Name: Simply Ming
Uploaded: 2022-04-07T15:03:53.000Z
Description: Award-winning host Chef Ming Tsai moves out of the studio and into his downtown Boston loft. Guest chefs come by to cook up their favorite dishes and share some stories. Ming then ventures to Norway for some delectable Scandinavian fare.

Award-winning host Chef Ming Tsai moves out of the studio and into his downtown Boston loft. Guest chefs come by to cook up their favorite dishes and share some stories. Ming then ventures to Norway for some delectable Scandinavian fare.

PBS Distribution

French chef Daniel Boulud stops by to create a classic French dish, Poulet A L'Estragon with Rice Pilaf and Yellow Wax Beans. Ming makes his favorite Chinese Five-Spice Split Chicken with Charred Chile-Tomato Salsa and Steamed Buns.

Daniel Boulud

James Beard Award-winning chef Lidia Bastianich makes a savory Grilled Calamari and Shrimp with Salsa Verde and Grilled Bread, which Ming matches with Blue Ginger Crispy Calamari and Thai-Lime Dipping Sauce. It's the best of frutti di mare!

Lidia Bastianich

Culinary master Jacques Pépin prepares a luscious dish of Chicken Livers in a Mushroom Port Cranberry Sauce, paired with Small Potatoes. Ming makes a Hot Chicken Liver Mousee with Bacon-Thyme Sauce. For dessert, a classic Chocolate Soufflé.

Jacques Pepin

Chef Tiffani Faison, owner of Tiger Mama and Sweet Cheeks, makes her favorite Vietnamese dish, Pad Gra Pow, over Jasmine rice and topped with a fried duck egg. Ming matches with savory meatloaf sliders. Simple ingredients, delicious dishes!

Tiffani Faison

Actress and James Beard Award-winning author and restaurateur Madhur Jaffrey shows audiences how to make Potatoes Marwari Style with Griddle Bread, while Ming prepares a Japanese Chicken Curry with Caramelized Onions and Cauliflower.

Madhur Jaffrey

Master chef and Emmy-nominated host Rick Bayless creates a Green Chili Adobo Taco Duo with Shrimp, Caramelized Onion, and Roasted Chayote. Meanwhile, Ming makes a family-favorite: Surf-n-Turf Moo Shoo Wraps. It's East meets Southwest!

Rick Bayless

James Beard Award-winning pastry chef Johnny Iuzzini whips up a decadent Frozen Dark and Stormy Soufflé while Ming makes Dark and Stormy Doughnuts.

Johnny Iuzzini

It's duck two ways as Shaun Hergatt, executive chef of Juni, makes a rich Acacia-Glazed Duck with Plum Puree and Shaved Fennel Salad. Ming matches with savory Thai Coconut Braised Duck Legs, Sweet Potato and Leeks, and Sambal-Plum Chutney.

Shaun Hergatt

Award-winning chef Rocco DiSpirito shows us healthy options with an Almond Vanilla Protein Smoothie, Spinach Pesto Pasta, and an Almond Cake with Berries. Ming creates Wok-Stirred Brown Rice Noodles with Shitakes and a Spicy Almond Pesto.

Rocco DiSpirito

Maine's master of fresh, local, and sustainable food, chef Sam Hayward gives his take on shellfish, while Ming makes Wok-Stirred Thai King Crab Legs.

Sam Hayward

Ming heads to Norway to explore its rich culture, beautiful landscape, and fresh-from-the-sea fish dishes! Meeting up with chef Gunnar Hvarnes, the two toast martinis before getting down to business - creating two delicious Cod dishes.

Gunnar Hvarnes

Ming expores Norway with chef Geir Skeier, winner of the 2009 Bocuse d'Or world cooking contest. After prepping a delicious cocktail from traditional Norwegian Aquavit, Ming and Geir create two meals from the region's sumptuous salmon.

Geir Skeier

Ming discovers Norwegian and Scandinavian tastes and traditions with chef Ørjan Johannessen. Joined by Ørjan's parents, the chefs create two distinctive Fjord Trout meals, while the Johannessen's make a pickled herring and caramel pudding.

