simply ming feature

Ming Tsai with Guest Jamie Bissonnette

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

Get the free PBS App

Full Episodes

Upcoming Airdates

Simply Ming

On this episode of Simply Ming we are on the road in Northern California with renowned chef and James Beard-Award recipient, Kenji Lopez-Alt. Ming takes us to source the freshest produce at the Farmer's Market at Bay Meadows in San Mateo and from there Ming and Kenji travel to the Sea by Alexander Steakhouse restaurant in Palo Alto to check out some incredible Sashimi. The day culminates with Ming and Kenji at his restaurant Wursthall cooking up a Kimchi feast of spaetzle and pork scallions.

  • 2020-02-21T03:00:00-08:00
    KCET-HD

Ming Tsai with Guest Jonathan Waxman

This week on Simply Ming, we're cooking with one of the pioneers of California cuisine, chef Jonathan Waxman. Jonathan 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.

  • 2020-02-23T01:30:00-08:00
    KCETLINK

On The Road In California: Santa Cruz

On this episode of Simply Ming we are on the road in sunny Santa Cruz to explore fusion Mexican delicacies with chef Kendra Baker. Kendra takes us to her hidden secret, her favorite tortilla manufacturer located at a small market in a strip mall called El Pueblo Market. With tortillas in hand, they head to her restaurant Snap Tacos, where make tacos two ways, Kendra makes a "Lost Island Taco" with pulled pork and snappy pineapple salsa and Ming makes vegetarian inside out tacos with "mucho queso" (lots of cheese).

  • 2020-02-28T03:00:00-08:00
    KCET-HD

Ming Tsai with Guest Rick Bayless

James Beard Award winning chef Rick Bayless joins Ming in his home kitchen on this episode of Simply Ming. This week it's all about swordfish. Rick 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, right here on Simply Ming.

  • 2020-03-01T01:30:00-08:00
    KCETLINK

On The Road In California: Monterey

On this episode of Simply Ming we are on the road in beautiful Monterey, CA and we are talking abalone with renowned chef Paul Corsentino Executive Chef of Saltwood Kitchen and Oysterette. Before heading to cook the feast, we visit Monterey Abalone Company where they farm-raise sustainable abalone. With the abalone in hand Ming and Paul go back to Paul's restaurant to cook a delectable meal of grilled abalone with shiitake, bok choy salad while Ming cooks his own version of an Asian abalone Rockefeller.

  • 2020-03-06T03:00:00-08:00
    KCET-HD

Ming Tsai with Guest Carla Hall

The queen of southern cooking, Emmy Award winning chef Carla Hall joins Ming Tsai in his loft kitchen. Carla 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. It's hot and spicy fish served up two ways, this week on Simply Ming.

  • 2020-03-08T01:30:00-08:00
    KCETLINK

On The Road In California: San Jose

On this Episode of Simply Ming we are on the road in San Jose, CA where Ming will be learning about Portuguese cuisine with chefs Jessica Carreira and David Costa at their Michelin-starred restaurant, Adega. Before we get to the kitchen, we make a stop at Veggielution which brings people together through food and farming to get some fresh produce for the feast.

  • 2020-03-13T04:00:00-07:00
    KCET-HD

Ming Tsai with Guest Susur Lee

On this episode of Simply Ming, we're joined by the king of fusion cooking, master chef Susur Lee. Hailed by Food and Wine as one of the "ten chefs of the millennium," Susur makes a Grilled Eggplant on Polenta Crouton, served with a Tuna XO, and a simple arugula salad with a lemon and olive oil dressing. Ming follows that up with a Tuna Tataki served up with Eggplant Caviar and a drizzle of Curry Oil. We're celebrating eggplant, right here on Simply Ming.

  • 2020-03-15T02:30:00-07:00
    KCETLINK