Ironically, Americans tend to complicate their lives in an effort to simplify them. In this series, chef Ming Tsai helps make the yearning for a more manageable lifestyle a reality. Tsai, experienced in classical French, new American and Pan-Asian cuisine, provides a repertoire of very simple recipes which viewers can integrate into numerous dishes. Each of his flavor-packed sauces, salsas, pastes, rubs, stocks, syrups and doughs consists of fewer than seven ingredients, and each requires no more than 20 minutes to prepare.
Great Gratins (#1219H) Duration: 26:46 STEREO TVG
Gratins are beautiful, rich dishes that are filled with warmth and comfort. It pairs wonderfully with a steak, which Ming shows with his Gratin Dauphinois with Grilled Flat Iron Steak; or as its own dish like Colin Cowie's Gratin of Linguine. Long time friends, Ming and Colin show you how to customize this classic dish to your liking, making it as healthy or homey as you like, but always melt in your mouth delicious.
- KQED Life: Wed, Apr 1, 2015 -- 3:00pm
Chicken Soup - The World's Favorite Cure (#1220H) Duration: 26:46 STEREO TVG
We travel across country borders and through time to explore a universal comfort food staple: chicken soup. Every culture has its own version and Ming shares his from childhood, a Wonton Noodle Soup. Food and Wine Editor-in-Chief, Dana Cowin, joins us in the kitchen and shares her trials and tribulations - and a secret ingredient - for her own Udon Noodle Soup. A childhood favorite you no longer have to ask mom to make.
- KQED Life: Thu, Apr 2, 2015 -- 3:00pm
Spaghetti East Western (#1226H) Duration: 26:16 STEREO TVG
Ming and Evan Dulety share spaghetti recipes from their respective backgrounds, showcasing flavors of Asia and Southern Europe. Ming makes Asian spaghetti with flavors of pork, ginger, and garlic while Evan makes a classic Bolognese with a mix of protein, carrots, celery and tomato sauce. Both dishes remind us why we love pasta so much: it's easy, flexible and soaks in immense flavor.
Pizza for Dinner & Dessert (#1204H) Duration: 26:46 STEREO TVG
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!
Fruit Forward Desserts (#1221H) Duration: 26:46 STEREO TVG
Nothing says comfort food like dessert! Ming reminisces about family ice cream runs growing up and teaches us how to make ice cream at home - without an ice cream maker! He makes Frozen Lemongrass Parfait with Pineapple Flambe and then, James Beard winner for Outstanding Chef, Nancy Silverton, makes a Blueberry Brown Butter Tart that will remind you of summer.
- KQED Life: Mon, Apr 6, 2015 -- 3:00pm email reminder
Sunday in the Park with Ming and Skip (#1222H) Duration: 26:46 STEREO TVG
We prepare dishes for the ultimate summer pass time - cook outs! Cook outs are all about summer and family and signature dishes brought to the table, including some flavorful, chilled salads. Ming and Professor Henry Louis Gates talk ancestry while Ming breaks out a family recipe for Sesame Noodle Cucumber Salad that goes back to 2800 BC. Professor Gates then whips up Aunt Marguerite's Famous Potato Salad, a hearty classic.
- KQED Life: Tue, Apr 7, 2015 -- 3:00pm email reminder
Dumplings - All The World Loves A Dumpling (#1223H) Duration: 26:46 STEREO TVG
Ming serves something that brings families together, the dumpling. Between making the filling and shaping the pot stickers, there's something for everyone to do in the kitchen and it's a fun activity that can unite a household. Ming makes his Ginger Pork Dumplings with Dim Sum Dipper and Candice Kumai drops in to show off her Japanese and Polish roots with her own gyoza. She also makes a tasty and nutritious matcha tea smoothie, not to be missed.
- KQED Life: Wed, Apr 8, 2015 -- 3:00pm email reminder
Let Them Eat Fish Cakes (#1224H) Duration: 26:46 STEREO TVG
If you grew up near a coast, you've longed for summer so you could enjoy a seaside favorite: fish cakes. Fish cakes are made with a variety of fish, sauces and ingredients. Today we learn two ways to make the summer classic. First Ming makes Salmon Cakes with Fennel Salad, using the freshest salmon, and then Mark Gaier and Clark Fraiser make Cod Cakes with Tartar Sauce.
- KQED Life: Thu, Apr 9, 2015 -- 3:00pm email reminder
The Ultimate Comfort Food: The Egg (#1201H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Fri, Apr 10, 2015 -- 3:00pm email reminder
All-In-One Satisfying Steak Dinners (#1225H) Duration: 26:46 STEREO TVG
Nothing is better than a one-pot chicken dish - except a one pan steak dinner. Luckily, you don't have to buy prime rib or fillet to enjoy mouthwatering, tender steak at home. Ming recreates his father's Mongolian Beef and shows you how to flash fry your meat to seal in flavor. Then, Boston's beloved Lydia Shire makes a Swiss Steak from chuck steak that will melt in your mouth. Lots of flavor, little clean-up.
