No matter what your druthers, the Birdcage Bar and Lounge at Hotel Wailea can deliver.
Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this chicken hekka recipe.
A delicious Tylun Pang recipe for cake noodles with veggie stir fry.
Ginger-steamed Kahuku-farmed Moi with Chinese Sausage, Ginger, Green Onions, Chinese Parsley, Soy, and Sizzling Peanut Oil.
Hone your culinary skills by recreating a recipe from one of the finest chefs & restaurants on Maui!
Our thanks to Sunny Savage for sharing her recipe for this kiawe cooler.
Learn how to make homemade Portuguese sausage with this recipe from our dining editor.
Pacific Rim flavors permeate this dish, with furikake flakes mixed into the crabmeat topping.
This light and flavorful raw fish appetizer is a favorite at Mama's Fish House.
Stop by Tommy Bahama’s Marlin Bar for a special slice of paradise.
Each Thanksgiving, the family behind Four Sisters Bakery bake 6,000 pies to “raise dough” for local nonprofits.
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...
At Papa‘aina, chef Lee Anne Wong delights every appetite.
Rack of lamb gets a warm reception, arriving dressed in a pistachio-panko crust.
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.
Mahalo to Chef Craig Erickson of the Sea House Restaurant for this marinade recipe.
Our dining editor shares a recipe from a Big Island cook for chicken tinola, a soup-based dish from the Philippines.
Enjoy Kumu Farms’ papaya fruit crisp recipe courtesy of Emanuela “Manu” Vinciguerra.
This tasty recipe by Chef Joey Macadangdang won two awards at the 2014 Kapalua Wine & Food Festival.
Coconut cream filling.... Mmmmmm!!!
Follow this recipe from Pineapple Grill
Mmmm! Kona Lobster Potstickers recipe with Shiitake Mushrooms, Heart of Palm, Soy-Chili Vinegar
Get the recipe Natal Plum Holiday Relish for a new holiday tradition.
Get this tasty kim chee recipe from Chef Sheldon Simeon.
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.
Thirsty? We've compiled some of Maui's tastiest and most beloved cocktails and 'mocktails' for you!
The prep time for this karaage chicken wings recipe, including marinade, is 2 hours.
Maui Dining & Food Stories
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.