Hawaiian

While li hing mui (and not li kung hi, as I've embarrassingly and incorrectly called it for weeks) may be foreign to most American palates, it's as popular in Hawaii as dried chiles are in Mexico. Hawaiians sprinkle the sour, plum-based powder, pronounced lee-hing-moo-ee, on just about any snack food: dried mangos, gummy bears, and even dried squid. And, despite it typically turning up on convenience-store treats, it even has a place in fine dining. Contributing editor Sara Yoo encountered (and couldn't get enough of) the zingy powder at Alan Wong's Amasia in Maui, where the chef prepared a tomato and cucumber salad, drizzled with li hing mui dressing and a sprinkling of rare Kauai sea salt.

Keep reading to find out how it fared on our unaccustomed palates.

I'm fresh off the plane from Maui, and my first visit was so fantastic that I'm already plotting my return. There, the fruits of the sea were so abundant that I had fish at virtually every single meal, in fresh preparations from spicy tuna poke to seared, sesame-encrusted steaks. One of my favorite ways to enjoy local catch like ono was in a Hawaiian-style ceviche with a tropical coconut marinade. I missed the dish so much that when my sunburned self returned to overcast San Francisco, it was the first meal I prepared for myself at home.

Incidentally, this recipe is from The Ritz-Carlton Kapalua, the resort that I called home for an all-too-brief period of time. It's been the best stand-in for a beachside vacation — that is, until I find my way back to the island. For the recipe, read more.

My fanaticism for specialties like fried chicken and spicy buffalo wings is so epic that sometimes I overlook other poultry dishes that are well-suited for the dinner table. I'd almost forgotten about chicken teriyaki until I stumbled across a simple yet standout recipe that calls for basting and broiling an entire chicken until it's developed a caramel brown lacquer.

Teriyaki-glazed chicken has become a typical to-go item in food courts across the country, but it's far more delicious when prepared in a home kitchen. Even if you don't have the time or skill to glaze a whole bird, you can still achieve a succulent and savory chicken dinner with chicken pieces and a store-bought sauce. Bring this classic favorite to your home when you read more