Goat meatballs with garlic mustard pesto, feta and sunchoke chips; surf-and-turf meatballs with charred scallion yogurt.
Lobster four ways -- lobster gravy with a lobster risotto; Thai basil-lobster risotto cakes with lobster emulsion.
Grilled mackerel with charred eggplant puree; eggplant pickle; tea-smoked mackerel with Hunan eggplant.
Bread-crusted halibut with broccoli rabe and chorizo emulsion; halibut fish stew with roasted garlic aioli and a side of grilled bread.
Preparing three distinct fish dishes.
Ming prepares a family meal with his parents in Honolulu.
A meal celebrating the heritage of the Hawaiian islands features traditional Hawaiian ingredients such as taro plants, edible ferns and breadfruit.
Two unique versions of traditional dishes feature coconuts, opah and plantains.
Two different takes on tuna.
Oysters with kimchi ice; brown butter lobster roll; beer battered oysters with shallots and Chinese vinegar mignonette aioli.
A rye berry salad with wine cap mushrooms, wild greens and herbed creme fraiche; coriander-crusted salmon with asparagus sauce, quinoa and an asparagus salad.
Duck breast with hay-roasted carrots and toasted pistachios; pressure cooked Sichuan duck legs with Yukon gold potato fried rice.
Mackerel; farm apple kir.
Two Fjord trout meals; pickled herring; caramel pudding.
Prepping a cocktail from traditional Norwegian aquavit; two meals made with salmon.
A trip to Norway includes two fresh-from-the-sea dishes that feature cod.
Combining Bangs Island mussels, cider, leeks and sea greens with grilled bread; wok-stirred Thai king crab legs with green papaya and crispy rice.
Almond vanilla protein smoothie; spinach pesto pasta with tomatoes; instant almond cake with mixed berries; wok-stirred brown rice noodles with shiitakes and almond pesto.
Acacia-glazed duck breast with plum puree and fennel salad; duck pho with sweet potato noodles and Thai herbs.
Pastry chef Johnny Iuzzini creates a frozen dark and stormy souffle; dark and stormy doughnuts with ginger cloud cream.
Rick Bayless prepares green chili adobo tacos that include roasted chayote with herbs and goat cheese and shrimp skillet tacos; surf-n-turf moo shu wraps.
Indian chef Madhur Jaffrey makes potatoes in a Marwari-style with griddle bread; Japanese chicken curry with caramelized onions and cauliflower.
Tiffani Faison prepares a Vietnamese dish called pad gra pow; meatloaf sliders with sambal-bell pepper chutney; caipirinha.
Jacques Pépin prepares chicken livers with mushroom port cranberry sauce, olive oil small potatoes and chocolate souffle; hot chicken liver mousse with bacon-thyme sauce.
Italian chef Lidia Bastianich prepares calamari alla griglia with head-on shrimp, salsa verde and grilled bread; blue ginger crispy calamari with Thai-lime dipping sauce.
Chef Daniel Boulud creates tarragon chicken with rice pilaf and yellow wax beans; Chinese five spice split chicken with charred chile-tomato salsa and steamed buns.
Local chefs and local fare of Dallas.
Local chefs and local fare of Dallas.
Local chefs and local fare of Dallas.
Local chefs and local fare of Dallas.
Whole black sea bass with ginger tomatoes, pesto and squash blossoms; whole steamed and flashed sea bass.
Shellfish and saffron stew; a four-minute herb olive poached seafood.
One-pot seafood dishes include Portuguese-style seafood stew of clams, mussels and chourico and black bean, clam and mussel pasta.
Green pea and artichoke soup with pesto; hot and sour soup; spiked lemonade.
Three hummus dishes using butternut squash, curry and edamame.
Popular local ingredients along the California coast; new dishes to make at home.
Ricardo Zarate and Ming swap homestyle recipes.
Chefs Jon Shook and Vinny Dotolo of Animal in Los Angeles.
Los Angeles chef Roy Choi prepares daring cuisine.
Ming and his parents prepare two home-cooked meals as they relay family stories.
Two comfort food recipes.
Two home-cooked dishes with chef Mario Batali.
Shrimp, beef and broccoli over brown and white rice; Romanian steak served on shrimp toasts.
Honey champagne sabayon parfait; strawberry ginger kir royale.
Roman spaghetti amatriciana; black bean pork chow mein.
Fideua, a risotto-style pasta; making risotto using toasted barley and ratatouille.
Strawberry salsa fresca; lightly seared tuna tataki with lemongrass gremolata.
Pizza with fontina fonduta, meatball ribbons, artichokes and heirloom pomodoro fresco; scallion pancake pizza with spicy chicken.
Fried rice with crispy chicken sausage and scallions; paella with seasonal ingredients.
Banh xeo -- a Vietnamese fried pancake with shrimp; clam okonomiyaki -- a Japanese pancake topped with various ingredients.
