East Meets West With Ming Tsai

Chef Ming Tsai prepares Chinese- and Thai-style mussel dishes: Wok-Stirred Mussels and Rice Stick Noodles with Spicy Black Bean Sauce and Thai Spiced Mussel Soup with Leeks and Carrot Spaghetti.

Chef Ming Tsai combines duck breast and foie gras in his Seared Long Island Duck Breast and Foie Gras Sauce, Red Cabbage Slaw and Warm Yukon Gold Potato and Onion Salad with Chinese and Balsamic Vinegar Emulsion.

Chef Ming Tsai prepares Curried Braised Lamb Shank with Three-Onion Couscous and a Shredded Lamb Sandwich with Dijon-Sambal Aioli and Spicy Potato Chips.

Chef Ming Tsai works on an East West bistro menu that includes Grilled Peppered New York Strip with Shallot-Pommery Sauce, Spinach-Shiitake-Potato Gratin Dauphinoise and Curried Shepherd's Pie with Mustard Sauce.

Chef Ming Tsai prepares Roasted Pork Loin with Almond Pesto and Five-Spice Root Vegetable Pot Pie.

Chef Ming Tsai prepares Seared Scallops with Sweet Potato "Risotto" and Chanterelles and Truffle-Haricot Verts Salad.

Chef Ming Tsai prepares a vegetarian menu for everyone: Wild Mushroom Custard with Asparagus-Truffle Sauce and Grilled Vegetable Barley "Risotto" with Marinated Portobello Steak.

Chef Ming Tsai prepares Seafood Spring Rolls with a Citrus Dipping Sauce, Seafood Shumai in a Lemongrass Broth and Seafood-Cabbage "Pancakes."

Chef Ming Tsai prepares Homemade Tofu, Tofu and Spinach Salad with Spicy Miso Dressing, and Spicy Pork Tofu.

Chef Ming Tsai prepares Master Sushi Rice, Herb Crab Salad Maki-Sushi and Tempura Shrimp Hand Rolls.

Chef Ming Tsai cooks out of the fridge and pantry in real time.

Chef Ming Tsai prepares Kataifi Seafood Crisp with Sweet and Spicy Mango Sauce, Crab-Lemongrass Tartlets and Prosciutto and Asian Pear "Sushi."

Chef Ming Tsai and his parents prepare a Chinese Fire Pot with Fish Balls.

Chef Ming Tsai prepares dim sum buns three ways: Steamed Chicken and Shiitake Buns, Pan-Fried Garlic Chive and Shrimp Buns, and Fried Wild Mushroom Mini Buns.

Chef Ming Tsai prepares Star Anise-Leek Noodle Soup with Beef Carpaccio and Chicken, Bok Choy and Shiitake Chow Mein.

Chef Ming Tsai prepares Tea Smoked Salmon with Wasabi Latkes, Tea Smoked Salmon and Upland Cress Sandwiches, and Fuji Apple Salad with Cider Emulsion.

Chef Ming Tsai and his mom prepare Pork and Ginger Pot Stickers and Boiled Garlic Chive Dumplings.

Chef Ming Tsai prepares East-West Ginger Cake with Cardamom Cream and Jasmine Tea Souffle with Lemongrass Ice Cream.

Chef Ming Tsai and his parents prepare a Chinese banquet: Red Roast Pork with Shanghai Cabbage, Sauteed Lettuce and Oysters, Salt and Pepper Shrimp, Twice Cooked Duck, Whole Steamed Fish, and Orange Grand Marnier Sauce.

Chef Ming Tsai puts an Asian spin on the all-American fried chicken picnic. He prepares Asian Spiced Fried Chicken, Thai Basil-Tomato Salad, Cherry-Almond Couscous, and Fresh Ginger Fruit Salad.

Chef Ming Tsai celebrates warm weather and a new growing season with light, fresh summer fare. He prepares Warm Corn and Shiitake Frisee Salad, Creamless Fresh Pea Soup with Truffled Snow Pea Salad, and Green Papaya Salad with Spicy Grilled Shrimp.

Chef Ming Tsai jazzes up Western desserts with Easter flavors. He prepares Passionfruit Mango Pudding Cake with Pineapple Soup and Crispy Chocolate Banana "Split."

Chefs Ming Tsai and Bobby Flay prepare Achiote Marinated Pork Loin with Pulled Pork "Tamales" and Hoisin-Key Lime Syrup.

Ming Tsai presents an East-meets-West take on steak and potatoes with his Grilled Rib-Eye Steak au Poivre, Dijon-Roasted Garlic Aioli Panko Fries and a Tomato Salad.

Ming Tsai gives chicken a twist with a fast-cooking weekday dinner that's re-invented for lunch the next day. His Herb-Crusted Chicken Paillard with Honey-Lemongrass Glaze and Carrot and Potato Spaghetti quickly becomes a Chicken with Sesame Caesar Salad.