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Simply Ming Previous Broadcasts

Pizza for Dinner & Dessert (Episode #1204H)

KQED Life: Mon, Jul 31, 2017 -- 3:00 PM

Pizza is the ultimate comfort food. It is totally customizable and can be eaten for breakfast, lunch, dinner and even dessert! You don't need a brick oven for it either. Ming puts his own spin on an old favorite from Pepe's Pizza, Spicy Clam Pizza. Pizza master, Elizabeth Falkner, then recreates her award-winning Finocchio Flower Power Pizza, and brings something sweet to the table with a hazelnut Gianguja Dessert Pizza. You'll be eager to make your own specialty pizza at home!

Andrew Taylor and Mike Wiley (Episode #1417H)

KQED 9: Sun, Jul 30, 2017 -- 11:00 AM

New York City and Boston restaurant alum chef Robert Sisca joins Ming from Rhode Island. Robert is the Executive Chef at the Providence G, a new and very cool venue in downtown Providence with three restaurants. Today they are cooking with halibut. Robert is making a bread crusted halibut with broccoli rabe and chorizo emulsion, then Ming is up for a halibut fish stew with roasted garlic aioli and grilled bread.

Leftovers Ignite and Take Flight (Episode #1203H)

KQED Life: Fri, Jul 28, 2017 -- 3:00 PM

Leftovers sometimes get a bad rap but on this episode of Simply Ming we turn those odds and ends into multi-layered, savory meals. Ming makes a childhood favorite, a Crispy Noddle Cake with Ham and Brisket, a fun way to clear out your fridge that the kids will love. Celebrated chef Marcus Samuelsson then traces back his Swedish roots to make a similar dish, Pytt I Panna, a family favorite that defines home cooking at its best.

Better Built Blt's (Episode #1202H)

KQED Life: Thu, Jul 27, 2017 -- 3:00 PM

We cook with a sure fire hit: bacon! You can never have enough bacon and it goes with everything. Ming whips himself up a quick snack from his childhood, a bacon and peanut butter sandwich, before making a decadent Panko-crusted Eggplant BLT with Homemade Potato Chips. Guest chef Duckie Estes joins him in the kitchen to show off her homemade bacon - that's right, homemade bacon! - which she uses in her version of the BLT classic, Fried Green Tomato BLT with Tabasco Aioli. It's like a BLT with an upgrade.

The Ultimate Comfort Food: The Egg (Episode #1201H)

KQED Life: Wed, Jul 26, 2017 -- 3:00 PM

Today we make filling, flavorful meals from one of the most basic ingredients: the egg! Ming shows you how to make a Wok Stirred Shiitake Omelette that will satisfy the whole family, and then cooking legend, Jacques Pepin, steps into the kitchen for a drink and some home cooking. He'll share two of his mother's recipes, Eggs Jeanette and Maman's Cheese Souffle, and show you how to master the egg.

Matt Louis (Episode #1426H)

KQED Life: Tue, Jul 25, 2017 -- 3:00 PM

Ming is joined by Portsmouth, N.H., chef Matt Louis from the restaurant Moxy, known for its Spanish-style tapas using seasonal New England ingredients and his newly opened Franklin Oyster House. Today, Matt cooks up goat meatballs with garlic mustard pesto, local farm feta and sunchoke chips, while Meg whips up surf-n-turf meatballs with his favorite Blue Dragon vinegar fries.

Louis Dibiccari (Episode #1425H)

KQED Life: Mon, Jul 24, 2017 -- 3:00 PM

Rising star chef Jason Bond of Bondir and Bondir Concord joins Ming as they cook with mackerel. Jason is making grilled mackerel with charred eggplant puree and eggplant pickle, while Ming makes tea-smoked mackerel with Hunan eggplant.

