November-December 2016

Mick Fleetwood passes the polenta pupu during our 2016 Holiday Test Kitchen.

When it comes to having great presents, there’s no place like home — especially when home is in the Islands.

Rack of lamb gets a warm reception, arriving dressed in a pistachio-panko crust.

Gifts from Maui for the ones you love.

Get this recipe for roasted beef tenderloin.

You will need monchong, mahimahi, and skinless red snapper for this tasty Bouillabaisse recipe.

When you repeat "Maui Nō Ka ʻOi," you are continuing a tradition that began with ancient Hawaiian chant and two centuries of Maui song.

Add some bacon to your spinach salad!!! Mmmmmmm!

Ross Steidel of Perfect Pour Maui created two versions of ‘ulu nog: one with eggs and cream, one vegan.

This short-term rental is long on history.

This remote Moloka‘i valley is home to hardy Hawaiians, lizard deities, and fish that climb waterfalls.

Throughout 2016, our twentieth anniversary, we’ve been dusting off stories from our archives and sharing them with you. This column first ran in October 2009.

This joyous cake is chock-full of tart-sweet cranberries, cranberry compote and a sweet orange icing.

There’s a saying in English that you can’t choose your family. But with an ancient and enduring Hawaiian tradition called hānai, sometimes you can.