Contrasting flavors of creamy cheesiness and bright, fresh tomatoes dazzle your taste buds in this recipe for Taverna’s Maui Crab Cannelloni / Manicotti.
Try this playful cocktail created by Greg Shepherd at Cow Pig Bun. We found it a spirit-driven cocktail with subtle reminders of a mai tai.
Need a holiday punch recipe? We’ve got you covered with a one-two punch.
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.
Mahalo to Chef Justin Pardo of Market Fresh Bistro for this recipe.
Get 5 delicious cocktail recipes for the holidays.
Fourteen Maui restaurants vie for Best of Fest at the Kapalua Wine and Food Festival’s seafood finale.
Beer cocktails as luxury drinks? You bet your tankard! The refreshing, ice-cold bubbly from Maui’s craft breweries can stand up to some of the continent’s best craft beers.
Mahalo to Chelsie Higgins, Chef Instructor at Maui Culinary Academy, for this stimulating dessert recipe.
Serve this recipe for Big Island Abalone Congee garnished with crumbled nori.
Jason LaMotte, executive chef of Tommy Bahama Restaurant & Bar in The Shops at Wailea, earns the Gold Award for "Best of the Fest."
Mmmm! Kona Lobster Potstickers recipe with Shiitake Mushrooms, Heart of Palm, Soy-Chili Vinegar
Maybe the best maki sushi you've ever tasted!
Amid stiff competition at the 2015 Kapalua Wine & Food Festival, this seafood cocktail was a standout, winning the people's choice "Best of the Fest" award.
This local-style staple is making waves across the Pacific—but the best spot to enjoy poke will always be here in Hawaiʻi. One West Maui eatery is honoring our poke traditions with a tasty twist on "The 12 Days of Christmas."
Mahalo to chef Chris Kulis for this recipe for grilled pumpkin salad.
Locally grown Hawaiian chili pepper spikes up these icy, spicy drinks.
Mahalo to Sangrita's Grill & Cantina for this cocktail recipe.
Japengo general manager Matt Rapping shared this refreshing recipe that uses Shochu, a distillate usually made from rice, but sometimes from sweet potato or other carbohydrate.
A Bloody Mary mix turned fruity, it’s the perfect accompaniment to a shot of blanco tequila.
Mahalo to Chef Greg Grohowski for this recipe for Vietnamese beef.
Private Chef Riko Bartolome shares his recipe for his tomahawk steak accompanied by stuffed, tempura fried squash blossoms.
Beef Tenderloin Lettuce Wraps using the party rock — this delightful dinner style adds interaction and fun to your meal.
Chef Tylun Pang's delicious sweet corn pudding recipe highlights the offerings of Maui farmers.
Mahalo to Chef Anton Haines for this dessert recipe.
What makes pho so glorious? Can it really cure what ails you?
Mahalo to Matthew Corbin of Cane & Canoe Restaurant at Montage Kapalua Bay Resort for this cocktail recipe.
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.