Simply Ming Season 4
- Ginger Syrup
- Best Ever Ginger-Lime Ale
- Ginger Beef and Leeks
- Glazed Chicken Thighs and Carrots
- Blue Ginger Gimlet
- Michael Schlow's Chilled Shrimp & Cucumber Salad with Sweet & Spicy Ginger Vinaigrette
- Master Tempura and Aioli
- Colossal Shrimp Spiced Tempura with Lemongrass Aioli
- Tomato and Mozzarella Basil Tempura with Three-Vinegar Aioli
- Chicken Breast Chile Tempura with Sambal Aioli
- Andrea Immer Robinson's Seafood Tempura with Sesame Aioli
- Lime Leaf-Key Lime Curd
- Lime Leaf-Key Lime Tart
- Lime Leaf-Key Lime Mousse with Berries
- Lime Leaf-Key Lime Frozen Parfait
- Sara Moulton's Ginger Donuts stuffed with Lime Leaf-Key Lime Curd
- Sesame Paste
- Chicken Cucumber Noodle Salad
- Sesame-Orange Pork Rice Noodles
- Shabu-Shabu with Sesame Sauce
- Ken Oringer's 2 Hour Egg With Spinach, Asparagus And Sesame Paste
- Sushi Rice
- Assorted Nigiri
- Assorted Cones
- Ming's Tea-Smoked Salmon and Cucumber Maki
- Beau MacMillan's Seared Scallops with Maitake Ginger Garlic Cream and Rice
- Shrimp Sauce
- Shrimp Sloppy Joes
- Surf and Turf-Broiled Flank Steak and Shrimp Sauce
- Spiced Tofu Napoleon
- Iris Tsai's Master Shrimp Sauce With 2-Sided Golden Noodles
- Cranberry-Lemongrass Sauce
- Seared Duck Breast with Yam Ravioli
- Venison Carpaccio with Cranberry Salad Frisee
- Double Thick Pork Glazed Pork Chops
- Eric Ripert's Hamachi Tandoori with Pickled Cucumber Salad
- Sweet Chile Sauce
- Sweet Chile Chicken Wings
- Best Turkey-Bacon Burger
- Sweet Chile Clam Fritters
- Thierry Rautureau's Grilled Salmon with Olive Tapenade and Sweet Chile Sauce
- Wasabi Oil
- Ahi Tuna Focaccia Sandwich
- Crispy Sushi Rice-Crusted Scallops with Wasabi Oil
- Steak Frites with Wasabi Oil
- Robert McGrath's Wasabi-Marinated Seared Swordfish
- Kung Pao Sauce
- Kung Pao Chicken
- Kung Pao Clams and Pork
- Peppercorn Tuna on Kung Pao Bok Choy Fondue
- Mom and Pops Tsai's Kung Pao Prawns
- Clementine Marmalade
- Braised Lamb Shank with Clementine Marmalade
- Spicy Sausage and Edamame Stew
- Grilled Pork Belly Sandwich
- Kirk Avondoglio's Spice-Rubbed Salmon with Radicchio Slaw and Clementine Marmalade
- Spicy Almond Sauce
- Chicken-Scallion Satays
- Beef and Green Papaya Salad
- Spiced Panko Tofu with Almond-Cabbage Salad
- Daniel Bruce's Pan-Fried Soft Shell Crab with Sweet Corn, Wild Ramps and Spicy Almond Sauce
- Master Rice Paper Technique
- Shrimp-Cucumber Summer Rolls
- Chicken and Mango Summer Rolls
- Crispy Caramelized Shallot and Pork Spring Rolls
- Rice Paper Philly Cheesesteak
- Todd English's Warm Lobster Summer Rolls with Brown Butter Morel Sauce
- Grilled Shrimp and Corn Rice "Tamales"
- Asian Mole
- Stuffed Jumbo Shrimp with Mole
- Grilled Rib Eye with Corn Salad and Mole
- Mole Ratatouille
- Ted Allen's Duck Breasts with Asian Mole and Jicama-Haricots Salad
- Cranberry Mango Vinaigrette
- Panko Crusted Turkey "Scallopini"
- Pounded Wild Salmon on Tomato-Couscous Salad
- Olive Oil-Sesame Poached Albacore Tuna Salad
- Sara Moulton's Spicy Cheese Souffles with Micro Greens and Cranberry-Mango Vinaigrette
- Seared Tuna Sashimi with Asian Tapenade
- Asian Mussels Pasta
- Asian Tapenade
- Whole Roasted Tapenade Duck
- MaryAnn Esposito's Grilled Vegetable Panini with Asian Tapenade
- Chocolate Mousse Napoleon
- Chocolate Mousse
- Chocolate Mousse Sundae
- Warm Double Chocolate Mousse Cake
- Ginger-Kiwi-Jicama Salsa
- Chicken "Moo Shu-quitos"
- Tropical Glazed-Black Vinegar Pork Spare Ribs
- Jasper White's Scallop & Maine Shrimp Ceviche with Ginger-Kiwi-Jicama Salsa
- Parmesan-Garlic Holes
- Warm "Éclair" Sundae
- Donut Holes with Ginger Whipped Cream
- Master Doughnuts
- Govind Armstrong's "Coffee & Doughnuts"
- Master Crepes
- Best Egg McMing
- Seafood Crepe
- Ginger-Orange Crepe Flambe
- Eric Ripert's Smoked Salmon, Creme Fraiche and Herb Crepes
- Citrus-Mint Syrup
- Seafood Lumpias
- Peppered Lamb Satays with Citrus-Mint Syrup
- Blackened Scallops with Carrot Salad
- Geoffrey Zakarian's Sea Scallop Cru with Rosemary & Honey Essence and Sea Bean Salad
Kyocera 2-Piece Starter Ceramic Boxed Cutlery Set
Beautiful knife combo set featuring two of Kyocera's best selling ceramic knives. A 5.5" Santoku and a 3" paring knife
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