Our thanks to Sunny Savage for sharing her recipe for this kiawe cooler.
Hungry for an indulgent yet guilt-free breakfast? Skinny up to a Southwestern-style tofu scramble.
Our Holiday Test Kitchen springs from a treasured collection of family recipes that Chef Tylun Pang wanted to share with the world.
Holiday cocktails? No time like the present!
Ginger-steamed Kahuku-farmed Moi with Chinese Sausage, Ginger, Green Onions, Chinese Parsley, Soy, and Sizzling Peanut Oil.
Beef Tenderloin Lettuce Wraps using the party rock — this delightful dinner style adds interaction and fun to your meal.
A delicious Tylun Pang recipe for cake noodles with veggie stir fry.
Mmmm! Kona Lobster Potstickers recipe with Shiitake Mushrooms, Heart of Palm, Soy-Chili Vinegar
Get an amazing recipe for Kaua‘i Shrimp Cedar-wrapped with Kula Herb-Garlic Butter and Sea Asparagus.
Serve this recipe for Big Island Abalone Congee garnished with crumbled nori.
Lokelani sparkling-wine sabayon lightly garnished with chocolate shavings, Upcountry Maui strawberries, and a chunk of Chef's sensationally crunchy macadamia-nut brittle.
Fourteen Maui restaurants vie for Best of Fest at the Kapalua Wine and Food Festival’s seafood finale.
Mangoes were introduced into the Islands in 1824; today no fewer than fifteen hybrid varieties have taken root.
You will need monchong, mahimahi, and skinless red snapper for this tasty Bouillabaisse recipe.
Mick Fleetwood passes the polenta pupu during our 2016 Holiday Test Kitchen.
Ross Steidel of Perfect Pour Maui created two versions of ‘ulu nog: one with eggs and cream, one vegan.
Rack of lamb gets a warm reception, arriving dressed in a pistachio-panko crust.
This joyous cake is chock-full of tart-sweet cranberries, cranberry compote and a sweet orange icing.
Locals splash chili pepper water on just about anything, but the origin of this ubiquitous Hawai‘i condiment remains a mystery.
Eight locally-made cocktail recipes to savor.
Featuring Sammy’s Beach Bar Macadamia Nut Rum Glaze.
Add strawberry lemonade vodka to this recipe to transform Travassa's mocktail into a true cocktail.
Sip the garden with this refreshing cocktail, muddled with fresh cucumber, thyme and Tanqueray Gin.
Japengo general manager Matt Rapping shared this refreshing recipe that uses Shochu, a distillate usually made from rice, but sometimes from sweet potato or other carbohydrate.
Mahalo to Island Gourmet Markets for this tantalizing prime rib recipe.
with Pressure-cooked Bananas and Pineapple Crème Fraiche Sorbet... Mmmm!