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Simply Ming

Latest Episodes

Amanda Freitag from the Food Network's "Chopped" and "Iron Chef America" joins Ming to create two different pork dishes. It's all about the sear as Amanda prepares pork chops with crispy pancetta in a cast-iron skillet, while Ming whips up a pork scaloppini with lap chong and leek salsa and caramelized apples.

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.

Today on Simply Ming, James-beard nominated chef Susan Regis joins Ming in his loft kitchen. Ming and Susan focus on fresh-picked veggies - Susan starts out by creating a rye berry salad with wine cap mushrooms, wild greens and herbed creme rraiche. Meanwhile, Ming couples a delicious coriander-crusted salmon with asparagus sauce, quinoa and an asparagus salad.

WGBY Create
Mon Nov 11th, 7:00pm
Tue Nov 12th, 12:30am

Ming's third visit in Iceland is to chef Fanney Dora Sigurjonsdottir who is head chef at Skal!, an experimental bar and restaurant in Reykjavik's Hlemmur Food Hall. Ming meets chef Sigursjonsdottir at the Reyka vodka distillery, where they learn about the volcanic rock-purified water that goes into making their special liquor and get inspired for making cocktails back at the bar. Then, they gather up produce at Hlemmur Food Hall together and prepare Arctic char, one of the northernmost fish species with beautiful depth of flavor.

This week on Simply Ming, James Beard award-winning chef Barbara Lynch shows us how to do seafood the New England way! Barbara starts us off with a shellfish and saffron stew, while Ming prepares a speedy gourmet dinner - a four-minute herb olive poached seafood. Savory, yet simple!

This week on Simply Ming, two-time James Beard Award-winner, author, and restaurateur Chef Barbara Lynch is joining Ming in the kitchen. Barbara, the creator of seven different restaurants, cooks up a ricotta ravioli with black olive croutons and a simple tomato pan sauce. Ming follows with an Asian-inspired ginger edamame ravioli with a Chinese vinegar and brown butter sauce.

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