A delicious Tylun Pang recipe for cake noodles with veggie stir fry.
Start drooling... this sweet recipe from The Hali'imaile General Store Cookbook will stir your passions!
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.
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.
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.
Ginger-steamed Kahuku-farmed Moi with Chinese Sausage, Ginger, Green Onions, Chinese Parsley, Soy, and Sizzling Peanut Oil.
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.
Coconut cream filling.... Mmmmmm!!!
In the kitchen with Mauka Makai's Chef Ikaika Manuku.
Five award-winning chefs share recipes featuring pohole (fiddlehead fern).
Private Chef Riko Bartolome shares his recipe for his tomahawk steak accompanied by stuffed, tempura fried squash blossoms.
This light and flavorful raw fish appetizer is a favorite at Mama's Fish House.
Javi Barberi shares the recipe for Breakwall Shave Ice's rich and creamy Banana Bread with Lilikoi Cream Cheese.
Each Thanksgiving, the family behind Four Sisters Bakery bake 6,000 pies to “raise dough” for local nonprofits.
Our dining editor shares a recipe from a Big Island cook for chicken tinola, a soup-based dish from the Philippines.
Mahalo to Island Gourmet Markets for this tantalizing prime rib recipe.
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.
Ross Steidel of Perfect Pour Maui created two versions of ‘ulu nog: one with eggs and cream, one vegan.
These meringues are great for decorative accents in dishes like a traditional Buche de Noel.
Laureen Jensen of Haliimaile Pineapple Company shares her recipe for pineapple salsa.
Learn how to make homemade Portuguese sausage with this recipe from our dining editor.
This local-style staple is making waves across the Pacific—but the best spot to enjoy poke will always be here in Hawaiʻi. One West Maui eatery is honoring our poke traditions with a tasty twist on "The 12 Days of Christmas."
Contrasting flavors of creamy cheesiness and bright, fresh tomatoes dazzle your taste buds in this recipe for Taverna’s Maui Crab Cannelloni / Manicotti.
Serve this recipe for Big Island Abalone Congee garnished with crumbled nori.
Pacific Rim flavors permeate this dish, with furikake flakes mixed into the crabmeat topping.
This sumptuous short rib entree was served at the 2011 Aipono Awards Gala.
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.