What's on Now!
What are you having for dinner tonight? If you’re getting tired of the same ingredients, then tune in to Simply Ming, as Emmy Award–winning chef Ming Tsai dishes up easy solutions to having East-West food on the table in almost the same amount of time it takes to order out.
By using one of his simple master recipes to create a variety of meals—either the casual bite or a menu worthy of a dinner party—you can have a flavorful dish in half an hour.
The series furthers Ming’s mission of providing viewers a simple, straightforward approach to mastering East-West cooking. By crafting dishes from the show’s master recipes, anyone can keep dining at more home interesting and fun all week long—whether you are a beginner in the kitchen or an experienced chef.
Join Ming Tsai as he shares time-saving tips and mouthwatering recipes, all while helping you make the most of your time in the kitchen.
Distributed by: American Public Television (APT)
Ming Tsai’s love of cooking (and eating) great food was forged early on while working at his parents’ restaurant, Mandarin Kitchen, in Dayton, Ohio. The award-winning chef and author is the host of public television’s Simply Ming.
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Creme Anglaise with Guest Duff Goldman
This week on Simply Ming, Host Ming Tsai is joined by pastry chef extraordinaire - Duff Goldman. Together they show us how to use Crè me Anglaise - a key ingredient in every pastry chef's arsenal, and create two delicious desserts: Old School Chocolate Souffle with Creme Anglaise and Vanilla Frozen Custard with Flambeed Berries.
Caramelization with Guest Jody Adams
This week on Simply Ming - Caramelization - a technique that enhances both savory and sweet cooking. Done right it enhances a dish, and done wrong will turn it bitter. Joining Ming in the kitchen is Chef Jody Adams. Together they cook on the fly creating: Scallops with Curried Gooseberries and Loin Lamb Chops with Plums.
Thickening with Guest Susur Lee
In this episode of Simply Ming - the key to making sauces - thickening. Ming demonstrates how to make a reduction and a roux. And joining him in the kitchen is Top Chef Masters culinary sensation, Susur Lee. Together Ming and Susur will cook on the fly, using mystery ingredients and the technique of thickening to serve up two tasty dishes: Chinese-Style Paella and Seared Chicken Breast Orzo Risotto with Endive Caper Salad.
On The Road with Michael Schlow at Tico
Buying local and buying fresh are key to great cooking. This week on Simply Ming, Chef Ming Tsai and longtime friend Boston Chef, Michael Schlow, go to Boston City Hall Plaza Farmer's Market for a little inspiration and then head back to Chef Schlow's restaurant, Tico, where they cook up two mouth-watering dishes: Red Tape Steak and a Double Lamb Chop with Pea Shoot-Beet Salad.
Making Sausage with Guest Chris Cosentino
On this episode of Simply Ming - how to grind your own meat and make your own sausage with the help of a man who can teach most butchers a thing or two, Chef Chris Cosentino. Ming and Chris cook on the fly together creating two very different dishes: San Francisco Sausage and Peppers and Chicken Mushroom Sausage Patties with Orange Snow Pea Salad.
Rice Pilaf with Guest Ellie Krieger
Cooking on the fly with Ming in this week's episode of Simply Ming is Chef Ellie Krieger. Ellie, hailed as an expert on all things healthy, teams up with Ming showing how Rice Pilaf, along with some surprise ingredients and special spices from Ming's pantry are brought together to create: Toasted Garlic Quinoa and Coriander Crusted Chicken and Spicy Shrimp over Preserved Lemon Pilaf.
Tenderizing with Guest Jamie Bissonnette
This week on Simply Ming - tenderizing - a culinary technique that helps meat, chicken and fish absorb all the wonderful flavors of your favorite marinades. Joining Ming in the kitchen is Chopped Champion - Chef Jamie Bissonnette. Together Ming and Jamie cook on the fly using mystery ingredients and zesty spices to come up with two tender recipes: a Tellegio Kimchee Steak Bomb and a Trio of Halibut New Style Sashimi.
