Savoring the Burn
Locals splash chili pepper water on just about anything, but the origin of this ubiquitous Hawai‘i condiment remains a mystery.
Freddie’s Cocktail
"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.
Uncle Kunkel’s Green Beans & Grilled Tri-tip
Take boring green beans and make them exciting with this tasty recipe from Rob Wheeler & Dave Singha.
Hamoa Lemonade
Add strawberry lemonade vodka to this recipe to transform Travassa's mocktail into a true cocktail.
Obachan’s Backyard Koko
This recipe provides approximately 2 quarts and needs 2-4 days for fermentation.
Banyan Tree Thymeline
Sip the garden with this refreshing cocktail, muddled with fresh cucumber, thyme and Tanqueray Gin.
Watermelon Shochu Cocktail
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.
Kanto Zouni (Ozoni)
Try Japengo Chef Jin's recipe for ozoni, a seafood broth traditionally enjoyed during Japanese New Year.
Roasted Vegetables
Mahalo to Chef Brian Etheredge for this recipe for roasted vegetables with lobster vinaigrette.
Monkeypod Mai Tai
The Monkeypod Mai Tai is popular is because it is well balanced and refreshingly tart. We also use the best possible ingredients.
Coctel a la Campechana
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.
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.
Chili Garlic Beans
Schobel says, "I like eight times more garlic in my recipe, so this is really garlicky. Also, it’s not thick and pasty like refried beans. It's done when the bean is creamy without being crunchy, or overly soft."
Lime in the Coconut
Fleetwood's on Front St. — which tied for this year's Gold ʻAipono Award for Best Bar — shares a lime and coconut cocktail recipe just in time for summer.
Pickled Green Papaya
After it's ready, you can save Achara for up to 6 months in jars in the refrigerator. Use it as a relish on sandwiches, or add it to lettuce wraps. The extra vinegar mixture can be used as a base in marinades and salad dressings.
Island Recipes
Maui Dining & Food Stories
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.