All Ingredients

These are for the rare cook who's intrepid enough to cure olives from scratch. Do not eat them raw.

A few decades ago, the cream in milk would rise to the top and a glass of milk sitting on the counter would gradually turn sour. No more. Most commercial milk today is homogenized so that the fat is broken into small particles which remain suspended in the milk, and pasteurized to kill bacteria, including the friendly varieties that gave milk a sour tang. Raw milk isn't pasteurized; producers instead keep their cows and dairies clean in order to reduce the risk of bacterial contamination. Some people insist raw milk is more healthful than commercial milk since it contains active enzymes that help with digestion and absorption of nutrients. Many cheesemakers prefer it since pasteurization diminishes the cheese's flavor potential and homogenization gives it a waxy texture. Unfortunately, it's illegal to sell raw milk in many states.

This rich and creamy French cow's milk cheese is quite mild for a washed rind cheese, but it's complex enough to be popular with gourmets. The rind is edible, but too pungent for many people.

This mild Puerto Rican specialty is made from peppers and cilantro.

Very similar to a green Anjou pear.

This tastes just like a yellow Bartlett, but it's more attractive and more expensive.

These are similar to red kidney beans, only smaller, rounder, and darker. In the Southwest, they're often used to make refried beans and chili. In Louisiana, they're used to make the classic red beans and rice.

Red cabbage tastes just like green cabbage, so your choice between them depends largely on which color you prefer. One problem with red cabbage, though, is that the color tends to bleed and discolor surrounding foods. Select heavy heads of cabbage that have shiny leaves.

Red chile powder is made from hot red chiles that have been dried and ground. Don't confuse chile powder with chili powder, a mixed spice for making chili.

With their brilliant coloring, red currants make terrific garnishes. They're also pleasantly tart, and often used to make jellies, syrups, and wine. Fresh ones are available in some markets during the summer, but frozen currants are acceptable substitutes for fresh in many recipes.

Red currant jelly is tart and often served with lamb and venison.

These sweet, soft apples are good for eating out of hand, but don't bake them or use them in pies. Avoid buying them in the summer; they sometimes get mushy.

These are large red seeded grapes.

These gorgeous and versatile beans are often used in chili, refried beans, soups, and salads.

The most common type of red lentil is the Red Chief. It's a lovely salmon pink in its dried form, but it turns golden when cooked. These lentils cook faster than others. They're best in purées or soups.

This versatile, medium-strength miso is the most popular variety in Japan. It's made from barley or rice, and it's used for hearty soups and stews, or to make rubs and marinades for meat and poultry.

This has a pungent, peppery flavor that adds zip to salads. You can cook it, too.

These are sweet enough to eat raw, and they're often used to add color to salads. They're also excellent grilled or lightly cooked. Varieties include the sweet red Italian onion, Italian red onion, creole onion, and red torpedo onion.

This beautiful mushroom, unfortunately, loses its red coloring when cooked.

These are dried cayenne peppers that have been crushed. They're often sprinkled on pizza to add heat.

Red pepper sauce is a mild sauce made from roasted red bell peppers and other spices.

This Asian vinegar is a bit salty. It's sometimes used in seafood or sweet and sour dishes, or as a dipping sauce.

This is made from azuki beans, and Asian cooks use it to fill buns and dumplings and to make puddings. Like peanut butter, it comes in both creamy and crunchy versions. The creamy version also comes in powdered form. Don't confuse this with sweet bean paste, which is made from sweetened fermented soybeans.

Red wines are heavier and more strongly flavored than white wines, and they go best with heavier, more strongly flavored foods, like red meat, pasta, and ripe cheeses. They should always be served at room temperature.

This assertive vinegar is a staple in French households. It's used in vinaigrettes and for making marinades, stews, and sauces. It's a good choice if you're trying to balance strong flavors in a hearty dish.

These waxy potatoes hold their shape after they're cooked, so they're great for making potato salads and scalloped potatoes. Don't mash them--you'll end up with a sticky, gooey mess.

These can be gummy and insipid, and they usually have a shorter shelf life than their fattier counterparts. Reduced-fat cheeses become rubbery if they're allowed to dry out during cooking, so keep the cheese moist by adding extra liquid or by sealing in the dish's moisture with a pot lid or aluminum foil.

This large, roundish avocado slips easily from the peel, and has excellent flavor and texture. It will stay firm even when ripe, so it's not a good choice if you're making guacamole.

These are beans that are cooked, mashed, and then fried, usually in lard or bacon drippings.

These come with or without a coating of sesame seeds.

These pasta tubes are similar to penne, though a bit longer and thinner. The name reginelle is also sometimes used for reginette pasta, which are wide ribbons with ruffled edges.

These wide ribbons of Italian pasta have ruffled edges.

This is halfway between the custard-like consistency of silken tofu and the denser texture of firm tofu. It's a good choice if you want to scramble it like eggs, or use it in place of ricotta cheese in a casserole. Store tofu in the refrigerator, changing the water daily, and use it within a week. Freezing firm tofu will make it chewier and give it a meatier texture. Look for cakes of it in plastic tubs in the refrigerated sections of supermarkets and health food stores.

This fresh Hispanic cow's milk cheese resembles ricotta cheese, and is used to make dips and desserts.