Rib eye with gochujang butter; shiitake umami-glazed steak.
Country greens, chow-chow pickles and hot water cornbread; roast pork.
Asian spaghetti boasts flavors of pork, ginger and garlic; a classic Bolognese with a mix of protein, carrots, celery and tomato sauce.
Mongolian beef; making a Swiss steak from chuck steak.
Salmon cakes with fennel salad; cod cakes with tartar sauce.
Ginger pork dumplings with dim sum dipper; gyoza; matcha tea smoothie.
Sesame noodle cucumber salad; potato salad.
Making ice cream at home; frozen lemongrass parfait with pineapple flambe; blueberry brown butter tart.
Wonton noodle soup; udon noodle soup.
Gratin dauphinois with grilled flat iron steak; gratin of linguine.
Hentley Farm; seared bluefin tuna with cured egg yolk; buttermilk tempura "surf & turf."
Wineries; food at the Adelaide Oval in Australia; pork adobo with Muntrie jam and quandong; grilled pepperberry goat with garlic-black pepper sauce.
Creating classic Italian flavors with an Australian spin.
Cooking oysters three ways with Australian chef Darren Robertson.
Orange-ginger lamb shanks with garlic barley risotto; lamb belly with wild garlic puree, olives and wild greens.
Seared tuna nicoise with poached duck egg and herbed butter sauce; grilled quail with garlic-parsley butter and ginger-vegetable rice pilaf.
Australian marron and King George whiting on the barbecue.
Seared Wagyu with beetroot and radicchio kimchi; Wagyu tataki with Thai basil chili pesto and rice noodle stir-fry.
Sauteed shrimp with garlic black pepper sauce over rice; gambas al ajillo.
Indonesian tomato soup with farmer cheese on grilled bread.
Red roast whole chicken with vegetables and basmati rice; chicken and mushroom gumbo.
Scallop and sweet potato ravioli with brown butter corn; pan-seared scallops with jalapeno creamed corn.
Korean steamed lion's head; Hungarian stuffed cabbage.
Shiitake salisbury steak with pan gravy; comic Lenny Clarke makes his mom's meatloaf; pairing dishes with smashed potatoes and steamed broccoli.
Spicy clam pizza; Elizabeth Falkner makes finocchio flower power pizza and hazelnut gianduja dessert pizza.
Crispy noodle cake with ham and brisket; guest chef Marcus Samuelsson prepares pyttipanna.
A bacon and peanut butter sandwich; panko-crusted eggplant BLT with homemade potato chips; homemade bacon with chef Duskie Estes; fried green tomato BLT with Tabasco aioli.
Wok-stirred shiitake omelette; guest Jacques Pépin prepares eggs Jeanette and Maman's cheese souffle.
Pesto chicken and spinach spring rolls; tomato and cucumber napoleon; Italian sausage and reggiano pan pizza; tomato soup with basil-marinated cherry tomatoes and spring roll crouton.
Jamon iberico de Fermin with ponzu; fennel salad on jamon carpaccio; jamon wrapped asparagus with ponzu syrup; seared jamon wrapped chicken breast with ponzu glazed melon de cavaillon; linguini with ponzu steamed clams and jamon.
Purees with guest chef Einat Admony.
Light and tasty burgers with guest chef Ellie Krieger.
Cooking elk and bison at the Canadian Rocky Mountain Ranch in Calgary; with chef Alistair Barnes.
Canadian cuisine with chef Jean Pierre Guerin.
The Sake Brewery in Nara, Japan; cooking with sake with chef Masayasu Yonemura.
Kobe beef; cooking at one of the best beef restaurants in Osaka, Japan.
Miso factory in Japan; cooking with miso.
Ming Tsai's parents cook some of their favorite dishes.
Ming Tsai's parents cook some of their favorite dishes.
Chef Tony Maws explains how to identify and cook meat.
Cooking crab four different ways.
Cooking fresh haddock and salmon with Canadian ingredients from the Terra Nova community garden in Richmond, B.C.
Granville Market; Canada's fresh produce and salmon.
Chef Hidekazu Tojo takes Ming to his favorite fish store in Vancouver's Chinatown; crab; seafood feast.
Street food in Osaka, Japan, and Tokyo includes crab, pork offal, takoyaki.
Ramen Museum in Osaka, Japan; Japanese chef Yuji Wakiya explains the secrets of cooking Ramen noodles.
Preparing dishes with seafood from Japan's Tsukiji, the largest wholesale fish and seafood market in the world.
Infusing pasta noodles with maximum flavor; pan sauce with lobster.
Chef Michael Schlow demonstrates basting.
Chef Jamie Bissonnette shows the versatility of cooking in parchment paper or foil.
Chef Jody Adams demonstrates cooking greens.
Iron Chef Masaharu Morimoto talks about the importance of knife skills.
Working with caramel.
Molecular gastronomy; sous vide.
Putting the maximum flavor into soup.
