Follow this recipe from Pineapple Grill
Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this pickled onion recipe.
Mahalo to Chelsie Higgins, Chef Instructor at Maui Culinary Academy for this Italian meringue buttercream recipe.
Try this playful cocktail created by Greg Shepherd at Cow Pig Bun. We found it a spirit-driven cocktail with subtle reminders of a mai tai.
Locally grown Hawaiian chili pepper spikes up these icy, spicy drinks.
Javi Barberi shares the recipe for Breakwall Shave Ice's rich and creamy Banana Bread with Lilikoi Cream Cheese.
Mahalo to Island Gourmet Markets for this tantalizing prime rib recipe.
with Pressure-cooked Bananas and Pineapple Crème Fraiche Sorbet... Mmmm!
This recipe uses a Vitamix and 8 ounces of hamachi (amberjack).
Mahalo to Chef D.K. Kodama of Sansei, Cane & Taro, and Vino Restaurants, for this delicious lobster cake recipe.
This recipe incorporates English cucumbers, spiked with the crunch of ogo grown by island aquaculturalists. Shredded crab meat adds a touch of luxury.
Inspired by a mimosa and turned up by James Shoemaker. Each ingredient is a product of Maui agriculture.
Japanese cheesecake served with fresh lilikoi. You can substitute other fruit toppings, such as Maui Gold pineapple or pink soursop.
Kalo, a legendary plant, has deep roots in Hawaiian culture.
Get the recipe for this tasty ono ceviche appetizer!
Mahalo to Chef Tylun Pang for this yummy recipe for banana lumpia.
Ross Steidel of Perfect Pour Maui created two versions of ‘ulu nog: one with eggs and cream, one vegan.
Mahalo to Chef Anton Haines for this recipe.
Coconut cream filling.... Mmmmmm!!!
Maybe the best maki sushi you've ever tasted!
This delicate dish won the chefs' competition at Ka'anapali Fresh in 2012.
Our thanks to James Shoemaker, head bartender at Dazoo restaurant (formerly in Pa‘ia), for sharing the recipe for his Year of the Dragon Mai Tai.
Served as a complimentary starter, this appetizing Edamummus dip is a huge crowd-pleaser.
This artistic and tasty prawn appetizer handily won the award for "Best of the Fest" at the 2009 Kapalua Wine & Food Festival.
Rack of lamb gets a warm reception, arriving dressed in a pistachio-panko crust.
Schobel says, "I like eight times more garlic in my recipe, so this is really garlicky. Also, it’s not thick and pasty like refried beans. It's done when the bean is creamy without being crunchy, or overly soft."
These meringues are great for decorative accents in dishes like a traditional Buche de Noel.