Mahalo to Chef Tylun Pang for this yummy recipe for banana lumpia.
This tasty recipe by Chef Joey Macadangdang won two awards at the 2014 Kapalua Wine & Food Festival.
Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this chicken hekka recipe.
Learn to make honey butter for this corn malasadas recipe.
Follow this recipe from Pineapple Grill
Eight locally-made cocktail recipes to savor.
Our private chef turns an invasive species into a yummy meal. This story includes recipes for Macadamia Nut Caper Sauce and Green Chermoula!
Another delicious recipe from Chef Tylun Pang's "What Maui Likes To Eat."
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.
Fleetwood's on Front St. — which tied for this year's Gold ʻAipono Award for Best Bar — shares a lime and coconut cocktail recipe just in time for summer.
Bartender Eric Martinez from the Four Seasons Resort Maui conjured up this magical cocktail. His choice of garnish was inspired by the lush environment of Hana: a candied hibiscus.
Ross Steidel of Perfect Pour Maui created two versions of ‘ulu nog: one with eggs and cream, one vegan.
You will need monchong, mahimahi, and skinless red snapper for this tasty Bouillabaisse recipe.
Mahalo to Chef Craig Erickson of the Sea House Restaurant for this marinade recipe.
Contrasting flavors of creamy cheesiness and bright, fresh tomatoes dazzle your taste buds in this recipe for Taverna’s Maui Crab Cannelloni / Manicotti.
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.
Mick Fleetwood passes the polenta pupu during our 2016 Holiday Test Kitchen.
Coconut cream filling.... Mmmmmm!!!
Mahalo to Chef Cameron Lewark for this sashimi recipe.
Mark Ellman's ahi bruschetta wins Maui No Ka ‘Oi Magazine's "Best of the Fest" award at the 2012 Kapalua Wine and Seafood Festival. Learn how to make it.
Rack of lamb gets a warm reception, arriving dressed in a pistachio-panko crust.
After it's ready, you can save Achara for up to 6 months in jars in the refrigerator. Use it as a relish on sandwiches, or add it to lettuce wraps. The extra vinegar mixture can be used as a base in marinades and salad dressings.
Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this Filipino recipe for coconut tapioca dessert.
Mahalo to Chef Chris Kulis for his recipe for salt-baked Hawaiian snapper.
Mahalo to Island Gourmet Markets for this tantalizing prime rib recipe.
with Pressure-cooked Bananas and Pineapple Crème Fraiche Sorbet... Mmmm!
Private Chef Riko Bartolome shares his recipe for his tomahawk steak accompanied by stuffed, tempura fried squash blossoms.