Orjan Johannessen

Mackerel is on the menu for Ming during his adventures in Norway. Known for his show "New Scandinavian Cooking," chef Andreas Viestad introduces Ming to a farm apple Kir before they settle in to whip up two mouth-watering meals.

Andreas Viestad

Chef Will Gilson and Ming make duck two ways. Will starts with Duck Breast and Hay-Roasted Carrots and Toasted Pistachios. Ming whips out his pressure cooker for Szechwan Duck Legs with his recipe for Fried Rice with Yukon Gold Potatoes.

Will Gilson

Chef Susan Regis focuses on fresh-picked veggies. Susan creates a Rye Berry Salad with Wine Cap Mushrooms, Wild Greens, and Herbed Crème Fraiche. Ming pairs Coriander-Crusted Salmon with Asparagus Sauce, Quinoa, and an Asparagus Salad.

Susan Regis

Chefs Andrew Taylor and Mike Wiley come from Portland, Maine for some oysters! The two make Oysters with Kimchee Ice and a Brown Butter Lobster Roll while Ming pairs Beer Battered Oysters with Shallots and Chinese Vinegar Mignonette Aioli.

Andrew Taylor & Mike Wiley

Ming hits up Hawai'i! Joining Ming is chef Isaac Boncaco, the 2014 Maui Chef of the Year. With two unique takes on tuna, Issac and Ming talk shop and trade recipes as they create a delicious meal on the beautiful sands of Kama'ole Beach.

Hawai'i - Isaac Boncaco

Coconuts, opah, and plantains are on the menu in Hawai'i. Chef Ed Kenney and Ming head to Ma'o Organic Farms to harvest ingredients and coconuts for a few exotic dish and drinks! Ming and Ed create two unique takes on traditional dishes.

Hawai'i - Ed Kenney

Ming is in Maui with chef Lee Anne Wong. At Kako'o 'Oiwi Farm, the two gather traditional Hawaiian ingredients, such as taro plants, edible ferns, and breadfruit to create a sumptuous meal celebrating the heritage of the islands.

Hawai'i - Lee Ann Wong

Ming heads to Honolulu to join Mom and Dad in their kitchen for a family meal. Whipping up a few favorite dishes, the Tsai family trades laughs and stories - and more than a few family photos! - before sitting down to dinner on the lanai.

Hawai'i - Mom & Dad

At the Hawai'i Food and Wine Festival, Ming bumps into chefs Roy Yamaguchi and Alan Wong, masters of Hawai'ian cuisine. As the friends catch up, they go to their favorite place - the kitchen! - to create three unique and tasty fish dishes.

Hawai'i - Roy Yamaguchi and Alan Wong

Chef Robert Sisca joins Ming to create two takes on halibut. Robert makes a Bread-Crusted Halibut with Broccoli Rabe and a Chorizo Emulsion, before helping Ming with his Halibut Fish Stew with Roasted Garlic Aioli and Grilled Bread.

Robert Sisca

Jason Bond of Bondir in Cambridge joins us as we cook with mackerel. Jason makes Grilled Mackerel with Charred Eggplant Puree and Eggplant Pickle, while Ming cooks up a Tea-Smoked Mackerel with Hunan Eggplant.

Bondir

Chef and restaurateur Louis DiBiccari celebrates lobster with Ming by preparing it not one, not two, but FOUR ways. Louis makes Lobster Gravy with Lobster Risotto while Ming offers up Thai Basil-Lobster Risotto Cakes with Lobster Emulsion.

Louis DiBiccari

From Portsmouth, NH, chef Matt Louis cooks Goat Meatballs, while Ming counters with Surf-n-Turf Meatballs.

Matt Louis

It's time for coconut with Carla Hall, co-host of The Chew! Carla makes Calaloo-a Crab and Coconut Spinach Soup-and Cassava in Coconut Sauce while Ming counters with a Creamless Watercress Soup with Honey Apple Salsa and Coconut Shrimp.

