Eat Your Way Across the USA

If you've never made one of these classic confections, you'll be tempted now. The bottom layer is genoise, a light, rich cake for which eggs and sugar are warmed over simmering water and then beaten with other ingredients. Ice cream goes on the cake, then the whole thing is cloaked in meringue and put in the oven. The meringue turns golden but insulates the ice cream, so it stays frozen. Prep and Cook Time: about 1 1/4 hours, plus at least 6 1/4 hours of chilling and freezing time.

A wave of Portuguese came to Hawaii in the late 1800s to work the sugarcane fields, and over time their cooking traditions fused with those of other cultures in the islands, including Chinese and Japanese. Greg Boyer picked up this recipe from a Hawaiian-Portuguese acquaintance some 30 years ago. Prep and Cook Time: 4 to 5 hours, plus 2 days to marinate. Notes: Boyer starts with a frozen turkey and marinates it for 3 days; our version starts with a thawed or fresh bird. If your arms aren't strong, it's helpful to have a friend or relative help you ease the turkey on and off the grill.

Hawaiian-Portuguese Smoked Turkey Recipe

Prep: 11 minutes; Cook: 4 minutes
Hoisin Pork and Boston Lettuce Wraps Recipe

Enjoy the best of the Big Easy with this traditional New Orleans-style bread pudding. It tastes so decadent, no one will believe it's been lightened! See our full collection of Cajun and Creole recipes for more ideas.