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.
Fork & Salad
Where freshness meets flavor on Maui
By Savy Janssen
When most people think of “farm to table,” they think of fine dining: candles and white linens,...
Ginger-steamed Kahuku-farmed Moi Recipe
Ginger-steamed Kahuku-farmed Moi with Chinese Sausage, Ginger, Green Onions, Chinese Parsley, Soy, and Sizzling Peanut Oil.
Homemade Portuguese Sausage
Learn how to make homemade Portuguese sausage with this recipe from our dining editor.
Catch a Cocktail at the Marlin Bar
Stop by Tommy Bahama’s Marlin Bar for a special slice of paradise.
Ti-Leaf Baked Mahimahi
Mama's Fish House Executive Chef Perry Bateman is creating a dish just for us: mahimahi wrapped and baked in ti leaves.
Birds of a Feather: The Birdcage Bar & Lounge
No matter what your druthers, the Birdcage Bar and Lounge at Hotel Wailea can deliver.
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.
Opakapaka & Mango Ceviche
This light and flavorful raw fish appetizer is a favorite at Mama's Fish House.
Tomahawk Steak
Private Chef Riko Bartolome shares his recipe for his tomahawk steak accompanied by stuffed, tempura fried squash blossoms.
Karaage Chicken Wings
The prep time for this karaage chicken wings recipe, including marinade, is 2 hours.
Lilikoi Bars
Start drooling... this sweet recipe from The Hali'imaile General Store Cookbook will stir your passions!
Obachan’s Backyard Koko
This recipe provides approximately 2 quarts and needs 2-4 days for fermentation.
Chicken Tinola
Our dining editor shares a recipe from a Big Island cook for chicken tinola, a soup-based dish from the Philippines.
Snapper Recipe
"My cooks come up with two fish specials every night, allowing them to get creative in the kitchen.
Big Island Abalone Congee
Serve this recipe for Big Island Abalone Congee garnished with crumbled nori.
Fat Daddy’s Brisket Dry Rub
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.
Sugarcane Grilled Prawns
This artistic and tasty prawn appetizer handily won the award for "Best of the Fest" at the 2009 Kapalua Wine & Food Festival.
Tasty Temperance: Mocktails + Recipes
Story by Becky Speere
On a recent visit to the Four Seasons’ ‘Aipono Award-winning Lobby Lounge, my daughter and I ordered mocktails—and found paradise in...
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.