Barbecue marinade; grilled cheese; East-West Vietnamese sandwich; cupcake truck.
Ming creates his own version of the national seafood dish of Pico Island.
Two unique dishes feature limpets and clams.
Striped bass poached in saffron broth with fennel and potatoes; salad lyonaise with red wine poached eggs.
Shopping at a local Latin market; two Latin-inspired dishes.
Thai buffalo salad; grilled mussels and clams with tomatoes; polenta cake.
Exploring the local markets of Chattanooga, Tenn.
Peruvian dishes made with fresh ingredients from chef Elizabeth Johnson-Kossick's pepper garden.
Baked in a traditional Azorean wood oven, alcatra is made with fish or beef cooked slowly in a clay pot with bacon, onion and local spices.
Salt cod with pasta and English peas; chicken stir-fry with wood ear, fermented black beans and wasabi yogurt.
Two dishes reflect the spirit and spice of San Antonio.
Cooking two dishes with chef Daniel Lindley at St. John's Restaurant in Chattanooga, Tenn.
Using local fruits, vegetables, meats and cheeses to make dishes that reflect Azorean culinary traditions.
Pan-seared steak; beet salad; hash browns and pork chops; kimchee-kale pan sauce; sweet potato cake.
Cozida, a one-pot meal cooked underground.
Chocolate mousse napoleon; flourless rum nut chocolate cake.
Shiitake omelet with crab salad and arugula sauce; vidalia onion omelet with lox orecchiette pasta and avocado-cucumber salsa.
Tallegio kimchee steak bomb; trio of halibut new style sashimi.
Toasted garlic quinoa; coriander-crusted chicken; spicy shrimp over preserved lemon pilaf.
San Francisco sausage and peppers; chicken mushroom sausage patties with orange snow pea salad.
Red-tape steak; double lamb chop with pea-shoot/beet salad.
Chinese-style paella; seared chicken breast orzo risotto with endive caper salad.
Scallops with curried gooseberries; loin lamb chops with plums.
Old-school chocolate souffle with creme anglaise; vanilla frozen custard with flambeed berries.
Grilled lobster with summer herbed butter roasted potatoes; fried pork and couscous with peach sesame compote.
Prepping garlic the right way; beef and broccoli stir-fry with mango puree; basil ricotta gnocchi with shrimp and asparagus.
Peranakan cooking in Singapore.
The James Beard award-winning Blue Ginger team.
Using fresh ingredients.
Sweet-and-sour clams with plums and cucumbers; classic lemongrass chicken.
Cooking with seafood.
Seasoning with salt.
Dessert with edible flowers and greens.
Korean tacos; wood fired pizza; Roti.
Stir-fry of wonton noodles with scallops and bacon; arugula and radicchio pine nut salad; cioppino.
Traditional ethnic cuisine of Singapore.
Creative ways to use chicken includes roast chicken breast with kimchi-braised wings.
Cooking with tequila; Ferry Plaza Farmers Market.
Tea-smoked trout with Thai cucumber tomato salad; snapper with fennel and Swiss chard agrodolce.
Singapore street food.
Pan-roasted chicken with orzo sausage risotto and Chinese mushrooms; pan-roasted halibut with eggplant caponata.
Coq au vin and red roast duck with scallion pancakes.
Breaking down fish before cooking it.
Crispy potato shrimp with warm pineapple salsa; pork chops a la nonna.
Sashimi with soy-lemon syrup and curry-coriander oil; buttermilk fried pork loin with a heirloom tomato salad.
Blending boutique red wine with tea-smoked whole duck and tea-smoked marinated chicken.
Spicy oven-roasted chicken breast with baby cauliflower and potatoes; macadamia duck with roasted vegetables.
Desserts using minimal ingredients.
Omusubi with Alaskan crab salad; sashimi salad.
Turkey spring rolls with hoisin-lime dipping sauce; bacon Brussels sprouts; mixed vegetables; tofu with a miso sabayon.
Panko-crusted butterfish with wasabi-avocado cream and mango; paner au beurre turkey with mushroom ratatouille.
Shrimp scampi; marinated scallop coins; cucumber and smoked salmon summer rolls; grilled lobster.
Sliced hangar steak and onion hoagie; spicy mustard crab dip with shrimp crackers; mustard-crusted rabbit with sambal-garlic dipping sauce.
Scallop yakitori with wasabi-avocado dip; salmon; tempura avocado tacos with wasabi crema.
Sweet potato pot pie; chicken and sweet potato pot pie; sweet potato ginger soup; ginger tapioca brulee; mussels with ginger and cream.
Swordfish-bacon kebabs with Asian gremolata; bacon-cilantro fried rice; slow-roasted salmon with Brussels sprouts leaves, bacon, and cilantro.
Broiled black peppered sake-marinated salmon; zucchini spaghetti; sake-black pepper mussels; sake pineapple upside-down cake with black pepper ice cream.
