Enjoy this recipe for Liliko‘i-Coconut Hot Buttered Rum!
Mahalo to Chef Tylun Pang for this yummy recipe for banana lumpia.
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.
Ginger-steamed Kahuku-farmed Moi with Chinese Sausage, Ginger, Green Onions, Chinese Parsley, Soy, and Sizzling Peanut Oil.
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.
Enjoy this recipe for Rainbow Trout Almondine courtesy of chef Riko Bartolome.
Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this chicken hekka recipe.
Another delicious recipe from Chef Tylun Pang's "What Maui Likes To Eat."
Becky sources fresh bele, aka Tongan spinach, and uses it for breakfast.
At Papa‘aina, chef Lee Anne Wong delights every appetite.
Our thanks to Sunny Savage for sharing her recipe for this kiawe cooler.
A delicious Tylun Pang recipe for cake noodles with veggie stir fry.
Get the recipe Natal Plum Holiday Relish for a new holiday tradition.
Hone your culinary skills by recreating a recipe from one of the finest chefs & restaurants on Maui!
This tasty recipe by Chef Joey Macadangdang won two awards at the 2014 Kapalua Wine & Food Festival.
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.
This recipe provides approximately 2 quarts and needs 2-4 days for fermentation.
Mahalo to Chef Cameron Lewark for this sashimi recipe.
Getting into the spirit of the mai tai at the Ritz-Carlton Kapalua’s Alaloa Lounge.
No matter what your druthers, the Birdcage Bar and Lounge at Hotel Wailea can deliver.
Get this tasty kim chee recipe from Chef Sheldon Simeon.
The perfect accessory for a stunning cocktail ring? A libation created by Freddie Sconfienza, Starwood Resorts’ 2013 starMixologist.
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.
Learn how to make homemade Portuguese sausage with this recipe from our dining editor.
Try this recipe at home or stop by Japengo at the Hyatt Regency Maui, where it's on the menu.
Mama's Fish House Executive Chef Perry Bateman is creating a dish just for us: mahimahi wrapped and baked in ti leaves.
Maui Dining & Food Stories
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.