Welcome back!  Today, we have a recipe for high-end dining at home: Ahi Tuna Tower! Ahi tuna towers are defined by their layers of fresh and delicious sashimi-inspired ingredients. Although there isn't as much cooking involved - the fish is raw, of course - preparing this dish like you would see in a restaurant takes careful touch and an eye for visual balance. You'll actually see three different ways that we prepared this tuna tower, all with slightly different arrangements - hopefully you can get some inspiration for how you can put this dish together. Ahi Tuna Tower Makes 4 towers Ingredients: These ingredients are for a layer of mango/cucumber, avocado, crab salad, and tuna in each tower. For garnishes, you might need some extra, and if you want to edit what's in each stack, then you might need to change the proportions. 12 ounces sashimi-grade tuna, diced For the sauce - check out our  Poke  recipe for several examples 2 mangoes, diced 1 mini cucumber, diced (or Persia

Welcome back! Today, we have an awesome Hawaiian dish: Poke! This is a pretty simple dish that revolves around raw fish (we used salmon) in a sauce. Poke actually has a long history; it has always been a traditional food of the Hawaiians, but with the arrival of many Asian, and particularly Japanese, immigrants, the seasonings that we see today are heavily borrowed from Asian cuisine, like with soy sauce and sesame seeds. Anyways, it's a great way to enjoy some raw fish in a way that is a little more special than just eating sashimi by itself. Salmon Poke Ingredients: 1 pound salmon, sashimi grade, cut into small cubes Sauces (each is good for one pound of salmon): #1: 1 tablespoon soy sauce 1 teaspoon sesame oil 1/2 teaspoon sriracha sauce 1/2 teaspoon rice vinegar #2: 1 tablespoon mayo 1 teaspoon sriracha sauce #3: 1 tablespoon soy sauce 1 teaspoon wasabi #4: 1 tablespoon spicy yuzu sauce (we had some from Trader Joe's) Topping: 1 teaspoon toasted sesame seeds 1 tablespoon sc

Welcome back!  Today, we have a fun little cookie-like recipe: Ladyfingers! Actually, ladyfingers are more cake-like in their preparation, but since the resulting product is typically thin and dry, it passes more for a cookie. That being said, this is a great way to enjoy cake in a more bite-sized and also crunchy fashion, though it's more usual to see these used within another dessert, such as Tiramisu  or Charlotte cake, for example. Ladyfingers Makes about 36 ladyfingers Ingredients: 2 egg yolks 20 grams sugar 2 egg whites 1/4 teaspoon lemon juice or vinegar 30 grams sugar 40 grams cake flour 10 grams corn starch Powdered sugar Directions: Separate the yolks and whites of two eggs into two bowls. In the bowl with the egg yolks, add 20 grams of sugar and whisk until it is pale and thickened. Whisk the egg whites in their bowl. After they have been whipped up a little, add the lemon juice/vinegar and slowly add in the sugar and mix. Whisk until it reaches stiff peaks. Gently and s