Braised short ribs with root vegetables; orange roasted squab with star anise orange syrup; pork belly.
Thai seafood soup; lime leaf shrimp satays; chicken wings with lime leaf shallot chile sauce; oysters with a soy-Thai lime mignonette.
Lemongrass capellini with clams and broccoli rabe; lemongrass-marinated chicken breasts with couscous; arugula salad.
Pita chips with fennel fondue; shaved fennel salad with coriander-crusted ahi tuna; New England shellfish with toasted coriander and fennel.
Salad with green goddess tofu dressing; tofu Greek salad; tofu and parsley-tomato lavash wrap; grilled chicken wings with tofu-lemon marinade.
Pork belly claypot; maple spice cake with maple-Thai bird cream; loin of venison medallions with barley, mushrooms, maple-Thai bird chile gastrique.
Polenta satays with Thai basil pesto; Thai basil-shrimp orzo risotto; tomato-Thai basil panzanella salad; clams.
Hoisin leeks and pork pie; grilled hoisin chicken sausage and roasted bell pepper pizza; hoisin-ginger fried dough; chicken and shrimp.
Pesto chicken and spinach spring rolls; tomato and cucumber Napoleon; Italian sausage and reggiano pan pizza.
Fennel salad on jamon carpaccio; jamon-wrapped asparagus with ponzu syrup; seared jamon-wrapped chicken breast.
Crab Rangoon with mustard dipping sauce; oyster ragout with mustard cream; braised sake chicken; mustard-spiced pork grillades and grits.
Maitake mushroom salad with tomato carpaccio; maitake fettuccine with basil-macadamia nut pesto; Philly cheesesteak with maitake mushrooms.
Wok-stirred gingered chicken with brown sugar rice; flambeed ginger peach sundaes with brown sugar cookies; ginger-brown sugar pound cake.
Braised pork shoulder with cranberry-corn dumplings; fried turkey legs with cranberry glaze; frozen cranberry parfait with rock candy crunch.
Stir-fried pork chops and peppers with ketchup; warm beef dip with crudites; bacon wedge with Thousand Island dressing.
Greek yogurt; Chinese garlic chives; blackened garlic chive dip; tempura garlic-chive shrimp; black peppered salmon; Chinese short rib tacos with garlic chive salsa and garlicky yogurt.
Gazpacho with shiso oil; tomato and tea-smoked mozzarella; angel-hair pasta; risotto.
Baby back ribs with honey-sesame glaze; honey-grilled shrimp; sesame tempura cod; chicken and mango salad with toasted cashews.
Tea-smoked split chicken with mint pesto; tea-braised lamb shoulder; mint iced tea; tea and mint chocolate mousse.
Broiled chipotle-tamari chicken wings; braised chipotle pork stew; seared scallops with chipotle-soy syrup; salmon with chipotle vinaigrette salad.
Seafood lumpias; pan-seared pepper lamb satays; blackened scallops with carrot salad; sea scallop cru with rosemary honey essence.
Doughnut holes with ginger whipped cream; warm eclair sundae; coffee and doughnuts.
Braised lamb shank; grilled sausage in edamame stew; orange-flavored beef; grilled pork belly sandwich; spice-rubbed salmon.
Chicken-cucumber noodles; sesame-orange pork rice noodles; two-hour egg with spinach, asparagus and sesame paste.
Kung Pao chicken; Kung Pao clams and pork; peppercorn tuna on Kung Pao bok choy fondue; Kung Pao prawns.
Egg McMing; seafood crepe; ginger-orange crepe; smoked salmon; creme fraiche; herb crepes.
Ginger-kiwi-jicama salsa; tropical glazed black vinegar pork spareribs; chicken moo shu-quitos.
Sushi roll made with tuna, striped bass and ribeye; handrolls made with tea-smoked salmon and avocado.
Chocolate mousse napolean; chocolate mousse sundae; warm double chocolate mousse cake.
Colossal shrimp spiced tempura with lemongrass aioli; tomato and mozzarella basil tempura with three-vinegar aioli.
Oven-roasted swordfish with lentil de Puy salad; grilled ponzu-marinated chicken with orzo risotto; fried fish.
Ginger beef and leeks; ginger-limeade; glazed chicken thighs and carrots; shrimp and cucumber salad.
Cranberry-lemongrass sauce; coriander-crusted venison carpaccio; double-thick glazed pork chops.
Chile-grilled shrimp satays with ginger-yogurt fennel salad; panko eggplant with chile-yogurt salsa.
Maitake-chicken hot-and-sour soup; shrimp and maitakes on grits; maitake brown rice risotto.
Grilled teriyaki tempeh satays with garlic creamed spinach; teriyaki shrimp alfredo.
Preserved lemon-edamame tapenade served with whole wheat pita chips; lemon broccolini-shiitake sautee with garlic chips.
Panko-crusted eggplant chips with dijon-sour cream dip; dijon meatloaf; panko and dijon-crusted trout.
