My Recipe Box
  • green peppercorns
    green peppercorns

    Green peppercorns are young berries that are mildly tart and full of heat but lacking in complexity, which makes them best suited for lighter foods, such as vegetables, chicken, and fish.

  • hominy grits
    hominy grits

    Hominy grits are made from dried ground corn.

  • ground beef
    ground beef

    Ground beef often gets shaped into patties for hamburgers, but it can also be the main ingredient in meatballs, meatloaf, and chili.

  • ground ginger

    The dried and ground version of fresh ginger, dried ginger has an earthy flavor that's a natural with other baking spices like cinnamon or nutmeg, and is what give ginger snaps and gingerbread their familiar warm flavor.

  • ground pasilla powder

    Pasilla powder is made up purely of dried and ground pasilla chiles (as opposed to standard "chili powder," which is actually a mix of ground chiles with several spices like oregano, garlic powder...

  • ground sumac

    A berry that is dried and ground into a tart spice, sumac is used throughout the Middle East, often as a stand-in for lemon juice.

  • ground veal

    Lean veal meat and trimmings ground up and sold in patty or bulk form.

  • haddock

    Haddock, which is closely related to (but smaller than) cod, is a salt water fish.

  • half-and-half

    A homogenized blend of milk and cream, it contains between 10.5% and 18% milkfat (compared to heavy cream, which has at least 36%).

  • halibut

    Halibut, a large member of the flatfish family, thrives in both the Atlantic and Pacific oceans.

  • halloumi cheese

    A soft cheese from Cyprus that's traditionally made from goat's and sheep's milk.

  • ham hocks

    Ham hocks come from the bottom part of the pig’s leg, between the meaty ham and the foot.

  • hard apple cider

    Hard apple cider is an alcoholic beverage made from fermented apple cider.

  • haricots verts

    These delicate, very thin beans come in green and yellow. Picked at their peak, they are the crème de la crème of beans.

  • hazelnut oil

    Hazelnut oil, as the name indicates, is made by pressing the oil from hazelnuts. It has an intense flavor—slightly sweet, roasted, and nutty.

  • hazelnuts

    Hazelnuts are delicious ground in pastries, tortes, tarts, and ice cream. Add chopped hazelnuts to a winter fruit salad, or dress steamed asparagus with a hazelnut vinaigrette and then sprinkle on plenty of roasted, chopped hazelnuts.

  • cream

    When unhomogenized milk is left to stand it separates. The thick stuff on top is the cream.

  • heirloom tomatoes

    Heirloom tomatoes are grown from seeds that are pollinated naturally and handed down from year to year. Unlike commercial hybrid tomatoes, which are engineered for durability and uniform color and shape at the expense of taste, heirlooms are all about variety and richness of flavor, color, shape, and texture.

  • herbes de Provence

    A blend of dried herbs that thrive in the Mediterranean climate of Provence in southern France.

  • hoisin sauce

    Hoisin sauce is the intensely flavored, dark-brown Chinese dipping sauce that perks up classics like Peking duck and mu-shu pork.

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