Carla Hall

The legendary Jacques Pépin and his granddaughter swing by Ming's loft to make Curly Dogs with Pickle Relish, Mayogrette Dressing, and Potato Salad. Ming cooks up some quick Chinese Sausage Buns. Simple ingredients make delicious dishes!

One of the world's most distinguished Latin chefs, Aarón Sánchez - judge on Chopped and Masterchef - visits Ming in his loft to cook his Albóndigas Tacos, while Ming makes Beef and Salted Watercress Scallion Pancakes.

Aaron Sanchez

James Beard Award-winner, author, and creator of eight Boston restaurants Barbara Lynch cooks a Ricotta Ravioli with Black Olive Croutons and a Simple Tomato Pan Sauce, as Ming makes an Asian-inspired Ginger Edamame Ravioli.

Barbara Lynch

Ming's longtime friend chef Todd English, known for his restaurants across the US, shares how he makes a Cauliflower Risotto: Italian style. Ming puts his own spin on this trendy vegetable with a Soy-Honey-Lime Beer Battered Cauliflower.

Todd English

Amanda Freitag sears Pork Chops with Crispy Pancetta, while Ming whips up a Pork Scaloppini with Lap Chong and Leek Salsa, and Caramelized Apples.

Amanda Freitag

PBS's own chef Rick Bayless shares his Mexican flavors with some Mexican Street Corn Tacos with Homemade Corn Tortillas, while Ming makes his new Egg Omelet Wrap with a Corn, Tomato, Watercress, and Fermented Black Bean Salsa.

Top Chef alum Tiffani Faison head outside to make some Grilled Tandoori Chicken with a fresh Tomato and Herb Salad. Meanwhile, Ming cooks up a Tea-Smoked Whole Chicken with Sweet Potatoes and a Fermented Black Bean Pesto.

Ming toasts Per Se's Executive Sous Chef Mathew Peters for winning 2017's Bocuse d'Or competition! Matt cooks his winning Chicken and Crayfish, while Ming does a Surf-and-Turf Dark Chicken and Shrimp Stir Fry with Snap Peas and 3-2-1 Sauce.

Matthew Peters

Ken Oringer, owner of restaurants all over Boston and beyond, joins Ming to cook up a crowd favorite: fried chicken. Ken prepares an out-of-this-world Fried Chicken Sandwich with a Kimchi Brine, while Ming makes a Fried Chicken Bahn Mi.

Ken Oringer

Our favorite couple is back-yes, Mom and Pops! They prepare a Steamed Whole Fish with zesty chiles, inspired by Ming's trip to China with Pops. Then, Ming makes a family favorite: Spicy Ground Pork Stir Fry with Whole Wheat Scallion Pita.

Mom and Pops

Ming and Adam Richman, host of Man V. Food and Man Finds Food, mix up a fun Port-Au-Prince Sour. Then, it's on to their own styles of BLTs. Adam makes a Salmon BLT while Ming prepares a Kosher BLT without the bacon, lettuce, or tomato!

Adam Richman

Joanne Chang of Boston's Flour franchises prepares Vietnamese Espresso Ice Cream-filled Profiteroles with Spicy Ganache. Ming counters with a Pâte à Choux Two Ways-Tea Smoked Salmon with Cream Cheese, Chives and Lemon, and Devil's Balls.

Joanne Chang

Southern chef Chris Hastings joins Ming to prepare classic Southern flavors with his Creamy Shrimp and Grits. Then, Ming cooks Jook, a savory rice porridge, with a brown and white mixed House rice. Prepare yourself for East meets South!

Chris Hastings

James Beard Award-winning Chef Jamie Bissonnette turns up the heat with eggplant! While Jamie prepares a Spicy Shrimp with Thai Eggplant, Ming cooks eggplant with an Asian twist - a tasty, spicy Sichuan Eggplant dish called Yu Xiang Qie Zi.

Jamie Bissonnette

Seamus Mullen, owner of NY's Boqueria, shares his health-focused philosophy as he prepares a Lamb Meatball Stew with Quinoa, Baby Carrots, Sugar Snap Peas, and Herbs. Ming complements with a Lamb and Leek Pilaf with Lemon Cucumber Tzatziki.