Tamari-marinated tofu-cucumber salad; Asian ratatouille with couscous; salmon sashimi; tamari pork and bell pepper on olive oil-noodle cake.
Coconut-cranberry chicken curry; peppered pork tenderloin with sweet-and-sour cranberry-coconut sauce.
Sesame butter brittle; sesame-chive butterfish with edamame and spinach; sesame tuile napoleon with gingered apple flambe.
Ginger-thyme cake with ginger cream; seared scallops with ginger-thyme pan sauce; ginger-thyme soju martini; thyme and ginger roast chicken.
Roasted cranberry-glazed chicken breast; sweet-potato and fennel fricassee; sweet-and-sour pork; fried-scallion orzo; cranberry/orange tart.
Lemon-soju martini and soju-citrus collins; shrimp balls with a soju-tomato dipping sauce; buckwheat crepes with lemon-banana flambe.
Bacon-pineapple fried rice; bacon-mushroom salad; ponzu-glazed bacon and shrimp; tomato and ponzu pie with bacon crust.
Shrimp and parsley wontons with a soy-vinegar dipping sauce; wonton and salmon napoleon with parsley-roasted garlic puree.
Turkey-tomato loaf; Asian barbecue chicken wings; eggplant and tomato tempura satays with hoisin-lime dipping sauce.
Shiitake sushi rice risotto; lemongrass mussel paella; turkey sausage pilaf; Indian-style curry short rib.
Roasted duck legs and figs; red roast chicken wings and figs; caramelized figs with Shaoxing almond brittle.
Maitake hot-and-sour soup; wok-stirred maitakes with blood oranges; blood orange chicken frisee salad.
Black pepper-teriyaki chicken and pineapple satays; stir-fried shiitake-bok choy noodle cake; soy-braised short ribs.
Galangal-coconut mussel soup; Florida snapper curry; Galangal braised pork; Galangal pork and pepper hoagie.
Spicy crab dip; spicy wok clams and leeks; spicy grilled quail with cooling cucumbers; roasted shrimp.
Thai curried cockles and orzo; Thai curry noodles and crab; Thai curry fried chicken; mac and cheese salad.
Bloody Mary scallop ceviche; barbecue shrimp and rice noodles; skirt steak salad with baby Swiss chard.
Zucchini-tofu croquettes; steamed shrimp-zucchini stuffed tofu; tofu and zucchini salad.
Poached shiso-shrimp with miso-butter sauce; whipped miso-butter with tofu; miso-butter pork udon noodles.
Sweet-and-sour chicken and peppers; tamarind marinated shrimp and brown sugared pineapple satays; tamarind granita.
Risotto with baby shrimp and bok choy; lemongrass lobster rangoon; lemongrass cheesecake; crabs with lemongrass and English pea pancakes.
Parsley-garlic stuffed shrimp in yuzu-dashi dip; steamed New Zealand greenshell mussels with dashi, ginger and parsley.
Soba noodle carbonara; soba noodle-shrimp pancakes; soba noodle soup; beet soba Bolognese.
Chile chicken with sweet potato tamale; grilled sweet potatoes with celery salad, toasted walnuts and chile oil vinaigrette.
Steamed edamames tossed with olive oil, lemon and sea salt; chicken fusilli with edamames and shiitakes; olive oil poached salmon with edamames.
Eggplant-olive tapenade with pita chips; roasted curry chicken with olive orzo stuffing; madras curry chicken paillard; butterfish.
Cranberry red roast braised pork shoulder; hot apple-cranberry sundae; cranberry-Asian pear star anise cake.
Hot-and-spicy wings; Bloody Mary; snapper escabeche tacos; tamari-marinated spicy tofu and broccoli stir-fry.
Kir Royale with champagne-honey granita; seared scallops in lychee champagne butter sauce; warm chicken spinach salad.
Shallot pancakes; bacon cheeseburger and shallot bing; shiitake and shallot bing; pork stir-fried bing.
Ginger lemon chicken with ginger wild rice; steamed ginger Dover sole with lemon-cucumber carpaccio; gravlax and lemon-fennel salad.
Cranberry shrimp ceviche; fried duck tossed in ponzu-cranberry sauce; sweet-and-sour spare ribs.
Coconut-braised chicken with carrots; sea scallops with roasted tomato coconut cream; coconut cake with molasses frosting.
Sweet potato ravioli with basil-brown butter; Thai basil and butter prawns; Thai basil polenta; Thai basil-blueberry crumble.
Tea-smoked brown sugared salmon; caramelized tea-coated butterfish with scallion couscous; black litchi-tea granita; pan-fried duck breast.
Duck with five-spice mole; chocolate five-spice flourless cake; chocolatier Jacques Torres makes a spicy chocolate drink.
Pork belly clay-pot; maple spice cake with maple-Thai bird cream; grilled shrimp with sweet-and-spicy Asian mango salsa.
