Ming Tsai is the host and executive producer of the public television series Simply Ming, currently in its seventh season. Each week, Simply Ming brings mouthwatering recipes into homes across the country. Flavor abounds in recipes inspired by the combination of East and West ingredients such as coconut milk and cranberries, and panko and Dijon. Ming is also joined by chefs from around the globe who cook with him in his Boston-area studio. But that's not all - this season, Ming invites to his kitchen leaders of local and national nonprofits to prepare dishes and get the word out about their causes while they put their spin on his East/West pairings! In 2009, Simply Ming received two Emmy nominations for Outstanding Culinary Program and Outstanding Culinary Host. Ming also offers Simply Ming video podcasts, which feature tutorials on everything from filleting fish to food allergies (available on the Simply Ming website and iTunes).

 

Hungry for More?

Get your arpons ready because Simply Ming is back for the Fall season. With more delicious recipes, more east/west fusion, and more of everyone's favorite chef. Don't miss it!

 

And...action!

For seven years, Clarke's amphitheater and studio in Milford, Massachusetts, transforms into the kitchen set for Simply Ming. Cameras roll, prep chefs work their magic on Wolf ranges and ovens, makeup artists dab powder on the next guest, and the host Ming Tsai orchestrates the filming of as many as three programs per day!

 

More about Ming

Ming, shown here with his parents, Stephen and Iris Tsai, was raised in Dayton, Ohio, where he spent hours cooking alongside his mother and father at their family-owned restaurant. With a passion for food even after earning his undergraduate degree in mechanical engineering from Yale University, he spent time training in kitchens around the globe. In 1998, Ming opened Blue Ginger in Wellesley, Massachusetts, and impressed diners from Boston and beyond with the restaurant's innovative East/West cuisine. In its first year, Blue Ginger received three stars from the Boston Globe, was named "Best New Restaurant" by Boston magazine, was nominated by the James Beard Foundation as "Best New Restaurant 1998," and Esquire magazine honored Ming as "Chef of the Year 1998." In 2008, Blue Ginger expanded with a feng shui-inspired addition that doubled its size, creating three private dining rooms and the casual-chic Lounge at Blue Ginger, serving an Asian tapas menu. In addition to his work at Blue Ginger and on his public television series Simply Ming, Ming is also the author of three cookbooks: Blue Ginger: East-Meets-West Cooking with Ming Tsai, Simply Ming, and Ming's Master Recipes.

 

 

 

Simply Ming: Chile Peppers
Simply Ming: Creme Fraiche
Simply Ming: Grilling Indoors
Simply Ming: Malltake Mushrooms
Simply Ming: Shrimp 101
Simply Ming: Saturdays at 2:30pm on WGBH 2/HD








Asian Mole
Asian Tapenade
Black Lychee Tea/Brown Sugar
Bryan Caswell & Filleting Fish
Chile Oil; Sweet Potatoes
Chinese Fermented Black Beans/Butter
Chinese Mustard and Crème Fraiche
Chinese Mustard/Potatoes
Chinese Rock Candy & Cranberries Script
Chinese Tea & Mint
Chocolate Mousse
Cilantro & Bacon
Cilantro/Bacon
Citrus Mint Syrup
Citrus-Mint Syrup
Clementine Marmalade
Coconut Milk; Cranberries
Coconut; Molasses
Coriander & Fennel
Coriander/Fennel
Cranberry Mango Viniagrette
Cranberry-Lemongrass Sauce
Curry/Vanilla
Dashi; Parsley
Edamames; Olive Oil
Fermented Black Beans & Ketchup
Fish Sauce & Lemons
Fish Sauce/Lemons
Five Spice/Chocolate
Garlic Chive & Greek Yogurt
Garlic Ginger Soy Syrup
Ginger & Brown Sugar
Ginger & Cream
Ginger Kiwi Jicama Salsa
Ginger Syrup
Ginger-Kiwi-Jicama Salsa
Ginger/Cream
Ginger/Dried Cranberries
Ginger; Lemons
Ginger; Thyme
Hoisin Sauce and Pizza Dough
Hoisin/Cranberries
Hot Water Dough; Shallots
Iris Tsai & Roasting Whole Birds
Jason Santos & Pounding Meat
Joanne Chang & Pastry
Jody Adams & Pan Roasting
Jonathan Waxman & Oven-Roasting Vegetables
Julio Bermejo & Cooking With Spirits
Kaffir Lime Avocado Puree
Kaffir-Key Lime Curd
KF Seetoh & Street Hawker Food
Kochu Jang; Worcestershire Sauce
Kung Pao Sauce
Lemongrass & Extra Virgin Olive Oil
Lemongrass/Extra Virgin Olive Oil
Lemongrass; Cream Cheese
Lychees; Champagne
Madras Curry; Olives
Maitake Mushrooms and Italian Basil
Maitake Mushrooms; Worcestershire Sauce
Masaharu Morimoto & Lightly Cooked Fish
Master Biscuit Dough
Master Crepe
Master Crepe Recipe
Master Doughnut Recipe
Master Rice-Paper Wrappers
Master Sushi Roll
Master Techniques: Tempura & Aioli
Michael Schlow & Butterflying
Miso: Butter
Mom & Dad Tsai & Pressure Cookers
Organic Ponzu and Jamon De Fermin
Organic Ponzu; Bacon
Organic Rice Vinegar & Honey
Organic Soy Sauce; Preserved Lemons
Organic Teriyaki; Cream
Oyster Sauce/Hen of the Woods
Palm Sugar and Cranberries
Panko; Dijon Mustard
Ponzu Soy Vinaigrette
Ponzu-Soy Vinaigrette
Ponzu; Cranberries
Roasted Garlic Asian Pesto
Sake & Black Pepper
Sake/Black Pepper
Sambal & Dijon
Sambal/Dijon
Sesame Oil/Balsamic Vinegar
Sesame Paste
Sesame Seeds; Butter
Shiitakes/Truffle Oil
Shiso & Tomatoes
Shrimp Sauce
Silken Tofu; Zucchini
Soba Noodles; Pancetta
Soju; Lemons
Soy Sauce/Limes
Soy Sauce/Tomatoes
Spicy Almond Sauce
Spring Roll Wrappers and Pesto
Sriracha-Greek Yogurt
Star Anise & Oranges
Star Anise/Oranges
Star Anise; Cranberries
Sweet Chili Sauce
Szechwan Peppercorn/Rum
Tamari & Chipotle Chiles
Tamari; Hot Pepper Sauce
Tamari; Olive Oil
Tamarind: Brown Sugar
Tempura & Aioli
Thai Basil & Parmingiano Reggiano
Thai Basil/Parmigiano-Reggiano
Thai Basil; Butter
Thai Bird Chiles & Maple Syrup
Thai Bird Chiles/ Maple Syrup
Thai Lime Leaves & Shallots
Thai Lime Leaves/Shallots
Tofu & Parsley
Tofu/Parsley
Wasabi & Avocado
Wasabi Oil
Wasabi/Avocado
Wonton Wrappers and Parsley with Mom