Seamus Mullen

It's time for a crowd favorite-chicken wings! Chef Leah Cohen, owner of Pig and Khao in New York, cooks up her Korean Honey Butter Chicken Wings, while Ming matches with his famed Blue Ginger Laos Chicken Wings. Two twists on a classic!

Leah Cohen

Chef Michael Schlow, named Best Chef Northeast by the James Beard Foundation, joins Ming to prepare an Italian Spicy Seafood Stew called Cacciucco. Ming complements with his tasty Thai Seafood Stew. It's stew two ways!

Michael Schlow

Join Ming On the Road as he explores Iceland's coastline and joins in the tradition of using 100% of their country's key fish, cod. Forage for "sea truffles" to use in a Whole Roasted Cod Head and try Ming's Rice Paper-wrapped Cod.

Wild Cod with Gisli Matthias Audunsson

Visit a farm that's herded Icelandic lamb for five generations. Stop by a Lebanese and Moroccan-inspired restaurant for Grilled Lamb Ribs while Ming cooks a Lamb Fried Rice. And don't forget to stop at Iceland's famous lamb hot dog stand!

Icelandic Lamb with Thrainn Freyr Vigfusson

Ming and Fanney Dora Sigurjonsdottir visit the Reyka Vodka distillery, then they grab groceries to cook some Arctic char.

Arctic Char with Fanney Dora Sigurjonsdottir, Vodka cocktail

Can't visit Iceland without experiencing its geothermal energy. Tour a tomato greenhouse that runs off geothermal energy. Shake up explosive cocktails, sauté Icelandic langoustine, and make a splash at Iceland's first public hot spring.

Langoustine & Tomatoes with Axel Bjorn Claussen

Ming goes to Minneapolis to see what makes this foodie hub unique. Head to Spoon and Stable for a Salmon Mi Cuit; stop at Grand Café for a Salmon en Papillote; fire up the grill at Boom Island Park to make a Whole Grilled Salmon.

Minnesota with Jamie Malone

England welcomes Ming with a classic fish and chips. After picking out fresh cod and haddock at one of England's biggest fish auctions, he challenges Chef Craig Maw and his partner, whose take on fish and chips won them "Best of 2017."

Fish & Chips with Craig Maw

Ming takes in the English Riviera where he tastes some countryside soft cheeses and regional wines. The wines are paried with cod prepared two ways.

Simon Hulstone

Ming wraps up his tour in London with star French chef Daniel Galmiche. Join them to sample and source some smoked fish, prepare a cocktail or two, pan-fry some steelhead trout, and make a trout "pho" with lemon-ginger broth.

Daniel Galmiche

Uber-chef Carla Hall, co-host of the Emmy Award-winning television show The Chew, stops by to give a fresh take on a shrimp classic. Pulling from her Southern roots, Chef Hall creates a delicious Sea Island Shrimp with Grits while Ming cooks up a Shrimp and Squash Grit Tempura.

Legendary French chef Jacques Pepin joins Ming in the loft to cook with Sole and soul. Chef Pepin creates a fantastic Onion-Crusted Sole with Anchovy Butter and a Butternut Squash Saute, while Ming follows that with a Brown Butter Onion Glazed Sole with Creamy Zucchini "Risotto." Enjoy fish, two ways.

Seven-time James Beard Award-winning chef and longtime host of the PBS series, Mexico: One Plate at a Time, Rick Bayless stops by the loft kitchen to bring us back to his Mexican roots. Rick starts us off with traditional Mexican Chilaquiles, while Ming puts a spin on nachos with his Crispy Rice Cake Chicken "Nachos."

Iron Chef Masaharu Morimoto stops by the loft kitchen for a showdown. After a quick cucumber cutting challenge, these two chefs cook up dueling versions of a traditional Japanese dish - Tonkatsu. While Iron Chef Morimoto makes a traditional Deep-Fried Pork Cutlet Tonkatsu and his house Ramen, Ming counters that with a vegetarian version of Portobello Tonkatsu atop a fantastic House Rice.

