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Recipes

DishSort Descending CategorySort Descending CuisineSort Descending
Award-winning Banana Bread Dessert
Abalone & Hamachi ShooterAppetizerSeafood
Banana LumpiaDessertFilipino
Braised Kobe Beef Short RibsEntreeFusion
Butternut Pumpkin and Ginger SoupSoupPacific Rim
Coconut Cream FillingDessertPastry
Crab Rangoon with Three SaucesSeafood
Crantopia MartiniCocktail
Cream of Ali'i Mushroom SoupSoupHawaii Regional Cuisine
Dragonberry BombCocktailHawaiian
Edamame PureeAppetizerFusion
Emperor's PonzuSaucePacific Rim
Fig Mango Papaya ParfaitDessertDessert
Fresh & HotCocktailHawaiian
Hana HazeCocktail
Heirloom Tomato WaterSaucePacific Rim
Island Snapper with Maui Onion Jus and Polenta - 2009 Maui Onion Festival WInnerSeafoodHawaii Regional Cuisine
Italian Meringue ButtercreamDessertPastry
Kona Kampachi CarpaccioAppetizerSushi
Ko's PaellaSeafoodHawaiian Regional Cuisine
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More Dining Features »
Dining Features

Tradition!

Tradition!

Chef Tylun Pang shares his family traditions in his cooking with each dish as a celebration of the Islands multicultural heritage.

Story by Diane Haynes Woodburn
My Weekend with the Chef

My Weekend with the Chef

Private chef Mark Shimer of Cater2U spends a weekend with our dining editor creating three meals a day to experience gourmet luxury and cuisine from the comfort of home.

Story by Marti Rosenquist | Photography by Marti Rosenquist & Martin Wyand

More Raise Your Glass »
Raise Your Glass

Raise Your Glass

Raise Your Glass

Vineyard Geology

A Wine-and-spirit Advice Column By Charles Fredy
A Toast to Fortified Wine

A Toast to Fortified Wine

Wine columnist Charles Freddy explains how fortified wines make a perfect holiday season pairing. It’s also a sweet sip that’s perfect for dessert.

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