Susan Regis (Episode #1416H)

KQED 9: Sun, Jul 23, 2017 -- 11:00 AM

Chefs Andrew Taylor and Mike Wiley head south to Boston from Portland, Maine and their restaurants Eventide Oyster Company, Hugo's, and The Honey Paw-their latest venture. They will, of course, start off with oysters with kimchee ice, followed by their Eventide classic brown butter lobster roll. Ming follows that up with some beer battered Island Creek Oysters and shallots with Chinese vinegar mignonette aioli.

Jason Bond (Episode #1424H)

KQED Life: Fri, Jul 21, 2017 -- 3:00 PM

The best of New England seafood is celebrated with Tavern Road chef and co-owner Louis DiBiccari. They are cooking up lobster four ways. Louis is doing a lobster risotto with lobster gravy while Ming makes use of his leftovers with Thai basil-lobster risotto cakes and tomato-lobster emulsion.

Robert Sisca (Episode #1423H)

KQED Life: Thu, Jul 20, 2017 -- 3:00 PM

James Beard-nominated chef Susan Regis joins Ming from her new Cambridge, Mass., restaurant, Shepard. Today is all about fresh-picked veggies. Susan starts out by making a rye berry salad with wine cap mushrooms, wild greens and an herbed creme rraiche. Ming follows it with a coriander-crusted salmon and quinoa with an asparagus sauce and asparagus salsa.

Hawai'i - Roy Yamaguchi and Alan Wong (Episode #1422H)

KQED Life: Wed, Jul 19, 2017 -- 3:00 PM

Heading to 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 decide to head to their favorite place - the kitchen - to create three distinct and flavorful fish dishes.

Hawai'i - Mom & Dad (Episode #1421H)

KQED Life: Tue, Jul 18, 2017 -- 3:00 PM

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 - Lee Ann Wong (Episode #1420H)

KQED Life: Mon, Jul 17, 2017 -- 3:00 PM

Ming continues his adventures on Maui with chef Lee Anne Wong. Heading to Kako'o 'Oiwi farm, the chefs gather traditional Hawaiian ingredients, such as taro plants, edible ferns and breadfruit. Heading into the kitchen, Ming and Lee Anne create a sumptuous meal celebrating the heritage of the islands.

Hawai'i - Ed Kenney (Episode #1419H)

KQED Life: Fri, Jul 14, 2017 -- 3:00 PM

Coconuts, opah and plantains all show up in this week's dishes as Ming heads to Hawai'i. Ming catches up with chef Ed Kenney on Ma'oOrganic Farms to harvest ingredients and coconuts for a few exotic dish and drinks. Heading to the kitchen, Ming and Ed create two unique takes on traditional dishes, before sitting down to taste their Hawai'ian creations.

Hawai'i - Isaac Bancaco (Episode #1418H)

KQED Life: Thu, Jul 13, 2017 -- 3:00 PM

Ming hits Hawai'i, this week on Simply Ming. Joining Ming is chef Issac Boncaco, the 2014 Maui chef of the year. With two different takes on Tuna, Issac and Ming talk shop and trade recipes as they create a mouthwatering meal on the beautiful sands of Kama'ole beach.

Andrew Taylor and Mike Wiley (Episode #1417H)

KQED Life: Wed, Jul 12, 2017 -- 3:00 PM

New York City and Boston restaurant alum chef Robert Sisca joins Ming from Rhode Island. Robert is the Executive Chef at the Providence G, a new and very cool venue in downtown Providence with three restaurants. Today they are cooking with halibut. Robert is making a bread crusted halibut with broccoli rabe and chorizo emulsion, then Ming is up for a halibut fish stew with roasted garlic aioli and grilled bread.

Susan Regis (Episode #1416H)

KQED Life: Tue, Jul 11, 2017 -- 3:00 PM

Chefs Andrew Taylor and Mike Wiley head south to Boston from Portland, Maine and their restaurants Eventide Oyster Company, Hugo's, and The Honey Paw-their latest venture. They will, of course, start off with oysters with kimchee ice, followed by their Eventide classic brown butter lobster roll. Ming follows that up with some beer battered Island Creek Oysters and shallots with Chinese vinegar mignonette aioli.