Masaharu Morimoto

Chef Sara Moulton, a protege of Julia Child and host of the PBS series Sara's Weeknight Meals, joins Ming in the kitchen to make some family comfort food. Sara slow cooks a flavorful Alsatian Onion Pie, and Ming follows with one of his Sunday night favorites, French Onion Apple Soup.

Sara Moulton

Simon Majumdar, British author and TV personality, travels the world and makes a stop at Ming's kitchen to cook up chicken two ways. Simon makes his favorite Chicken Tikka Masala, while Ming shares a taste of his childhood with his Mom's Curry-Apple Chicken with House Rice. Make recipes from across the globe as well as the family cookbook.

Simon Majumdar

Houston chef Bryan Caswell joins Ming in the kitchen. Recognized by the James Beard Foundation, Food & Wine, and Bon Appetit as one of Texas's top chefs, Caswell barbecues a blackened Black SeaBass on the Half Shell with Swiss Chard and a Field Pea Saute. Next, Ming dishes up a Crispy Whole Black Sea Bass.

Bryan Caswell

Michelin star and James Beard Award-winning chef Sarah Grueneberg comes in from Chicago to join Ming in his loft kitchen. Sarah whips up a Tortelli Verdi, her restaurant Monteverde's signature dish, while Ming makes a Garlic Chive Wonton with a Double Ginger Chicken Broth.

Sarah Grueneberg

Chef Ivan Orkin, known as the American authority on all things ramen, joins Ming to make just that --ramen. Chef Orkin shows us how to make a simple 30-minute at-home version of Shoyu Ramen -- a dish that typically takes three days to prepare in his restaurant. Ming then counters with a quick Vegetable Ramen. Make ramen simple and easy, two ways!

Ivan Orkin

Emmy Award-winning actor, producer, and restaurateur Billy Dec joins Ming in the kitchen to share some flavors from his roots in the Philippines. Billy cooks up a classic Adobo Pork Belly Bao with oozing Fried Egg, while Ming follows with a vegetarian version of an Apple Tofu Bao. Prepare Asian comfort foods, two ways.

Billy Dec

Chef Akhtar Nawab, recently honored with the Bib Gourmand distinction from the 2018 Michelin Guide, stops by Ming's loft to cook with delectable mushrooms. Akhtar makes a hearty Mushroom Bolognese with homemade Ligurian Corzetti pasta, while Ming follows with Wok-Stirred Maitake Mushrooms atop a Scallion Noodle Cake. It's East meets West, meets Italy with these mushroom dishes.

Akhtar Nawab

Ming's longtime friend and James Beard Best Chef of the Northeast Ken Oringer, joins him in the loft to work with a New England staple -- fresh oysters from off the shores of Massachusetts. Ken makes a mouthwatering Thai Sausage with Oyster Aioli and Ming rivals that with Butter Poached Oysters with Lapchong Salsa.

Joanne Chang, the mastermind behind Boston's wildly popular Flour bakery shops, stops in for a day of desserts. Joanne makes an amazing Passion Fruit and Raspberry Pavlova, while Ming follows up with a light, delectable, and dairy-free Isle Flottante or "floating island." Get your sweet tooth ready!

Boston chef Jay Hajj swings by to cook up some savory tastes from the Middle East. Chef Hajj prepares three different kinds of Lebanese flatbread called Manakish, each with a delicious and unique topping. Ming follows that with a savory Japanese pancake called Okonomiyaki and tops it with ground lamb. Move across the globe, right here at home.

Jay Hajj

Cologne, Germany: After a quick visit to the spectacular Cologne Cathedral, Ming heads over to Wurst Case Scenario Restaurant to meet up with Chef Rene Stessel, who shows Ming how to makes Liver Sausages. Then they cook up a storm, as Chef Stessel makes an Austrian Blutwurst with Potatoes dish, and Ming follows with a Spicy Sausage Fried Rice.

