This tasty recipe by Chef Joey Macadangdang won two awards at the 2014 Kapalua Wine & Food Festival.
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.
A delicious Tylun Pang recipe for cake noodles with veggie stir fry.
Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this chicken hekka recipe.
Ginger-steamed Kahuku-farmed Moi with Chinese Sausage, Ginger, Green Onions, Chinese Parsley, Soy, and Sizzling Peanut Oil.
Top chefs spill the cacao beans on four scrumptious desserts. Now you can make them, too.
Coconut cream filling.... Mmmmmm!!!
Our dining editor shares a recipe from a Big Island cook for chicken tinola, a soup-based dish from the Philippines.
Our thanks to Sunny Savage for sharing her recipe for this kiawe cooler.
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.
Each Thanksgiving, the family behind Four Sisters Bakery bake 6,000 pies to “raise dough” for local nonprofits.
When it comes to finding ingredients for refreshing and flavorful cocktails, there’s no place like home.
Another delicious recipe from Chef Tylun Pang's "What Maui Likes To Eat."
Learn how to make homemade Portuguese sausage with this recipe from our dining editor.
This recipe uses a Vitamix and 8 ounces of hamachi (amberjack).
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...
This light and flavorful raw fish appetizer is a favorite at Mama's Fish House.
Japanese cheesecake served with fresh lilikoi. You can substitute other fruit toppings, such as Maui Gold pineapple or pink soursop.
Contrasting flavors of creamy cheesiness and bright, fresh tomatoes dazzle your taste buds in this recipe for Taverna’s Maui Crab Cannelloni / Manicotti.
In the kitchen with Mauka Makai's Chef Ikaika Manuku.
Start drooling... this sweet recipe from The Hali'imaile General Store Cookbook will stir your passions!
Private Chef Riko Bartolome shares his recipe for his tomahawk steak accompanied by stuffed, tempura fried squash blossoms.
Mangoes were introduced into the Islands in 1824; today no fewer than fifteen hybrid varieties have taken root.
These gluten-free treats require no baking.
Mahalo to Island Gourmet Markets for this tantalizing prime rib recipe.
Get an amazing recipe for Kaua‘i Shrimp Cedar-wrapped with Kula Herb-Garlic Butter and Sea Asparagus.
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.
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.