Mahalo to Chef Tom Lelli, instructor at Maui Culinary Academy for this recipe, also featured in Maui Culinary Academy's Taste of Maui Cookbook.
Learn what the student chefs are up to at Paia Bay Cafe, a community-funded nonprofit kitchen space.
This award-winning seafood takoyaki recipe makes 35 half-ounce dumplings.
Featuring Sammy’s Beach Bar Macadamia Nut Rum Glaze.
"Leblon Cachaca is so vibrant and has such a unique, grassy profile. Kiwi and pineapple work well together and bring out the fresh, green, earthy characteristics of Cachaca," says mixologist Freddie Sconfienza.
Mahalo to Chef Greg Grohowski for this recipe for Vietnamese beef.
Use this recipe to make up to 50 portions as a side dish.
Follow this recipe from Pineapple Grill
"My cooks come up with two fish specials every night, allowing them to get creative in the kitchen.
Mahalo to Island Gourmet Markets for this tantalizing prime rib recipe.
Each Thanksgiving, the family behind Four Sisters Bakery bake 6,000 pies to “raise dough” for local nonprofits.
Mahalo to Chef Anton Haines of Pacific'O for this recipe.
Our thanks to Sunny Savage for sharing her recipe for this kiawe cooler.
Try this recipe at home or stop by Japengo at the Hyatt Regency Maui, where it's on the menu.
Get tasty recipes in our annual Holiday Test Kitchen with a Maui chef.
Pick up some chorizo and chicken to get started on this paella recipe...
You will need monchong, mahimahi, and skinless red snapper for this tasty Bouillabaisse recipe.
The recipe for crowd-pleasing party pupus gives the how-to for Steamed Mussles in Saffron Broth, Crab Rangoon with Three Sauces, Volcano Poke, and his New York Roll.
Thirsty? We've compiled some of Maui's tastiest and most beloved cocktails and 'mocktails' for you!
We asked Chef Isaac Bancaco to guide us through the preparation of a four-course feast. The innovative chef enthusiastically agreed to share a few of his favorite recipes.
Mahalo to Maui Winery for this cocktail recipe.
If winter left you feeling blue, your luck is about to change. These recipes from two of our favorite resort lounges will brighten your day . . . and they’re easy as pie. Sweet!
Mahalo to Chef Brian Etheredge for this recipe for roasted vegetables with lobster vinaigrette.
Mahalo to Chef D.K. Kodama of Sansei, Cane & Taro, and Vino Restaurants, for this delicious lobster cake recipe.
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.
Fourteen Maui restaurants vie for Best of Fest at the Kapalua Wine and Food Festival’s seafood finale.
Beef Tenderloin Lettuce Wraps using the party rock — this delightful dinner style adds interaction and fun to your meal.
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.