Polenta satays with Thai basil pesto; Thai basil-shrimp orzo risotto; tomato-Thai basil panzanella salad.
Braised ginger-cranberry duck cassoulet; cranberry-turkey fried rice; ginger-cranberry chocolate chip cookies.
Broiled, black-peppered, sake-marinated salmon; zucchini spaghetti and sake black-pepper mussels.
Sesame-grilled eggplant and red bell pepper carpaccio with whipped tofu; sesame-crusted goat cheese with cranberry-balsamic syrup.
Mustard roasted chicken on potato-fennel fondue; potato-mustard crusted trout; mustard-stuffed potatoes; spicy shrimp and potato salad.
Scallop yakitori with wasabi-avocado dip; flashed salmon with wasabi and avocado; wasabi-avocado ahi-tuna dome; Kobe beef; lobster tail.
Thai seafood soup; lime leaf shrimp satays; chicken wings with lime leaf shallot chili sauce; shiitake mushroom lime leaf and shallot salad.
Sweet potato pot pie; sweet potato ginger soup; ginger tapioca brûlée; ginger ice cream with chocolate covered almonds.
Barbecue sauce adds an Asian kick to oven-roasted pork ribs; cranberry-hoisin-chicken-rice dish; Ja Jian Mien.
Layered salad with green tofu dressing; tofu Greek Salad; tofu and parsley-tomato lavosh wrap; Malaysian curry noodle hot pot.
Grilled rib eye with black bean compound butter; black- and green-bean almondine; wok-stirred scallops; zucchini with black beans.
Braised short ribs with root vegetables; orange roasted squab with star anise orange syrup; red roasted pork belly.
Lemongrass capellini with clams and broccoli rabe; lemongrass marinated chicken breasts with couscous; arugula salad.
Shrimp scampi; crispy marinated scallop coins; cucumber and smoked salmon summer rolls.
Sliced hanger steak and onion hoagie; mustard crab dip with shrimp crackers; mustard-crusted rabbit with sambal-garlic dipping sauce.
Kobe beef with shiitake-truffle sauce; frisée salad with shiitake-citrus vinaigrette; chicken liver shiitake crostini.
Pita chips with fennel fondue; shaved fennel salad with coriander-crusted ahi tuna; tuna with wild fennel and jicama.
Wok-stirred drunken shrimp and mango; Sichuan beef and peppers; ginger rum; chicken stew.
Roasted duck with soy-lime syrup; soy-braised oxtail with carrot and daikon; steamed arctic char; pan-seared swordfish.
Beef, mushroom and broccoli stir-fry; lobster and hen of the woods mushroom stir-fry; scallop, mushroom and red pepper stir-fry.
Asian spaghetti; snapper; tomato carpaccio with vinegar-soy syrup; spuma di tonno; heirloom tomato short stack.
Seared halibut with vanilla-curry oil; curry-vanilla oyster stew; mango sundae; a bonbon made with vanilla and curry.
Swordfish-bacon kebabs with Asian gremolata; bacon-cilantro fried rice; BLT with cilantro and mayonnaise; bone-in-pork shoulder.
Chicken and tri-bell stir fry; banana leaf-wrapped halibut with zucchini rice; wok-stirred head-on shrimp; garlic-ginger-soy filet mignon.
Seafood lumpias; pan-seared pepper lamb satays; blackened scallops with carrot salad; sea scallop cru.
Egg McMing; seafood crepe; ginger-orange crepe flambe; smoked salmon; creme fraiche; herb crepes.
Biscuits and gravy made with pork and jalapeno; hot mustard-glazed salmon en croute; strawberry-lemongrass shortcake.
Shrimp-cucumber summer roll; chicken and mango summer roll; rice paper Philly cheese steak; caramelized shallot and pork spring roll.
Chicken-scallion satays; beef and green papaya salad; spiced panko tofu with almond-cabbage salad; pan-fried soft shell crab.
Braised lamb shank; grilled sausage in edamame stew; grilled pork belly sandwich; spice-rubbed salmon with radicchio slaw.
Kung pao: chicken; clams and pork; peppercorn tuna on bok choy fondue; prawns.
Wasabi oil made with mirin; focaccia ahi tuna sandwich; crispy sushi rice-crusted scallops; tender steak fries.
Sweet chili sauce and chicken wings; turkey bacon burger; clam fritters; clams; grilled salmon with olive and carrots.
Cranberry-lemongrass sauce with shallots, garlic and butter; coriander-crusted venison carpaccio; glazed pork chop; seared duck with yam ravioli.
Sloppy joe with piquant shrimp; broiled flank steak and shrimp sauce; spiced tofu; oyster sauce; shrimp sauce with two-sided golden noodles.
Nigiri made with tuna, striped bass and beef steak; handrolls made with tea-smoked salmon and avocado; grilled shrimp salad; maki sushi.
Chicken-cucumber noodles and sesame-orange pork rice noodles; shabu-shabu; two-hour egg with spinach, asparagus and sesame paste.
