Simply Ming - Episodes- Followmy.tv

This week on Simply Ming, the legendary French chef Daniel Boulud stops by Ming's loft kitchen. This week Chef Daniel creates a class French dish, Poulet A L... read more

This week on Simply Ming, legendary and James Beard award-winning Italian chef Lidia Bastianich is here – she’s the author of many Italian cookbooks includin... read more

The iconic television host, artist and master chef Jacques Pépin joins Ming this week on Simply Ming for chicken livers two ways. Jacques makes not one, not ... read more

Top Chef alum & restaurateur, chef Tiffani Faison, owner of Tiger Mama and Sweet Cheeks in Boston, joins us this week on Simply Ming. Today it’s all about g... read more

This week on Simply Ming, we are cooking with curry spices. One of the best Indian chefs in the country, Madhur Jaffrey, joins us. She is a James-beard awar... read more

This week on Simply Ming, master-chef of Mexican cuisine and Emmy-nominated host, Rick Bayless, joins Ming in the kitchen. Rick has nine cookbooks and owns s... read more

This week on Simply Ming, it’s Dark and Stormy time with James Beard award-winning uber-pastry chef Johnny Iuzzini. Johnny was named one of the 10 most infl... read more

This week on Simply Ming, New York famed chef Shaun Hergatt joins Ming in the kitchen. Today it’s duck two ways. He creates an Acacia-Glazed Duck Breast with... read more

Almond-vanilla protein smoothie; spinach pesto pasta with tomatoes; instant almond cake with mixed berries; and wok-stirred brown rice noodles with shiitakes... read more

Mussels, cider and leeks with sea greens and grilled bread; and Thai king crab legs with green papaya and crispy rice.

A visit to Norway features chef Gunnar Hvarnes, who helps with two cod dishes.

In Norway, chef Geir Skeier helps prep a cocktail from traditional Norwegian aquavit and also make two salmon dishes.

In Norway, chef Ørjan Johannessen helps make two trout dishes; pickled herring; and caramel pudding.

"New Scandinavian Cooking" host Andreas Viestad helps prepare two dishes.

Duck breast with hay-roasted carrots and toasted pistachios; and pressure cooked Szechwan duck legs with Yukon gold potato fried rice.

Oysters with kimchee ice; brown butter lobster roll; beer battered Island Creek oysters; and shallots with Chinese vinegar mignonette aioli.

Bread-crusted halibut with broccoli rabe and chorizo emulsion; and halibut fish stew with roasted garlic aioli and grilled bread.

A visit to Hawaii features chef Issac Boncaco. Included: two different takes on tuna.

A visit to Hawaii features chef Ed Kenney. Included: unique takes on traditional Hawaiian dishes.

A visit to Hawaii features chef Lee Anne Wong and the Kako'o 'Oiwi farm.

Ming visits his parents in Honolulu and enjoys a family meal.

Ming bumps into chefs Roy Yamaguchi and Alan Wong at the Hawaii Food and Wine Festival; and the three head into the kitchen to create three distinct and flav... read more

Rye berry salad with wine cap mushrooms, wild greens and an herbed crème fraiche; coriander-crusted salmon; and quinoa with an asparagus sauce and asparagus ... read more

Lobster risotto with lobster gravy; Thai basil-lobster risotto cakes; and tomato-lobster emulsion.

Grilled mackerel with charred eggplant puree and eggplant pickle; and tea-smoked mackerel with Hunan eggplant.