Ginger-steamed Kahuku-farmed Moi Recipe
Ginger-steamed Kahuku-farmed Moi with Chinese Sausage, Ginger, Green Onions, Chinese Parsley, Soy, and Sizzling Peanut Oil.
Tomahawk Steak
Private Chef Riko Bartolome shares his recipe for his tomahawk steak accompanied by stuffed, tempura fried squash blossoms.
Olive Oil Monchong
This tasty recipe by Chef Joey Macadangdang won two awards at the 2014 Kapalua Wine & Food Festival.
Lime in the Coconut
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.
Lilikoi Bars
Start drooling... this sweet recipe from The Hali'imaile General Store Cookbook will stir your passions!
Ahi Bruschetta Recipe
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.
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.
Opakapaka & Mango Ceviche
This light and flavorful raw fish appetizer is a favorite at Mama's Fish House.
Homemade Portuguese Sausage
Learn how to make homemade Portuguese sausage with this recipe from our dining editor.
Chicken Tinola
Our dining editor shares a recipe from a Big Island cook for chicken tinola, a soup-based dish from the Philippines.
Rib-eye Marinade
Mahalo to Chef Craig Erickson of the Sea House Restaurant for this marinade recipe.
Japanese Cheesecake
Japanese cheesecake served with fresh lilikoi. You can substitute other fruit toppings, such as Maui Gold pineapple or pink soursop.
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.
The Pie That Binds
Each Thanksgiving, the family behind Four Sisters Bakery bake 6,000 pies to “raise dough” for local nonprofits.
Fat Daddy’s Brisket Dry Rub
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.
Mmmmangoes
Mangoes were introduced into the Islands in 1824; today no fewer than fifteen hybrid varieties have taken root.
Ti-Leaf Baked Mahimahi
Mama's Fish House Executive Chef Perry Bateman is creating a dish just for us: mahimahi wrapped and baked in ti leaves.
Breadfruit Nog
Ross Steidel of Perfect Pour Maui created two versions of ‘ulu nog: one with eggs and cream, one vegan.
Maui Banana Bread
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.
Island Recipes
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.
