Mahalo to Chef Tylun Pang for this yummy recipe for banana lumpia.
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.
Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this chicken hekka 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.
Kalo, a legendary plant, has deep roots in Hawaiian culture.
Locally grown Hawaiian chili pepper spikes up these icy, spicy drinks.
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.
You will need 2 pounds of sashimi-grade ʻahi for this ʻahi poke recipe from Chef Sheldon Simeon.
Coconut cream filling.... Mmmmmm!!!
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.
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.
Start drooling... this sweet recipe from The Hali'imaile General Store Cookbook will stir your passions!
Ginger-steamed Kahuku-farmed Moi with Chinese Sausage, Ginger, Green Onions, Chinese Parsley, Soy, and Sizzling Peanut Oil.
Mahalo to Chef Cameron Lewark for this sashimi recipe.
Javi Barberi shares the recipe for Breakwall Shave Ice's rich and creamy Banana Bread with Lilikoi Cream Cheese.
Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this Filipino recipe for coconut tapioca dessert.
Try Japengo Chef Jin's recipe for ozoni, a seafood broth traditionally enjoyed during Japanese New Year.
Get Maui Chef Sheldon Simeon's Chinese BBQ Ribs recipe.
This tasty recipe by Chef Joey Macadangdang won two awards at the 2014 Kapalua Wine & Food Festival.
Rye whiskey is an American spirit with a history as old as the United States. More than two centuries later, rye is still sprouting up on Maui in cocktails with tropical fruit and syrups.
Try this recipe at home or stop by Japengo at the Hyatt Regency Maui, where it's on the menu.
Our thanks to Sunny Savage for sharing her recipe for this kiawe cooler.
Mahalo to Chef Brian Etheredge for this recipe for roasted vegetables with lobster vinaigrette.
Our dining editor shares a recipe from a Big Island cook for chicken tinola, a soup-based dish from the Philippines.
Japanese cheesecake served with fresh lilikoi. You can substitute other fruit toppings, such as Maui Gold pineapple or pink soursop.
This wonderful banana bread won 1st place at the 2011 Maui Ag Fest The bread was moist and sweet, its flavor reminiscent of sun dried bananas.
Mahalo to Chef Craig Erickson of the Sea House Restaurant for this marinade recipe.
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.