Mick Fleetwood passes the polenta pupu during our 2016 Holiday Test Kitchen.
This crème brûlée recipe from Five Palms Lahaina makes 6 servings.
Mahalo to Chef Tyua Sereda of Joy's Place for this recipe.
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.
Taking a cue from Noble Chef 2014's Italian theme, Shurilla's tiramisu resembles a cup of cappuccino with a swirl of meringue as foam.
Mahalo to Chelsie Higgins, Chef Instructor at Maui Culinary Academy, for this stimulating dessert recipe.
Get a delicious recipe for Whole Wheat Pancakes from the American Heart Association’s Teens Cook with Heart competition.
You will need 2 pounds of sashimi-grade ʻahi for this ʻahi poke recipe from Chef Sheldon Simeon.
A Bloody Mary mix turned fruity, it’s the perfect accompaniment to a shot of blanco tequila.
Rye whiskey is an American spirit with a history as old as the United States. More than two centuries later, rye is still sprouting up on Maui in cocktails with tropical fruit and syrups.
Mahalo to Chef Brian Etheredge for this taro gnocchi recipe.
Javi Barberi shares the recipe for Breakwall Shave Ice's rich and creamy Banana Bread with Lilikoi Cream Cheese.
Mahalo to Chef Greg Grohowski for this recipe for Vietnamese beef.
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.
Get this recipe for roasted beef tenderloin.
This recipe provides approximately 2 quarts and needs 2-4 days for fermentation.
Our Holiday Test Kitchen springs from a treasured collection of family recipes that Chef Tylun Pang wanted to share with the world.
The perfect accessory for a stunning cocktail ring? A libation created by Freddie Sconfienza, Starwood Resorts’ 2013 starMixologist.
Mahalo to Chef Chris Kulis for this recipe for Maui venison wrapped in bacon.
Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this Filipino recipe for coconut tapioca dessert.
Each Thanksgiving, the family behind Four Sisters Bakery bake 6,000 pies to “raise dough” for local nonprofits.
Holiday cocktails? No time like the present!
Learn what the student chefs are up to at Paia Bay Cafe, a community-funded nonprofit kitchen space.
If you are using fairly chunky cranberry relish, simply combine all the ingredients in a blender with a few cubes of ice and blend until smooth.
These meringues are great for decorative accents in dishes like a traditional Buche de Noel.
Get Maui Chef Sheldon Simeon's Chinese BBQ Ribs recipe.
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.