This week on Simply Ming, Ming travels 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 salted bacon and pork liver, while Ming cooks up a Szechuan wok-stirred cabbage with bacon. All that and more this week on Simply Ming.
Award-winning chef Ming Tsai offers both the curious beginner and the culinary expert simple solutions for creating easy East-West dishes. Using no more than eight ingredients, Tsai creates a repertoire of flavor-packed sauces, rubs, spices and vinaigrettes that serve as the foundation for quick but delicious dinners. Then, Ming and a diverse line-up of guest chefs transform a handful of fresh ingredients into several dishes. This season, Ming also welcomes culinary luminaries, including Ted Allen, Sara Moulton, Rick Bayless and Mary Ann Esposito. In addition to all-new recipes and wine pairings, Ming visits chefs around the country to explore the cultural inspiration of traditional dishes, and re-inventing them with an East-West twist.