Mahalo to Island Gourmet Markets for this tantalizing prime rib recipe.
Private Chef Riko Bartolome shares his recipe for his tomahawk steak accompanied by stuffed, tempura fried squash blossoms.
Another delicious recipe from Chef Tylun Pang's "What Maui Likes To Eat."
Eight locally-made cocktail recipes to savor.
Get 23 cocktail recipes in our latest edition of Maui Mixology!
Mahalo to Chef Craig Erickson of the Sea House Restaurant for this marinade recipe.
These gluten-free treats require no baking.
Mahalo to Chef Cameron Lewark, chef de cuisine of Spago in Wailea, for this great recipe.
Bartender Eric Martinez from the Four Seasons Resort Maui conjured up this magical cocktail. His choice of garnish was inspired by the lush environment of Hana: a candied hibiscus.
Our thanks to Sunny Savage for sharing her recipe for this kiawe cooler.
Mahalo to Chef Cameron Lewark for this sashimi recipe.
Learn to make honey butter for this corn malasadas recipe.
You will need monchong, mahimahi, and skinless red snapper for this tasty Bouillabaisse recipe.
Hungry for an indulgent yet guilt-free breakfast? Skinny up to a Southwestern-style tofu scramble.
This sumptuous short rib entree was served at the 2011 Aipono Awards Gala.
Mick Fleetwood passes the polenta pupu during our 2016 Holiday Test Kitchen.
Mangoes were introduced into the Islands in 1824; today no fewer than fifteen hybrid varieties have taken root.
Featuring Sammy’s Beach Bar Macadamia Nut Rum Glaze.
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.
Rack of lamb gets a warm reception, arriving dressed in a pistachio-panko crust.
Mahalo to Chef Chris Kulis for his recipe for salt-baked Hawaiian snapper.
This artistic and tasty prawn appetizer handily won the award for "Best of the Fest" at the 2009 Kapalua Wine & Food Festival.
This recipe incorporates English cucumbers, spiked with the crunch of ogo grown by island aquaculturalists. Shredded crab meat adds a touch of luxury.
This joyous cake is chock-full of tart-sweet cranberries, cranberry compote and a sweet orange icing.
Pick up some chorizo and chicken to get started on this paella recipe...
Clever pastry spoons loaded with salmon and roe wowed guests at the 2010 Noble Chef gala.
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.