Ginger-steamed Kahuku-farmed Moi with Chinese Sausage, Ginger, Green Onions, Chinese Parsley, Soy, and Sizzling Peanut Oil.
Lokelani sparkling-wine sabayon lightly garnished with chocolate shavings, Upcountry Maui strawberries, and a chunk of Chef's sensationally crunchy macadamia-nut brittle.
These gluten-free treats require no baking.
Try this recipe at home or stop by Japengo at the Hyatt Regency Maui, where it's on the menu.
Learn what the student chefs are up to at Paia Bay Cafe, a community-funded nonprofit kitchen space.
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.
Chef Sheldon Simeon prepared some amazing dishes for our 2014 Holiday Test Kitchen, including this pickled onion recipe.
Mahalo to Chef Brian Etheredge for this taro gnocchi recipe.
Laureen Jensen of Haliimaile Pineapple Company shares her recipe for pineapple salsa.
Get a recipe for Fig Mango Papaya Parfait plus an alternative recipe for fig & clementine parfait.
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.