This tasty recipe by Chef Joey Macadangdang won two awards at the 2014 Kapalua Wine & Food Festival.
Our private chef turns an invasive species into a yummy meal. This story includes recipes for Macadamia Nut Caper Sauce and Green Chermoula!
Learn to make honey butter for this corn malasadas recipe.
Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this chicken hekka recipe.
Mahalo to Chef Tylun Pang for this yummy recipe for banana lumpia.
Eight locally-made cocktail recipes to savor.
Rack of lamb gets a warm reception, arriving dressed in a pistachio-panko crust.
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.
Ross Steidel of Perfect Pour Maui created two versions of ‘ulu nog: one with eggs and cream, one vegan.
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 Chef Cameron Lewark for this sashimi recipe.
Mick Fleetwood passes the polenta pupu during our 2016 Holiday Test Kitchen.
Coconut cream filling.... Mmmmmm!!!
You will need monchong, mahimahi, and skinless red snapper for this tasty Bouillabaisse recipe.
Mahalo to Chef Anton Haines for this recipe.
Clever pastry spoons loaded with salmon and roe wowed guests at the 2010 Noble Chef gala.
Free-range advice for skipping the sugarplums
Mahalo to Chef Brian Etheredge for this recipe for roasted vegetables with lobster vinaigrette.
Another delicious recipe from Chef Tylun Pang's "What Maui Likes To Eat."
Follow this recipe from Pineapple Grill
Mahalo to Island Gourmet Markets for this tantalizing prime rib recipe.
Featuring Sammy’s Beach Bar Macadamia Nut Rum Glaze.
Add strawberry lemonade vodka to this recipe to transform Travassa's mocktail into a true cocktail.
Contrasting flavors of creamy cheesiness and bright, fresh tomatoes dazzle your taste buds in this recipe for Taverna’s Maui Crab Cannelloni / Manicotti.
Mahalo to Chef Chris Kulis for his recipe for salt-baked Hawaiian snapper.
Mahalo to Chef Craig Erickson of the Sea House Restaurant for this marinade recipe.
This artistic and tasty prawn appetizer handily won the award for "Best of the Fest" at the 2009 Kapalua Wine & Food Festival.