Beer cocktails as luxury drinks? You bet your tankard! The refreshing, ice-cold bubbly from Maui’s craft breweries can stand up to some of the continent’s best craft beers.
Contrasting flavors of creamy cheesiness and bright, fresh tomatoes dazzle your taste buds in this recipe for Taverna’s Maui Crab Cannelloni / Manicotti.
You will need monchong, mahimahi, and skinless red snapper for this tasty Bouillabaisse recipe.
Mick Fleetwood passes the polenta pupu during our 2016 Holiday Test Kitchen.
This local-style staple is making waves across the Pacific—but the best spot to enjoy poke will always be here in Hawaiʻi. One West Maui eatery is honoring our poke traditions with a tasty twist on "The 12 Days of Christmas."
Ross Steidel of Perfect Pour Maui created two versions of ‘ulu nog: one with eggs and cream, one vegan.
Add some bacon to your spinach salad!!! Mmmmmmm!
Rack of lamb gets a warm reception, arriving dressed in a pistachio-panko crust.
Get this recipe for roasted beef tenderloin.
This joyous cake is chock-full of tart-sweet cranberries, cranberry compote and a sweet orange icing.
Rye whiskey is an American spirit with a history as old as the United States. More than two centuries later, rye is still sprouting up on Maui in cocktails with tropical fruit and syrups.
Get the recipe for Morimoto’s Toro Tartare with Dashi Soy.
Locals splash chili pepper water on just about anything, but the origin of this ubiquitous Hawai‘i condiment remains a mystery.
"Leblon Cachaca is so vibrant and has such a unique, grassy profile. Kiwi and pineapple work well together and bring out the fresh, green, earthy characteristics of Cachaca," says mixologist Freddie Sconfienza.
Locally grown Hawaiian chili pepper spikes up these icy, spicy drinks.
Eight locally-made cocktail recipes to savor.
Featuring Sammy’s Beach Bar Macadamia Nut Rum Glaze.
Take boring green beans and make them exciting with this tasty recipe from Rob Wheeler & Dave Singha.
Add strawberry lemonade vodka to this recipe to transform Travassa's mocktail into a true cocktail.
This recipe provides approximately 2 quarts and needs 2-4 days for fermentation.
Sip the garden with this refreshing cocktail, muddled with fresh cucumber, thyme and Tanqueray Gin.
Japengo general manager Matt Rapping shared this refreshing recipe that uses Shochu, a distillate usually made from rice, but sometimes from sweet potato or other carbohydrate.
Try Japengo Chef Jin's recipe for ozoni, a seafood broth traditionally enjoyed during Japanese New Year.
Mahalo to Island Gourmet Markets for this tantalizing prime rib recipe.
Mahalo to chef Chris Kulis for this recipe for grilled pumpkin salad.
with Pressure-cooked Bananas and Pineapple Crème Fraiche Sorbet... Mmmm!