Will Gilson (Episode #1415H)

KQED Life: Mon, Jul 10, 2017 -- 3:00 PM

Rising star and Cambridge-based chef, Will Gilson, joins Ming. Will, the chef and owner of Puritan & Co. in Cambridge, is going to help Ming cook up duck two ways. Will makes duck breast with hay-roasted carrots and toasted pistachios, and Ming makes pressure cooked Szechwan duck legs with Yukon gold potato fried rice.

Andreas Viestad (Episode #1414H)

KQED Life: Fri, Jul 7, 2017 -- 3:00 PM

Mackerel is on the menu for Ming and chef Andreas Viestad on this special episode of Simply Ming in Norway. Known for his show, "New Scandinavian Cooking", Chef Viestad introduces Ming to a farm apple Kir before they settle in to whip up two mouth-watering meals. With dishes capturing each of the five tastes, this is a meal you won't forget.

Orjan Johannessen (Episode #1413H)

KQED Life: Thu, Jul 6, 2017 -- 3:00 PM

Ming continues cooking through Norway, meeting up with chef Orjan Johannessen for a feast of Norwegian proportions! Joined by Orjan's parents, the two chefs create two distinctive Fjord Trout meals, while the Johannessen's create a pickled herring and caramel pudding. Each dish highlights the tastes and traditions of this Scandinavian nation.

Geir Skeier (Episode #1412H)

KQED Life: Wed, Jul 5, 2017 -- 3:00 PM

Chef Tsai continues his adventure in Norway,catching up 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.

Gunnar Hvarnes (Episode #1411H)

KQED Life: Tue, Jul 4, 2017 -- 3:00 PM

Ming takes off for Norway to explore its rich culture, beautiful landscape - and their fresh-from-the-sea fish dishes. Meeting up with chef Gunnar Hvarnes, the two men toast martini's before getting down to business - creating two delicious Cod dishes.

Sam Hayward (Episode #1410H)

KQED Life: Mon, Jul 3, 2017 -- 3:00 PM

Ming is joined by Maine's master of fresh, local and sustainable food, chef Sam Hayward. With his restaurants Fore Street and Scales Restaurant & Seafood Market, Sam is credited with transforming Maine's food scene. Today both Ming and Sam are cooking with shellfish. Sam combines local Bang's Island mussels, local cider, leeks and sea greens with grilled bread while Ming makes wok-stirred Thai King Crab Legs with green papaya and crispy rice.

Will Gilson (Episode #1415H)

KQED 9: Sun, Jul 2, 2017 -- 11:00 AM

Rising star and Cambridge-based chef, Will Gilson, joins Ming. Will, the chef and owner of Puritan & Co. in Cambridge, is going to help Ming cook up duck two ways. Will makes duck breast with hay-roasted carrots and toasted pistachios, and Ming makes pressure cooked Szechwan duck legs with Yukon gold potato fried rice.

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TV Technical Issues

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    • Audio Issue KQED DT 9.1 /25.1

      UPDATE: Audio has been restored, please report any issues! We are working to resolve a technical issue which has affected the Over The Air audio Thank you for your patience while we resolve the issue!

    • KQED will no longer broadcast the KQEH signal from Monument Peak Tower effective 1/5/2018

      KQED will be removing its over-the-air television signal from the Monument Peak Tower in the San Jose area on January 5, 2018 (Note: this maintenance was previously scheduled for December 15, 2017). KQED will now broadcast our full suite of channels (KQED 9, KQED Plus, KQED World and PBS Kids) on Channel 9 and 54 […]

    • KQED LIFE OFF AIR Friday, December 15

      KQED will no longer offer the KQED Life channel beginning Friday, December 15. Several of the most popular exercise, cooking and lifestyle programs exclusive to KQED Life will now be scheduled on KQED Plus and KQED 9, where they can be experienced by more viewers. View/Download Schedule

To view previous issues and how they were resolved, go to our TV Technical Issues page.

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