached, quiches
escarole
farro
fennel seeds
GARLIC
garlic scapes
ginger
grapefruit
gratins
greens, other, e.g., collard, dandelion, mustard
juices
kombu
leeks
LEMON, e.g., juice, zest
lentils
maple syrup
mint
miso
mizuna
MUSHROOMS, e.g., brown, porcini, portobello, shiitake
mustard, e.g., Dijon
noodles, Asian, e.g., soba, udon
nori
nuts
OIL, e.g., canola, flaxseed, grapeseed, nut, OLIVE, sesame, vegetable
olives, e.g., black
ONIONS, e.g., caramelized,RED, Spanish, spring, white, yellow
oranges, e.g., juice
oregano
papaya, e.g., green
paprika, e.g., smoked
parsley
pastas, e.g., lasagna
peanuts
pecans
pepper, black
pestos
pine nuts
pistachios
pizza
polenta
Portuguese cuisine
POTATOES
purees
quinoa
radicchio
radishes
raisins, e.g., brown, yellow
RICE, e.g., Arborio, brown, wild
risottos
rosemary
SALADS
SALT, e.g., kosher, pink, sea, smoked
savory
scallions
sea vegetables
seeds, e.g., hemp, pumpkin, sesame
sesame, e.g., sauce, seeds
shallots
slaws
smoothies
snow peas
SOUPS, e.g., bean, kale, minestrone, potato, vegetable, white bean
soy sauce
spelt
spinach
squash, summer and esp. winter, e.g., butternut, delicata, kabocha
stews, e.g., barley, winter
stir-fries
stock, vegetable
stuffings
sunflower seeds
sweet potatoes
tahini
tamari
thyme
tofu
tomatoes
turnips
VINEGAR, e.g., apple cider, BALSAMIC, brown rice, red wine, sherry, umeboshi
walnuts
yogurt
yuca
Flavor Affinities
kale + apples + vinegar (e.g, balsamic, cider) + walnuts
kale + avocado + dried apricots + lemon + orange + pistachios + raisins + soy sauce
kale + avocado + mushrooms + red onions
kale + balsamic vinegar + beets + feta cheese + walnuts
kale + balsamic vinegar + oranges + pistachios + tomatoes
kale + basil + noodles + sesame sauce
kale + beets + walnuts
kale + brown rice + garlic + ginger + soy sauce
kale + butternut squash + risotto + tomatoes
kale + capers + Parmesan cheese + pasta
kale + cheese (e.g., cheddar) + fruit (e.g., apples) + nuts (e.g., almonds)
kale + chickpeas + feta cheese + lemon
kale + chickpeas + mushrooms
kale + chickpeas + Parmesan cheese + soups
kale + chiles + garlic + ginger
kale + chili flakes + garlic + olive oil + Parmesan cheese + pine nuts
kale + chili paste + egg + garlic + potatoes
kale + flaxseed oil + lemon juice + tamari
kale + garlic + hard-boiled egg + lemon + Parmesan cheese
KALE + GARLIC + LEMON
KALE + GARLIC + LEMON + OLIVE OIL
kale + garlic + lemon + olive oil + pine nuts
kale + garlic + olive oil + Parmesan cheese + red wine vinegar
kale + garlic + sesame oil/seeds + soy sauce + vinegar
kale + garlic + shiitake mushrooms
kale + garlic + soy sauce
kale + ginger + tahini
kale + grapefruit + red onions
kale + miso + sesame seeds + tofu + walnuts
kale + olive oil + olives + pasta + pine nuts
kale + olive oil + onions + orange + raisins
kale + rosemary + white beans
“Kale isn’t a summer crop, but there’s so much demand for it that it’s served year-round. In the summer, the hot sun can make it more bitter and tougher, so it’s less of a salad green and more of a braising green, requiring longer cooking to soften it.”
—PAM BROWN, GARDEN CAFÉ (WOODSTOCK, NY)
“If I’m making a kale salad, I’ll massage the kale with oil and maybe Dijon mustard. I want a combination of acid, oil, and salt.”
—AMANDA COHEN, DIRT CANDY (NEW YORK CITY)
“I love serving charred kale with smoked tofu, which I’ll mince like bacon bits and let provide the same kind of smoky accent.”
—MAKINI HOWELL, PLUM BISTRO (SEATTLE)
“I love kale—and was an early adapter. I’ve only eaten it raw over the past couple of years. Before that, I preferred it braised, or sautéed with garlic and olive oil, or added to pasta along with feta cheese and pine nuts.”
