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East Meets West With Ming Tsai

Coq au Vin

Chef Ming Tsai prepares original recipes from Western and Eastern traditions.

Out of the Fridge

Taro-coated chicken with tropical sweet-and-sour sauce, fried poke with tuna.

China Goes Hawaiian

Smoked legs of suckling pig; garlic-bacon grits; cassio apple chutney.

American BBQ, Chinese Style

Traditional duck with pancakes and lime sauce.

Peking Duck: The Real Thing

Bean sprout stir-fry; vegetarian summer roll; bean sprout salad; Chinese chives; Chinese ham vinaigrette.

Bean Sprouts: A Family Business

Cooking with Hiroshima; June's Ozoni; Maxanne's Japanese okra; Don's Shiso Poke.

Cooking With Dan Kuramoto of Hiroshima: A Hawaiian/Japanese Menu

Tea-smoked duck legs; mushroom and orzo ragout; duck mango; caramelized onion wrap.

A Duck in Winter

Sushi rice; tempura lobster; salad roll; portobello and roasted-pepper maki sushi; charred beef; spinach hand roll.

Sushi 303

Tofu and cucumber salad with soy sauce eggs, noodle sushi with wasabi oil and soy syrup.

S2001 E15 | Cooking With Dan Kuramoto of Hiroshima: A Hawaiian/Japanese Menu

E74 | Coq au Vin

E68 | Out of the Fridge

E26 | China Goes Hawaiian

E19 | American BBQ, Chinese Style

E18 | Peking Duck: The Real Thing

E16 | Bean Sprouts: A Family Business

E15 | Cooking With Dan Kuramoto of Hiroshima: A Hawaiian/Japanese Menu

E10 | A Duck in Winter

E9 | Sushi 303

E4 | A Vegetable Buffet