Becky sources fresh bele, aka Tongan spinach, and uses it for breakfast.
Get an amazing recipe for Kaua‘i Shrimp Cedar-wrapped with Kula Herb-Garlic Butter and Sea Asparagus.
Executive Sous Chef Raymond Nicasio's award winning recipe for corn tamales.
Contrasting flavors of creamy cheesiness and bright, fresh tomatoes dazzle your taste buds in this recipe for Taverna’s Maui Crab Cannelloni / Manicotti.
Try this recipe for shrimp and wood ear mushroom dumplings.
Hone your culinary skills by recreating a recipe from one of the finest chefs & restaurants on Maui!
"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.
You will need 2 pounds of sashimi-grade ʻahi for this ʻahi poke recipe from Chef Sheldon Simeon.
Beef Tenderloin Lettuce Wraps using the party rock — this delightful dinner style adds interaction and fun to your meal.
with Pressure-cooked Bananas and Pineapple Crème Fraiche Sorbet... Mmmm!
Italian cuisine goes al fresco at this beach picnic on Maui. The menu: chicken Milanese on flatbread, pasta fregola salad, and marinara and cheese-filled panzarotti.
The Monkeypod Mai Tai is popular is because it is well balanced and refreshingly tart. We also use the best possible ingredients.
This light and flavorful raw fish appetizer is a favorite at Mama's Fish House.
Mick Fleetwood passes the polenta pupu during our 2016 Holiday Test Kitchen.
Mahalo to Chef Brian Etheredge for this taro gnocchi recipe.
The Cheeky Monkey transports you to a lazy, gently swaying hammock on Gilligan’s Island.
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.
Find a dream world in a cocktail glass at Mama’s Fish House.
Our annual Holiday Test Kitchen stays close to home this year.
Our dining editor shares a recipe from a Big Island cook for chicken tinola, a soup-based dish from the Philippines.
Chef Honda shows how to brown—not melt—the Brie. Honey-drenched Brie qualifies as pupu or dessert. Coat with mac nuts ground as fine as panko crumbs.
This tasty recipe by Chef Joey Macadangdang won two awards at the 2014 Kapalua Wine & Food Festival.
Chef Larry Tuzon teaches professional culinary arts to young people who have taken a nontraditional path.
Holiday cocktails? No time like the present!
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.
Locals splash chili pepper water on just about anything, but the origin of this ubiquitous Hawai‘i condiment remains a mystery.
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.
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.