Ingredients
Browse 27,470 ingredients in the Recidemia encyclopedia
de gallina
Year-round, though historically more available during autumn and winter months when laying cycles declined and hens were culled from flocks.
deli beef
Year-round. Deli beef is shelf-stable when packaged and does not depend on seasonal availability, though fresh-sliced varieties at delicatessens maintain consistent supply year-round.
deli ham
Year-round.
deli hard salami
Year-round. Hard salami is shelf-stable through proper curing and drying, and is available year-round from both artisanal producers and commercial manufacturers.
deli roast beef
Year-round. As a processed, shelf-stable refrigerated product with extended shelf life through curing and vacuum-packaging, deli roast beef is consistently available throughout the year.
deli-roasted chicken
Year-round. Deli-roasted chicken is a staple prepared item available continuously at most retail establishments and butcher counters.
deli turkey
Year-round
deli turkey breast
Year-round. Deli turkey breast is a shelf-stable, processed product available continuously in refrigerated meat departments.
deviled ham
Year-round
diced ham
Year-round. Cured and cooked ham is shelf-stable and available throughout the year, though fresh-sliced diced ham is readily available in most markets at all seasons.
diced pepperoni
Year-round. As a cured and dried product, pepperoni is shelf-stable and available consistently throughout the year.
dinner sausage
Year-round. Dinner sausages are shelf-stable when refrigerated and available continuously through retail channels, though fresh versions are particularly prevalent during grilling season (spring through fall) in temperate climates.
dogs
Historically associated with summer consumption in East Asian traditions, though modern availability is year-round in regions where it is legally and culturally accepted for culinary use.
dogs or sausages
Year-round. Sausages are shelf-stable when cured or fully cooked, and fresh sausages are continuously manufactured and available in refrigerated sections.
drumstick
Year-round, with consistent availability from both fresh and frozen sources. Poultry production is highly industrialized with controlled environments independent of natural seasons.
drumsticks
Year-round. Fresh drumsticks are available throughout the year in most markets, though they are particularly economical during summer grilling season and fall/winter holiday periods.
drumsticks or thighs
Year-round. Chicken is produced and available continuously in most markets, though prices may fluctuate seasonally with demand patterns.
duck
Year-round availability in commercial markets; peak availability in autumn and winter in regions with traditional hunting seasons.
duck breast
Year-round, though peak quality and availability occur in autumn and winter months when duck is traditional in many cuisines. Domestic duck production maintains steady supply throughout the year.
duck breast and wing portions
Year-round; duck is farmed commercially with consistent availability, though fresh duck is particularly associated with autumn and winter cooking in many regions.
duck breasts
Year-round, though duck is traditionally associated with autumn and winter cooking in Western culinary traditions. Domestic supply remains consistent throughout the year.
duck breasts - with or without skin
Year-round availability in most markets, though traditionally more prominent in autumn and winter European cooking. Supply and quality may vary by region.
duck leg portions with thighs attached
Year-round, though duck meat is traditionally more prominent in autumn and winter cuisine in many regions.
duckling
Year-round availability in most developed markets, though peak season in the Northern Hemisphere extends from spring through early autumn when young birds reach market weight. In some regions, duckling availability varies with local breeding cycles and cultural demand.
duckling - 1 weighing about
Year-round availability in most markets, though flavor and quality peak in autumn and early winter when market supply is highest and birds reach optimal weight. Regional variations exist, with Chinese markets typically offering superior selection from spring through early winter.
duck meat
Year-round, though peak availability in North America and Europe occurs in fall and early winter, with farm-raised birds available consistently throughout the year.
duck portions (breast
Year-round availability from commercial sources, though highest quality and lowest prices typically occur in autumn and winter months when duck meat traditionally features in holiday cuisine.
duck rolls
Year-round. Duck is available throughout the year from commercial producers, though fresh whole duck supplies may be more abundant in autumn and winter months in some regions.
dutch smoked sausages
Year-round. As preserved, cured, and smoked products, Dutch smoked sausages are shelf-stable and available throughout the year, though they are particularly associated with winter consumption and holiday charcuterie traditions in the Netherlands and Northern Europe.
