Get 23 cocktail recipes in our latest edition of Maui Mixology!
Mahalo to Chef Cameron Lewark, chef de cuisine of Spago in Wailea, for this great recipe.
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.
This recipe uses a Vitamix and 8 ounces of hamachi (amberjack).
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.
This sumptuous short rib entree was served at the 2011 Aipono Awards Gala.
Mama's Fish House Executive Chef Perry Bateman is creating a dish just for us: mahimahi wrapped and baked in ti leaves.
This recipe provides approximately 2 quarts and needs 2-4 days for fermentation.
Pacific Rim flavors permeate this dish, with furikake flakes mixed into the crabmeat topping.
Japanese cheesecake served with fresh lilikoi. You can substitute other fruit toppings, such as Maui Gold pineapple or pink soursop.
Locally grown Hawaiian chili pepper spikes up these icy, spicy drinks.
Contrasting flavors of creamy cheesiness and bright, fresh tomatoes dazzle your taste buds in this recipe for Taverna’s Maui Crab Cannelloni / Manicotti.
You will need 2 pounds of sashimi-grade ʻahi for this ʻahi poke recipe from Chef Sheldon Simeon.
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.
Mmmm! Kona Lobster Potstickers recipe with Shiitake Mushrooms, Heart of Palm, Soy-Chili Vinegar
Hungry for an indulgent yet guilt-free breakfast? Skinny up to a Southwestern-style tofu scramble.
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.
The prep time for this karaage chicken wings recipe, including marinade, is 2 hours.
Get an amazing recipe for Kaua‘i Shrimp Cedar-wrapped with Kula Herb-Garlic Butter and Sea Asparagus.
Featuring Sammy’s Beach Bar Macadamia Nut Rum Glaze.
Get this tasty kim chee recipe from Chef Sheldon Simeon.
Laureen Jensen of Haliimaile Pineapple Company shares her recipe for pineapple salsa.
Mahalo to Chef Brian Etheredge for this taro gnocchi recipe.
This artistic and tasty prawn appetizer handily won the award for "Best of the Fest" at the 2009 Kapalua Wine & Food Festival.
Make this fun cocktail to celebrate 2022, the Year of the Tiger, or simply to ring in the weekend!
This recipe incorporates English cucumbers, spiked with the crunch of ogo grown by island aquaculturalists. Shredded crab meat adds a touch of luxury.
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.