Omelets with Guest Todd English
The secret to making the perfect omelet - that's what's up on this week's episode of Simply Ming. Host Ming Tsai teams up with friend and celebrity chef, Todd English who share techniques from their French culinary training and create two delectable dishes: a Shitake Omelet with Crab Salad and Arugula Sauce and a Vidalia Onion Omelet with Lox Orecciette Pasta and Avocado-Cucumber Salsa.
Ganache with Guest Joanne Chang
On this week's episode of Simply Ming, learn the art of making ganache, the simple mixture of chocolate and cream that's the heart of so many great desserts. Ming is joined by the James Beard nominated chef, Joanne Chang who shows how ganache can be whipped up into two mouth watering desserts: Chocolate Mousse Napoleon and Flourless Rum Nut Chocolate Cake.
Azores: Pedro Oliviera
This week Simply Ming is on the road traveling to the exotic Azores to learn how to make one of the region's most famous dishes - Cozida - a one-pot meal that's literally cooked underground by the Earth's volcanic heat. Rising to the challenge, Ming also serves us his own take on this national dish.
Pan Sauces with Guest Norman Van Aken
Front and center on this week's episode of Simply Ming are Pan Sauces - an easy way to use what's right in your pan to create great flavor. Joining Ming in the kitchen to demonstrate this indispensable culinary technique is Chef Norman Van Aken. Together they cook on the fly using surprise ingredients and Ming's East-West pantry to create: Pan Seared Steak, Beet Salad and Hash Browns and Pork Chop, Kimchee-Kale Pan Sauce and Sweet Potato Cake.
Modern Azorean Cuisine
Steeped in tradition, the islands that make up the Azores are rich with culinary traditions that will be shared as Simply Ming goes "on the road". Ming shops in a local market where he discovers the vast array of local fruits, vegetables, meats and cheeses. He joins a celebrated chef from the cooking school on the island of Sao Miguel, and together the two cook on the fly using their market ingredients to come up with dishes that reflect Azorean culinary traditions but with a modern day twist.
On The Road In Chattanooga with Guest Daniel Lindley
Ming goes where he's never gone before as he heads south to Chattanooga, Tennessee to cook with renowned local chef, Daniel Lindley of St. John's Restaurant. Together they shop for inspiration at local Chattanooga markets to come up with two distinct dishes that call upon the region's heritage and culinary uniqueness.
On The Road In San Antonio with Chef John Besh
Ming heads to the Lone Star State on today's episode of Simply Ming. Joining him is his long time friend Chef John Besh. At Chef Besh's critically acclaimed San Antonio restaurant - Luke. Ming and John will get inspired by fresh ingredients just picked from an area farm and will use them to create two delicious dishes, on the fly, that reflect the spirit and spiciness of San Antonio.
Reconstituting with Guest Gordon Hamersley
Drying foods to keep them preserved is a technique that dates back hundreds of years. On this episode of Simply Ming, host Ming Tsai and special guest, Gordon Hamersley, show how the technique of reconstituting - bringing a dried ingredient back to life by simply adding liquid - can be used to cook up two unique dishes: Salt Cod with Pasta and English Peas and Chicken Stir-fry with Wood Ear, Fermented Black Beans and Wasabi Yogurt.
Azores: Eduardo Reis
Ming heads for the islands on this very special episode of Simply Ming. Traveling to the Azorean island of Terceira, Ming cooks with a celebrated local chef and learns the history of the very popular dish called Alcatra which is baked in a traditional Azorean wood oven. Influenced by the Portuguese discoverers in the 15th century, this dish is made with fish or beef cooked slowly in a clay pot with bacon, onion, and local spices.
On The Road In San Antonio with Chef Elizabeth Kossick
San Antonio is home to one of the country's leading culinary schools - the Culinary Institute of America (CIA) where Ming teams up with the CIA's own Chef Elizabeth Kossick. Working in their unique Latin Kitchen, Ming and Elizabeth use ingredients fresh from Elizabeth's extensive pepper garden. The focus of the dishes will be Peruvian with Ming adding his own personal twist.
