Simply Ming - Season 12 (2018)

This week on Simply Ming, Iron Chef Masaharu Morimoto stops by the loft kitchen for a showdown. After a quick cucumber cutting challenge, these two amazing chefs cook up dueling versions of a traditional Japanese dish-Tonkatsu. While Iron Chef Morimoto doubles down and makes a traditional Deep-Fried Pork Cutlet Tonkatsu and his house Ramen, Ming counters that with a vegetarian version of Portobello Tonkatsu atop a fantastic House Rice.

Chef Sara Moulton, a protegee of Julia Child and host of the PBS series Sara's Weeknight Meals, joins Ming in the kitchen to make some family comfort food. Sara slow cooks a flavorful Alsatian Onion Pie, and Ming follows with one of his Sunday night favorites - French Onion Apple Soup. All that and more, this week on Simply Ming.

This week on Simply Ming, Simon Majumdar, British author and TV personality, travels the world and makes a stop at Ming's loft kitchen to cook up chicken two ways. Simon makes his favorite Chicken Tikka Masala, while Ming shares a taste of his childhood with his Mom's Curry-Apple Chicken with House Rice. We're taking recipes from across the globe as well as the family cookbook, this week on Simply Ming.

This week on Simply Ming, Houston chef Bryan Caswell, joins us. Recognized by the James Beard Foundation, Food and Wine, and Bon Appetit as one of Texas's top chefs, Caswell barbecues a blackened Black SeaBass on the Half Shell with Swiss Chard and a Field Pea Saute. Next, Ming dishes up a Crispy Whole Black SeaBass. It's all happening this week on Simply Ming.

Michelin star and James Beard Award-winner, chef Sarah Grueneberg comes in from Chicago to join Ming in his loft kitchen. Sarah whips up a Tortelli Verdi, her restaurant Monteverde's signature dish, while Ming makes a Garlic Chive Wonton with a Double Ginger Chicken Broth. All that and more, this week on Simply Ming.

This week on Simply Ming, Chef Ivan Orkin, known as the American authority on all things ramen, joins Ming to make just that - ramen. Chef Orkin shows us how to make a simple 30- minute at-home version of Shoyu Ramen - a dish that typically takes three days to prepare in his restaurant. Ming then counters with a quick Vegetable Ramen. Making ramen simple and easy, two ways, right here on Simply Ming.

This week on Simply Ming, Emmy Award-winning actor, producer, and restaurateur Billy Dec joins Ming in the kitchen to share some flavors from his Philippines roots. Billy cooks up a classic Adobo Pork Belly Bao with oozing Fried Egg, while Ming follows with a vegetarian version of an Apple Tofu Bao. Asian comfort foods, two ways, right here on Simply Ming.

This week on Simply Ming, Chef Akhtar Nawab, recently honored with the Bib Gourmand distinction from the 2018 Michelin Guide, stops by Ming's loft to cook with delectable mushrooms. Akhtar makes a hearty Mushroom Bolognese with homemade Ligurian Corzetti pasta, while Ming follows with Wok-Stirred Maitake Mushrooms atop a Scallion Noodle Cake. It's East meets West, meets Italy - with these mushroom dishes, this week on Simply Ming.

This week on Simply Ming, Ming's longtime friend and James Beard Best Chef of the Northeast Ken Oringer, joins him in the loft to work with a New England staple - fresh oysters from off the shores of Massachusetts. Ken makes a mouthwatering Thai Sausage with Oyster Aioli and Ming rivals that with Butter Poached Oysters with Lapchong Salsa. It's oysters two ways, this week on Simply Ming.

This week on Simply Ming, Joanne Chang, the mastermind behind Boston's wildly popular Flour bakery shops, stops in for a day of desserts. Joanne makes an amazing Passion Fruit and Raspberry Pavlova, while Ming follows up with a light, delectable, and dairy-free Isle Flottante or "floating island." Get that sweet tooth ready for this week's episode of Simply Ming.

This week on Simply Ming, Boston chef Jay Hajj swings by to cook up some savory tastes from the Middle East. Chef Hajj prepares three different kinds of Lebanese flatbread called Manakish, each with a delicious and unique topping. Ming follows that with a savory Japanese pancake called Okonomiyaki and tops it with ground lamb. This week we are moving across the globe, right here at home, on this episode of Simply Ming.

This week, Ming's on the road in beautiful Cologne, Germany. After a quick visit to the spectacular Cologne Cathedral, Ming heads over to Wurst Case Szenario Restaurant to meet up with Chef Rene Stessl, who shows Ming how to makes Liver Sausages. Then they cook up a storm, as Chef Stessl makes an Austrian Blutwurst with Potato hash dish, and Ming follows with a Spicy Sausage Fried Rice.

