Recipes & Menus

The dressing was a crowd-pleasing sweet onion recipe that we’d used at Old Lahaina Luau. It's made with a fresh, uncooked sweet onion, that gets puréed with cider vinegar, sugar, Dijon mustard, and oil. Try it on our Maui Kale Salad with cabbage and spicy peanuts.

You only need one bowl to mix this easy, cheesy, savory-and-sweet corn muffins.

This cocktail is a refreshing, slightly bitter spin on the Pimm’s Cup, thanks to the addition of Cynar, a vegetal Italian liqueur.

Monte Cristo sandwiches usually have a sweet element, like powdered sugar sifted over the top, or raspberry jam served on the side for dipping. In this version, you’ll cook green apple and canned green chiles down into a sweet and spicy compote to slather on your bread.

This shepherd’s pie uses ground chicken and leans toward warming flavors, incorporating bright bursts of the tropics—ginger, habanero chile, lime—as well as aromatic Angostura bitters.

These crispy, golden brown crepes get slathered with an aromatic mushroom spread, then rolled and dredged in breadcrumbs before pan-frying.

Tagines are typical street food in Morocco, and this is the one that is most commonly found, except that street vendors cut the potatoes into small dice and I prefer to use new potatoes, which I leave whole if they are very small or halve if they are medium.

This omelet is flavored simply with nearly charred onions and fresh chives. To ensure the accompanying frites are soft and pillowy on the inside, they’re cooked in salted water before being fried.

This incredibly dark, extra-moist cake is meant for serious chocolate lovers. Dutch-process cocoa powder and baking soda give it a deep color. Top with light, fluffy meringue or your favorite frosting.

This very stable Italian meringue is incredibly versatile—it makes magnificent billowy white peaks to brown as you wish. It is a large recipe—6 egg whites—so that you have an abundance of this great meringue. Of course, you can easily halve this recipe.