Recipes

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.

Mahalo to Chef Tylun Pang for this yummy recipe for banana lumpia.

Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this chicken hekka recipe.

Get 23 cocktail recipes in our latest edition of Maui Mixology!

Ross Steidel of Perfect Pour Maui created two versions of ‘ulu nog: one with eggs and cream, one vegan.

Learn what the student chefs are up to at Paia Bay Cafe, a community-funded nonprofit kitchen space.

Our Holiday Test Kitchen springs from a treasured collection of family recipes that Chef Tylun Pang wanted to share with the world.

Kalo, a legendary plant, has deep roots in Hawaiian culture.

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.

Coconut cream filling.... Mmmmmm!!!

This tasty recipe by Chef Joey Macadangdang won two awards at the 2014 Kapalua Wine & Food Festival.

Ginger-steamed Kahuku-farmed Moi with Chinese Sausage, Ginger, Green Onions, Chinese Parsley, Soy, and Sizzling Peanut Oil.

Start drooling... this sweet recipe from The Hali'imaile General Store Cookbook will stir your passions!

Try Japengo Chef Jin's recipe for ozoni, a seafood broth traditionally enjoyed during Japanese New Year.

Try this recipe at home or stop by Japengo at the Hyatt Regency Maui, where it's on the menu.

Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this Filipino recipe for coconut tapioca dessert.

Any barbecue joint worth its rub knows that the secret is in the sides. At Fat Daddy's Smokehouse, Chef Chris Schobel has that covered with his brisket dry rub.

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.

Japanese cheesecake served with fresh lilikoi. You can substitute other fruit toppings, such as Maui Gold pineapple or pink soursop.

This recipe uses a Vitamix and 8 ounces of hamachi (amberjack).

This tasty recipe only takes 5 minutes of prep!

This light and flavorful raw fish appetizer is a favorite at Mama's Fish House.

What’s a local boy doing in a Ruth’s Chris kitchen?

Mahalo to Chef Craig Erickson of the Sea House Restaurant for this marinade recipe.

Get tasty recipes in our annual Holiday Test Kitchen with a Maui chef.

This recipe incorporates English cucumbers, spiked with the crunch of ogo grown by island aquaculturalists. Shredded crab meat adds a touch of luxury.

Texas native John Sandbach pays homage to both Texas and Maui in his culinary creations.