Mahalo to Chef Anton Haines of Pacific'O for this recipe.
This recipe recommends serving the grilled vegetables and meat with rice and green papaya salad.
Inspired by a mimosa and turned up by James Shoemaker. Each ingredient is a product of Maui agriculture.
The staff of Maui No Ka Oi get a lesson from Chef Ralph Giles of Catering from Soup to Nuts, and share his recipe for beef Wellington and sides.
Recipe from Chef Tylun Pang's "What Maui Likes To Eat."
Mahalo to chef Chris Kulis for this recipe for grilled pumpkin salad.
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.
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.
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."
Try this recipe at home or stop by Japengo at the Hyatt Regency Maui, where it's on the menu.
Learn how to create crispy 'opakapaka fish dinner at home.
Vanilla Bean Panna Cotta Recipe With Fresh Pomegranate and Maui Gold Pineapple.
Mahalo to Maui Winery for this cocktail recipe.
Chef Tylun Pang's delicious sweet corn pudding recipe highlights the offerings of Maui farmers.
Mahalo to Island Gourmet Markets for this tantalizing prime rib recipe.
Get a recipe for Kashmiri Chai Tea.
Mick Fleetwood passes the polenta pupu during our 2016 Holiday Test Kitchen.
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.
Japanese cheesecake served with fresh lilikoi. You can substitute other fruit toppings, such as Maui Gold pineapple or pink soursop.
A delicious Tylun Pang recipe for cake noodles with veggie stir fry.
This brightly flavored ahi and risotto dish won the Best of the Fest award at the 2010 Kapalua Wine & Food Festival.
Add strawberry lemonade vodka to this recipe to transform Travassa's mocktail into a true cocktail.
Mahalo to Chef Craig Erickson of the Sea House Restaurant for this marinade recipe.
Our thanks to Sunny Savage for sharing her recipe for this kiawe cooler.
Our annual Holiday Test Kitchen stays close to home this year.
Mahalo to Lynn Stettler of Café Carmen in Kihei for this recipe.
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.
Maui Dining & Food Stories
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.