HALLOUMI (hal-OOMEE) - Traditionally made with sheep or goat's milk, although today imost often made with cow's milk. The cheese originated in Cyprus, but is also made in Lebanon and Romania. Somewhat similar to Mozzarella, it has a rubbery texture with a bland flavour and is primarily used as a cooking cheese, holding its shape well when heated. Often referred to as a "stretched curd" cheese, the Halloumi curds are heated in water or whey, kneaded and then rolled out into a slab that is cut into blocks to be stored in brine until ready for packaging or use. After the cheese is heated, fresh mint is chopped and mixed into the cheese, giving it a herbal and subdued salty flavour that comes from the brine, but generally the flavour is mellow and somewhat tangy. To reduce the saltiness, wash the brine off cheese after it is removed from the package or add a little lemon juice and olive oil to the cheese. Halloumi cheese can be fried or grilled, which makes the outside crispy and the inside soft and creamy. It slices well and is a good cheese for snacking, for sandwiches, or as an appetiser. It also goes well with vegetables such as tomatoes, sweet peppers, cucumbers, or courgettes. Another spelling used for this cheese is Haloumi. .

HAM HOCK () - The hock is the lower portion of a hog's hind leg, made up of meat, fat, bone, gristle and connective tissue. In the market, ham hocks are often cut into 2 to 3 inch lengths. Most have been cured, smoked or both, but fresh hocks can sometimes also be found. Ham hocks are generally used to flavour dishes such as soups, beans and stews that require lengthy, slow cooking.

HASH () - A dish of finely chopped meat (roast beef and corned beef are the most common), potatoes and seasonings, usually fried together until lightly browned. Other chopped vegetables such as green pepper, celery or onion can also be added.

HOLLANDAISE (HOL-uhn-dayz) - This smooth, rich, creamy sauce is generally used to embellish vegetables, fish and egg dishes, such as the classic "Eggs Benedict". It's made with butter, egg yolks and lemon juice, and served warm.

HORSERADISH () - This ancient herb (one of the 5 bitter herbs of the jewish Passover Festival) is a native of eastern Europe. It is grown mainly for its large white, pungent spicy roots. Most often grated and used in sauces or as a condiment with fish or meat.