Mick Fleetwood passes the polenta pupu during our 2016 Holiday Test Kitchen.
You will need 2 pounds of sashimi-grade ʻahi for this ʻahi poke recipe from Chef Sheldon Simeon.
This light and flavorful raw fish appetizer is a favorite at Mama's Fish House.
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.
Rack of lamb gets a warm reception, arriving dressed in a pistachio-panko crust.
Our private chef turns an invasive species into a yummy meal. This story includes recipes for Macadamia Nut Caper Sauce and Green Chermoula!
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.
Japanese cheesecake served with fresh lilikoi. You can substitute other fruit toppings, such as Maui Gold pineapple or pink soursop.
Featuring Sammy’s Beach Bar Macadamia Nut Rum Glaze.
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.
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.
Try Japengo Chef Jin's recipe for ozoni, a seafood broth traditionally enjoyed during Japanese New Year.
This sumptuous short rib entree was served at the 2011 Aipono Awards Gala.
Mahalo to Chef Chris Kulis for his recipe for salt-baked Hawaiian snapper.
Mahalo to Chef Cameron Lewark, chef de cuisine of Spago in Wailea, for this great recipe.
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.
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.
Mangoes were introduced into the Islands in 1824; today no fewer than fifteen hybrid varieties have taken root.
Clever pastry spoons loaded with salmon and roe wowed guests at the 2010 Noble Chef gala.
Hungry for an indulgent yet guilt-free breakfast? Skinny up to a Southwestern-style tofu scramble.
This recipe uses a Vitamix and 8 ounces of hamachi (amberjack).
with Pressure-cooked Bananas and Pineapple Crème Fraiche Sorbet... Mmmm!
Recipe from Chef Tylun Pang's "What Maui Likes To Eat."
What makes pho so glorious? Can it really cure what ails you?
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.
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.