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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Halloumi Grain Bowls
Nutty, chewy farro tossed in a sharp lemon-oregano dressing with crisp cucumber, sweet tomatoes, and briny olives,…
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Smoked Ham Hock Broth
Deeply smoky, pork-rich pot liquor simmered low and slow from smoked ham hocks with onion, celery, and a splash of…
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Ham Hock Stock
Smoked ham hocks simmered low and slow with aromatics until the liquid turns amber, porky, and faintly sweet — the…
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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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Sheet-Pan Harissa Chicken with Chickpeas and Cauliflower
Chicken thighs rubbed in smoky, brick-red harissa roast over chickpeas that turn crackly at the edges and cauliflo…
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Harissa
A brick-red paste of fire and perfume — dried chiles soaked soft and pounded with toasted caraway, coriander, and …
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Herb-Roasted Leg of Lamb
A bone-in leg of lamb studded with garlic, coated in a Dijon-herb crust, and roasted until the fat renders golden …
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Agua de Jamaica
Dried hibiscus flowers steeped in boiling water, strained, sweetened, and served cold — a vivid crimson drink with…
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Hokkaido Milk Bread
Impossibly soft and pillowy, each slice of Hokkaido milk bread tears apart in long, silky sheets like fabric — swe…
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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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Medovik Honey Cake
The beloved Russian layered cake of thin, golden, honey-kissed sponge rounds, each one softened overnight under th…
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