Tiger Balm
Make this fun cocktail to celebrate 2022, the Year of the Tiger, or simply to ring in the weekend!
Ginger-steamed Kahuku-farmed Moi Recipe
Ginger-steamed Kahuku-farmed Moi with Chinese Sausage, Ginger, Green Onions, Chinese Parsley, Soy, and Sizzling Peanut Oil.
Catch a Cocktail at the Marlin Bar
Stop by Tommy Bahama’s Marlin Bar for a special slice of paradise.
Homemade Portuguese Sausage
Learn how to make homemade Portuguese sausage with this recipe from our dining editor.
Birds of a Feather: The Birdcage Bar & Lounge
No matter what your druthers, the Birdcage Bar and Lounge at Hotel Wailea can deliver.
Olive Oil Monchong
This tasty recipe by Chef Joey Macadangdang won two awards at the 2014 Kapalua Wine & Food Festival.
Chicken Hekka
Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this chicken hekka recipe.
Jungle Juice
The Cheeky Monkey transports you to a lazy, gently swaying hammock on Gilligan’s Island.
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.
Obachan’s Backyard Koko
This recipe provides approximately 2 quarts and needs 2-4 days for fermentation.
The Great ‘Ulu Challenge
Breadfuit is having a moment. Here are some recipes to entice your palate and please even the pickiest eaters.
WEB EXCLUSIVE: Vegan Recipes
Delicious recipes for vegan mac & cheese, lu‘au leaf w/ roasted garlic dip, vegan nut cream, garlic mash potatoes with vegan gravy, and kabocha pie.
Sangrita Bloody Mary
A Bloody Mary mix turned fruity, it’s the perfect accompaniment to a shot of blanco tequila.
ʻAhi Poke
You will need 2 pounds of sashimi-grade ʻahi for this ʻahi poke recipe from Chef Sheldon Simeon.
Opakapaka & Mango Ceviche
This light and flavorful raw fish appetizer is a favorite at Mama's Fish House.
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.