Mahalo to Chef Tyua Sereda of Joy's Place for this recipe.
Mahalo to Chef Greg Grohowski for this recipe for Vietnamese beef.
Try Japengo Chef Jin's recipe for ozoni, a seafood broth traditionally enjoyed during Japanese New Year.
Mahalo to Maui Winery for this cocktail recipe.
Maui’s mobile bars bring craft-cocktail services right to your party.
Chef Honda shows how to brown—not melt—the Brie. Honey-drenched Brie qualifies as pupu or dessert. Coat with mac nuts ground as fine as panko crumbs.
Mahalo to Chef D.K. Kodama of Sansei, Cane & Taro, and Vino Restaurants, for this delicious lobster cake recipe.
This artistic and tasty prawn appetizer handily won the award for "Best of the Fest" at the 2009 Kapalua Wine & Food Festival.
Add some bacon to your spinach salad!!! Mmmmmmm!
Learn to make honey butter for this corn malasadas recipe.
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.
Texas native John Sandbach pays homage to both Texas and Maui in his culinary creations.
Get the recipe for Morimoto’s Toro Tartare with Dashi Soy.
Mahalo to Fleetwood's on Front Street for Mick's margarita recipe.
Clever pastry spoons loaded with salmon and roe wowed guests at the 2010 Noble Chef gala.
Our thanks to Sunny Savage for sharing her recipe for this kiawe cooler.
Mahalo to Chef Justin Pardo of Market Fresh Bistro for this recipe.
Thirsty? We've compiled some of Maui's tastiest and most beloved cocktails and 'mocktails' for you!
Made with Ocean organic vodka. Try one tonight!
Mahalo to Chef Anton Haines for this dessert recipe.
"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.
This light and flavorful raw fish appetizer is a favorite at Mama's Fish House.
You will need 2 pounds of sashimi-grade ʻahi for this ʻahi poke recipe from Chef Sheldon Simeon.
Mahalo to Chef Brian Etheredge for this taro gnocchi recipe.
Mahalo to Chef Brian Etheredge for this recipe for roasted vegetables with lobster vinaigrette.