Holiday Test Kitchen 2011
The staff of Maui No Ka Oi get a lesson from Chef Ralph Giles of Catering from Soup to Nuts, and share his recipe for beef Wellington and sides.
Ko’s Signature Edamummus
Served as a complimentary starter, this appetizing Edamummus dip is a huge crowd-pleaser.
Braised Kobe Beef Short Ribs
This sumptuous short rib entree was served at the 2011 Aipono Awards Gala.
The Great Chocolate Challenge
Top chefs spill the cacao beans on four scrumptious desserts. Now you can make them, too.
Obachan’s Backyard Koko
This recipe provides approximately 2 quarts and needs 2-4 days for fermentation.
Attack of the Killer Daqs at Esters Fair Prospect
Get the Sea Hag cocktail recipe from Wailuku's new tiki bar.
ʻAhi Poke
You will need 2 pounds of sashimi-grade ʻahi for this ʻahi poke recipe from Chef Sheldon Simeon.
Corps Values: Maui Job Corps
Chef Larry Tuzon teaches professional culinary arts to young people who have taken a nontraditional path.
Valley Isle Sunrise
Inspired by a mimosa and turned up by James Shoemaker. Each ingredient is a product of Maui agriculture.
Farm to Glass: Cocktail Recipes
When it comes to finding ingredients for refreshing and flavorful cocktails, there’s no place like home.
Bouillabaisse
You will need monchong, mahimahi, and skinless red snapper for this tasty Bouillabaisse recipe.
Crab Cannelloni Recipe
Contrasting flavors of creamy cheesiness and bright, fresh tomatoes dazzle your taste buds in this recipe for Taverna’s Maui Crab Cannelloni / Manicotti.
Island Recipes
Maui Dining & Food Stories
Maui Restaurants
A Passion for Liliko‘i
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.