Tart, mousse with berries and a frozen parfait made with kaffir-Key lime curd; mini ginger doughnut; kaffir-Key lime curd sandwiches.
Colossal shrimp spiced tempura with lemongrass aioli; tomato and mozzarella basil tempura with three vinegar aioli; chicken breast spiced tempura.
Ginger syrup; ginger beef and leeks; blue ginger gimlet; ginger-limeaid; glazed chicken thighs and carrots; chilled shrimp and cucumber salad.
Roasted garlic Asian pesto; shrimp wontons in broth; Shanghai noodles with Chinese sausage; roasted whole pesto poussin.
Oven-roasted swordfish with lentil de puy salad and grilled ponzu-marinated chicken with orzo risotto.
Doughnut holes with ginger whipped cream and a warm eclair sundae; Dunkin' Donuts test facility; doughnut bread pudding.
Ginger-kiwi-jicama salsa accompanies tropical glazed-black vinegar pork spareribs; tortillas and mooshu wrappers; scallop and Maine shrimp ceviche.
Chocolate mousse is infused with brewed coffee and vanilla; chocolate mousse burger.
Kaffir lime avocado puree is used in pork and avocado dumplings, in Thai shrimp avocado parfait, and in three-mushroom napoleon.
Asian tapenade blends jalapenos, red peppers, nicoise olives and black beans; Asian mussel pasta; whole-roasted tapenade duck.
Cranberry mango vinaigrette tops panko-crusted turkey scaloppine; minisouffles served with microgreens.
Ming's Asian mole blends dried cranberries and ginger to make grilled rib-eye with corn salad.
Dim sum; icy-crispy dragon-beard candy; the importance of dehydrated and preserved products.
Tea-rubbed chicken breast with celery; halibut with orange, fennel and orzo salad; tea-rubbed shrimp and fried rice; butterfish.
Bok choy; Prince Edward Island mussels with sweet Chinese sausage; lumpias; grilled satays of marinated shrimp and pineapple.
Litchi-cranberry salsa; litchi-cranberry sundae; ginger-vanilla creme brulee; jasmine caramel sauce and toasted-almond tea cake.
Chile-ginger chicken; three bell pepper stir-fry; chile-ginger panko-crusted Wiener schnitzel with cabbage slaw.
A vinaigrette that works as a salad dressing, marinade and a grill sauce; oven-roasted peppercorn sirloin with mustard-shiitake salad.
Tea-smoked chicken breast with celery rice; tea-smoked chicken club sandwich; seared snapper with tea-smoked shrimp potatoes.
Seeded New York steaks with cranberry wasabi horseradish relish; pork pot stickers; roasted pork loin; cubano sandwich.
Lemon-grass crab quiche; foie-gras leek tart; five-spice apple pie; pate brisee with raspberry filling and frosting.
Black bean chicken fajitas with mushu wrappers; cilantro aioli with panko-crusted halibut; peanut-free cilantro pad thai.
Southeast Asian shrimp broth; striped bass with leek, carrot and rice noodle soup; spicy seafood soup; coconut-braised chicken and purple potatoes.
Pork burger BLT; shrimp cake with citrus salad; crispy, spicy french-fry sandwich; sauteed East Coast halibut with coconut/kafir/lime sauce.
Shrimp and garlic chive dumplings; vegetarian mushroom dumplings; crispy and spicy pork dumplings.
Tempura uni and shrimp; fusilli pasta with shiso-tomato sauce; shiso beef with spinach stir-fry.
Tea-spiced smoked-salmon mousse; rice-paper-wrapped scallops; smoked salmon with caviar creme fraiche.
Shrimp satay with spicy preserved lemon salsa; grilled salmon with Asian gremolata; preserved lemon couscous salad.
Butter-poached lobster with herbed new potatoes; butter-poached shrimp with yuzu-carrot puree; butter-poached duck breasts with watercress salad.
Seared salmon with lemongrass-tzatziki tomato salad; grilled lamb loin chops; eggplant with lemongrass-tzatziki.
Sweet-and-sour pork with tropical fruits; putting cranberry sweet-and-sour sauce on sweet potatoes; seared calf's-liver.
Fortune cookies; tuile basket for watermelon granita; Asian cannoli; cold water lobster salad.
Grilled Asian baby-back ribs with sesame potato salad; Asian barbecue chicken wraps; barbecue tofu and Israeli couscous salad.
Spicy fried chicken; southeast Asian gravlax with avocado salsa; Asian duck confit with red cabbage slaw.
Citrus/truffle vinaigrette; shrimp seviche hors d'oeuvres; Maitake orzo risotto served with seared scallops and pea tendrils.
Kaffir lime crab mix; crab beggar's purses with jicama; oven-roasted crab-coated halibut with cucumber carpaccio; veggie tempura with crab dip.
