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Chef's Kitchen

Chef’s Kitchen stories published in Maui Nō Ka ʻOi Magazine.

buddahs hand

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.

Toro! Toro! Toro!

Get the recipe for Morimoto’s Toro Tartare with Dashi Soy.
Maui chef Chris Kulis

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.

After-School Special

Learn what the student chefs are up to at Paia Bay Cafe, a community-funded nonprofit kitchen space.
Island Gourmet

The Chef behind the Gourmet

Lloyd Aoki’s ABCs are compassion, knowledge and hard work.
monchong fish recipe

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.
pineapple grill

Sugarcane Skewers

Chef Ryan Luckey of Pineapple Grill shows how to use sugarcane in style.
maui bbq brisket

Smokey & the Bean

Homestyle recipes make this Kihei restaurant smokin' hot.
raw brownies by Choice Health Bar in Maui

Choosing What Tastes Good

How did a former banker and an anthropology major become accidental restaurateurs? Maybe Choice was Fate all along.

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."
Kalo crusted Mahimahi

Crusted Mahi Mahi

Mahalo to Chef Justin Pardo of Market Fresh Bistro for this recipe.
Three's Bar and Grill in Maui

Three’s Company

A trio of surf-loving chefs is making waves in Maui's dining scene.
maui culinary arts job corps

Corps Values: Maui Job Corps

Chef Larry Tuzon teaches professional culinary arts to young people who have taken a nontraditional path.
Ahi Tartare

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.

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.
Chefs Kitchen Alvin Savella

Killin’ It

Get Chef Savella’s Lechon Pork Belly Recipe in this story featuring Alvin Savella, the 2018 Maui Chef of the Year.
mushroom dumplings

Mushroom Dumplings Recipe

Try this recipe for shrimp and wood ear mushroom dumplings.
sushi chef kitchen maui

Holiday Test Kitchen 2009

What would you give for a great island cookbook? Our staff puts local chefs’ recipes to the test.
next generation maui chefs

Next Generation Chefs

We what inspires these Maui chefs?
Ahi Bruschetta recipe

“Best of the Fest” Recipe

Celebrity Chef Mark Ellman shares his ahi bruschetta recipe, winner of the Kapalua Wine and Food Festival Best of Fest competition.
snapper

Pickled Maui Onions

Chef David Paul Johnson shares his standout garnish for island snapper.
chef made tiramisu

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.
maki-su

Maki-su

Add a maki-su, a simple rolling mat of woven bamboo reeds, to your kitchen cache and you’ll be rockin’ the maki rolls in no time.
winning chef maui

Hot Tamale!

Get the recipe for award-winning corn tamales prepared by Executive Sous Chef Raymond Nicasio.
Elizabeth Soloff

Cayenne Pepper in Your Chocolate

Elizabeth Soloff handcrafts chocolates that make weak-kneed customers moan for more.
Chef Cameron Lewark

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.
saffron

Saffron

Saffron, the world's priciest spice, flavors dishes from paella to pilaf.

Island Recipes

Maui Dining & Food Stories

Maui Restaurants

lilikoi passionfruit

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.