Honey Oat Sandwich Bread
A soft, high-domed pan loaf with a tight, cushiony crumb flecked with rolled oats, a whisper of honey sweetness, a…
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Honeycomb Toffee (Cinder Toffee)
Sugar and golden syrup cooked to the hard-crack stage, then dramatically aerated by a single teaspoon of baking so…
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Hong Kong Egg Tarts (Dan Tat)
A shortcrust shell made with lard shatters at the tooth like a cream cracker, cradling a smooth, barely-set vanill…
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Hoppin' John
Black-eyed peas braised low and slow with a smoked ham hock, onion, and rice in their own broth — the dish of luck…
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Mexican Horchata
A cold, milky-white drink made by soaking rice overnight with cinnamon and then blending it into a slightly grainy…
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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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Hypocras
A medieval spiced wine of the great feasts — red wine bloomed with cinnamon, ginger, and grains of paradise, sweet…
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Ichiban Dashi
The mother stock of Japanese cuisine. Two extractions — kombu for glutamate, katsuobushi for inosinate — yielding …
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Imam Bayıldı
Whole eggplants slit lengthwise and filled with a slow-cooked melange of onion, tomato, garlic, and olive oil, the…
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