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.
Learn to make honey butter for this corn malasadas recipe.
Mmmm! Kona Lobster Potstickers recipe with Shiitake Mushrooms, Heart of Palm, Soy-Chili Vinegar
Use this recipe to make up to 50 portions as a side dish.
The Monkeypod Mai Tai is popular is because it is well balanced and refreshingly tart. We also use the best possible ingredients.
Locally grown Hawaiian chili pepper spikes up these icy, spicy drinks.
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.
Learn how to create crispy 'opakapaka fish dinner at home.
Get a delicious recipe for roasted roma tomatoes.
"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.
Our private chef turns an invasive species into a yummy meal. This story includes recipes for Macadamia Nut Caper Sauce and Green Chermoula!
Laureen Jensen of Haliimaile Pineapple Company shares her recipe for pineapple salsa.
This wonderful banana bread won 1st place at the 2011 Maui Ag Fest The bread was moist and sweet, its flavor reminiscent of sun dried bananas.
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."
The owner of Cow Pig Bun created this classic Old Fashioned. He makes it with Japanese whiskey, which “tends to be a little peaty, more like a scotch."
Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this pickled onion recipe.
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.
What’s a local boy doing in a Ruth’s Chris kitchen?
Mahalo to Chef Chris Kulis for this recipe for Maui venison wrapped in bacon.
Mama's Fish House Executive Chef Perry Bateman is creating a dish just for us: mahimahi wrapped and baked in ti leaves.
Our Holiday Test Kitchen springs from a treasured collection of family recipes that Chef Tylun Pang wanted to share with the world.
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.
Mahalo to Lynn Stettler of Café Carmen in Kihei for this recipe.
Japanese cheesecake served with fresh lilikoi. You can substitute other fruit toppings, such as Maui Gold pineapple or pink soursop.
Get Maui Chef Sheldon Simeon's Chinese BBQ Ribs recipe.
Pacific Rim flavors permeate this dish, with furikake flakes mixed into the crabmeat topping.
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.