Learn to make honey butter for this corn malasadas recipe.
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.
Locally grown Hawaiian chili pepper spikes up these icy, spicy drinks.
Hungry for an indulgent yet guilt-free breakfast? Skinny up to a Southwestern-style tofu scramble.
Try Japengo Chef Jin's recipe for ozoni, a seafood broth traditionally enjoyed during Japanese New Year.
Japanese cheesecake served with fresh lilikoi. You can substitute other fruit toppings, such as Maui Gold pineapple or pink soursop.
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.
This recipe uses a Vitamix and 8 ounces of hamachi (amberjack).
Each Thanksgiving, the family behind Four Sisters Bakery bake 6,000 pies to “raise dough” for local nonprofits.
Mangoes were introduced into the Islands in 1824; today no fewer than fifteen hybrid varieties have taken root.
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.
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.
Featuring Sammy’s Beach Bar Macadamia Nut Rum Glaze.
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.
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.
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.
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.
Mama's Fish House Executive Chef Perry Bateman is creating a dish just for us: mahimahi wrapped and baked in ti leaves.
Our private chef turns an invasive species into a yummy meal. This story includes recipes for Macadamia Nut Caper Sauce and Green Chermoula!
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.
This artistic and tasty prawn appetizer handily won the award for "Best of the Fest" at the 2009 Kapalua Wine & Food Festival.
Pick up some chorizo and chicken to get started on this paella recipe...
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.