This sumptuous short rib entree was served at the 2011 Aipono Awards Gala.
This light and flavorful raw fish appetizer is a favorite at Mama's Fish House.
Mick Fleetwood passes the polenta pupu during our 2016 Holiday Test Kitchen.
Clever pastry spoons loaded with salmon and roe wowed guests at the 2010 Noble Chef gala.
Get the recipe for Morimoto’s Toro Tartare with Dashi Soy.
Mahalo to Choice Health Bar in Lahaina for providing this healthy recipe.
Ham, cheese, green onions, sour cream. . . these stuffed spuds are sure to steal the show.
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.
Pacific Rim flavors permeate this dish, with furikake flakes mixed into the crabmeat topping.
Mahalo to Chelsie Higgins, Chef Instructor at Maui Culinary Academy for this Italian meringue buttercream recipe.
This recipe provides approximately 2 quarts and needs 2-4 days for fermentation.
The Monkeypod Mai Tai is popular is because it is well balanced and refreshingly tart. We also use the best possible ingredients.
Learn to make honey butter for this corn malasadas recipe.
This recipe goes along with the Puffy Pancake recipe.
Add some bacon to your spinach salad!!! Mmmmmmm!
Get this ahi tartare recipe from Chef de Cuisine Michael Lofaro from the Grand Wailea's Humuhumunukunukuapua‘a restaurant.
Each Thanksgiving, the family behind Four Sisters Bakery bake 6,000 pies to “raise dough” for local nonprofits.
Get Maui Chef Sheldon Simeon's Chinese BBQ Ribs recipe.
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."
The owner of Cow Pig Bun created this classic Old Fashioned. He makes it with Japanese whiskey, which “tends to be a little peaty, more like a scotch."
Do try this at home!
This recipe uses a Vitamix and 8 ounces of hamachi (amberjack).
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."
Exclusive recipes from professional Maui caterers, Chef Ralph Giles and Chef Tracy Edelhertz.
Food, family, and friends form the heart of this small Huelo home.