I don’t know about you, but here in Hawai’i nothing says pau hana (done with work and time to play) than watching  sunset on the beach with peeps and poke. Poke (POH-keh) is a Hawaiian word meaning “to slice or cut into pieces.” It’s a popular pupu (appetizer) and local style usually features raw fish...

  Tempeh… meh. Despite my passion for all things soy, I rarely find a tempeh dish I like. That is, until Chef Jake Farrar came to Tasty and Meatless to show us how he does it.  His secret?  He grates the tempeh, giving it a chew factor that makes a satisfying base for this multi-layered...

Chef Sharon Kobayashi knows how to make good gyoza (she even shows you how to flute the edges of the wrappers).  In this video she shares two unique filling ideas:  one with shitake mushrooms and edamame (fresh soybeans), and the other with roasted kabocha squash and walnuts.  These are fancy dumplings!  Her secret ingredient?  Sage. ...

Chef Nitai Bishop shares his secrets to the perfect party appetizer, or as we say in Hawai’i, pupus. Now don’t worry, there’s no fish eggs in this caviar!  The seeds of an eggplant, when roasted and scooped out, have a similar look and feel. See what I mean? If you’re getting grossed out, don’t think...

Lyndon Honda, Executive Chef at the University of Hawaii demonstrates his prize-winning recipe for sweet potato corn cakes.   He combines the lush sweet potato with two cool ingredients: panko, Japanese breadcrumbs (adding texture and crunch) and plum sauce (taking the sweet in a unique direction).  He shows  how you can make the patties any size...