Category: H

Onions, carrots, and potatoes, chopped into small pieces, simmered together, and then crushed with milk and butter.  

Bread that has become stale, sautéed until crispy, sprinkled with salt, and rubbed with a clove of garlic.  

A beignet composed of cornmeal and diced onion, cooked using residual oil from frying fish. Allegedly, the name has its origins in the desire to satiate the hunger of famished canines that loitered around fish fry events. Spheres of cornmeal batter were fried and flung their way while commanding them to “hush, puppy!”  

A steamed pudding comprised of suet, gooseberries, and served with a sugary condiment, originating from Huntingdonshire in the East Midlands.  

A velvety sauce prepared with white wine, onions, herbs, and paprika, resulting in a rosy hue. Typically served alongside lamb, veal, eggs, poultry, or fish.  

A tamale consisting of a stuffing of freshly grated corn, pepper, and onions.  

A confectionary item prepared using flour, sugar, eggs, and fat, but recognized for its utilization of powdered rice.  

A tremendously delicate griddle cake that originated in Kent, England, and obtained its name due to the fact that it was consumed so piping hot that one had to “huff” on it to lower its temperature.  

A consumable, glistening, black or dark-blue fruit, denser and more tart than the blueberry, but almost identical in size, and intimately associated with it. Commonly recognized as the whortleberry, and, in the European continent, the bilberry. The huckleberry is a fruit that comes from a shrub native to North America. It is related to the…

A substantial cold-weather type, frequently tipping the scales at five pounds, that can typically be procured singularly. Its uneven peel is an obscure green shade with accents of orange, and can be peeled off if the gourd is to be cooked and crushed, or retained if it is to be baked. The flesh’s texture is…