Season 6

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Savory Thai Basil is combined with smooth, creamy butter for the premiere episode of SIMPLY MING's sixth season. Chef Ming Tsai creates this East-West pairing for three recipes that take Italian food much farther East. First, Ming simplifies dinner with an all-in-one recipe - Sweet Potato Ravioli with Basil-Brown Butter, an easy dish that uses wonton skins for the ravioli shells. Later, Ming travels to Miami, where renowned Chef Michelle Bernstein puts her East-West spin on the key ingredients, cooking up Thai Basil and Butter Prawns. Back in his studio kitchen, Ming dishes out a Creamy Thai Basil Polenta. For dessert, a sweet and savory Thai Basil-Blueberry Crumble combines the East-West duo.

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he robust sweet flavor of molasses, a versatile, yet underused, western ingredient, is paired with rich coconut milk for this week's serving of SIMPLY MING. Chef Ming Tsai demonstrates an East-West dish with a hint of sweet and sour from molasses and lime juice - Coconut Braised Chicken with Carrots. In his travels to Chicago, Ming visits Chef Rick Bayless in the test kitchen at Frontera Grill. There, Rick takes the two ingredients and combines them in his dish of Sea Scallops with Roasted Tomato Coconut Cream. Back in the studio kitchen, it's time to cook up some sweets. Ming makes a luscious Coconut Cake with Molasses Frosting and a rich, comforting Molasses-Tapioca Pudding.

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he tangy flavors of ponzu from the East and cranberries from the West pack a big punch in this week's SIMPLY MING recipes. In the studio kitchen, Chef Ming Tsai makes a Cranberry Shrimp Ceviche, an easy appetizer that balances citrus with the sweetness of jicama and coconut. Ming combines the ingredient duo in one pot to stir up Fried Duck Tossed in Ponzu-Cranberry Sauce. Then, Ming takes everyone's favorite baby back ribs to a whole new level with his ginger, ponzu and cranberry glazed Sweet and Sour Spare Ribs. Later, Ming is joined by Tom Colicchio, who demonstrates his Top Chef skills with a Cranberry-Ponzu Poached Salmon.

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Chef Ming Tsai introduces a dynamic East-West duo - the spicy-sweet flavor of ginger combined with the zest of lemons. In the SIMPLY MING studio kitchen, Ginger Lemon Chicken with Ginger Wild Rice proves to be a simplified supper that can be made from start-to-finish in one roasting pan. Next up, an elegant, healthy dish that is sure to please - Steamed Ginger Dover Sole with Lemon-Cucumber Carpaccio. Later, Ming is off to Miami where professional golfer Annika Sorenstam puts the East-West ingredients to work in her Gravlax and Lemon-Fennel Salad. Back in the studio kitchen, Ming cooks up a sweet Ginger-Lemon Semolina cake, a tort so tasty kids will want it as their birthday cake.

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The simplicity of hot water dough combined with the French ingredient, shallots, makes a delicious combination of East-West flavors for this week's SIMPLY MING dishes. Chef Ming Tsai whips up Shallot Pancakes, his version of the Chinese classic scallion pancakes. For an all-in-one dish, Ming prepares a Bacon Cheeseburger and Shallot Bing that's hard to resist! Putting a spin on one of his favorite childhood foods, Ming uses the East-West flavors to create another all-in-one meal, Shiitake and Shallot Bing Very special guest chef (and Ming's Mom!) Iris Tsai visits the studio kitchen to make her tasty Pork Stir-Fried Bing.

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The sweet tropical fruit lychee is paired with bubbly champagne in three recipes for this week's serving of SIMPLY MING. Putting a spin on the perfect cocktail, Chef Ming Tsai makes Best Ever Kir Royal with Champagne-Honey Granita. Then Ming combines the ingredient duo in one pot to create Seared Scallops in Lychee Champagne Butter Sauce that tastes just as impressive as it sounds! Ming pairs the meal with a Warm Chicken Spinach Salad with Champagne-Honey Vinaigrette, a great all-in-one dish that is loaded with flavor but low in calories In his travels to Chicago, Ming visits one of America's top pastry chefs, Gale Gand, to watch her combine the East-West pair into a simple and elegant dessert, Moscato Sorbetto with Lychees and Lime.

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The mellow flavor of tamari soy sauce and fiery hot pepper sauce are the dynamic East-West duo in this week's SIMPLY MING recipes. Adding a twist to Buffalo New York's famed wings, Chef Ming Tsai creates Hot and Spicy Wings with the East-West pair. Then, Ming makes the Best Bloody Mary Ever by kicking up the flavor with a knockout recipe. Later, Ming is off to Miami to cook at sea with groundbreaking Florida chef, Norman Van Aken, who uses the East-West combination to make Snapper Escabeche Tacos.

