Mahalo to Maui Winery for this cocktail recipe.
Get the recipe for Morimoto’s Toro Tartare with Dashi Soy.
"Leblon Cachaca is so vibrant and has such a unique, grassy profile. Kiwi and pineapple work well together and bring out the fresh, green, earthy characteristics of Cachaca," says mixologist Freddie Sconfienza.
Get this tasty kim chee recipe from Chef Sheldon Simeon.
Mahalo to Chef Justin Pardo of Market Fresh Bistro for this recipe.
Pacific Rim flavors permeate this dish, with furikake flakes mixed into the crabmeat topping.
This award-winning seafood takoyaki recipe makes 35 half-ounce dumplings.
Clever pastry spoons loaded with salmon and roe wowed guests at the 2010 Noble Chef gala.
This local-style staple is making waves across the Pacific—but the best spot to enjoy poke will always be here in Hawaiʻi. One West Maui eatery is honoring our poke traditions with a tasty twist on "The 12 Days of Christmas."
This delicate dish won the chefs' competition at Ka'anapali Fresh in 2012.
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 recipe.
You will need 2 pounds of sashimi-grade ʻahi for this ʻahi poke recipe from Chef Sheldon Simeon.
Mangoes were introduced into the Islands in 1824; today no fewer than fifteen hybrid varieties have taken root.
Mahalo to Chef Cameron Lewark, chef de cuisine of Spago in Wailea, for this great recipe.
This brightly flavored ahi and risotto dish won the Best of the Fest award at the 2010 Kapalua Wine & Food Festival.
Mahalo to Chef Brian Etheredge for this taro gnocchi recipe.
Mahalo to Chef Greg Grohowski for this recipe for Vietnamese beef.
Javi Barberi shares the recipe for Breakwall Shave Ice's rich and creamy Banana Bread with Lilikoi Cream Cheese.
Get this recipe for smoked salmon on homemade blinis.
Get a recipe for Fig Mango Papaya Parfait plus an alternative recipe for fig & clementine parfait.
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.
Private Chef Riko Bartolome shares his recipe for his tomahawk steak accompanied by stuffed, tempura fried squash blossoms.
Any barbecue joint worth its rub knows that the secret is in the sides. At Fat Daddy's Smokehouse, Chef Chris Schobel has that covered with his brisket dry rub.
Ginger-steamed Kahuku-farmed Moi with Chinese Sausage, Ginger, Green Onions, Chinese Parsley, Soy, and Sizzling Peanut Oil.
Add some bacon to your spinach salad!!! Mmmmmmm!
This delicious sushi roll recipe comes from D.K. Kodama's Sushi Chronicles From Hawaii.