Featuring Sammy’s Beach Bar Macadamia Nut Rum Glaze.
Add strawberry lemonade vodka to this recipe to transform Travassa's mocktail into a true cocktail.
Sip the garden with this refreshing cocktail, muddled with fresh cucumber, thyme and Tanqueray Gin.
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.
Mahalo to Island Gourmet Markets for this tantalizing prime rib recipe.
with Pressure-cooked Bananas and Pineapple Crème Fraiche Sorbet... Mmmm!
Mahalo to Chef Chris Kulis for his recipe for salt-baked Hawaiian snapper.
Mahalo to Chef Brian Etheredge for this recipe for roasted vegetables with lobster vinaigrette.
Mahalo to Chef Cameron Lewark for this sashimi recipe.
Get this recipe for smoked salmon on homemade blinis.
Inspired by a mimosa and turned up by James Shoemaker. Each ingredient is a product of Maui agriculture.
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.
Made with Ocean organic vodka. Try one tonight!
Executive Sous Chef Raymond Nicasio's award winning recipe for corn tamales.
This tasty recipe by Chef Joey Macadangdang won two awards at the 2014 Kapalua Wine & Food Festival.
Mahalo to Chef Craig Erickson of the Sea House Restaurant for this marinade recipe.
Maybe the best maki sushi you've ever tasted!
These gluten-free treats require no baking.
Mahalo to Choice Health Bar in Lahaina for providing this healthy recipe.
Mahalo to Lynn Stettler of Café Carmen in Kihei for this recipe.
Mahalo to Chef Anton Haines for this dessert recipe.
Mahalo to Chef Anton Haines of Pacific'O for this recipe.
Mahalo to Chef Anton Haines for this recipe.
Pick up some chorizo and chicken to get started on this paella recipe...
The perfect accessory for a stunning cocktail ring? A libation created by Freddie Sconfienza, Starwood Resorts’ 2013 starMixologist.
What makes pho so glorious? Can it really cure what ails you?
Private Chef Riko Bartolome shares his recipe for his tomahawk steak accompanied by stuffed, tempura fried squash blossoms.