Mahalo to Chef Cameron Lewark, chef de cuisine of Spago in Wailea, for this great recipe.
Mahalo to Chef Anton Haines for this dessert recipe.
Thirsty? We've compiled some of Maui's tastiest and most beloved cocktails and 'mocktails' for you!
A daiquiri is a family of cocktails whose main ingredients are rum, citrus juice, and sugar or other sweetener. Do try this at home!
Get this tasty kim chee recipe from Chef Sheldon Simeon.
Get a recipe for wild venison (Maui axis deer) with Kula corn puree and plum wine sauce.
Mahalo to Sangrita's Grill & Cantina for this cocktail recipe.
Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this pickled onion recipe.
Locally grown Hawaiian chili pepper spikes up these icy, spicy drinks.
Laureen Jensen of Haliimaile Pineapple Company shares her recipe for pineapple salsa.
Add some bacon to your spinach salad!!! Mmmmmmm!
This sumptuous short rib entree was served at the 2011 Aipono Awards Gala.
Mahalo to Chef Tom Lelli, instructor at Maui Culinary Academy for this recipe, also featured in Maui Culinary Academy's Taste of Maui Cookbook.
Get the recipe for Morimoto’s Toro Tartare with Dashi Soy.
Maui’s mobile bars bring craft-cocktail services right to your party.
with Pressure-cooked Bananas and Pineapple Crème Fraiche Sorbet... Mmmm!
This tasty recipe by Chef Joey Macadangdang won two awards at the 2014 Kapalua Wine & Food Festival.
"My cooks come up with two fish specials every night, allowing them to get creative in the kitchen.
Mahalo to Chef Chris Kulis for his recipe for salt-baked Hawaiian snapper.
Our dining editor shares a recipe from a Big Island cook for chicken tinola, a soup-based dish from the Philippines.
Ham, cheese, green onions, sour cream. . . these stuffed spuds are sure to steal the show.
Chef Tylun Pang's delicious sweet corn pudding recipe highlights the offerings of Maui farmers.
These meringues are great for decorative accents in dishes like a traditional Buche de Noel.
Clever pastry spoons loaded with salmon and roe wowed guests at the 2010 Noble Chef gala.
Pacific Rim flavors permeate this dish, with furikake flakes mixed into the crabmeat topping.