Sugarcane Skewers
Chef Ryan Luckey of Pineapple Grill shows how to use sugarcane in style.
Pickled Maui Onions
Chef David Paul Johnson shares his standout garnish for island snapper.
Eco-friendly Kitchen Cleaners
Who really wants to eat off of a plate that’s been scrubbed down with toxins?
Waialua Chocolate
Attention, Hawai‘i locavores: Add chocolate to the list of gourmet goodies grown within a 100-mile radius of your home.
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.
Oroshigane, the Japanese copper grater
This local chef uses oroshigane, a Japanese copper grater, to grate fresh Big Island wasabi root for sashimi.
Top Ten Tips from Ivan Pahk
Our 2007 ‘Aipono Chef of the Year shares the secrets to his success--and yours.
Multi-purpose herb mix
When prepping for dinner at Il Teatro in Wailea, Chef Kulis personally harvests herbs from the restaurant’s garden.
Cayenne Pepper in Your Chocolate
Elizabeth Soloff handcrafts chocolates that make weak-kneed customers moan for more.
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.