This sumptuous short rib entree was served at the 2011 Aipono Awards Gala.
You will need monchong, mahimahi, and skinless red snapper for this tasty Bouillabaisse recipe.
Each Thanksgiving, the family behind Four Sisters Bakery bake 6,000 pies to “raise dough” for local nonprofits.
This recipe uses a Vitamix and 8 ounces of hamachi (amberjack).
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.
Contrasting flavors of creamy cheesiness and bright, fresh tomatoes dazzle your taste buds in this recipe for Taverna’s Maui Crab Cannelloni / Manicotti.
Locally grown Hawaiian chili pepper spikes up these icy, spicy drinks.
Mangoes were introduced into the Islands in 1824; today no fewer than fifteen hybrid varieties have taken root.
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.
Japanese cheesecake served with fresh lilikoi. You can substitute other fruit toppings, such as Maui Gold pineapple or pink soursop.
Hungry for an indulgent yet guilt-free breakfast? Skinny up to a Southwestern-style tofu scramble.
Mama's Fish House Executive Chef Perry Bateman is creating a dish just for us: mahimahi wrapped and baked in ti leaves.
Featuring Sammy’s Beach Bar Macadamia Nut Rum Glaze.
You will need 2 pounds of sashimi-grade ʻahi for this ʻahi poke recipe from Chef Sheldon Simeon.
Learn how to make homemade Portuguese sausage with this recipe from our dining editor.
Learn to make honey butter for this corn malasadas recipe.
Pacific Rim flavors permeate this dish, with furikake flakes mixed into the crabmeat topping.
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.
Mick Fleetwood passes the polenta pupu during our 2016 Holiday Test Kitchen.
Get an amazing recipe for Kaua‘i Shrimp Cedar-wrapped with Kula Herb-Garlic Butter and Sea Asparagus.
Mmmm! Kona Lobster Potstickers recipe with Shiitake Mushrooms, Heart of Palm, Soy-Chili Vinegar
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.
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.
The prep time for this karaage chicken wings recipe, including marinade, is 2 hours.
Pick up some chorizo and chicken to get started on this paella recipe...
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.