Chef Tsai prepares bok choi in two flavorful casseroles; Five-Spice Old Fashioned.
Chef Tsai cooks up two versions of Okonomiyaki/Japanese Pizza; Cucumber-Mint Saketini.
Miso, ginger and sushi rice are used to create two dishes; Orange-Ginger Wine Spritzer.
Five-Spice Orange Pound Cake, Warm GF Chocolate Rice Cake; Espresso-Bourbon Cream Martini.
Beef and Broccoli Noodles; Vegan Beef and Broccoli Bing; Wasabi Michelada.
Shrimp Ravioli in a Watercress Nage; Edamame-Shiitake Ravioli in a Thai Coconut Broth.
Crab Cakes with a Lemon Aioli, and GF “Crab” Cakes with Lemon Aioli and Pineapple Smash.
Chef Tsai and Henry pay homage to Boston as they cook Sausage and Peppers Fenway Style.
Chef Tsai prepares a festive Tsai Family Hot Pot and Shrimp Wontons.
Chef Tsai assembles homestyle sushi, and a Sake Royal made with Junmai sake and cassis.
Chef Tsai cooks Sole Meuniere and a vegetarian version, accompanied with Chive Rice.
Chef Tsai cooks two popular favorites: Buffalo Chicken Wings and Vegetable Tempura.
Steak Frites; Portobello Frites; Gin and Tonic with anise, cloves and cinnamon.
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