The spice-loving chefs at Pinatas on Maui dip mahi mahi filets in emerald-green cilantro and jalapeno batter before pan-frying.
Advocates say biofuels could save big agriculture in the Islands, and reduce Hawaii’s unsustainable dependence on imported oil. Are we willing to pay the price?
Straying from tradition, the chefs at Milagros use sweet Thai chili sauce and melted jack cheese to elevate their fish tacos.
This brightly flavored ahi and risotto dish won the Best of the Fest award at the 2010 Kapalua Wine & Food Festival.
Nudibranchs that dance, parrotfish that change their sex, and punk-rock wrasses are just a few of Maui's underwater wonders.
The plucky little ukulele is making a mighty coming back, thanks to some big stars.
Tita takes her talk story tradition on the road, up to Yellowknife, Canada.
Miz G joins Twitter and discovers some culinary wags amid the tweeting foodies.
People once called E.K. Fernandez the Barnum of the Pacific, but he was beyond compare, a Hawaiian original.
For this pair of Maui restaurant critics, the secret ingredient to any great meal is love.
Spain is scoring in the wine world with satisfying, exotic flavors at all price points, from picnic- and party-friendly wines, to adventurous and enticing indigenous varietals.
Maui No Ka Oi Magazine publisher Diane Haynes Woodburn reflects on her recent trip to Italy and the kamaʻaina in us all.