Our dining editor shares a recipe from a Big Island cook for chicken tinola, a soup-based dish from the Philippines.
This tasty recipe by Chef Joey Macadangdang won two awards at the 2014 Kapalua Wine & Food Festival.
Maybe the best maki sushi you've ever tasted!
Ross Steidel of Perfect Pour Maui created two versions of ‘ulu nog: one with eggs and cream, one vegan.
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.
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.
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.
Mahalo to Chef Cameron Lewark for this sashimi recipe.
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.
This joyous cake is chock-full of tart-sweet cranberries, cranberry compote and a sweet orange icing.
Sip the garden with this refreshing cocktail, muddled with fresh cucumber, thyme and Tanqueray Gin.
Locally grown Hawaiian chili pepper spikes up these icy, spicy drinks.
Try Japengo Chef Jin's recipe for ozoni, a seafood broth traditionally enjoyed during Japanese New Year.
This recipe uses a Vitamix and 8 ounces of hamachi (amberjack).
Add strawberry lemonade vodka to this recipe to transform Travassa's mocktail into a true cocktail.
Get this recipe for smoked salmon on homemade blinis.
Another delicious recipe from Chef Tylun Pang's "What Maui Likes To Eat."
Mahalo to Chef Anton Haines for this recipe.
These gluten-free treats require no baking.
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.
Mahalo to Sangrita's Grill & Cantina for this cocktail recipe.
Eight locally-made cocktail recipes to savor.
You will need 2 pounds of sashimi-grade ʻahi for this ʻahi poke recipe from Chef Sheldon Simeon.
Featuring Sammy’s Beach Bar Macadamia Nut Rum Glaze.
Mahalo to Island Gourmet Markets for this tantalizing prime rib recipe.