Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this Filipino recipe for coconut tapioca dessert.
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.
This tasty recipe by Chef Joey Macadangdang won two awards at the 2014 Kapalua Wine & Food Festival.
Get 23 cocktail recipes in our latest edition of Maui Mixology!
Follow this recipe from Pineapple Grill
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.
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.
Coconut cream filling.... Mmmmmm!!!
A delicious Tylun Pang recipe for cake noodles with veggie stir fry.
Each Thanksgiving, the family behind Four Sisters Bakery bake 6,000 pies to “raise dough” for local nonprofits.
Mahalo to Chef Anton Haines for this dessert recipe.
Mahalo to Island Gourmet Markets for this tantalizing prime rib recipe.
Javi Barberi shares the recipe for Breakwall Shave Ice's rich and creamy Banana Bread with Lilikoi Cream Cheese.
Ginger-steamed Kahuku-farmed Moi with Chinese Sausage, Ginger, Green Onions, Chinese Parsley, Soy, and Sizzling Peanut Oil.
Mick Fleetwood passes the polenta pupu during our 2016 Holiday Test Kitchen.
Eight locally-made cocktail recipes to savor.
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.
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 Craig Erickson of the Sea House Restaurant for this marinade recipe.
Thirsty? We've compiled some of Maui's tastiest and most beloved cocktails and 'mocktails' for you!
Learn how to create crispy 'opakapaka fish dinner at home.
Another delicious recipe from Chef Tylun Pang's "What Maui Likes To Eat."
You will need monchong, mahimahi, and skinless red snapper for this tasty Bouillabaisse recipe.
Texas native John Sandbach pays homage to both Texas and Maui in his culinary creations.
Ross Steidel of Perfect Pour Maui created two versions of ‘ulu nog: one with eggs and cream, one vegan.
Contrasting flavors of creamy cheesiness and bright, fresh tomatoes dazzle your taste buds in this recipe for Taverna’s Maui Crab Cannelloni / Manicotti.
Clever pastry spoons loaded with salmon and roe wowed guests at the 2010 Noble Chef gala.