Kalo, a legendary plant, has deep roots in Hawaiian culture.
Follow this recipe from Pineapple Grill
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.
Learn to make honey butter for this corn malasadas recipe.
Ross Steidel of Perfect Pour Maui created two versions of ‘ulu nog: one with eggs and cream, one vegan.
Eight locally-made cocktail recipes to savor.
Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this Filipino recipe for coconut tapioca dessert.
Another delicious recipe from Chef Tylun Pang's "What Maui Likes To Eat."
Coconut cream filling.... Mmmmmm!!!
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.
You will need monchong, mahimahi, and skinless red snapper for this tasty Bouillabaisse recipe.
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.
Contrasting flavors of creamy cheesiness and bright, fresh tomatoes dazzle your taste buds in this recipe for Taverna’s Maui Crab Cannelloni / Manicotti.
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.
Our private chef turns an invasive species into a yummy meal. This story includes recipes for Macadamia Nut Caper Sauce and Green Chermoula!
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.
Mick Fleetwood passes the polenta pupu during our 2016 Holiday Test Kitchen.
Mahalo to Chef Craig Erickson of the Sea House Restaurant for this marinade recipe.
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.
These gluten-free treats require no baking.
Mahalo to Chef Cameron Lewark for this sashimi recipe.
Mahalo to Island Gourmet Markets for this tantalizing prime rib recipe.
Rack of lamb gets a warm reception, arriving dressed in a pistachio-panko crust.
Private Chef Riko Bartolome shares his recipe for his tomahawk steak accompanied by stuffed, tempura fried squash blossoms.
Javi Barberi shares the recipe for Breakwall Shave Ice's rich and creamy Banana Bread with Lilikoi Cream Cheese.
Featuring Sammy’s Beach Bar Macadamia Nut Rum Glaze.