
Simply Ming
Seamus Mullen shares his Lamb Meatball Stew with Quinoa. Ming serves Lamb and Leek Pilaf.

Seamus Mullen shares his Lamb Meatball Stew with Quinoa. Ming serves Lamb and Leek Pilaf.

Chef Marcus Samuelsson explores the cuisine, culture and history of the Haitian community.

Chef Marcus Samuelsson goes inside the Indo-Guyanese community to explore its cuisine.

Marcus visits the longstanding Mexican community in Chicago.

Chef Marcus Samuelsson discovers how Vietnamese residents influenced food in New Orleans.

Marcus heads to Detroit and learns more about its culture, history and food.

Mark Militello creates grilled pork tenderloin with Jamaican spices.

Jody Adams creates carta musica and Joachim Splichal prepares mushroom potato lasagna.

Master baker and teacher Jim Dodge creates an all-American pie — the harvest apple pie.

Flo Braker prepares petits fours, ladyfingers, madeleines and Florentine squares.

Pastry chef Emily Luchetti joins Jacques for treats to tempt every sweet tooth.

Jacques showcases soups from his childhood, a French classic and more!

Game might seem intimidating, but it's fairly easy to find these days--and it's delicious.

It's eggs all the ways: Eggs in Ramekins, Eggs en Cocotte, a Flat Potato Omelet and more.

Jacques is rolling in dough, baking Soda Bread, Gros Pain, a tender Brioche and more.

Jacques, his daughter and granddaughter all enjoy some delicious shellfish.

Jacques uses his Fast Puff Pastry for everything from Choux a la Creme to Pigs Ears.

Jacques honors his roots with recipes reflecting his U.S., French and Puerto Rican family.

Jacques prepares Endive with Olives, a Gratin of Leeks, Classic Ratatouille and more.

Frisee aux Lardon Spaghetti with Raw Tomato-Anchovy Sauce Chocolate Cups.