Mahalo to Chef D.K. Kodama of Sansei, Cane & Taro, and Vino Restaurants, for this delicious lobster cake recipe.
This sumptuous short rib entree was served at the 2011 Aipono Awards Gala.
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.
Japanese cheesecake served with fresh lilikoi. You can substitute other fruit toppings, such as Maui Gold pineapple or pink soursop.
The perfect accessory for a stunning cocktail ring? A libation created by Freddie Sconfienza, Starwood Resorts’ 2013 starMixologist.
Use this recipe to make up to 50 portions as a side dish.
Mahalo to Chef Brian Etheredge for this taro gnocchi recipe.
Our dining editor shares a recipe from a Big Island cook for chicken tinola, a soup-based dish from the Philippines.
Javi Barberi shares the recipe for Breakwall Shave Ice's rich and creamy Banana Bread with Lilikoi Cream Cheese.
Enjoy this tasty cocktail recipe featuring Hali‘imaile Distilling Company’s Paniolo Blended Whiskey.
Texas native John Sandbach pays homage to both Texas and Maui in his culinary creations.
Featuring Sammy’s Beach Bar Macadamia Nut Rum Glaze.
What’s a local boy doing in a Ruth’s Chris kitchen?
Get a recipe for wild venison (Maui axis deer) with Kula corn puree and plum wine sauce.
Amid stiff competition at the 2015 Kapalua Wine & Food Festival, this seafood cocktail was a standout, winning the people's choice "Best of the Fest" award.
Fourteen Maui restaurants vie for Best of Fest at the Kapalua Wine and Food Festival’s seafood finale.
Try this recipe at home or stop by Japengo at the Hyatt Regency Maui, where it's on the menu.
Mahalo to Chef Justin Pardo of Market Fresh Bistro for this recipe.
Get a recipe for Fig Mango Papaya Parfait plus an alternative recipe for fig & clementine parfait.
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.
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.
You will need 2 pounds of sashimi-grade ʻahi for this ʻahi poke recipe from Chef Sheldon Simeon.
This joyous cake is chock-full of tart-sweet cranberries, cranberry compote and a sweet orange icing.
The Monkeypod Mai Tai is popular is because it is well balanced and refreshingly tart. We also use the best possible ingredients.
Mahalo to Sangrita's Grill & Cantina for this cocktail recipe.
Locals splash chili pepper water on just about anything, but the origin of this ubiquitous Hawai‘i condiment remains a mystery.
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.