On the Road: Cologne

Amsterdam, Netherlands: Chef Rudolph van Veen joins Ming in beautiful downtown Amsterdam to taste some fantastic Indonesian food and cook up some incredible Indonesian desserts. Chef Ming makes a delicious Gingered Mango-Pineapple Galette while Chef van Veen whips up a traditional Indonesian Speck cake.

On the Road: Amsterdam

Strasbourg, France: Ming ventures into Petite France to learn how traditional gingerbread is made. He then meets up to cook with Chef Romain Chassignet, who makes a traditional Choucroute Royale Garnie with Salted Bacon and Pork Liver, while Ming cooks up a Szechuan Wok-Stirred Cabbage with Bacon.

On the Road: Strasbourg

Amsterdam, Netherlands: Visit one of the best pickle makers in Amsterdam - Kesbeke Fine Pickles. Then Ming cooks alongside Michelin-star rated Chef Ron Blaauw. Chef Blaauw cooks up Smoked Eel with Brioche, Egg Salad, and Amsterdam Pickles, while Ming makes a Tempura Beer-Battered Anchovies, Pickles, Pickled Peppers, and Lemons.

On the Road: Amsterdam II

Rudesheim am Rhein, Germany: Heading up over the vineyards via gondola, Ming explores the flavors of Rudesheim and later meets Chef Fritz Pilcher to cook some local char. Chef Pilcher makes Potato Fritters with River Char Tartar, Garden Greens, Lemon Dip, and Caviar Vinaigrette while Ming makes an Arctic Char with Crispy Skin and a Foie Gras Sauce with Brandy and Cauliflower Rice.

On the Road: Wines of the Rhine

Heidelberg, Germany: Ming cooks with Michelin-star Chef Mario Sauer. After a quick trip to the farmers market, Ming joins Chef Sauer in the kitchen to cook up Kohlrabi with Wild Herbs and Chanterelle Vinaigrette and an Asian Ratatouille. Ming then makes a quick stop for some legendary chocolates called the Heidelberg Student's Kiss.

On the Road: Heidelberg

Riquewihr, France: Ming travels to the small picturesque town of Riquewihr, France to learn how macarons are made and then picks up some local wine and spatzle to add to his dish. Later, Chef Dhanyanto "Danny" Darmawan makes Spicy Indonesian Pork Knuckles and Ming cooks up Ginger-Soy Braised Pork Knuckles with Spicy Spatzle.

On the Road: Riquewihr

Chef Ming is surrounded by apples as he goes to upstate New York to experience the captivating Hudson Valley. After visiting a traditional cider orchard, Ming meets up with the pioneer of Hudson Farm to Table Cooking, Chef Ric Orlando. In the kitchen, they'll cook up a Potato Salad with Apple Chutney and Goat Cheese, and a Ground Pork and Wonton Soup with Apple Noodles.

On the Road: Hudson Valley

James Beard Award-winning chef Jamie Bissonnette comes back to the loft kitchen to saute Stroganoff two ways. Chef Bissonnette cooks up a Chili Beef Stroganoff that will make your taste buds water. Ming counters that with a vegetarian Tofu Stroganoff that is delicious and healthy.

Chef Michael Schlow, named the Best Chef of the Northeast by the James Beard Foundation, joins Ming to cook with shrimp. Chef Schlow makes a fantastic Spicy Shrimp with Calabrian Chiles, Pastina and Green Vegetables, while Ming follows that with a colorful and mouth-watering Shrimp, Mango, and Watercress Stir-Fry.

Chef Jacques Pepin joins Ming in the kitchen for a cook-a-thon in honor of their dear friend Anthony Bourdain. In a real-time 30-minute cook-off, the chefs go head-to-head to make some incredible dishes, Iron Chef style. From red snapper sashimi to a whole roasted red snapper - pork scaloppini to ratatouille - and an incredible banana crepe flambe with rum as only Jacques can make it.

Special Episode with Jacques Pepin

Top Chef alum Fatima Ali joins us for some healthy cooking and eating! The main ingredient for their two dishes is chickpeas. Chef Ali makes a Mustard Seed Shrimp with Chickpea "Chaat" Salad, while Ming cooks up a Chickpea Tofu Curry Stew.

Simply Ming

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