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.
Ginger-steamed Kahuku-farmed Moi Recipe
Ginger-steamed Kahuku-farmed Moi with Chinese Sausage, Ginger, Green Onions, Chinese Parsley, Soy, and Sizzling Peanut Oil.
RECIPE: Steak Crudo with Finadene
Hone your culinary skills by recreating a recipe from one of the finest chefs & restaurants on Maui!
Homemade Portuguese Sausage
Learn how to make homemade Portuguese sausage with this recipe from our dining editor.
Crab-crusted Monchong
Pacific Rim flavors permeate this dish, with furikake flakes mixed into the crabmeat topping.
Opakapaka & Mango Ceviche
This light and flavorful raw fish appetizer is a favorite at Mama's Fish House.
Catch a Cocktail at the Marlin Bar
Stop by Tommy Bahama’s Marlin Bar for a special slice of paradise.
The Pie That Binds
Each Thanksgiving, the family behind Four Sisters Bakery bake 6,000 pies to “raise dough” for local nonprofits.
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...
Macadamia-nut-crusted Brie
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.
Rib-eye Marinade
Mahalo to Chef Craig Erickson of the Sea House Restaurant for this marinade recipe.
Chicken Tinola
Our dining editor shares a recipe from a Big Island cook for chicken tinola, a soup-based dish from the Philippines.
Olive Oil Monchong
This tasty recipe by Chef Joey Macadangdang won two awards at the 2014 Kapalua Wine & Food Festival.
Kona Lobster Potstickers Recipe
Mmmm! Kona Lobster Potstickers recipe with Shiitake Mushrooms, Heart of Palm, Soy-Chili Vinegar
Pickled Green Papaya
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.
Masters of Mixology
Thirsty? We've compiled some of Maui's tastiest and most beloved cocktails and 'mocktails' for you!
Karaage Chicken Wings
The prep time for this karaage chicken wings recipe, including marinade, is 2 hours.
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.