Hawaiian

This summery cake from Bake Club just happens to be gluten-free.

The magical combination of miso and peanut butter beautifully caramelizes when it hits the grill.

Hawai‘i’s beloved fried chicken is crispy, sweet, and savory.

Charred purple potato salad with mayo, lemon, and soy is smoky, creamy, and designed to be the star of any summer picnic or barbecue.

This sunny mango bread is ultra-moist and bursting with tropical flavor; the loaf is topped with a tangy mango-lime glaze that sets to a glossy finish.

Lovers of the classic salty-sweet Hawaiian popcorn flavor, these nori-seasoned potato chips are for you.

Crisp pecans in a sticky mochi cake makes for a dreamy dessert. A dab of miso gives it intriguing depth.

Soy-slicked luncheon meat with sticky white rice and crisp nori. What could be better?

For anyone who has ever thought they hate Hawaiian pizza: This pie is for you.

The real key here is to use the best-quality tuna you can find. When in doubt, ask your fishmonger if he would eat it raw. If the answer is no, neither should you.

You can find butter mochi on practically every corner in Hawaii—it’s that ubiquitous because, well, it’s that good. For my version, I’ve browned the butter for a layer of toasted nutty flavor and added miso, which balances out the sweetness with its signature umami.

Adjacent to a piña colada, this tropical cocktail gets a splash of citrusy blue liqueur.

This comforting, savory rice porridge is the ideal day-after-Thanksgiving dish.

This take on a poke bowl combines cubes of sashimi-grade raw salmon or smoked salmon with a spicy marinade of Tabasco, sesame oil, and gochujang.

Butter mochi is a mainstay at any island party: a perfectly chewy, slightly sticky, and just-dense-enough coconut-custard glutinous rice cake.

Without the savory crunch of fried garlic, my kitchen wouldn’t be the same. I use it on rice, noodles, soups, salads, vegetables, and anything else that benefits from a sprinkle of these magical golden flavor nuggets. For the Fried Garlic Noodles, I showed you how to make a quick version of fried garlic in the microwave. If you want to take your fried garlic game to the next level, though, you can fry it in large batches like we do at Tin Roof, since it will keep for several weeks. Though more labor-intensive, this cooking method produces a crispier, evenly browned fried garlic that packs a ridiculous amount of roasted garlickiness.

With a simple sweet onion dressing, roasted peanuts, and crunchy potato chips, this salad is an easy favorite. As the salad sits, it becomes even more flavorful.

These simple, flavorful noodles are seasoned with soy sauce and a sprinkle of umami-rich dashi powder, plus three dimensions of garlic: fresh, fried, and infused into oil.

Minced garlic gets doused with oil and microwaved until it becomes golden-brown and crispy.

We took roasted peanuts and coated them with sweet-spicy kochujang, Korean chile flakes, and garlic salt as a topper for the kale and cabbage salad at Tin Roof.