Homemade Portuguese Sausage
Learn how to make homemade Portuguese sausage with this recipe from our dining editor.
Olive Oil Monchong
This tasty recipe by Chef Joey Macadangdang won two awards at the 2014 Kapalua Wine & Food Festival.
Maui Venison
Get a recipe for wild venison (Maui axis deer) with Kula corn puree and plum wine sauce.
Catch a Cocktail at the Marlin Bar
Stop by Tommy Bahama’s Marlin Bar for a special slice of paradise.
Ginger-steamed Kahuku-farmed Moi Recipe
Ginger-steamed Kahuku-farmed Moi with Chinese Sausage, Ginger, Green Onions, Chinese Parsley, Soy, and Sizzling Peanut Oil.
Fork & Salad
Where freshness meets flavor on Maui
By Savy Janssen
When most people think of “farm to table,” they think of fine dining: candles and white linens,...
Chicken Hekka
Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this chicken hekka recipe.
Duo’s Tofu Scramble
Hungry for an indulgent yet guilt-free breakfast? Skinny up to a Southwestern-style tofu scramble.
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.
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.
Jungle Juice
The Cheeky Monkey transports you to a lazy, gently swaying hammock on Gilligan’s Island.
Teens Cook with Heart + RECIPE & VIDEO
Get a delicious recipe for Whole Wheat Pancakes from the American Heart Association’s Teens Cook with Heart competition.
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.
Swiss Meringues
These meringues are great for decorative accents in dishes like a traditional Buche de Noel.
Rye Whiskey Cocktails
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.
Macadamia-Nut-Crusted Mahimahi
Another delicious recipe from Chef Tylun Pang's "What Maui Likes To Eat."
Coconut Tapioca Dessert
Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this Filipino recipe for coconut tapioca dessert.
Hana Haze
Bartender Eric Martinez from the Four Seasons Resort Maui conjured up this magical cocktail. His choice of garnish was inspired by the lush environment of Hana: a candied hibiscus.
Obachan’s Backyard Koko
This recipe provides approximately 2 quarts and needs 2-4 days for fermentation.
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.