Cake Noodles Recipe
A delicious Tylun Pang recipe for cake noodles with veggie stir fry.
Olive Oil Monchong
This tasty recipe by Chef Joey Macadangdang won two awards at the 2014 Kapalua Wine & Food Festival.
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.
Powered by Poi
Kalo, a legendary plant, has deep roots in Hawaiian culture.
Ginger-steamed Kahuku-farmed Moi Recipe
Ginger-steamed Kahuku-farmed Moi with Chinese Sausage, Ginger, Green Onions, Chinese Parsley, Soy, and Sizzling Peanut Oil.
Stuck on Kiawe
Our thanks to Sunny Savage for sharing her recipe for this kiawe cooler.
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.
Coconut Cream Filling
Coconut cream filling.... Mmmmmm!!!
Start drooling... this sweet recipe from The Hali'imaile General Store Cookbook will stir your passions!
ʻAhi Poke Tacos Recipe
Follow this recipe from Pineapple Grill
Opakapaka & Mango Ceviche
This light and flavorful raw fish appetizer is a favorite at Mama's Fish House.
Prime Rib au Jus
Mahalo to Island Gourmet Markets for this tantalizing prime rib recipe.
Another delicious recipe from Chef Tylun Pang's "What Maui Likes To Eat."
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.
Coconut Tapioca Dessert
Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this Filipino recipe for coconut tapioca dessert.
Ross Steidel of Perfect Pour Maui created two versions of ‘ulu nog: one with eggs and cream, one vegan.
Masters of Mixology 2016
Eight locally-made cocktail recipes to savor.
Our dining editor shares a recipe from a Big Island cook for chicken tinola, a soup-based dish from the Philippines.
Private Chef Riko Bartolome shares his recipe for his tomahawk steak accompanied by stuffed, tempura fried squash blossoms.
Javi Barberi shares the recipe for Breakwall Shave Ice's rich and creamy Banana Bread with Lilikoi Cream Cheese.
Kanto Zouni (Ozoni)
Try Japengo Chef Jin's recipe for ozoni, a seafood broth traditionally enjoyed during Japanese New Year.
The Pie That Binds
Each Thanksgiving, the family behind Four Sisters Bakery bake 6,000 pies to “raise dough” for local nonprofits.
Mahalo to Chef Craig Erickson of the Sea House Restaurant for this marinade recipe.
Homemade Portuguese Sausage
Learn how to make homemade Portuguese sausage with this recipe from our dining editor.
Mahalo to Chef Cameron Lewark for this sashimi recipe.
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.
Maui Dining & Food Stories
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.