—MOLLIE KATZEN, AUTHOR OF THE MOOSEWOOD COOKBOOK AND THE HEART OF THE PLATE
“We go through crates and crates of kale every week, and always prefer the less bitter, more refined blue-green Tuscan kale over regular kale, which is much tougher. With either kale, we’ll marinate it in garlic, lemon juice, and olive oil to soften it.”
—CASSIE AND MARLENE TOLMAN, POMEGRANATE CAFÉ (PHOENIX)
“I’ll use my hands to massage avocado into kale leaves, and season them with salt and pepper and lemon juice.”
—SHAWAIN WHYTE, CAFÉ BLOSSOM (NEW YORK CITY)
KALE, BLACK (aka CAVOLO NERO, DINOSAUR KALE, LACINATO KALE, or TUSCAN KALE)
Flavor: slightly sweet (and less bitter), with more flavor complexity and a silkier texture than green kale
Volume: quieter than regular kale
almonds
beans, e.g., borlotti, white
bread crumbs, e.g., whole-wheat
cheese, e.g., Parmesan, pecorino
chestnuts
chili pepper flakes
croutons, whole-grain
garlic
Italian cuisine, esp. Tuscan
lemon juice
millet
mushrooms, e.g., porcini, portobello
oil, olive
pastas, e.g., lasagna
potatoes
risottos
sage
salt
soups
tomatoes
vinegar, red wine
Flavor Affinities
black kale + almonds + garlic + olive oil
black kale + chili pepper flakes + garlic + lemon + olive oil + pecorino
black kale + garlic + new potatoes + olive oil
black kale + potatoes + sage
KAMUT
[kah-MOOT]
Flavor: slightly sweet, with rich notes of butter and/or nuts, and a rich, chewy texture
Volume: quiet–moderate
What it is: a whole-grain wheat, aka Khorasan wheat
Gluten-free: no
Nutritional profile: 79% carbs / 16% protein / 5% fats
Calories: 250 per 1-cup serving (cooked)
Protein: 11 grams
Timing: Cook presoaked kamut about 15–20 minutes, covered; unsoaked, it can take up to 2 hours to become tender.
Ratio: 1:4 (1 cup kamut to 4 cups cooking liquid)
Botanical relatives: barley, corn, rye, spelt, triticale, wheat
almonds
apples and apple juice
asparagus
avocado
baked goods, e.g., breads
basil
bay leaf
beans, e.g., kidney, lima
beets
bell peppers, e.g., red, yellow
broccoli and broccoli rabe
butter
buttermilk
cabbage, e.g., savoy
carrots
cashews
celery
celery root
cereals, hot breakfast
cheese, e.g., feta, goat, Parmesan
chervil
chickpeas
chili pepper flakes
chili, vegetarian
chives
cilantro
cinnamon
coriander
cumin
dill
escarole
fennel
fruit, dried, e.g., apricots, cranberries
GARLIC
ginger
grains, other, e.g., barley, quinoa, rice
honey
kefir
lemon, e.g., juice, zest
lentils, e.g., green
lime
lovage
marjoram
mushrooms, e.g., maitake, oyster
mustard, e.g., Dijon
nuts
oil, e.g., avocado, nut, olive
olives, e.g., kalamata
ONIONS, e.g., green, red
oranges
PARSLEY
parsnips
pecans
pepper, black
PILAFS
pizzas
pomegranates
raisins
rice, e.g., wild
risottos
sage
SALADS, e.g., grain, green, tomato, vegetable
salt, sea
scallions
SOUPS, e.g., minestrone
soy sauce
spinach
squash, e.g., winter, e.g., acorn
stews
stock, e.g., vegetable
stuffings
sugar snap peas
tabbouleh
thyme
tomatoes, tomato paste, and tomato puree
tomatoes, sun-dried
vanilla
vegetables, root
veggie burgers
vinegar, e.g., balsamic, brown rice, cider, wine
watercress
yogurt
Flavor Affinities
kamut + apples + pecans + vanilla
kamut + dried cranberries + winter squash
kamut + kidney beans + mushrooms
KANTEN
What it is: a firm, opaque, gelatin-like dessert made with fruit juice (and often served with fruit), agar-agar, and kuzu
Ratio: 1 quart fruit juice (e.g., apple) + 4 tablespoons agar flakes + 2 tablespoons kuzu
Tips: Try substituting ginger or green tea for fruit juice. Serve with cashew cream or whipped cream and/or fruit. Vary kanten by the season: autumn: cranberries + pears winter: adzuki beans + chestnuts spring: berries + lemon summer: apples + peaches
Try making kanten with the following fruits:
berries, e.g., blueberries, raspberries, strawberries
cherries and cherry juice
citrus, e.g., grapefruit, lemon
cranberries and cranberry juice
mangoes and mango juice
melons and melon juice
oranges, e.g., mandarins, and orange juice
peaches and peach juice
pears and pear juice
pomegranates and pomegranate juice
yuzu and yuzu juice
KASHA (aka TOASTED BUCKWHEAT GROATS; see also BUCKWHEAT)
Flavor: slightly bitter, with earthy notes of nuts and toast, and a crunchy texture
Volume: loud
What it is: whole grain (toasted buckwheat groats)
Nutritional profile: 82% carbs / 12% protein / 6% fat
Calories: 155 per 1-cup serving (cooked)
Protein: 6 grams
Timing: Cook about 15 minutes, covered; let stand 10 minutes before serving.
