Hareng Saur is the French word for " smoked herring" or "Kipper ". "Hareng Saur" implies that herrings are salted and stocked in barrels for more or less time. In the Northwestern regions of France, smoked herring is cooked in varieties of ways. One of the most common varieties is to simply bake herring fillets with a creamy sauce together with bay leaves and coriander, to make its taste tangier. Smoked herring may also be just accompanied with steamed potatoes and French vinaigrette. However and whatever style or manner it is cooked, Hareng Saur has been part of the French gastronomy for many years now and still remains to be a part of Normandy family meals. Kipper refers to salted, smoked herring. The "Kipper" is split lengthways before being smoked, so that its taste would be even stronger.

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Herbes de Provence refers to the mixture of thyme, rosemary, summer savory, and bay leaf, often dried and blended. The mixture can also added fresh.

Hutspot also known as Hochepot, Hot Pot or Hotchpotch refers to a thick stew, usually made of oxtail which is a specialty of Flanders, in the north of France. Other countries have their own version of Hutspot, the Dutch version is made with flank steak, and the vegetables are frequently mashed all together; the Belgian version may c ontain oxtail, pig's ears and feet, the Scots version often has added barley, and sometimes rabbit. In other parts of France it may contain chicken and beef.

Honeycomb Tripe refers to a kind of tripe from the second stomach of the cattle or ox called the Reticulum. Reticulum called the hardware stomach because if cows accidentally eat hardware (like a piece of fencing scrap, nails or something which it is not supposed to eat), it will often lodge here causing no further damage. Honeycomb Tripe is called as such because itappears like a honeycomb.

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Hishimochi refers to a Japanese sweet with pink, white and green layers which is one of the special foods associated with Hina Matsuri. On Hina Matsuri, Japanese families with girls will display a special set of dolls and serve special foods, like Hishimochi to celebrate having a girl or girls in the family. Moreover, Hishimochi which is also spelled Hishi-Mochi refers to a diamond shaped rice cakes are placed on the stand with Hina dolls. Hishimochi are colored in pink which implies peach flowers, white which denotes snow, and green that mplies new growth. Hina Matsuri is celebrated annually in March 3.

Hojas de Aguacate refer to Avocado leaves come from the avocado tree and are used both as a garnish as well as for seasoning. The leave's slightly bitter taste adds flavor to various Mexican dishes like simmered meats and soups. The leaves of the the Mexican Avocado species has usually an anise scent that contributes to the flavor and aroma of the dishes. Cooking Tips for Avocado Leaves Bay leaves; fennel Whether fresh or dried but especially dried, the leaves are best lightly toasted before using, to wake up the taste. You can use them whole as you would bay leaves, or ground, as a spice. Storage Hints for Avocado Leaves Store in a sealed container, as you would bay leaves.