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Build a Raw Pantry: Nine foods to keep stocked for natural, gourmet meals

Story by Renée Loux The best way to conjure up a great meal at the drop of a hat is to make sure your pantry is stocked with the right ingredients. With the right long-lasting staples on-hand, you can...

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Recipe Wave: Ruby Red Martini Cocktail by Sangrita Bar & Grill

Photo by Sean Michael HowerThis cocktail is a great use for seasonal citrus and is guaranteed to brighten up any winter day (or night!). Like sunshine in a martini glass, this drink offers divine...

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Keiki in the Kitchen: After School Snack with Maui Mom Sarah Burns

Photo by Jana Morgan“When I pick my kids up from school, they’re always hungry!” laughs Sarah Burns, professional blogger of The ‘Ohana Mama. “There’s usually an activity to rush off to, but a few days...

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What is it? How do you eat it?

Cacao (Theobroma cacao) is also known as a cacao tree or cocoa tree, grows to about 13-25’ in size and is part of the Malvacaeae family. It is native to the deep tropical regions on Central and South...

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Recipe Wave: Kauai Shrimp, Clams, and Fresh Island Fish in Thai Coconut Broth

Photograph by Monica Schwartz Recipe created by Ron Miller in collaboration with Viren Olson and Regie AnicalShrimp, Clams, & Fresh Island Fish12 clams6 oz. Thai coconut broth (recipe below)8 Kauai...

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Behind The Cover Winter 2015

Each issue’s cover shot is such an important piece of the edible puzzle. It’s our team’s way of inviting new friends to the table and to those returning to share their stories. I love to know who our...

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Mushroom “Chicharrónes”

Recipe by Chef Isaac Bancacco Photography by Dania KatzIngredients1 Tbs. olive oil 1 medium carrot, large dice 1 medium onion, large dice 1 medium leek, halved, rinsed, sliced crosswise into 1-inch...

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Fried Kole

Recipe by Sheldon Simeon Photography by Mieko HoffmanIngredientsKole fish, scaled, cleaned, pat dry Hawaiian salt, as needed canola oil, as needed soy sauce Hawaiian chili pepperFill wok with enough...

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Crispy Chicken Skin Bacon BLT

Recipe by Chef Kevin Hanney Photography by Mieko HorikoshiA great flavor change-up for your BLT sandwich! You can make it like a traditional BLT or the way I like to— on rye toast with our Ho Farm...

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Taste of Upcountry: Bringing the Farm to the Table in Support of Kids’...

 The board of directors, staff, faculty and parents of Montessori School of Maui have announced a brand-new culinary event, “Taste of Upcountry”, scheduled for Saturday, October 8th, 2016, 6:00-10:00...

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