Getting into the spirit of the mai tai at the Ritz-Carlton Kapalua’s Alaloa Lounge.
Mmmm! Kona Lobster Potstickers recipe with Shiitake Mushrooms, Heart of Palm, Soy-Chili Vinegar
Get this recipe for roasted beef tenderloin.
Our thanks to Sunny Savage for sharing her recipe for this kiawe cooler.
What’s a local boy doing in a Ruth’s Chris kitchen?
Javi Barberi shares the recipe for Breakwall Shave Ice's rich and creamy Banana Bread with Lilikoi Cream Cheese.
Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this Filipino recipe for coconut tapioca dessert.
This recipe provides approximately 2 quarts and needs 2-4 days for fermentation.
Get an amazing recipe for Kaua‘i Shrimp Cedar-wrapped with Kula Herb-Garlic Butter and Sea Asparagus.
Pasta with wild boar ragù recipe by Chef Rosa Mariotti.
Laureen Jensen of Haliimaile Pineapple Company shares her recipe for pineapple salsa.
Pacific Rim flavors permeate this dish, with furikake flakes mixed into the crabmeat topping.
Chef Honda shows how to brown—not melt—the Brie. Honey-drenched Brie qualifies as pupu or dessert. Coat with mac nuts ground as fine as panko crumbs.
Bartender Eric Martinez from the Four Seasons Resort Maui conjured up this magical cocktail. His choice of garnish was inspired by the lush environment of Hana: a candied hibiscus.
Use this recipe to make up to 50 portions as a side dish.
Mahalo to Chef Chris Kulis for his recipe for salt-baked Hawaiian snapper.
Top chefs spill the cacao beans on four scrumptious desserts. Now you can make them, too.
Enjoy Kumu Farms’ papaya fruit crisp recipe courtesy of Emanuela “Manu” Vinciguerra.
In the kitchen with Mauka Makai's Chef Ikaika Manuku.
Maui’s mobile bars bring craft-cocktail services right to your party.
This award-winning seafood takoyaki recipe makes 35 half-ounce dumplings.
Mango-cucumber salsa anyone? Our own Tootsie Namuo-Pearson shares her faves.
Our dining editor shares a recipe from a Big Island cook for chicken tinola, a soup-based dish from the Philippines.
Japanese cheesecake served with fresh lilikoi. You can substitute other fruit toppings, such as Maui Gold pineapple or pink soursop.
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.
Mahalo to Chef Craig Erickson of the Sea House Restaurant for this marinade recipe.
These meringues are great for decorative accents in dishes like a traditional Buche de Noel.
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.