On The Road In Chattanooga
On this Southern-inspired episode of Simply Ming, Chef Ming Tsai takes us to Chattanooga, Tennessee to learn some of the region's culinary secrets. An up and coming culinary hotspot, Chattanooga has a lot to offer the adventuresome palate. Ming and his local guest chef will explore the local markets and come up with two dishes that are sure to make your mouth water.
Black Bean and Garlic Sauce
Ming Tsai kicks off his brand-new series with a trip to Boston's Chinatown to demystify fermented black bean and garlic sauce - a favorite of Chinese cooking. Back in the studio, Ming will prepare Wok-stirred Clams and Black Beans, Wok-stirred Beef with Eggplant and Black Beans, Black Bean Pork and Tofu, and a Black Bean Aioli. Guest chef Iris Tsai - Ming's mom - joins him to make Sizzling Fried Red Snapper with this versatile and simple master sauce.
Grilling with Andy Husbands
Grilling is as American as Apple Pie and on this week's episode of Simply Ming, Chef Ming Tsai joins forces with the ultimate master of grilling, author and Boston-based chef - Andy Husbands. Ming and Andy will share their secrets for grilling as they cook on the fly using mystery ingredients and some zesty spices from Ming's pantry. Together they will grill up: a Thai Buffalo Salad and Grilled Mussels and Clams with tomatoes and a Polenta Cake.
On the Road in San Antonio with Chef Johnny Hernandez
Ming travels "south of the border" when he visits the hacienda of Johnny Hernandez - one of San Antonio's most popular chefs - on this special episode of Simply Ming. Together Johnny and Ming shop at a local Latin market where they look for inspiration and fresh ingredients. Back home at Johnny's, Ming and Johnny chop, dice, and grill two fabulous Latin-inspired dishes.
Poaching with Guest Jasper White
This week on Simply Ming it's all about Poaching - a technique that is often forgotten in today's kitchens. To help bring poaching back into favor, Ming teams up with friend and celebrated chef, Jasper White. Together they demonstrate how poaching preserves moisture and texture while adding flavor and no fat. Ming and Jasper also serve up two tasty dishes: Striped Bass Poached in Saffron Broth with Fennel and Potatoes and a Salad Lyonaise with Red Wine Poached Eggs.
Wine & Tapas
Seafood and the Azores go hand in hand, and on today's episode of Simply Ming, Ming gets right into the thick of things when he travels to the beautiful area of Caldeira do Santo Cristo. Here with the help of a local chef, Ming will help harvest limpets and clams to come up with two unique dishes.
Master Chicken Broth
Ming Tsai introduces a twist on a classic this week with Ming’s Master Chicken Broth, infused with star anise, ginger and soy sauce. Ming cleverly enhances the Western staple with Chinese flavors to create unique dishes such as Ginger-Poached Chicken Breast, Hot and Sour Shrimp Soup, and Lemongrass-Coconut Chicken Soup. Well-known chef Michael Lomonaco arrives as Ming’s guest, and together they stir up Shrimp and Vegetable Risotto.
Bittersweet Chocolate Ganache
Indulge your chocolate craving with Ming as he prepares his decadent master recipe for Bittersweet Chocolate Ganache. Using this sublime sauce as a base, Ming then creates Warm Chocolate Soufflé Cakes with Cardamom Cream, Bittersweet Chocolate Pots De Crèmes and an amazing Asian Banana Split. Guest Pastry Chef Francois Payard prepares a tempting Chocolate Pastilla.
Five-Spice Chile Tea Rub
This aromatic Five-Spice Chile Tea Rub adds a lovely smoky flavor and a spicy peppery bite to hearty winter meals. Using this delicious master blend, Ming creates a Tea Rubbed Beef Sirloin with Country Mash, Tea Braised Lamb Stew with Root Vegetables, and a Tea Rubbed Salmon with Scallion Lemon Rice. At the Japanese market Kotobukiya in Cambridge, Massachusetts, Ming instructs viewers on how to select the perfect loose tea leaves to make this rub. Then, guest chef Chris Schlesinger joins Ming and uses the master blend to make Chile Tea-Crusted Grilled Giant New Bedford Scallops with Aromatic Mango Slaw and Lime.
