Unexpected Ingredient Pairings

Throughout the annals of culinary history, chefs have discovered duos of ingredients and flavors that strike splendid harmony on our tongues. Consider the eternal love affairs between tomatoes and basil; lamb and mint; bananas and rum; caramel and salt; and myriad others seared into our consciousness.

While many are taken for granted, there exists a host of fringe relationships that are as equally compatible as peanut butter and jelly.

Below is a short list of standout pairings I’ve encountered as a food writer. A big thanks to the scores of chefs and party hosts who have shared some of their kitchen secrets while exposing me to brilliant dishes along the way.

Lobster and vanilla. While clarified butter steals the show when it comes to framing the subtle sweetness of lobster, a few drops of pure vanilla extract adds elevated richness to the meat. In a fancier approach, I’ve been served the shellfish in cream sauce infused with actual vanilla beans. Either way, you can’t go wrong. Here’s a Today Show video of acclaimed New Orleans chef, Michael Gulotta, incorporating vanilla into a lobster poaching liquid.

Ricotta and mint. Whether dried or fresh, aromatic mint finds a comfy home in ricotta cheese when the curd is used in lasagna, stuffed shells, or in dips. I was first introduced to this combination in my late teens, when working at an Italian restaurant. A few chefs I’ve profiled in articles have also used this secret. The herb delivers a delectable background of freshness to the cheese, yet most people never guess it’s coming from mint. Pro tip: Add one teaspoon of the stuff, finely minced, to each cup of ricotta.

Oranges and cinnamon. At a house party in Germany some years ago, the hosts sprinkled cinnamon onto orange slices, which we chomped into immediately after throwing down shots of tequila. Not only did the spiced fruit quell the sting of the liquor, it left a sensational aftertaste. Pastry chefs have long used the combo in cakes and breakfast rolls. Try this recipe for orange-cinnamon pound cake when you’re in between tequila pours.

French fries and milkshakes. It isn’t unusual to see these two items sharing tray space at fast-food restaurants. But when a friend revealed she dips the spuds into her Frosty when eating at Wendy’s, I was amusingly surprised. “I don’t see it as weird,” she said. “It’s the classic sugar and salt thing. I’ve also done it with chicken nuggets.” (Gasp.) Based on some Internet research, she’s not alone in doing the french fry thing. As for me giving it a try, maybe someday, maybe never.

Pomegranate and beef (or pork). When reviewing a Russian-Georgian restaurant in San Diego that stole my heart, one of the dishes I tried was a flank-steak kebab finished with house-made pomegranate sauce applied from a squeeze bottle. The thick, crimson liquid was used also on a companion’s pork kebab. In both cases, the semi-tart fruitiness of the pomegranate added an enthralling depth of flavor to the meat without changing its core essence. Think cranberry sauce on turkey, but better.

Figs and ginger. After once falling in love with a fig-ginger compote draped over roasted duck at a high-end restaurant, I was thrilled to receive last Christmas a jar of jam flaunting the same two ingredients as the compote. It’s by Stonewall Kitchen. Ginger cuts through the heavy flavor of the figs, resulting in an outcome that is appealing and indefinable. Buttered toast never tasted so good since this gourmet spread came into our house.

Mushrooms and apricots. When serving as a judge for a chef competition, one of the contestants served mushroom-apricot ragu over polenta cakes. I was instantly struck by how the earthy mushrooms (portobellos) transformed the fruit into an almost-savory player. In turn, the apricots contributed a welcome hint of natural sweetness to the ‘shrooms. I’ve since had the two ingredients poetically meshed together as a sauce for steak as well as in rice pilaf.