Chicken Tinola
Our dining editor shares a recipe from a Big Island cook for chicken tinola, a soup-based dish from the Philippines.
The Gregular
The owner of Cow Pig Bun created this classic Old Fashioned. He makes it with Japanese whiskey, which “tends to be a little peaty, more like a scotch."
Valley Isle Sunrise
Inspired by a mimosa and turned up by James Shoemaker. Each ingredient is a product of Maui agriculture.
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.
ʻAhi Tartare Recipe
Get this ahi tartare recipe from Chef de Cuisine Michael Lofaro from the Grand Wailea's Humuhumunukunukuapua‘a restaurant.
Year of the Dragon Mai Tai
Our thanks to James Shoemaker, head bartender at Dazoo restaurant (formerly in Pa‘ia), for sharing the recipe for his Year of the Dragon Mai Tai.
Japanese Cheesecake
Japanese cheesecake served with fresh lilikoi. You can substitute other fruit toppings, such as Maui Gold pineapple or pink soursop.
Pineapple Salsa
Laureen Jensen of Haliimaile Pineapple Company shares her recipe for pineapple salsa.
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.
ʻAhi Poke
You will need 2 pounds of sashimi-grade ʻahi for this ʻahi poke recipe from Chef Sheldon Simeon.
Pickled Onion
Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this pickled onion recipe.
Coconut Tapioca Dessert
Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this Filipino recipe for coconut tapioca dessert.
Chicken Hekka
Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this chicken hekka recipe.
Tiramisu
Taking a cue from Noble Chef 2014's Italian theme, Shurilla's tiramisu resembles a cup of cappuccino with a swirl of meringue as foam.
Amarillo Fizz
Mahalo to Matthew Corbin of Cane & Canoe Restaurant at Montage Kapalua Bay Resort for this cocktail recipe.
Olive Oil Monchong
This tasty recipe by Chef Joey Macadangdang won two awards at the 2014 Kapalua Wine & Food Festival.
Rib-eye Marinade
Mahalo to Chef Craig Erickson of the Sea House Restaurant for this marinade recipe.
Crab-crusted Monchong
Pacific Rim flavors permeate this dish, with furikake flakes mixed into the crabmeat topping.
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.