Butter Shortbread Dough
Ming's amazing Butter Shortbread Dough creates cookies that are simultaneously rich, sweet, crisp and a melt-in-your-mouth experience. Easy to make and then freeze for perfect cookies anytime, this master dough can be baked alone or with Ming's flavorful additions. Blending spices, chocolate, or nuts with this sweet buttery dough, Ming turns out delicious confections like Five Spice Shortbread, Double Chocolate-Ginger Shortbread, and Caramel Macadamia Nut Crunch Cookies. He is then joined by guest chef Tricia Karter from the Dancing Deer Baking Company, who prepares two uniquely-flavored treats: Pepita Lemon Cranberry Shortbread and Parmesan with Pinenuts~
Tropical Fruit Salsa
Tantalizing the taste buds, Ming elevates the traditional concept of salsa for a luscious dessert creation, Tropical Fruit Salsa. To learn more about how to pick the perfect fruit, Ming takes viewers to the Verrill Farms in Concord, Massachusetts, to see how melons are grown. Back at the studio, Ming makes a delightful Tropical Fruit Yogurt Parfait, Tropical Fruit Granita and Frozen Tropical Fruit Martinis. Then, guest chef Ana Sortun prepares the exotic Shredded Phyllo with Sweet Cheese and Tropical Fruit Salsa.
The light nutty flavor of grape seed oil is expertly blended together with complex flavors of dried spices to create Ming's signature vinaigrette. At Verrill Farms in Concord, Massachusetts, Ming shares the secrets of growing these five special herbs. Then, showing off the versatility of this magnificent sauce, Ming makes a Marinated Tomato Salad with Sesame-Crusted Goat Cheese, Warm Rock Shrimp and Celery Root Salad, and Wok-Stirred Mushroom Salad. Guest chef Jody Adams uses the flavorful sauce to prepare Grilled Pork Tenderloin marinated in Ming's Five-Spice Herb Vinaigrette with Grilled Red Onion and Sweet and Sour Grilled Peaches and Spinach Salad.
Curry Tea Rub
Ming Tsai kicks off the second season of Simply Ming with a once in a lifetime culinary expedition to South Africa with lifestyle guru and native Colin Cowie. First, Ming is in the studio to create his Curry Tea Rub – an exotic mix of fruity blackberry-tea and curry powder. Just rub it on and cook – what could be simpler? Ming demonstrates this easy technique by preparing Curry Tea–Rubbed Butterfish with Dried Mango Couscous. Then, Ming and Colin are off to South Africa to explore the famous spice markets of Durban and discover how 11 ingredients come together to create a wonderful house curry. This edible masterpiece is immediately put to work with the help of local chef Rachel Buchner who prepares BBQ Curry Tea Rubbed Ostrich with Grilled Sweet Potatoes and Fruit Salsa. Back in the studio, Colin whips up the mouthwatering dish of Spiced Cod with Tomato Sauce.
- Asian Barbeque Sauce
- Asian Tapenade
- Grilled Vegetable Panini with Asian Tapenade
- Halibut Ceviche with Roasted Poblano, Kaffir Lime Avocado Purée and Asian Aromatics
- Kaffir Lime Avocado Purée
- Oven Roasted Pork Ribs with Hoisin-Cranberry BBQ sauce and Asian Coleslaw
- Rice Paper
- Warm Lobster Summer Rolls with Brown Butter Morel Sauce
- Cooking Under Fire: Recipes and Behind the Scenes (Book)
- Ming's Blue Ginger Cookbook (Hardcover)
- Ming's Master Recipes (Book)
- Simply Ming Cookbook (Hardcover)
- Simply Ming (DVD)
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