- KQED Life: Mon, Apr 13, 2015 -- 3:00pm email reminder
Blanching with Guests Seth & Angela Raynor (#1001H) Duration: 26:59 STEREO TVG
It's all about blanching - the secret to improving color, taste and texture in foods. In the studio Host Ming Tsai cooks on the fly with Nantucket chefs Seth & Angela Raynor. Using the blanching technique and secret ingredients they team up to create two new dishes: Grilled Lobster with Summer Herbed Butter Roasted Potatoes and Fried Pork & Couscous with Peach Sesame Compote.
- KQED Life: Wed, Apr 15, 2015 -- 3:00pm email reminder
Creme Anglaise with Guest Duff Goldman (#1002H) Duration: 27:27 STEREO TVG
Ming Tsai is joined by pastry chef extraordinaire - Duff Goldman. Together they show us how to use Creme 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.
- KQED Life: Thu, Apr 16, 2015 -- 3:00pm email reminder
Better Built Blt's (#1202H) Duration: 26:00 STEREO TVG
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.
- KQED Life: Fri, Apr 17, 2015 -- 3:00pm email reminder
Blue Plate Special (#1205H) Duration: 26:00 STEREO TVG
Ming utilizes an often forgotten comfort food ingredient: ground beef. The versatile meat is used in a number of comfort food dishes including Ming's Shitake Salisbury Steak with Pan Gravy and comedian Lenny Clarke's Mom's Meatloaf. Ming and Lenny show you how to add immense flavor to this workable protein to create cheap, easy and delicious crowd pleasers. Ming pairs the dishes with his smashed potatoes and simple steamed broccoli.
Caramelization with Guest Jody Adams (#1003H) Duration: 26:17 STEREO TVG
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.
- KQED Life: Mon, Apr 20, 2015 -- 3:00pm email reminder
Thickening with Guest Susur Lee (#1004H) Duration: 27:41 STEREO TVG
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.
- KQED Life: Tue, Apr 21, 2015 -- 3:00pm email reminder
On The Road with Michael Schlow at Tico (#1005H) Duration: 27:59 STEREO TVG
Buying local and buying fresh are key to great cooking. 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.
- KQED Life: Wed, Apr 22, 2015 -- 3:00pm email reminder
Making Sausage with Guest Chris Cosentino (#1006H) Duration: 26:50 STEREO TVG
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.
- KQED Life: Thu, Apr 23, 2015 -- 3:00pm email reminder
Leftovers Ignite and Take Flight (#1203H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Fri, Apr 24, 2015 -- 3:00pm email reminder
Rice Pilaf with Guest Ellie Krieger (#1007H) Duration: 27:55 STEREO TVG
Cooking on the fly with 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.
- KQED Life: Mon, Apr 27, 2015 -- 3:00pm email reminder
Tenderizing with Guest Jamie Bissonnette (#1008H) Duration: 27:21 STEREO TVG
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.
- KQED Life: Tue, Apr 28, 2015 -- 3:00pm email reminder
Omelets with Guest Todd English (#1009H) Duration: 27:53 STEREO TVG
The secret to making the perfect omelet - that's what's up on this week's episode. 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.
- KQED Life: Wed, Apr 29, 2015 -- 3:00pm email reminder
Ganache with Guest Joanne Chang (#1010H) Duration: 26:32 STEREO TVG
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.
- KQED Life: Thu, Apr 30, 2015 -- 3:00pm email reminder
Azores: Pedro Oliviera (#1011H) Duration: 27:54 STEREO TVG
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.
- KQED Life: Mon, May 4, 2015 -- 3:00pm email reminder
Pan Sauces with Guest Norman Van Aken (#1012H) Duration: 27:52 STEREO TVG
Front and center on this week's episode 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.
- KQED Life: Tue, May 5, 2015 -- 3:00pm email reminder
Modern Azorean Cuisine (#1013H) Duration: 28:00 STEREO TVG
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.
- KQED Life: Wed, May 6, 2015 -- 3:00pm email reminder
On The Road In Chattanooga with Guest Daniel Lindley (#1014H) Duration: 27:54 STEREO TVG
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.
- KQED Life: Thu, May 7, 2015 -- 3:00pm email reminder
Hungary and Seoul Satisfying: Stuffed Cabbage (#1206H) Duration: 26:46 STEREO TVG
Cabbage, like chicken or pasta, is a predominant comfort food in a variety of cultures around the world. Often stuffed and baked, it holds a plethora of flavor. Ming and Kristen Kish recreate cabbage dishes from their childhood. Ming makes Korean Steamed Lion's Head and Kish brings her grandmother's kitchen to Ming's with her Hungarian Stuffed Cabbage. Your kitchen will smell like cabbage all day, which is a good thing.
