Gremolata
Three ingredients, one minute, and the entire register of a braise shifts — Milanese lemon zest, raw garlic and fl…
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Sauce Gribiche
A cold French sauce built on hard-boiled egg yolks emulsified like a mayonnaise, then tumbled with capers, cornich…
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Grilled Asparagus with Lemon and Parmesan
Thick asparagus spears rolled in olive oil and grilled at high heat until the tips blister to a charred, crispy fr…
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Grilled Whole Branzino
A whole European sea bass seasoned simply with olive oil, lemon, and herbs, grilled over fierce heat until the ski…
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Mediterranean Grilled Whole Fish
A whole sea bass or bream scored through its skin and filled with lemon slices, herbs, and garlic, then grilled ov…
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Habanero Mango Sauce
A Caribbean hot sauce that is also a fruit sauce — ripe mango's tropical sweetness and the high, floral heat of ha…
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Haricots Verts Amandine
Tender-crisp French green beans blanched to vivid green and finished in foamy browned butter scattered with toaste…
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Hollandaise
A warm, buttery mother sauce — egg yolks whisked to a pale sabayon over a bain-marie, then mounted with warm clari…
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Hot Honey
Raw honey gently warmed with dried red chili flakes until the capsaicin infuses the sweetness — a drizzle that tra…
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Hovmästarsås
Sweden's classic mustard-dill sauce — named after the maître d'hôtel who supposedly invented it — is the essential…
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Huevos Rancheros
Fried eggs settled onto a warm corn tortilla and smothered in a bracing roasted salsa roja — a Mexican ranch break…
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Hushpuppies
Crisp-shelled, soft-centered cornmeal fritters with a sweet onion core, dropped by the spoonful into hot oil until…
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