Mahalo to Chef Craig Erickson of the Sea House Restaurant for this marinade recipe.
Japanese cheesecake served with fresh lilikoi. You can substitute other fruit toppings, such as Maui Gold pineapple or pink soursop.
Mahalo to Chef Anton Haines of Pacific'O for this recipe.
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...
Clever pastry spoons loaded with salmon and roe wowed guests at the 2010 Noble Chef gala.
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.
Inspired by a mimosa and turned up by James Shoemaker. Each ingredient is a product of Maui agriculture.
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.
This local-style staple is making waves across the Pacific—but the best spot to enjoy poke will always be here in Hawaiʻi. One West Maui eatery is honoring our poke traditions with a tasty twist on "The 12 Days of Christmas."
Served as a complimentary starter, this appetizing Edamummus dip is a huge crowd-pleaser.
Private Chef Riko Bartolome shares his recipe for his tomahawk steak accompanied by stuffed, tempura fried squash blossoms.
Get an amazing recipe for Kaua‘i Shrimp Cedar-wrapped with Kula Herb-Garlic Butter and Sea Asparagus.
This wonderful banana bread won 1st place at the 2011 Maui Ag Fest The bread was moist and sweet, its flavor reminiscent of sun dried bananas.
This award-winning seafood takoyaki recipe makes 35 half-ounce dumplings.
Mahalo to Matthew Corbin of Cane & Canoe Restaurant at Montage Kapalua Bay Resort for this cocktail recipe.
This sumptuous short rib entree was served at the 2011 Aipono Awards Gala.
This recipe uses a Vitamix and 8 ounces of hamachi (amberjack).
Our dining editor explores the benefits of turmeric and shares her recipes.
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.