Add some bacon to your spinach salad!!! Mmmmmmm!
Rack of lamb gets a warm reception, arriving dressed in a pistachio-panko crust.
Get this recipe for roasted beef tenderloin.
This joyous cake is chock-full of tart-sweet cranberries, cranberry compote and a sweet orange icing.
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.
Get the recipe for Morimoto’s Toro Tartare with Dashi Soy.
Locals splash chili pepper water on just about anything, but the origin of this ubiquitous Hawai‘i condiment remains a mystery.
"Leblon Cachaca is so vibrant and has such a unique, grassy profile. Kiwi and pineapple work well together and bring out the fresh, green, earthy characteristics of Cachaca," says mixologist Freddie Sconfienza.
Locally grown Hawaiian chili pepper spikes up these icy, spicy drinks.
Eight locally-made cocktail recipes to savor.
Featuring Sammy’s Beach Bar Macadamia Nut Rum Glaze.
Take boring green beans and make them exciting with this tasty recipe from Rob Wheeler & Dave Singha.
Add strawberry lemonade vodka to this recipe to transform Travassa's mocktail into a true cocktail.
This recipe provides approximately 2 quarts and needs 2-4 days for fermentation.
Sip the garden with this refreshing cocktail, muddled with fresh cucumber, thyme and Tanqueray Gin.
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.
Try Japengo Chef Jin's recipe for ozoni, a seafood broth traditionally enjoyed during Japanese New Year.
Mahalo to Island Gourmet Markets for this tantalizing prime rib recipe.
Mahalo to chef Chris Kulis for this recipe for grilled pumpkin salad.
with Pressure-cooked Bananas and Pineapple Crème Fraiche Sorbet... Mmmm!
Mahalo to Chef Chris Kulis for his recipe for salt-baked Hawaiian snapper.
Need a holiday punch recipe? We’ve got you covered with a one-two punch.
Mahalo to Chef Brian Etheredge for this taro gnocchi recipe.
Mahalo to Chef Brian Etheredge for this recipe for roasted vegetables with lobster vinaigrette.
Mahalo to Chef Chris Kulis for this recipe for Maui venison wrapped in bacon.
Mahalo to Chef Cameron Lewark for this sashimi recipe.
The Monkeypod Mai Tai is popular is because it is well balanced and refreshingly tart. We also use the best possible ingredients.
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.