Ming flavors crab with the tastes of Asia: Crab Cha Gio with Spicy Mango Dipping Sauce and Crab Noodle Salad and Black Bean and Ginger Dungeness Crab.
Ming shows three delicious make-ahead hors d'oeuvres that are perfect for passing at a cocktail party: Tea-steamed Chinese Black Mushrooms with Garlic Chive Fried Rice; Black Bean Clams Casino; Grilled Ponzu Marinated Scallop Lollipops.
Ming demonstrates how wasabi should be used. Wasabi Bloody Mary with Pickled Lotus; Wasabi Seafood Salad; Wasabi Fried Onions.
Cooking with the great antioxidant--tea. Recipes: Grilled Tea-Spiced New York Strip with Garlic Broccoli and Tea-braised Hanger Steak with Root Vegetables.
Ming brings back some old American favorites his way--Spicy Fried Chicken with Dijon Slaw and Chicken Fried Steak with Country Mash and Soy Vidalia Gravy.
Ming shows how to take the very basics in your pantry and turn them into dinner. Recipes: Herb Chicken Stew and Spicy Vegetarian Peanut Noodle Salad.
Ming prepares salmon using his version of a Hawaiian recipe for raw fish called "lomi" and makes Lomi-style Salmon Tartare with Lilikoi Brown Butter Vinaigrette
Ming incorporates the antioxidant power and flavor of tea into two novel frozen desserts: Black Tea Lychee Sorbet and Green Tea Iced Souffle with Sake Cherries.
Ming updates a couple of American classic fruit desserts: Baked Crisp with Five-Spiced Apples, Pears and Drunken Prunes, and Banana-Rum Macadamia Flambe with Brown Sugar Ice Cream.
Pesto Today, Soup Tomorrow.... Gnocchi with Asian Pesto and Wild Mushroom Ragout; Pesto Soup with Mushroom Dumplings.
Ming creates a tailgating feast with his favorite way to eat--with sandwiches. Panko Crusted Chicken Sandwich with Special Spicy Sauce; Teriyaki Burger with Sesame Caesar Salad and Shoestring Potatoes.
Ming prepares some wonderful main course salads inspired by Thailand: Chicken and Vegetable Satay with Peanut Somen Noodle Salad; Grilled Tamarind Shrimp Salad with Chili-Lime Vinaigrette.
Ming unites two great classic soup/stews, one from the east (Japan) and one from the west (Italy), to make Udon Cioppino: Udon Seafood Cioppino with Smoked Dashi Broth and Spiraled Fish Cakes.
Ming dresses up the American classic combo of steak and mushrooms: Oven-roasted Beef Tenderloin with Citrus Chanterelle Vinaigrette; Warm Spinach Sesame Roulade; Chanterelle Risotto.
The American Southwest meets the Asian Southeast in an exotically flavored duck dish--Tamarind Glazed Duck Breast with Spicy Rice Tamale and Green Papaya and Corn Salsa.
Ming makes an East-meets-the-Mediterranean lamb dish--Grilled Lamb with Garlic Jus; Asian Ratatouille; Crispy Yukon Fries.
Halibut meets Hilo: Macadamia Crusted Halibut with Tropical Fruit Salsa, Coconut Rice and Ponzu Emulsion.
Ming brings us another delicious squab recipe and dresses up stir-fry with foie gras: Grilled Rare Squab with Foie Gras Fried Rice and Pomegranate Molasses Sauce.
Ming demonstrates how to turn mussels into either a starter or a main course with Asian flavors, of course. Recipes: Spicy Thai Mussels with Green Papaya, Mussel Potato Salad, and Baked Mussels Persillade.
Ming cooks with the whole prawn, head and all: Sesame Head-On Prawns with Cucumber Kimchee and Korean Chili Aioli; Sauteed Head-On-Prawns with Ginger Beurre Noisette.
Ming tries his hand at the 'foaming,' a technique used as a flavor and texture accent in both savory and sweet dishes: Chestnut and Truffle Cappuccino, Soupe de Poisson with Saffron Garlic Foam, and Strawberry Martini with Lemongrass Foam.
Ming and his parents join forces to prepare some truly east-west holiday dishes: Mom's Box Foie Gras Dumplings with Honey Shallot Syrup; Chestnut Sweet Potato Stuffing and Gingered Plum Sauce; Pop's Eight Treasure Rice Flambe and Grand Marnier Ice Cream.
Ming's Mom and Pops join him to make a couple of their favorite dishes with spicy Asian beef: Wonton Noodle Soup with Five Spice Beef Shank; Sesame Shao Bing.
Ming cooks with his idol, Iron Chef Masuhara Morimoto--Salmon Carpaccio with Warm Maitake-Thai Basil Salad; Panko Crusted Salmon Roll with Avocado and Grilled Maitake Sauce.
Ming takes venison to Asia in an appetizer and main course: Venison Carpaccio with Shiitake Chips and Spiced Venison Loin with Parsnip Puree and Parsley Oil.
Great tasting ways to add soybeans to your diet: Caesar Tofu Salad, Steamed Vegetarian Tofu Roll with Soy, and Sambal Chutney Edamame-crusted Ahi Tuni with Daikon Salad.
Ming gives broccoli a well-deserved makeover: Broccoli-Kaffir Lime Souffle with Its Salad and Seared Madras Haddock with Broccoli Sauce.
MIng introduces England to the East by making over two English classics with Asian flavors: Fish and Chips with Chinese Black Vinegar Aioli; Shepherd's Pie with Asian Braised Duck.
Ming offers some recipes to prepare during the weekend that can provide multiple meals for the busy work week: Roasted Turkey with Shiitake Leek Pan Sauce and Candied Yams; Brown Garlic Sweet Potato Soup; Quick Curried Turkey and Pear Salad.
Turning Thanksgiving leftovers into three dishes: Turkey Herb Soup with Corn Stuffing Fritters, Turkey Reuben Melts and Cranberry Creme Brulee.
Ming makes some great holiday starters with inspiration from the sea: Oyster-Leek Gratin with Ponzu Sabayon; Kaffir Lime Smoked Salmon Rillette; Lemongrass Oyster Shooters.
Ming makes an East meets Morocco lamb dish and then shows how to turn its leftovers into Greek style Gyros: Rosemary Honey Braised Lamb Shoulder and Mint Jasmati Rice; Sesame Lamb Gyros; Fresh Mint Tea.
Improvising a meal with Rocco DiSpirito: Bouillon of Black Truffles, Artichokes and Matsutakes with Egg Yolk Ravioli; Cod Papillote with Truffle Scales and Bell Pepper Herb Confit; Five-Spiced Ginger Rice Pudding with Golden Plum 'Brulee.'
Ming cooks healthy with old college friend, Michael Moorman, the inventor of "tofutti" and a successful chain of healthy fast food restaurants: Coconut Peanut Bowl, Spicy BBQ Tempeh Sandwich and Ming's Breakfast Soy-Banana Shake.
Improvising a meal with Todd English: Chili Herb Crusted Pork Tenderloin with Oven Roasted Potatoes and Natural Jus; Trofie with Clam and Kale Stew; Five Spice Pear Ravioli with Pistachio Creme Anglaise