Sugarcane Grilled Prawns
This artistic and tasty prawn appetizer handily won the award for "Best of the Fest" at the 2009 Kapalua Wine & Food Festival.
After-School Special
Learn what the student chefs are up to at Paia Bay Cafe, a community-funded nonprofit kitchen space.
RECIPE: Coriander and Chili Gremolata Sauce/Marinade
Texas native John Sandbach pays homage to both Texas and Maui in his culinary creations.
Chicken Hekka
Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this chicken hekka recipe.
Pineapple Salsa
Laureen Jensen of Haliimaile Pineapple Company shares her recipe for pineapple salsa.
Macadamia-Nut-Crusted Mahimahi
Another delicious recipe from Chef Tylun Pang's "What Maui Likes To Eat."
WEB EXCLUSIVE: Vegan Recipes
Delicious recipes for vegan mac & cheese, lu‘au leaf w/ roasted garlic dip, vegan nut cream, garlic mash potatoes with vegan gravy, and kabocha pie.
Crab-crusted Monchong
Pacific Rim flavors permeate this dish, with furikake flakes mixed into the crabmeat topping.
Year of the Dragon Mai Tai
Our thanks to James Shoemaker, head bartender at Dazoo restaurant (formerly in Pa‘ia), for sharing the recipe for his Year of the Dragon Mai Tai.
Cranberry Cake Recipe
This joyous cake is chock-full of tart-sweet cranberries, cranberry compote and a sweet orange icing.
Beef Tenderloin Lettuce Wraps Recipe
Beef Tenderloin Lettuce Wraps using the party rock — this delightful dinner style adds interaction and fun to your meal.
Chili Garlic Beans
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."
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.