Puffy Pancake
Mahalo to Chef Cameron Lewark, chef de cuisine of Spago in Wailea, for this great recipe.
Fat Daddy’s Brisket Dry Rub
Any barbecue joint worth its rub knows that the secret is in the sides. At Fat Daddy's Smokehouse, Chef Chris Schobel has that covered with his brisket dry rub.
Mmmmangoes
Mangoes were introduced into the Islands in 1824; today no fewer than fifteen hybrid varieties have taken root.
Bouillabaisse
You will need monchong, mahimahi, and skinless red snapper for this tasty Bouillabaisse recipe.
Braised Kobe Beef Short Ribs
This sumptuous short rib entree was served at the 2011 Aipono Awards Gala.
Ti-Leaf Baked Mahimahi
Mama's Fish House Executive Chef Perry Bateman is creating a dish just for us: mahimahi wrapped and baked in ti leaves.
Obachan’s Backyard Koko
This recipe provides approximately 2 quarts and needs 2-4 days for fermentation.
Crab-crusted Monchong
Pacific Rim flavors permeate this dish, with furikake flakes mixed into the crabmeat topping.
Japanese Cheesecake
Japanese cheesecake served with fresh lilikoi. You can substitute other fruit toppings, such as Maui Gold pineapple or pink soursop.
Crab Cannelloni Recipe
Contrasting flavors of creamy cheesiness and bright, fresh tomatoes dazzle your taste buds in this recipe for Taverna’s Maui Crab Cannelloni / Manicotti.
ʻAhi Poke
You will need 2 pounds of sashimi-grade ʻahi for this ʻahi poke recipe from Chef Sheldon Simeon.
Rye Whiskey Cocktails
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.
Kona Lobster Potstickers Recipe
Mmmm! Kona Lobster Potstickers recipe with Shiitake Mushrooms, Heart of Palm, Soy-Chili Vinegar
Duo’s Tofu Scramble
Hungry for an indulgent yet guilt-free breakfast? Skinny up to a Southwestern-style tofu scramble.
Maui Banana Bread
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.
Karaage Chicken Wings
The prep time for this karaage chicken wings recipe, including marinade, is 2 hours.
Kaua‘i Shrimp Recipe
Get an amazing recipe for Kaua‘i Shrimp Cedar-wrapped with Kula Herb-Garlic Butter and Sea Asparagus.
Pineapple Salsa
Laureen Jensen of Haliimaile Pineapple Company shares her recipe for pineapple salsa.
Sugarcane Grilled Prawns
This artistic and tasty prawn appetizer handily won the award for "Best of the Fest" at the 2009 Kapalua Wine & Food Festival.
Tiger Balm
Make this fun cocktail to celebrate 2022, the Year of the Tiger, or simply to ring in the weekend!
Namasu with Crab and Ogo
This recipe incorporates English cucumbers, spiked with the crunch of ogo grown by island aquaculturalists. Shredded crab meat adds a touch of luxury.
Island Recipes
Maui Dining & Food Stories
Maui Restaurants
A Passion for Liliko‘i
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.