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Flavoring Chart

Beef: Rosemary, sage, garlic, dill, fresh or dried mushrooms, dry mustard, shallots, paprika, chili peppers, black or green peppercorns, berries, tomatoes, beer, red wine, balsamic vinegar.

Chicken/Turkey: Lemon, ginger, tarragon, sage, thyme, oregano, dill, sweet or hot peppers, garlic, apple cider, dry mustard, fruit juices and preserves, paprika, red or white wine.

Fish: Cilantro, bay leaf, basil, fennel, lemon, lime, dill, saffron, black pepper, garlic, sweet peppers, tarragon, rosemary, herbed vinegars.

Lamb: Garlic, curry, mint, lemon, rosemary, thyme, sage, ginger, saffron, mustard seeds.

Pork: Apples, garlic, ginger, lemon, cloves, rosemary, orange or lemon juice and zest, coriander, unsweetened preserves, dried fruits, Madeira or port wine.

Veal: Ginger, oregano, mustard, marjoram, shallots, dried mushrooms, lemon, orange, Marsala wine, garlic, thyme.

Vegetables: Garlic, lemon, dill, vinegar, nuts, parsley, mint, rosemary, basil, sweet peppers, allspice, red pepper flakes or jalapeno pepper flakes, cilantro, marjoram, chervil, chives, nutmeg.

TIP: For added flavor, blend garlic and herbs -- fresh or dried -- into a dish early on...then, at the last moment, toss in a bit more. This gives an extra dimension in taste.

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