The Romantic Pancake
Chef Cameron Lewark, of Spago Maui, reveals his recipe for the ultimate romantic pancake – the perfect way to show some love to your love this Valentine’s Day.
Killin’ It
Get Chef Savella’s Lechon Pork Belly Recipe in this story featuring Alvin Savella, the 2018 Maui Chef of the Year.
Oroshigane, the Japanese copper grater
This local chef uses oroshigane, a Japanese copper grater, to grate fresh Big Island wasabi root for sashimi.
Command Performance
Chef Chris Kulis offers his recipe for the best opakapaka fish dinner — a crispy-skinned fish with a kale-, sorrel-, and bone-marrow emulsion.
Holiday Test Kitchen 2011
The staff of Maui No Ka Oi get a lesson from Chef Ralph Giles of Catering from Soup to Nuts, and share his recipe for beef Wellington and sides.
Buddha’s Hand
Meet “Buddha’s hand.” Its white, pithy center isn’t bitter like most citruses, and because it has no juicy pulp, you can use the entire fruit in recipes requiring zest.
Best of the Fest Winner 2018
Jason LaMotte, executive chef of Tommy Bahama Restaurant & Bar in The Shops at Wailea, earns the Gold Award for "Best of the Fest."
Sweet Kula Corn Pudding
Chef Tylun Pang's delicious sweet corn pudding recipe highlights the offerings of Maui farmers.
Monchong with Soba Spaetzle and Curry
This recipe by Chef Joey Macadangdang won Best of the Fest and Fan Favorite at the 2014 Kapalua Wine & Food Festival.
And the Winner Is . . .
Fourteen Maui restaurants vie for Best of Fest at the Kapalua Wine and Food Festival’s seafood finale.
Top Ten Tips from Ivan Pahk
Our 2007 ‘Aipono Chef of the Year shares the secrets to his success--and yours.
Seafood Dumplings? Dive In!
Chef Kristen Dougherty’s disarmingly delicious octopus dumplings won Best of Show at this year’s Kapalua Wine & Food Festival’s Seafood Fest—and did so sans octopi. We print the recipe here in ink.
Holiday Test Kitchen 2009
What would you give for a great island cookbook? Our staff puts local chefs’ recipes to the test.
He’s Got Game
Spago's Chef Cameron Lewark ruminates on what makes undomesticated venison so good—and shares a recipe that meat-lovers will go wild for.
Corps Values: Maui Job Corps
Chef Larry Tuzon teaches professional culinary arts to young people who have taken a nontraditional path.
ʻAhi Tartare
The Grand Wailea's Humuhumunukunukuapua'a takes its name from Hawaii's state fish. So it's no surprise the restaurant's chef de cuisine knows his way around this savory raw dish.
Pho, Glorious Pho
Chef Jennifer Evetuschick shares her recipe for a seafood soup guaranteed to win friends.
Sugarcane Skewers
Chef Ryan Luckey of Pineapple Grill shows how to use sugarcane in style.
Hana Hou, Chef Ho!
For his many contributions to Maui Culinary Academy, this year's Noble Chef honors Stanton Ho, and shares this recipe created by Teresa Shurilla, who says she was inspired by Ho.
Island Recipes
Maui Dining & Food Stories
Maui Restaurants
A Passion for Liliko‘i
Lilikoʻi is the Hawaiian word for passion fruit. While lilikoʻi can be eaten raw, its naturally high acidity makes it perfect for blending into baked goods, frozen custards, and drinks.