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favorite food.

Papua New Guinea

Highlands Pork Mumu

The Highlands version of mumu — pork is the celebratory meat, layered with kaukau, fern greens, and plantains in the earth oven; pork is a symbol of wealth and status.

Cuenca, Ecuador

Higos con Queso

An Ecuadorian dessert of preserved figs in panela syrup served with fresh cheese (quesillo), a Cuenca and national classic.

Japan

Hijiki

ひじき

Hijiki, the black seaweed simmered with carrot and soy, is a named Japanese staple bought as itself.

Guatemala

Hilachas

A Guatemalan shredded beef stew with potatoes, green beans, tomatoes, and chiles in a rich red sauce, a daily and comfort classic

Palestine

Hilbeh

حلبة

Semolina cake made with fenugreek seeds and olive oil, topped with nuts, nigella, or sesame, then soaked in sugar and rose water syrup.

Israel

Hilbeh

חילבה

Fenugreek soaked and whipped with water until it forms a pale foam, mixed with schug and eaten with Yemenite breads and soups.

Eritrea

Hilbet

Eritrean legume paste made from ground lentils and faba beans; cooked into a smooth, thick spread; seasoned with onions, garlic, and spices; a fasting-day staple when no meat or dairy is eaten; served with injera or kitcha.

Greece

Hilopites

Χυλοπίτες

Greek egg-and-flour pasta, cut into small squares or strips, served with meat sauce or cheese. A home and taverna classic, a rustic and comforting pasta, a national staple, a homemade tradition.

Bangladesh

Hilsa in Banana Leaf

ইলিশ মাছের পাতুরি

Hilsa smeared with mustard, coconut and green chilli, wrapped in banana leaf and steamed or pan-cooked until the leaf blackens.

West Bengal, Bangladesh

Hilsa in Mustard

সরষে ইলিশ

Hilsa steaks cooked in a paste of ground yellow and black mustard seed, green chilli, turmeric and mustard oil, with almost no other seasoning.

Eritrea

Himbasha

ህምባሻ

A lightly sweetened Ethiopian celebration bread, often flavored with cardamom and raisins. Smaller and softer than dabo, it's sliced and served at weddings, holidays and coffee ceremonies.

Sabah, Malaysia

Hinava

Kadazan-Dusun raw fish cured in lime juice with ginger and shallots, fresh fish with tangy lime and sharp ginger and not fishy.

Denmark

Hindbærsnitter (Raspberry Slices)

Hindbærsnitter

A Danish pastry of two shortcrust layers filled with raspberry jam and topped with icing, a bakery and coffee classic

Cyprus

Hiromeri

Χοιρομέρι

Whole pork leg salted, pressed under weights, steeped in wine and smoked, then air-dried for months.

Hiroshima, Japan

Hiroshima Oysters

広島かき

Hiroshima produces more oysters than any other prefecture, prized for their small, creamy, briny meat.

Hiroshima, Japan

Hiroshima-Style Okonomiyaki

広島風お好み焼き

Layered okonomiyaki with batter, cabbage, yakisoba noodles, and egg stacked rather than mixed.

Baden-Württemberg, Germany

Hirschpfeffer

Hirschpfeffer braises venison in red wine with juniper, pepper and aromatics until the meat is tender.

Qatar

Hisso

حشو

Qatari spice and herb blend used as a stuffing and marinade base — a mix specific to Qatari cuisine, distinct from the broader bzar blend.

Nagoya, Japan

Hitsumabushi

ひつまぶし

Hitsumabushi is grilled eel over rice eaten plain, with condiments, and finally as dashi-chazuke.

Hawaii, United States

Hiwa Kai (Hawaiian black salt)

A Hawaiian sea salt blended with activated charcoal, giving it a jet-black color and a mineral crunch.

Japan

Hiyashi Chūka

冷やし中華

Chilled ramen noodles topped with cucumber, ham, tomato, and egg, dressed in a sweet-sour soy sauce.

Japan

Hiyayakko

冷奴

Chilled silken tofu topped with soy sauce, scallions, ginger, and katsuobushi, a summer side dish.

Denmark

Hjerter i flødesovs (Hearts in cream sauce)

Hjerter i flødesovs

Hjerter i flødesovs (Hearts in cream sauce) is a offal dish from Denmark, rooted in local cooking tradition.

Norway

Hjortebiff (Deer Steak)

Hjortebiff

Norwegian deer steak, pan-fried or grilled and served with gravy, potatoes, and lingonberry.

Croatia

Hladetina

Hladetina is pork aspic set with garlic and served cold with vinegar or mustard.

Tunisia

Hlelem

هلالم

Winter soup of hand-rolled noodle threads with chickpeas, white beans, chard and dried meat in a red broth.

Algeria

Hmiss

حميس

Green peppers and tomatoes roasted over flame, peeled, chopped and dressed with garlic, olive oil and cumin.

Thailand

Ho mok maphrao on

ห่อหมกมะพร้าวอ่อน

Ho mok maphrao on: steamed red-curry fish custard set in a banana-leaf cup.

Philadelphia, United States

Hoagie

The Philadelphia term for a submarine sandwich: a long roll stuffed with deli meats, cheeses, lettuce, tomato, and onion, oil-and-vinegar dressed.

United States

Hoagie Roll

The long, crusty Italian bread roll used for Philadelphia hoagies.

United States

Hobotee

A Charleston, South Carolina dish of curried beef baked in a custard with bread — a Lowcountry plantation-era recipe.

France

Hochepot

A stew of assorted meats and winter vegetables, with well-known Flemish and northern French forms.

Atlantic Canada, Canada

Hodge Podge

Creamy stew of new vegetables in milk and butter, a Nova Scotia summer tradition with fresh garden vegetables.

South Korea

Hoedeopbap

회덮밥

Hoedeopbap is made with raw fish over rice with vegetables and gochujang.

Cape Town, South Africa

Hoenderpastei

Cape Dutch chicken pie: chicken in a sweet-savoury sauce sharpened with lemon juice, layered with hard-boiled egg, baked under a double pastry crust.

Haa, Bhutan

Hoentay

ཧོན་ཏེ།

Buckwheat dough folded around turnip greens, cheese, spinach and chilli and steamed, made in the Haa valley for the Lomba new year.