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.
This recipe uses a Vitamix and 8 ounces of hamachi (amberjack).
14 island cocktail recipes!
Get 23 cocktail recipes in our latest edition of Maui Mixology!
Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this Filipino recipe for coconut tapioca dessert.
Mahalo to Chef Cameron Lewark for this sashimi recipe.
Texas native John Sandbach pays homage to both Texas and Maui in his culinary creations.
Maui’s mobile bars bring craft-cocktail services right to your party.
When it comes to finding ingredients for refreshing and flavorful cocktails, there’s no place like home.
Mahalo to Chef Brian Etheredge for this taro gnocchi recipe.
Get 5 delicious cocktail recipes for the holidays.
Follow this recipe from Pineapple Grill
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.
You will need monchong, mahimahi, and skinless red snapper for this tasty Bouillabaisse recipe.
Learn how to create crispy 'opakapaka fish dinner at home.
Get tasty recipes in our annual Holiday Test Kitchen with a Maui chef.
Enjoy Kumu Farms’ papaya fruit crisp recipe courtesy of Emanuela “Manu” Vinciguerra.
Pacific Rim flavors permeate this dish, with furikake flakes mixed into the crabmeat topping.
This award-winning seafood takoyaki recipe makes 35 half-ounce dumplings.
Beef Tenderloin Lettuce Wraps using the party rock — this delightful dinner style adds interaction and fun to your meal.
Our dining editor explores the benefits of turmeric and shares her recipes.
Mahalo to Choice Health Bar in Lahaina for providing this healthy recipe.
Get this tasty kim chee recipe from Chef Sheldon Simeon.
Eight locally-made cocktail recipes to savor.
This tasty recipe only takes 5 minutes of prep!
Mama's Fish House Executive Chef Perry Bateman is creating a dish just for us: mahimahi wrapped and baked in ti leaves.
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.