Waialua Chocolate
Attention, Hawai‘i locavores: Add chocolate to the list of gourmet goodies grown within a 100-mile radius of your home.
Hot Tamale!
Get the recipe for award-winning corn tamales prepared by Executive Sous Chef Raymond Nicasio.
Killin’ It
Get Chef Savella’s Lechon Pork Belly Recipe in this story featuring Alvin Savella, the 2018 Maui Chef of the Year.
Pho, Glorious Pho
Chef Jennifer Evetuschick shares her recipe for a seafood soup guaranteed to win friends.
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.
Top Ten Tips from Ivan Pahk
Our 2007 ‘Aipono Chef of the Year shares the secrets to his success--and yours.
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.
After-School Special
Learn what the student chefs are up to at Paia Bay Cafe, a community-funded nonprofit kitchen space.
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.
Pickled Maui Onions
Chef David Paul Johnson shares his standout garnish for island snapper.
Multi-purpose herb mix
When prepping for dinner at Il Teatro in Wailea, Chef Kulis personally harvests herbs from the restaurant’s garden.
“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.
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.
RECIPE: Steak Crudo with Finadene
Hone your culinary skills by recreating a recipe from one of the finest chefs & restaurants on Maui!
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.
Corps Values: Maui Job Corps
Chef Larry Tuzon teaches professional culinary arts to young people who have taken a nontraditional path.
Oroshigane, the Japanese copper grater
This local chef uses oroshigane, a Japanese copper grater, to grate fresh Big Island wasabi root for sashimi.
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.