Ratio: 1:2 (1 cup kasha to 2 cups cooking liquid)
Botanical relative: rhubarb
apples
beans, green
beets
bell peppers
cabbage
carrots
casseroles
cauliflower
celery
chickpeas
chili pepper paste
corn
croquettes
cucumbers
dates
DILL
Eastern European cuisines
eggs, e.g., hard-boiled and grated
garlic
gravies, e.g., mushroom
jícama
kale
leeks
lemon, e.g., juice
lentils, e.g., red
mint
MUSHROOMS, e.g., portobello, shiitake
oil, e.g., olive, vegetable
onions
oranges
peas, split
parsley
PASTA, whole-grain, e.g., FARFALLE
pepper, black
pilafs
pistachios
rice, brown
Russian cuisine
salads, e.g., corn, grain
salt, sea
scallions
SOUPS, e.g., beet, cabbage, lentil, mushroom, split pea, vegetable
soy sauce
spinach
squash, acorn
stews
stock, vegetable
stuffed vegetables, e.g., cabbage, squash, tomatoes
stuffings
sunflower seeds
tofu
tomatoes
varnishkes, i.e., kasha + farfalle
vegetables, root
veggie burgers
vinegar, e.g., balsamic
walnuts
watercress
yogurt and frozen yogurt (e.g., as a topping)
zucchini
Flavor Affinities
kasha + dates + pistachios
kasha + dill + mushrooms
kasha + gravy + mushrooms + onions
kasha + onions + pasta + watercress
“I love kasha in salads, where its earthy flavor is balanced nicely by the sweetness of corn. Not only is it great in stuffed cabbage and pilafs, but I like it as croquettes: I’ll make them from kasha and mashed potatoes, browning them in a skillet, and serving them with a sauce or just some caramelized onions.”
—PAM BROWN, GARDEN CAFÉ (WOODSTOCK, NY)
KELP, KELP GRANULES, and KELP POWDER (see also ARAME, KOMBU, SEA VEGETABLES, and WAKAME)
Flavor: salty, with notes of the sea
Volume: quiet/moderate (e.g., powder)–moderate/loud (e.g., granules)
What it is: a family of sea vegetables
Nutritional profile: 79% carbs / 11% fat / 10% protein
Calories: 5 per 2-tablespoon serving (raw)
Tip: Season mashed chickpeas or tofu with kelp powder to give mock tuna salad a seafood-like flavor.
almonds, e.g., raw
barley
beans
bonito flakes, dried
carrots
chickpeas
chips, e.g., deep-fried
citrus, e.g., lemon, lime
“crabcakes,” meatless
daikon
DASHI
“fish filets” (i.e., with tofu)
garlic
ginger
grains
Japanese cuisine
kimchi
lemon
lettuces, e.g., romaine
lime
mirin
miso
mushrooms, e.g., oyster
nutritional yeast
oil, e.g., canola
onions
pepper, black
popcorn
potatoes
rice, e.g., sushi
salad dressings
salads, e.g., mock tuna
sauces, e.g., ponzu
sesame, e.g., oil, seeds
soups and chowders, e.g., oyster mushroom
soy sauce
spinach
stews
stir-fries
STOCKS, e.g., dashi
sugar
tamari
tempeh
tofu
vinegar, rice
zucchini
Flavor Affinities
kelp + rice vinegar + soy sauce + sushi rice
kelp powder + celery + lemon juice + mayonnaise + salads + scallions + soy sauce + tofu
KIWI (aka KIWIFRUIT)
Season: late autumn–spring
Flavor: sweet/sour, with notes of melon and/or strawberries, and a soft texture punctuated by tiny, crunchy seeds
Volume: quiet–moderate
Nutritional profile: 87% carbs / 7% fats / 6% protein
Calories: 110 per 1-cup serving (raw)
Protein: 2 grams
Technique: raw
Tip: When stored at room temperature, kiwi will continue to sweeten.