Shrimp, tomatoes and edamame over jasmine rice; seared monkfish with sweet onions and peppers; crispy chicken livers and scallions.
Fried duck eggs Florentine on rice cakes; eggs Benedict; eggs Sardou with Chinese sausage; potato pancakes, smoked salmon and fried eggs.
Chef Michael Lomonaco prepares roasted red bell-lemongrass sambal.
Susur Lee prepares red rendang.
Stephen and Iris Tsai prepare Szechuan peppercorn paste.
Joanne Chang makes classic brioche dough.
Ken Oringer prepares three chile dipping sauce.
Stephen and Iris Tsai make sesame tofu Caesar dressing.
Chef Joanne Chang makes ginger vanilla custard base.
Chef Hiroko Shimbo prepares orange-yuzu syrup.
Chef Colin Cowie makes kaffir lime-shallot sambal.
Chef Jacques Pepin prepares master vegetarian broth.
Chef Aaron Sanchez prepares master dashi broth.
Chef Gale Gand makes litchi/cranberry salsa.
Chef Michael Schlow prepares miso/shallot vinaigrette.
Chef Michael Lomonaco cooks garlic/ginger stir-fry sauce.
Chef Melissa Kelly makes sweet-and-sour cranberry chutney.
Guest chef Aaron Sanchez makes green curry paste.
Guest chef Iris Tsai makes hot-water dough.
Guest chef Dale DeGroff prepares tomato/kafir/lime salsa.
Guest chef Todd English makes litchi/mango puree.
Guest chef Lidia Bastianich prepares cranberry-teriyaki glaze.
Guest chef Iris Tsai makes red roasting/braising liquid.
Guest chef Gale Gand makes jasmine caramel sauce.
Guest chef Jasper White makes spicy black-bean aioli.
Guest chef Martin Yan makes herbal tea rub.
Guest chef Jacques Pépin makes shrimp mousse.
Guest chef Colin Cowie makes curry tea rub.
Herb vinaigrette; marinated tomato salad; shrimp; celery root salad; wok-stirred mushroom salad; pork tenderloins.
Broiled miso-citrus salmon with umeboshi rice, grilled miso-citrus scallops lollipops, roasted miso-citrus chicken.
Tropical fruit salsa; yogurt parfait; granita; martinis; shredded phyllo.
Asian pesto chicken salad; grilled Asian pesto with shrimp; vegetarian Asian pesto.
Five-spice beef noodle soup, grilled lamb loin chops with wild mushroom ragout, East-West beef and bean stew.
Sambal; crab cakes; chicken-rice noodle stir-fry; spicy Hunan chicken.
Butter shortbread dough; five spice shortbread; caramel macadamia nut crunch cookies.
Shallot soy vinaigrette; shiitake; corn salad frisee; grilled Asian antipasto salad; shallot-soy marinated chicken; beef spinach salad.
Carrot chipotle syrup; seared scallops; glazed carrots; root vegetable pie; grilled shrimp with bacon.
Spicy mango salsa; scallion-crusted cod; mango and chicken stir fry; beef and shiitake satays; grilled jumbo shrimp.
Berries gratine, pineapple custard made with shredded coconut and rum, chocolate with Tahitian creme anglaise.
Spiced panko bread crumbs; Asian meatloaf; panko-crusted chicken sandwich; soft shell crab.
Tea rubbed beef sirloin; tea braised lamb stew; tea rubbed salmon; selecting loose tea leaves; mango slaw.
Sauteed pork chops; ginger applesauce; potato pancakes; tuna with cucumbers; green apple chutney.
Cucumber kimchee; rice noodle soup; pork and cabbage saute; ribs; halibut; lobster salad.
Curried ginger oil; wok stirred curry chicken with zucchini; beef and leeks; sweet potato fries ; ginger-scallion lobster.
Black pepper garlic lobster; pan seared sirloin; broiled stuffed eggplant; soft shell crab tempura.
Bittersweet chocolate ganache, warm chocolate souffle cakes with cardamom cream, bittersweet chocolate pots de cremes.
Seared halibut with warm fennel and yellow finn potato salad, green peppercorn beef tenderloin with vinegar leeks.
Soy-dijon chicken wings, roasted soy-dijon rack of lamb with smashed blue cheese and spinach potatoes.
Moo shu pork, hoisin-marinated barbecue chicken with zucchini, hoisin roasted duck with sweet potatoes.
Thai-lime dipping sauce; calamari; chicken salad; scallop and mango ceviche; seared scallops.
Spice crackers; scallion pancakes; Asian hamburger; tuna carpaccio.
Chicken broth; ginger-poached chicken breasts; hot and sour shrimp soup; lemongrass-coconut chicken soup; shrimp and vegetable risotto.
Soy kaffir lime syrup; salmon with lemon sushi rice; chicken; steamed cod with swiss chard.
Wok-stirred clams and black beans, beef with eggplant and black beans, black bean pork and tofu, black bean aioli.