Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this chicken hekka recipe.
Getting into the spirit of the mai tai at the Ritz-Carlton Kapalua’s Alaloa Lounge.
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.
This tasty recipe by Chef Joey Macadangdang won two awards at the 2014 Kapalua Wine & Food Festival.
Our thanks to Sunny Savage for sharing her recipe for this kiawe cooler.
Five cocktail recipes to start the weekend off right.
Enjoy Kumu Farms’ papaya fruit crisp recipe courtesy of Emanuela “Manu” Vinciguerra.
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.
Start drooling... this sweet recipe from The Hali'imaile General Store Cookbook will stir your passions!
Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this Filipino recipe for coconut tapioca dessert.
Our dining editor shares a recipe from a Big Island cook for chicken tinola, a soup-based dish from the Philippines.
Use this recipe to make up to 50 portions as a side dish.
Ginger-steamed Kahuku-farmed Moi with Chinese Sausage, Ginger, Green Onions, Chinese Parsley, Soy, and Sizzling Peanut Oil.
This recipe uses a Vitamix and 8 ounces of hamachi (amberjack).
In the kitchen with Mauka Makai's Chef Ikaika Manuku.
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.
Javi Barberi shares the recipe for Breakwall Shave Ice's rich and creamy Banana Bread with Lilikoi Cream Cheese.
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...
Top chefs spill the cacao beans on four scrumptious desserts. Now you can make them, too.
Mahalo to Chef Cameron Lewark for this sashimi recipe.
This light and flavorful raw fish appetizer is a favorite at Mama's Fish House.
Eight locally-made cocktail recipes to savor.
Mama's Fish House Executive Chef Perry Bateman is creating a dish just for us: mahimahi wrapped and baked in ti leaves.
Five award-winning chefs share recipes featuring pohole (fiddlehead fern).
Get this tasty recipe for ahi shoyu poke from Chef Chris Damskey at the Montage Kapalua Bay.
This recipe recommends serving the grilled vegetables and meat with rice and green papaya salad.
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.
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.