Pho, Glorious Pho
Chef Jennifer Evetuschick shares her recipe for a seafood soup guaranteed to win friends.
Chef’s Kitchen
Dining editor Marti Rosenquist samples brand new Maui eatery, 100 Wines, and talks with Chef Lyndon Honda about this latest culinary concept.
Multi-purpose herb mix
When prepping for dinner at Il Teatro in Wailea, Chef Kulis personally harvests herbs from the restaurant’s garden.
He’s Got Game
Spago's Chef Cameron Lewark ruminates on what makes undomesticated venison so good—and shares a recipe that meat-lovers will go wild for.
The Ultimate Match
For our annual luxury issue, we asked Riko Bartolome, a private chef in Kapalua, to share the recipe for a wonderful dish we had the pleasure of enjoying at a friend’s home.
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.
Waialua Chocolate
Attention, Hawai‘i locavores: Add chocolate to the list of gourmet goodies grown within a 100-mile radius of your home.
Eco-friendly Kitchen Cleaners
Who really wants to eat off of a plate that’s been scrubbed down with toxins?
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.
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.