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Star Anise and cranberries make a savory and sweet East-West pair in this week's helping of SIMPLY MING. Chef Ming Tsai prepares an all-in-one Cranberry Red Roast Braised Pork Shoulder, a twist on the classic Chinese red roast preparation. Proving no meal is complete without dessert, Ming creates a Hot Apple-Cranberry Sundae that will make you forget about the traditional chocolate sauce! Then Ming shares a recipe that can double as a breakfast pastry or dessert when he makes a Cranberry-Asian Pear Star Anise Cake.

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Madras Curry and Olives may seem like an unlikely pair, but this East-West duo works well together in this week's SIMPLY MING dishes. In the studio kitchen, Chef Ming Tsai makes an all-in-one Eggplant-Olive Tapenade with Pita Chips, an easy appetizer that you will want to make every time you entertain! Ming combines the ingredient pair in one pot to create a deeply-flavored Roasted Curry Chicken with Olive Orzo Stuffing. In his travels to Chicago, Ming visits Rick Tramonto of Cenitare Restaurants LLC, who puts his spin on the East-West ingredients, cooking up Madras Curry Chicken Paillard with a Green Olive and Preserved Eggplant Panzanella. Back in the studio, Ming prepares Seared Curried Butterfish with Warm Olive Chutney, a version of one of Blue Ginger's most popular entrees.

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Sweet potatoes and chile oil make for a sweet and spicy East-West duo in this week's SIMPLY MING recipes. Chef Ming Ming and Michael SchwartzTsai makes an all-in-one Chile Chicken with Sweet Potato Tamale. Then, Ming's off to Miami to cook with one of Florida's favorite chefs, Michael Schwartz, who uses the East-West combination to make Grilled Sweet Potatoes with Celery Salad, Toasted Walnuts and Chile Oil Vinaigrette. Back in the studio kitchen, Ming makes Sweet Potato Fries with Chile Aioli, his all-in-one version of fries that will make you forget about traditional French fries! Later, Ming shares a recipe that is perfect for a brunch buffet, a Spicy Sweet Potato and Sausage Frittata prepared in one skillet.

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Japanese soba noodles are paired with flavorful Italian pancetta in three recipes for this week's serving of SIMPLY MING. Putting a spin on the Italian classic, Chef Ming Tsai makes a deeply-flavored Soba Noodle Carbonara. Then, Ming creates all-in-one Soba Noodle-Shrimp Pancakes, a delicious meal that is sure to please! Sharing his version of a traditional Japanese soup, Ming uses one pot to cook up Soba Noodle Soup. Guest chef Michel Richard, chef/owner of Citronelle in DC visits the studio and uses the East-West flavors to make Beet Soba Bolognese.

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Sushi rice is paired with white wine in four all-in-one East-West recipes for this week’s serving of SIMPLY MING. Chef Ming Tsai makes Shiitake Sushi Rice Risotto, a dish that can work as a hearty appetizer or entree. Then, Ming makes Lemongrass Mussel Paella, a meal inspired by the classic national dish of Spain. Later, Ming demonstrates another variation of the East-West pair with a Turkey Sausage Pilaf. Guest chef Laurent Tourondel, of BLT Restaurants, visits the studio kitchen and uses the East-West duo to make Curry Short Rib, “Indian-style.” RECIPES Shiitake Sushi Rice Risotto Turkey Sausage Pilaf Lemongrass Mussels Paella Laurent Tourondel's Curry Short Rib "Indian Style" COOKING TIPS Wine Basics Prepping Mushrooms

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The Chinese dipping sauce hoisin is combined with popular tomatoes for the delicious East-West recipes in this week’s SIMPLY MING dishes. Chef Ming Tsai makes Turkey-Tomato Loaf, a flavorful and healthy version of meatloaf that will please the kids. For a great appetizer, Ming creates Asian BBQ Chicken Wings. Next, Ming makes Eggplant and Tomato Tempura Satays with Hoisin-Lime Dipping Sauce, a delicious veggie version of meat satay. Guest chef Michela Larson, co-owner of Rocca Kitchen and Bar in Boston, visits the studio kitchen and uses the East-West pair to create Hoisin Glazed Salmon with Heirloom Tomato Salad. RECIPES Asian BBQ Chicken Wings Turkey-Tomato Loaf Eggplant and Tomato Tempura Satays with Hoisin-Lime Dipping Sauce Turkey-Tomato Loaf Michela Larson's Hoisin-Glazed Salmon with Heirloom Tomato Salad COOKING TIPS Sharpening Knives Chopping Herbs