each boneless skinless chicken breasts and chicken drumsticks
Year-round. Domesticated chickens are raised continuously in most regions and are not subject to seasonal availability constraints.
each boneless skinless chicken thighs
Year-round. Chicken thighs are available throughout the year as a staple poultry product in most markets worldwide.
each chicken breast halves
Year-round
each chicken thighs and drumsticks
Year-round; chicken is raised and processed continuously in industrial agricultural systems globally, with no significant seasonal variation in availability.
ea chicken
Year-round, with farm-raised chicken available continuously through industrial production systems.
each lamb shanks
Year-round availability, though typically more economical and abundant in spring (peak lamb season in Northern Hemisphere) and autumn in Southern Hemisphere.
each pork loin chops
Year-round; pork is consistently available from commercial suppliers throughout the year.
each skinless bone-in thighs and drumsticks
Year-round; chicken is produced and distributed consistently throughout the year in most markets.
each skinless chicken thighs
Year-round. Chicken thighs are available consistently throughout the year as domesticated poultry is produced on regular cycles independent of seasonal variation.
each strips bacon
Year-round. As a cured and often smoked product, bacon is shelf-stable and available continuously, though fresh pork belly for custom curing may vary seasonally by region.
each thighs
Year-round. Chicken thighs are produced and available consistently throughout the year in most markets, as commercial chicken production operates on controlled schedules independent of natural seasons.
ea soup bone
Year-round
elk or deer meat
Hunting seasons vary significantly by region and species; in North America, peak venison availability occurs from fall through winter (September–February), with farmed venison available year-round in some markets. European seasons similarly concentrate in autumn and early winter.
emu prosciutto
Year-round, as emu farming occurs continuously in controlled settings, though artisanal producers may age batches seasonally, with peak availability following spring and summer production cycles.
english cut beef shortribs
Year-round; beef short ribs are available throughout the year from both domestic and imported sources, though quality and price may fluctuate seasonally based on cattle cycles and regional production.
english-cut shortribs
Year-round; beef is processed and available throughout the year, though grass-fed and pasture-raised variants may have seasonal variation depending on regional ranching practices.
entrecote steaks
Year-round; quality beef is produced and available throughout the year, though dry-aged steaks may have peak availability during cooler months when controlled aging conditions are most efficient.
extra lean beef
Year-round. Extra lean beef cuts are processed and available consistently throughout the year from commercial cattle operations.
extra lean ground beef
Year-round
extra-lean ground sirloin
Year-round. Ground sirloin is a processed commodity product available consistently throughout the year from retail suppliers.
eye fillet
Year-round. Beef is not seasonally dependent, though quality and availability may vary by region and supplier practices.
eye of round
Year-round
eye of round roast
Year-round
eye of round roast excess fat trimmed 4 –
Year-round. Beef cuts are available consistently throughout the year from both fresh and frozen sources.
eye round about 5 to 6 pounds
Year-round. As a shelf-stable, frozen, or refrigerated product, eye round is available consistently from wholesale and retail suppliers.
fat back salt pork; optional
Year-round. As a cured, shelf-stable product, salt pork is available continuously and requires no refrigeration, though it is traditionally most associated with winter preservation and cold-weather cooking.
fat bacon rashers
Year-round. Bacon is a shelf-stable, cured product available continuously, though fresh-cured artisanal varieties may be seasonal depending on local production cycles.
fat boiled bacon
Year-round. Bacon is a shelf-stable, cured product available continuously, though traditional Irish bacon and cabbage dishes are particularly associated with St. Brigid's Day (February 1st) and St. Patrick's Day (March 17th) celebrations.
fat hen or chicken parts disjointed
Year-round availability in regions with active heritage poultry farming; availability peaks in autumn and winter in temperate climates when birds are older and fattier.
fat-lean pork
Year-round. Modern industrial pork production supplies consistent availability throughout the year, though traditionally better quality grass-fed or heritage pork appears in fall and early winter after fattening seasons.
fat pork ribs
Year-round. Pork ribs are produced and available throughout the year in most markets, though consumption peaks during summer grilling season and barbecue season (May-September in North America).