Mahalo to Chef Tylun Pang for this yummy recipe for banana lumpia.
This brightly flavored ahi and risotto dish won the Best of the Fest award at the 2010 Kapalua Wine & Food Festival.
Bartender Eric Martinez from the Four Seasons Resort Maui conjured up this magical cocktail. His choice of garnish was inspired by the lush environment of Hana: a candied hibiscus.
Get the recipe for this tasty ono ceviche appetizer!
Mahalo to Chef Justin Pardo of Market Fresh Bistro for this recipe.
A daiquiri is a family of cocktails whose main ingredients are rum, citrus juice, and sugar or other sweetener. Do try this at home!
Start drooling... this sweet recipe from The Hali'imaile General Store Cookbook will stir your passions!
This delicious sushi roll recipe comes from D.K. Kodama's Sushi Chronicles From Hawaii.
This tasty recipe only takes 5 minutes of prep!
Mahalo to Chef Tom Lelli, instructor at Maui Culinary Academy for this recipe, also featured in Maui Culinary Academy's Taste of Maui Cookbook.
"My cooks come up with two fish specials every night, allowing them to get creative in the kitchen.
This light and flavorful raw fish appetizer is a favorite at Mama's Fish House.
This artistic and tasty prawn appetizer handily won the award for "Best of the Fest" at the 2009 Kapalua Wine & Food Festival.
Free-range advice for skipping the sugarplums
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.
Kalo, a legendary plant, has deep roots in Hawaiian culture.
Mango-cucumber salsa anyone? Our own Tootsie Namuo-Pearson shares her faves.
Follow this recipe from Pineapple Grill
Food, family, and friends form the heart of this small Huelo home.
Exclusive recipes from professional Maui caterers, Chef Ralph Giles and Chef Tracy Edelhertz.
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.