Mahalo to Chef Tylun Pang for this yummy recipe for banana lumpia.
Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this chicken hekka recipe.
Get this tasty recipe for ahi shoyu poke from Chef Chris Damskey at the Montage Kapalua Bay.
Coconut cream filling.... Mmmmmm!!!
Start drooling... this sweet recipe from The Hali'imaile General Store Cookbook will stir your passions!
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.
Get a recipe for creamy, frozen coconut-ube-jackfruit popsicles.
Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this Filipino recipe for coconut tapioca dessert.
Pasta with wild boar ragù recipe by Chef Rosa Mariotti.
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.
Chef Larry Tuzon teaches professional culinary arts to young people who have taken a nontraditional path.
This tasty recipe by Chef Joey Macadangdang won two awards at the 2014 Kapalua Wine & Food Festival.
Try Japengo Chef Jin's recipe for ozoni, a seafood broth traditionally enjoyed during Japanese New Year.
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.
This light and flavorful raw fish appetizer is a favorite at Mama's Fish House.
Javi Barberi shares the recipe for Breakwall Shave Ice's rich and creamy Banana Bread with Lilikoi Cream Cheese.
You will need 2 pounds of sashimi-grade ʻahi for this ʻahi poke recipe from Chef Sheldon Simeon.
Another delicious recipe from Chef Tylun Pang's "What Maui Likes To Eat."
Follow this recipe from Pineapple Grill
Pacific Rim flavors permeate this dish, with furikake flakes mixed into the crabmeat topping.
Mahalo to Chef Craig Erickson of the Sea House Restaurant for this marinade recipe.
Mahalo to Lynn Stettler of Café Carmen in Kihei for this recipe.
Mahalo to Chef Anton Haines of Pacific'O for this recipe.
Get three delicious cocktail recipes featuring orange.
Private Chef Riko Bartolome shares his recipe for his tomahawk steak accompanied by stuffed, tempura fried squash blossoms.
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.