This week on Simply Ming, Chef Rudolph van Veen joins Ming in beautiful downtown Amsterdam to taste some fantastic Indonesian food and cook up some incredible Indonesian desserts. Chef Ming makes a delicious Ginger Mango and Pineapple Galette while Chef van Veen whips up a traditional Indonesian Spekkoek cake. It's all right here on Simply Ming.

This week on Simply Ming, we're traveling to Strasbourg, France. Ming adventures into the beautiful area of Petite France to learn how traditional gingerbread is made. He then meets up to cook with Chef Romain Chassignet. who makes a traditional Choucroute Royale Garnie with Bacon and Pork Liver, while Ming cooks up a Szechwan Wok-Stirred Cabbage. All that and more this week on Simply Ming.

This week Simply Ming heads to Amsterdam to cook with pickles from one of the best pickle makers in Amsterdam - Kesbeke Fine Pickles. Then Ming cooks alongside Michelin-star rated Chef Ron Blaauw. Chef Blaauw cooks up Smoked Eel with Brioche, Egg Salad, and Amsterdam Pickles, while Ming makes Tempura Beer-Battered Anchovies, Pickles, and Lemons.

On this episode of Simply Ming, Ming travels to Rudesheim am Rhein, Germany for some wine, brandy, and local char. Heading up over the vineyards via gondola, Ming explores the flavors of Rudesheim and later meets Chef Fritz Pilcher to cook some local char. Chef Pilcher makes Potato Fritters with River Char Tartar, Garden Greens, Lemon Dip, and Caviar Vinaigrette while Ming makes a Crispy Arctic Char with a Foie Gras Brandy Sauce and Cauliflower Rice. All that and more this week on Simply Ming.

This week on Simply Ming, Ming heads to Heidelberg, Germany to cook with Michelin-star Chef Mario Sauer. After a quick trip to the farmers market, Ming joins Chef Sauer in the kitchen to cook up Kohlrabi with Wild Herbs and Chanterelle Vinaigrette, and then a Panko-Crusted Eggplant with Asian Ratatouille. Ming then makes a quick stop for some legendary chocolates called the Heidelberg Student's Kiss.

This week on Simply Ming, Ming travels to the small picturesque town of Riquewihr, France to learn how macaroons are made and then picks up some local wine and spatzle to add to his dish. Later, Chef Dhanyanto "Danny" Darmawan makes Spicy Indonesian Pork Knuckles and Ming cooks up Ginger-Soy Braised Pork Knuckles with Spicy Spatzle.

This week, Chef Ming is surrounded by apples as he goes to upstate New York to experience the captivating Hudson Valley. After visiting a traditional cider orchard, Ming meets up with the pioneer of Hudson Farm to Table Cooking, Chef Ric Orlando. In the kitchen, they'll cook up a Potato Salad with Apple Chutney and Goat Cheese, and a Ground Pork and Wonton Soup with Apple Noodles. It's all happening this week, on Simply Ming.

This week on Simply Ming, James Beard Award-winning chef Jamie Bissonnette comes back to the loft kitchen to saute Stroganoff two ways. Chef Bissonnette cooks up a Chili Beef Stroganoff that will make your taste buds water. Ming counters that with a vegetarian Tofu Stroganoff that is delicious and healthy. All that and more, this week on Simply Ming.

This week on Simply Ming, crustaceans are taking over. Chef Michael Schlow, named the Best Chef of the Northeast by the James Beard Foundation, joins Ming to cook with shrimp. Chef Schlow makes a fantastic Spicy Shrimp with Calabrian Chiles, Pastina and Green Vegetables, while Ming follows that with a colorful and mouth-watering Shrimp, Mango, and Watercress Stir-Fry.

On this special edition of Simply Ming, Chef Jacques Pepin joins Ming in the kitchen for a cook- a-thon in honor of their dear friend Anthony Bourdain. In a real-time 30-minutes cook-off, both talented chefs go head-to-head to choose ingredients and make some incredible dishes, Iron Chef style. From red snapper sashimi to a whole roasted red snapper - pork scaloppini to ratatouille - and an incredible banana crepe flambe with rum as only Jacques can make it. They're cooking from the heart for this special episode of Simply Ming.

This week on Simply Ming, Top Chef alum Fatima Ali joins us for some healthy cooking and eating. The main ingredient for their two dishes is chickpeas. Chef Ali makes a Mustard Seed Shrimp with Chickpea "Chaat" Salad, while Ming cooks up a Chickpea Tofu Curry Stew. It's all right here, cooking at home, on this episode of Simply Ming.