Olive Oil Monchong
This tasty recipe by Chef Joey Macadangdang won two awards at the 2014 Kapalua Wine & Food Festival.
Lime in the Coconut
Fleetwood's on Front St. — which tied for this year's Gold ʻAipono Award for Best Bar — shares a lime and coconut cocktail recipe just in time for summer.
Ahi Bruschetta Recipe
Mark Ellman's ahi bruschetta wins Maui No Ka ‘Oi Magazine's "Best of the Fest" award at the 2012 Kapalua Wine and Seafood Festival. Learn how to make it.
Ginger-steamed Kahuku-farmed Moi Recipe
Ginger-steamed Kahuku-farmed Moi with Chinese Sausage, Ginger, Green Onions, Chinese Parsley, Soy, and Sizzling Peanut Oil.
Pickled Green Papaya
After it's ready, you can save Achara for up to 6 months in jars in the refrigerator. Use it as a relish on sandwiches, or add it to lettuce wraps. The extra vinegar mixture can be used as a base in marinades and salad dressings.
Lilikoi Bars
Start drooling... this sweet recipe from The Hali'imaile General Store Cookbook will stir your passions!
Breadfruit Nog
Ross Steidel of Perfect Pour Maui created two versions of ‘ulu nog: one with eggs and cream, one vegan.
Coconut Tapioca Dessert
Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this Filipino recipe for coconut tapioca dessert.
Tomahawk Steak
Private Chef Riko Bartolome shares his recipe for his tomahawk steak accompanied by stuffed, tempura fried squash blossoms.
Macadamia-Nut-Crusted Mahimahi
Another delicious recipe from Chef Tylun Pang's "What Maui Likes To Eat."
Chicken Tinola
Our dining editor shares a recipe from a Big Island cook for chicken tinola, a soup-based dish from the Philippines.
Rib-eye Marinade
Mahalo to Chef Craig Erickson of the Sea House Restaurant for this marinade recipe.
Opakapaka & Mango Ceviche
This light and flavorful raw fish appetizer is a favorite at Mama's Fish House.
Banana Bread
Javi Barberi shares the recipe for Breakwall Shave Ice's rich and creamy Banana Bread with Lilikoi Cream Cheese.
Macadamia-nut-crusted Brie
Chef Honda shows how to brown—not melt—the Brie. Honey-drenched Brie qualifies as pupu or dessert. Coat with mac nuts ground as fine as panko crumbs.
Puffy Pancake
Mahalo to Chef Cameron Lewark, chef de cuisine of Spago in Wailea, for this great recipe.
Kanto Zouni (Ozoni)
Try Japengo Chef Jin's recipe for ozoni, a seafood broth traditionally enjoyed during Japanese New Year.
Hana Haze
Bartender Eric Martinez from the Four Seasons Resort Maui conjured up this magical cocktail. His choice of garnish was inspired by the lush environment of Hana: a candied hibiscus.
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.