Fat Daddy’s Brisket Dry Rub
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.
Hamoa Lemonade
Add strawberry lemonade vodka to this recipe to transform Travassa's mocktail into a true cocktail.
Ulupalakua Golden Lehua
Try this playful cocktail created by Greg Shepherd at Cow Pig Bun. We found it a spirit-driven cocktail with subtle reminders of a mai tai.
Vanilla Bean Panna Cotta
Vanilla Bean Panna Cotta Recipe With Fresh Pomegranate and Maui Gold Pineapple.
Roasted Vegetables
Mahalo to Chef Brian Etheredge for this recipe for roasted vegetables with lobster vinaigrette.
Valley Isle Sunrise
Inspired by a mimosa and turned up by James Shoemaker. Each ingredient is a product of Maui agriculture.
Banyan Tree Thymeline
Sip the garden with this refreshing cocktail, muddled with fresh cucumber, thyme and Tanqueray Gin.
The Pie That Binds
Each Thanksgiving, the family behind Four Sisters Bakery bake 6,000 pies to “raise dough” for local nonprofits.
Mmmmangoes
Mangoes were introduced into the Islands in 1824; today no fewer than fifteen hybrid varieties have taken root.
Karaage Chicken Wings
The prep time for this karaage chicken wings recipe, including marinade, is 2 hours.
Abalone & Hamachi Shooter
Try this recipe at home or stop by Japengo at the Hyatt Regency Maui, where it's on the menu.
Maui Coffee Genoise Cake
Mahalo to Chelsie Higgins, Chef Instructor at Maui Culinary Academy, for this stimulating dessert recipe.
Ti-Leaf Baked Mahimahi
Mama's Fish House Executive Chef Perry Bateman is creating a dish just for us: mahimahi wrapped and baked in ti leaves.
Crab-crusted Monchong
Pacific Rim flavors permeate this dish, with furikake flakes mixed into the crabmeat topping.
Island Recipes
Maui Restaurants
A Passion for Liliko‘i
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.