On The Road In San Antonio with Chef John Besh (#1015H) Duration: 27:37 STEREO TVG
Ming heads to the Lone Star State. 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.
- KQED Life: Mon, May 11, 2015 -- 3:00pm email reminder
Reconstituting with Guest Gordon Hamersley (#1016H) Duration: 27:37 STEREO TVG
Drying foods to keep them preserved is a technique that dates back hundreds of years. 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.
- KQED Life: Tue, May 12, 2015 -- 3:00pm email reminder
Azores: Eduardo Reis (#1017H) Duration: 27:31 STEREO TVG
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.
- KQED Life: Wed, May 13, 2015 -- 3:00pm email reminder
On The Road In San Antonio with Chef Elizabeth Kossick (#1018H) Duration: 27:45 STEREO TVG
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.
- KQED Life: Thu, May 14, 2015 -- 3:00pm email reminder
Fresh Shucked Summer Sweetness (#1207H) Duration: 26:46 STEREO TVG
There's just something about scallops. The delicate, buttery shellfish can seem intimidating but today, Ming shows you how to whip up delish Scallop and Sweet Potato Raviolis with Brown Butter Corn. Chef Michael Mina will then show you another way to make beautiful scallops, Pan Seared Scallops with Jalapeno Creamed Corn. The Ming Tsai/Michael Mina duo will show you that not only are scallops simple, but they pair perfectly with summer corn.
On The Road In Chattanooga (#1019H) Duration: 27:32 STEREO TVG
On this Southern-inspired episode, 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.
- KQED Life: Mon, May 18, 2015 -- 3:00pm email reminder
Grilling with Andy Husbands (#1020H) Duration: 27:50 STEREO TVG
Grilling is as American as Apple Pie and on this week's episode, 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.
- KQED Life: Tue, May 19, 2015 -- 3:00pm email reminder
On the Road in San Antonio with Chef Johnny Hernandez (#1021H) Duration: 27:49 STEREO TVG
Ming travels "south of the border" when he visits the hacienda of Johnny Hernandez, one of San Antonio's most popular chefs. 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.
- KQED Life: Wed, May 20, 2015 -- 3:00pm email reminder
Poaching with Guest Jasper White (#1022H) Duration: 27:46 STEREO TVG
This week 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.
- KQED Life: Thu, May 21, 2015 -- 3:00pm email reminder
A Chicken In Every Pot (#1208H) Duration: 26:46 STEREO TVG
We explore a comfort food staple that can be found in every kitchen: chicken. Ming recreates a mouth-watering dish from his childhood, that his grandfather first made, Red Roast Whole Chicken with Vegetables and Basmati Rice. Then chef Tory McPhail joins us in the kitchen and adds some Southern flair to make his chicken classic, Chicken and Mushroom gumbo. The best part about these dishes? They're also one-pot meals! Easy and delicious!
Wine & Tapas (#1023H) Duration: 27:32 STEREO TVG
Seafood and the Azores go hand in hand, and 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.
- KQED Life: Mon, May 25, 2015 -- 3:00pm email reminder
On the Road in San Antonio with Diana Barrios Trevino (#1024H) Duration: 27:00 STEREO TVG
Ming joins Chef Diana Barrios Trevino and her family at their famous restaurant, Los Barrios, and learns how to make simple, delicious, flavorful Tex-Mex cuisine right along side Diana and her brother. After "shopping" in the Trevino's family kitchen, Ming comes up with his own take on Tex-Mex cuisine.
- KQED Life: Tue, May 26, 2015 -- 3:00pm email reminder
Fish Broth (#1025H) Duration: 26:03 STEREO TVG
Soup is on the menu in this episode that goes on the road to the Azores. Stopping off at the Island of Pico - Ming learns the secret behind a famous national soup that is centuries old and treasured by those who live on all 9 of the Azorean islands. Ming also goes fishing for some select local seafood and uses it to create his own twist on this savory dish. Joining Ming will be a local restaurateur who will also introduce us to other delicacies of the Azores like local wines, figs, and cheeses.
- KQED Life: Wed, May 27, 2015 -- 3:00pm email reminder
On the Road - Boston Vendor Trucks - Mobile Cuisine (#1026H) Duration: 27:50 STEREO TVG
Ming ventures into the heart of Boston's sophisticated street food scene when he visits four different vendor trucks and tries his own hand at creating the latest sensation in culinary creations. With the help of the vendor chefs, Ming will create a delicious BBQ marinade, his own take on grilled cheese, a unique East-West Vietnamese sandwich and he'll top it all off with a tasting adventure on the cupcake truck!
- KQED Life: Thu, May 28, 2015 -- 3:00pm email reminder