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Season 18. Episode 1801: Cucumber Mint Saketini, Smoked Salmon and Fennel Okonomiyalo & Vegan Shiitake Okonomiyaki. Episode 1802: Five Spice Old Fashioned, Red Roast Chicken with Baby Bok Choy & Gluten Free Red Roast Squash with Bok Choy and Sweet Potatoes.
EPISODE 1719: Kenji Lopez-Alt. On this episode of Simply Ming we are on the road in Northern California with renowned chef and James Beard-Award recipient, Kenji Lopez-Alt. Ming takes us to source the freshest produce at the Farmer's Market at Bay Meadows in San Mateo and from there Ming and Kenji travel to the Sea by Alexander Steakhouse ...
Ming Hao Tsai (Chinese: 蔡明昊; pinyin: Cài Mínghào; born 1964) is an American chef, restaurateur, television personality and a former squash player. Tsai's restaurants have focused on east–west fusion cuisine, and have included major stakes in Blue Ginger in Wellesley, Massachusetts (a Zagat- and James Beard-recognized establishment) from 1998 to 2017, and Blue Dragon in the Fort ...
EPISODE 1713: Michael Schlow. Ming cooks at home with James Beard Award winning Chef Michael Schlow. Together they’re dishing up some zesty shrimp two ways. Michale makes Spicy Shrimp with Fregola and Chickpeas. Ming follows with a colorful Togarashi Shrimp with Miso Risotto, Edamame, and Watercress dish. 0:00 / 27:02.
22 godz. temu · One of the most beautiful restaurants in San Francisco, The Empress by Boon is a modern Cantonese destination from acclaimed chef Ho Chee Boon, formerly of Hakkasan. Located in a historic Chinese banquet hall, the 7,500-square-foot space dials up the special occasion factor with geometric screens and royal blue sofas with skyline views.
1 dzień temu · Taishan Cuisine is one of a handful of restaurants in San Francisco that specializes in Taishanese cooking, including its standout yellow eel claypot rice. (Thien Pham) The Midnight Diners is a regular collaboration between KQED food editor Luke Tsai and graphic novelist Thien Pham. Follow them each week as they explore the hot pot restaurants ...
24 kwi 2021 · Chef Tsai starts off with a Buttery Shrimp Ravioli in a Watercress Nage, and then follows that up with a vegetarian version- Edamame-Shiitake Ravioli served up in a Thai Coconut Broth.
