Hawaiian

The follow recipe is an adoption of "chicken long rice," a frequent accompaniment to roast pig at a luau. Although Chinese in origin, this dish has been enthusiastically adopted by all Hawaiians. "Long rice" refers to bean-thread noodles that are cut into short lengths. We eliminated the chicken traditionally included in this recipe to make it a lighter side dish for our Grilled Teriyaki Pork Chops with Pineapple Papaya Relish . Can be prepared in 45 minutes or less.

From Keo's Thai Cuisine in Honolulu, this recipe calls for marinating pork ribs in coconut milk, lemongrass, ginger and soy sauce overnight. It's a delicious dish.

A lime and soy dipping sauce accompanies this appetizer from A Pacific Cafe in Kapaa, on the Hawaiian Island of Kauai.

These small pizzas from Indigo in Honolulu feature sweet caramelized onions, spicy chicken, and mozzarella, Swiss and provolone cheeses. Refrigerated pizza dough is used here to simplify the recipe. Chili-garlic sauce can be substituted for the Thai chili sauce if necessary.

A bar specialty at Hotel Hana-Maui, in Maui, Hawaii.

Because the lamb in this recipe is marinated in a barbecue-style sauce and then grilled, the hotel nicknamed the dish "paniolo", which means "cowboy" in hawaiian.

Despite its name, this dish is not rice at all but noodles—and not even rice noodles but shimmering, transparent bean threads with lots of chicken flavor. Got that straight?

Adapted from a recipe by chef Phillippe Padovani of the Manele Bay Hotel on Lanai. Serve it as a topping for grilled skinless, boneless chicken breasts.

"My paternal grandmother liked to serve these spareribs on special occasions," writes Lyn Utsugi of Kamuela, Hawaii. "She was a great cook and even owned a restaurant on Oahu in the late 1950s. My mother learned the recipe from her and has been making the ribs since 1961, the year she married my father." Serve these with steamed rice, perfect for soaking up the extra sauce.

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.

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

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.

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.