This award-winning seafood takoyaki recipe makes 35 half-ounce dumplings.
This delicious sushi roll recipe comes from D.K. Kodama's Sushi Chronicles From Hawaii.
Get 5 delicious cocktail recipes for the holidays.
Get the recipe for this tasty ono ceviche appetizer!
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.
Mango-cucumber salsa anyone? Our own Tootsie Namuo-Pearson shares her faves.
Learn what the student chefs are up to at Paia Bay Cafe, a community-funded nonprofit kitchen space.
Mahalo to Sangrita's Grill & Cantina for this cocktail recipe.
Beef Tenderloin Lettuce Wraps using the party rock — this delightful dinner style adds interaction and fun to your meal.
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.
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.
Learn how to make homemade Portuguese sausage with this recipe from our dining editor.
Mahalo to Chelsie Higgins, Chef Instructor at Maui Culinary Academy for this Italian meringue buttercream recipe.
This crème brûlée recipe from Five Palms Lahaina makes 6 servings.
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.
Mahalo to Chef Tyua Sereda of Joy's Place for this recipe.
"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.
Get a recipe for creamy, frozen coconut-ube-jackfruit popsicles.
Get a delicious recipe for Whole Wheat Pancakes from the American Heart Association’s Teens Cook with Heart competition.
In the kitchen with Mauka Makai's Chef Ikaika Manuku.
Need a holiday punch recipe? We’ve got you covered with a one-two punch.
Ham, cheese, green onions, sour cream. . . these stuffed spuds are sure to steal the show.
We asked Chef Isaac Bancaco to guide us through the preparation of a four-course feast. The innovative chef enthusiastically agreed to share a few of his favorite recipes.
Jason LaMotte, executive chef of Tommy Bahama Restaurant & Bar in The Shops at Wailea, earns the Gold Award for "Best of the Fest."
Mahalo to Chef Justin Pardo of Market Fresh Bistro for this recipe.
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.