Simply Ming

Andrew Zimmern joins Ming in his loft kitchen. Andrew cooks up a Shrimp Etouffee, and Ming follows that up with one of his favorites he makes at home: a Classic Salt and Pepper Head-on Shrimp served over rice.

Chef Jacques Pepin starts off by making an Arctic Char with Tomato and Mini Savory Cheesecakes. Ming does his own version of Arctic Char, poaching it in olive oil and serving it up on one of his favorites: sushi rice cakes.

This week, it’s all about seafood with Top Chef winner Kristen Kish. Kristen cooks a delicious Crispy Rice with Crab, Bacon, and a Saffron Aioli. Ming follows that up with a Tuna Poke with Avocado Lime Puree.

Chef Jonathan Waxman shows us the best way to cook chicken at home. It’s a chicken under a brick! And Ming follows that up with the best way to make lobster at home: Black Pepper Lobster with Lemongrass Fried Rice.

Award-winning chef Rick Bayless makes a Grilled Swordfish with Asparagus and Pasilla Crema. Ming follows that up with a Ponzu Marinated Swordfish with Asparagus Corn-Salsa--a Mexican-Asian twist. It’s swordfish two ways!

Chef Carla Hall cooks up a childhood favorite: Fried Fish Southern Style with Black-Eyed Pea Salad and a Hot Sauce Vinaigrette. Ming counters with Thai Bird Chile Tempura Fish with Maitakes and a Black Bean-Thai Basil Sauce.

Master chef Susur Lee makes a Grilled Eggplant on Polenta Crouton, served with a Tuna XO, and an arugula salad with a lemon and olive oil dressing. Ming follows with a Tuna Tataki served up with Eggplant Caviar and a drizzle of Curry Oil.

Chef Joanne Chang makes a house favorite: Plum Upside-Down Cake topped with a dollop of whipped cream. Ming follows that up with some Duck Spring Rolls and a sweet and tart plum sauce. It’s plums two ways!

Ming is cooking with chef Sara Moulton. Together, they cook up two spicy chicken dishes perfect for weekend eating. Sara makes a Buffalo Chicken Orzo and Ming follows that up with a house favorite: the Blue Dragon House Chicken Sandwich.

World-renowned physician and author, Dr. William Li cooks a flavorful Chicken Coconut Curry, and Ming follows that up with some EVOO Poached Chicken Thighs. We’re eating to beat disease, on this episode of Simply Ming.

Amanda Freitag, known for her role as a judge on Chopped, Amanda prepares Duck Breast with Pine Nut Relish, followed by Ming who does a Tea-Smoked Duck Breast with Gingered Peaches and Watercress Salad. It’s duck two ways!

Ken Oringer joins Ming Tsai to whip up some weekend favorites. Ken makes King Crab Nachos with Nduja Queso Fundido. Ming makes Rice Cake Nachos topped with a savory vegetarian beef substitute. It’s nachos two ways!

Ming cooks at home with James Beard Award-winning chef Michael Schlow. Michael makes Spicy Shrimp with Fregola and Chickpeas. Ming follows that up with a colorful Togarashi Shrimp with Miso Risotto, Edamame, and Watercress.

James Beard Award-winning chef Jamie Bissonnette joins Ming Tsai in his loft kitchen to make carbonara two ways. James makes the classic Spaghetti a la Carbonara, and Ming follows that up with a dairy free version with shiitake mushrooms.

Chef Alex Crabb makes Dandelion Gnudi--gnocchi-like dumplings made with rich ricotta cheese. Ming follows with vegetarian raviolis stuffed with a flavorful plant-based meat substitute, topped with Thai Coconut Sauce.

James Beard Award-winning chef Karen Akunowicz makes a flavorful Carchiofi alla Guidea--deep fried artichokes--among the best-known dishes of Roman Jewish cuisine. Ming prepares Shrimp and Jerusalem Artichoke Toast with a Watercress Salad.

Avi Shemtov makes a nduja-sausage shakshuka--a flavorful combination of eggs, tomatoes, and spices popular across the Middle East and Africa. Ming follows with a memorable Fried Egg Omelet served on Brown Tic Chi Shan Gruel.

Critically acclaimed chef William Kovel makes Pork Chops with Broccoli Rabe and Multi-Color Carrots while Ming follows that up with Pork Tonkatsu served up on top a bed of House Rice.

Ming Tsai and Kenji López-Alt visit the farmer’s market in San Mateo and Sea by Alexander Steakhouse in Palo Alto for sashimi. The day ends at Kenji’s restaurant, Wursthall, with a Kimchi feast of spaetzle and pork scallions.

Ming Tsai is in Santa Cruz to explore fusion Mexican delicacies with chef Kendra Baker. They visit her favorite tortilla manufacturer then head to her restaurant, Snap Tacos, to make tacos two ways.

In Monterey, CA, Ming Tsai and chef Paul Corsentino of Saltwood Kitchen and Oysterette cook a delectable meal of grilled abalone with shiitake and bok choy salad, while Ming cooks his own version of an Asian abalone Rockefeller.

Ming Tsai learns about Portuguese cuisine in San Jose, CA, with chefs Jessica Carreira and David Costa. At their restaurant, Adega, David and Ming cook octopus in two ways and Jessica makes her famous Portuguese Custard Tarts.

Ming Tsai and Jodi Adams, chef and owner of Porto in Boston’s Back Bay, use unfiltered apple cider in their culinary creations. Jodi prepared a spicy Vadouvan Curried Scallops while Ming created a tender Braised Pork Shoulder.