Simply Ming

Sea island shrimp with grits; shrimp and squash grit tempura.

Onion-crusted sole with anchovy butter and a butternut squash sauté; brown butter onion glazed sole with zucchini risotto.

Traditional Mexican chilaquiles; crispy rice cake chicken nachos.

Traditional deep-fried pork cutlet tonkatsu and ramen; a vegetarian version of portobello tonkatsu on rice.

A slow-cooked Alsatian onion pie; French onion apple soup.

Chicken tikka masala; curry apple chicken with house rice.

Houston chef Bryan Caswell barbecues a blackened black sea bass on the half shell with Swiss chard and a field pea sauté; crispy whole black sea bass.

Chef Sarah Grueneberg makes tortelli verdi; garlic chive wonton with a double ginger chicken broth.

Chef Ivan Orkin demonstrates how to make a simple 30-minute at-home version of shoyu ramen; a quick vegetable ramen.

Restaurateur Billy Dec cooks up a classic adobo pork belly bao with fried egg; a vegetarian version of an apple tofu bao.

Mushroom bolognese with homemade Ligurian corzetti pasta; wok-stirred maitake mushrooms on a scallion noodle cake.

Thai sausage with aioli; butter poached oysters with lapcheong salsa.

Passion fruit and raspberry pavlova; a light, dairy-free floating island.

Three different kinds of Lebanese flatbread called manakish; Japanese pancake called okonomiyaki topped with ground lamb.

Liver sausages; Austrian blutwurst with potatoes; spicy sausage fried rice.

Gingered mango-pineapple galette; a traditional Indonesian speck cake.

Traditional gingerbread; traditional choucroute royale garnie with salted bacon and port liver; Sichuan wok-stirred cabbage with bacon.

Cooking with pickles; smoked eel with brioche, egg salad and Amsterdam pickles; tempura beer-battered anchovies, pickles, pickled peppers and lemons.

Potato fritters with river char tartar, garden greens, lemon dip and caviar vinaigrette; an arctic char with crispy skin and a foie gras sauce with brandy and cauliflower rice.

Cooking up kohlrabi with herbs and chanterelle vinaigrette; Asian ratatouille; chocolates called Heidelberg Students Kiss.

Macaroons, wine and spaetzle from Riquewihr, France; spicy Indonesian pork knuckles; ginger-soy braised pork knuckles with spicy spaetzle.

A traditional cider orchard; potato salad with apple chutney and goat cheese; ground pork and wonton soup with apple noodles.

Sautéed stroganoff two ways -- chili beef stroganoff and a vegetarian tofu stroganoff.

Spicy shrimp with Calabrian chilies, pastina and green vegetables; shrimp, mango and watercress stir-fry.

A real-time 30 minute cook-off features red snapper sashimi, whole-roasted red snapper and a banana crêpe flambé with rum.

Mustard seed shrimp with chickpea chaat salad; chickpea tofu curry stew.