Recipes

"My cooks come up with two fish specials every night, allowing them to get creative in the kitchen.

Another delicious recipe from Chef Tylun Pang's "What Maui Likes To Eat."

Food, family, and friends form the heart of this small Huelo home.

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.

Pacific Rim flavors permeate this dish, with furikake flakes mixed into the crabmeat topping.

Our dining editor shares a recipe from a Big Island cook for chicken tinola, a soup-based dish from the Philippines.

Hungry for an indulgent yet guilt-free breakfast? Skinny up to a Southwestern-style tofu scramble.

Mahalo to chef Chris Kulis for this recipe for grilled pumpkin salad.

Thirsty? We've compiled some of Maui's tastiest and most beloved cocktails and 'mocktails' for you!

Dip is the cornerstone of every solid party spread. For a smooth, creamy sauce, with a spicy kick, give this version a try with your favorite veggies.

What makes pho so glorious? Can it really cure what ails you?

Mick Fleetwood passes the polenta pupu during our 2016 Holiday Test Kitchen.

A Bloody Mary mix turned fruity, it’s the perfect accompaniment to a shot of blanco tequila.

This artistic and tasty prawn appetizer handily won the award for "Best of the Fest" at the 2009 Kapalua Wine & Food Festival.

Get 23 cocktail recipes in our latest edition of Maui Mixology!

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.

The Monkeypod Mai Tai is popular is because it is well balanced and refreshingly tart. We also use the best possible ingredients.

Coconut cream filling.... Mmmmmm!!!

Mmmm! Kona Lobster Potstickers recipe with Shiitake Mushrooms, Heart of Palm, Soy-Chili Vinegar

Learn how to create crispy 'opakapaka fish dinner at home.

Mangoes were introduced into the Islands in 1824; today no fewer than fifteen hybrid varieties have taken root.

This delicate dish won the chefs' competition at Ka'anapali Fresh in 2012.

Get this ahi tartare recipe from Chef de Cuisine Michael Lofaro from the Grand Wailea's Humuhumunukunukuapua‘a restaurant.

Schobel says, "I like eight times more garlic in my recipe, so this is really garlicky. Also, it’s not thick and pasty like refried beans. It's done when the bean is creamy without being crunchy, or overly soft."

Holiday cocktails? No time like the present!

Add strawberry lemonade vodka to this recipe to transform Travassa's mocktail into a true cocktail.

You will need 2 pounds of sashimi-grade ʻahi for this ʻahi poke recipe from Chef Sheldon Simeon.