Get this tasty recipe for ahi shoyu poke from Chef Chris Damskey at the Montage Kapalua Bay.
Mahalo to Chef Anton Haines for this dessert recipe.
Mahalo to Island Gourmet Markets for this tantalizing prime rib recipe.
Sip the garden with this refreshing cocktail, muddled with fresh cucumber, thyme and Tanqueray Gin.
Each Thanksgiving, the family behind Four Sisters Bakery bake 6,000 pies to “raise dough” for local nonprofits.
Get a recipe for wild venison (Maui axis deer) with Kula corn puree and plum wine sauce.
When it comes to finding ingredients for refreshing and flavorful cocktails, there’s no place like home.
Dip is the cornerstone of every solid party spread. For a smooth, creamy sauce, with a spicy kick, give this version a try with your favorite veggies.
Mahalo to Choice Health Bar in Lahaina for providing this healthy recipe.
Try Japengo Chef Jin's recipe for ozoni, a seafood broth traditionally enjoyed during Japanese New Year.
These gluten-free treats require no baking.
Featuring Sammy’s Beach Bar Macadamia Nut Rum Glaze.
Mahalo to Chef D.K. Kodama of Sansei, Cane & Taro, and Vino Restaurants, for this delicious lobster cake recipe.
Eight locally-made cocktail recipes to savor.
Mahalo to Chef Anton Haines of Pacific'O for this recipe.
The prep time for this karaage chicken wings recipe, including marinade, is 2 hours.
Get 23 cocktail recipes in our latest edition of Maui Mixology!
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.
Get a delicious recipe for roasted roma tomatoes.
Five award-winning chefs share recipes featuring pohole (fiddlehead fern).
Private Chef Riko Bartolome shares his recipe for his tomahawk steak accompanied by stuffed, tempura fried squash blossoms.
Mahalo to Maui Winery for this cocktail recipe.
Mahalo to Chef Cameron Lewark, chef de cuisine of Spago in Wailea, for this great recipe.
If winter left you feeling blue, your luck is about to change. These recipes from two of our favorite resort lounges will brighten your day . . . and they’re easy as pie. Sweet!
with Pressure-cooked Bananas and Pineapple Crème Fraiche Sorbet... Mmmm!
The recipe for crowd-pleasing party pupus gives the how-to for Steamed Mussles in Saffron Broth, Crab Rangoon with Three Sauces, Volcano Poke, and his New York Roll.
This joyous cake is chock-full of tart-sweet cranberries, cranberry compote and a sweet orange icing.
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.