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."
Mahalo to chef Chris Kulis for this recipe for grilled pumpkin salad.
Add some bacon to your spinach salad!!! Mmmmmmm!
Holiday cocktails? No time like the present!
Our dining editor explores the benefits of turmeric and shares her recipes.
Lokelani sparkling-wine sabayon lightly garnished with chocolate shavings, Upcountry Maui strawberries, and a chunk of Chef's sensationally crunchy macadamia-nut brittle.
This recipe goes along with the Puffy Pancake recipe.
Get a recipe for Fig Mango Papaya Parfait plus an alternative recipe for fig & clementine parfait.
Enjoy this tasty cocktail recipe featuring Hali‘imaile Distilling Company’s Paniolo Blended Whiskey.
Story by Becky Speere On a recent visit to the Four Seasons’ ‘Aipono Award-winning Lobby Lounge, my daughter and I ordered mocktails—and found paradise in...
A Bloody Mary mix turned fruity, it’s the perfect accompaniment to a shot of blanco tequila.
"My cooks come up with two fish specials every night, allowing them to get creative in the kitchen.
This delicate dish won the chefs' competition at Ka'anapali Fresh in 2012.
Served as a complimentary starter, this appetizing Edamummus dip is a huge crowd-pleaser.
Use this recipe to make up to 50 portions as a side dish.
When it comes to finding ingredients for refreshing and flavorful cocktails, there’s no place like home.
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."
Five award-winning chefs share recipes featuring pohole (fiddlehead fern).
Do try this at home!
Get this tasty recipe for ahi shoyu poke from Chef Chris Damskey at the Montage Kapalua Bay.
Take boring green beans and make them exciting with this tasty recipe from Rob Wheeler & Dave Singha.
Get a recipe for wild venison (Maui axis deer) with Kula corn puree and plum wine sauce.
This brightly flavored ahi and risotto dish won the Best of the Fest award at the 2010 Kapalua Wine & Food Festival.
Mahalo to Chef Tom Lelli, instructor at Maui Culinary Academy for this recipe, also featured in Maui Culinary Academy's Taste of Maui Cookbook.
Mahalo to Matthew Corbin of Cane & Canoe Restaurant at Montage Kapalua Bay Resort for this cocktail recipe.
Exclusive recipes from professional Maui caterers, Chef Ralph Giles and Chef Tracy Edelhertz.
Pure, expertly crafted sake is a great alternative to more traditional beverages. Move beyond traditional cultural pairing, and you’ll find an array of compatible offerings.
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.