almonds
apples
avocado
bananas
berries
brown rice syrup
cashews
cereals, breakfast
cheese, cream
cherries
chocolate, e.g., dark, white
cinnamon
citrus
coconut
Cointreau
cream and ice cream
cucumbers
desserts
drinks
ginger
grapefruit
grapes
greens, e.g., baby
hazelnuts
honey
jícama
kebabs
Kirsch
lemon, e.g., juice, zest
LIME, e.g., juice, zest
lychees
macadamia nuts
mangoes
marinades
melon, e.g., honeydew
mint
nuts
orange, e.g., juice, zest
oranges, blood
papaya
passion fruit
pineapple
pistachios
pomegranates
poppy seeds
puddings
raspberries
rum
salad dressings
salads, fruit
sorbets
strawberries
sugar, brown
tarts, fruit
vanilla
watermelon
wine, sparkling, e.g., Champagne; sweet, e.g., ice wine
yogurt
Flavor Affinities
kiwi + bananas + orange juice
kiwi + bananas + strawberries
kiwi + honey + lime
kiwi + mint + yogurt
KOHLRABI
Season: summer–autumn
Flavor: slightly sweet, with notes of broccoli, cabbage, cauliflower, cucumber, mustard, radish, turnip, and/or water chestnut; and a crisp, crunchy, juicy texture
Nutritional profile: 82% carbs / 15% protein / 3% fats
Calories: 40 per 1-cup serving (raw)
Protein: 2 grams
Techniques: boil (20–30 minutes), braise, glaze, grate, grill, parboil, puree, raw, roast, sauté, steam (about 30–45 minutes), stew, stir-fry, stuff
Botanical relatives: other cruciferous vegetables, e.g., broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, kale
Factoid: Chicago chef Stephanie Izard is kohlrabi’s self-described number-one fan.
almonds
anise
apples
basil
beans
blueberries
broccoli
butter
cabbage, e.g., napa
caraway seeds
carrots
casseroles
cayenne
celery
celery root
CHEESE, e.g., blue, feta, goat, Gouda, Parmesan, ricotta, Swiss
chervil
chiles
(Southern) Chinese cuisine
chives
corn
couscous
cream
crudités
cucumbers
cumin
curry powder and curry spices
daikon
DILL
(Northern) European cuisines
fennel
garlic
German cuisine
ginger
gratins
greens, e.g., mustard
horseradish
Hungarian cuisine
Indian cuisine
leeks
lemon, e.g., juice, zest
lentils, e.g., red
lettuces, e.g., romaine
maple syrup
marjoram
mayonnaise
melon, esp. muskmelon
mint
mushrooms
mustard, e.g., Dijon, and mustard seeds
nutmeg
oil, e.g., grapeseed, mustard, olive, peanut, sesame
onions, e.g., green, spring, Vidalia
paprika
parsley
peas
pies
potatoes
purees
radishes
rémoulades
risottos
rosemary
salad dressings
SALADS, e.g., grain, green, vegetable
salt, e.g., sea
sauces
sesame, e.g., oil, seeds
shallots
slaws
soups
sour cream
soy sauce
spring rolls
stews
stir-fries
stock, vegetable
sugar, e.g., brown
tarragon
thyme and lemon thyme
tomatoes
turmeric
turnips
vegetables, root
VINEGAR, e.g., balsamic, fruit, red wine, rice wine, white wine
za’atar
Flavor Affinities
kohlrabi + apples + lemon + mustard + slaws
kohlrabi + basil + mushrooms
kohlrabi + celery root + nutmeg + onions + potatoes
kohlrabi + chili pepper flakes + mustard
kohlrabi + chives + lemon
kohlrabi + cream + German cuisine + nutmeg
kohlrabi + dill + feta cheese + Greek cuisine
kohlrabi + dill + horseradish + lemon juice + sour cream
kohlrabi + garlic + Parmesan cheese + parsley + risotto
kohlrabi + garlic + soy sauce
kohlrabi + paprika + sour cream
kohlrabi + sesame seeds + soy sauce
“Kohlrabi can be cubed and smoked, then baked in a hotel pan with stock and oil so that it confits but is still toothsome. It’s great in a root vegetable Bolognese, served with polenta and portobello mushrooms.”
—ERIC TUCKER, MILLENNIUM (SAN FRANCISCO)