Chef Melissa King is known for blending her Chinese culinary roots with Californian and global flavors, and for the first time, she’s bringing a taste of her inventive and approachable cuisine to home kitchens with her debut cookbook.
To celebrate the launch of “Cook Like a King,” the “Top Chef All-Stars” champion joined “Good Morning America” on Tuesday to demonstrate a few of the dishes in her new cookbook.
Check out the full recipes below.
Shiso Pea Pappardelle
Serves: 2
Ingredients
Pea Puree:
3 tablespoons plus 2 teaspoons Diamond Crystal kosher salt, dividedOne 16-ounce bag frozen peas (3 1/2 cups)
1/4 cup Agrumato lemon oil or extra-virgin olive oil
A small handful of fresh shiso or mint leaves
1 medium garlic clove, peeled
Pasta:
Diamond Crystal kosher salt
8 ounces fresh pappardelle pasta
3 tablespoons (1 1/2 ounces) unsalted butter, cut into pieces
Coarsely ground black pepper
Finely grated zest of 1 lemon
Big pinch of shiso or mint leaves
Small squeeze of lemon juice
One 8-ounce ball burrata (at room temperature)
Agrumato lemon oil, for drizzling
Flaky sea salt
Directions
Make the pea puree: In a medium pot, bring 8 cups water and 3 tablespoons of salt to a boil. Prepare an ice bath in a large bowl (half ice, half water).
Cook peas in boiling water until tender but still vibrant, 2 to 3 minutes. Drain in a sieve, then transfer to the ice bath. Stir briefly and let sit 10 minutes. Lift sieve to drain.
Reserve half a cup of peas. Transfer the rest to a blender with lemon oil, shiso, garlic, and remaining 2 teaspoons salt. Blend on low to high until smooth, about 1 minute. Measure 3/4 cup puree for the pasta; store leftover in fridge up to 2 days.
Make the pasta: Bring a large pot of water to a boil, add a generous pinch of kosher salt. Cook pasta until slightly underdone, about 1 minute less than package instructions.
Meanwhile, in a large pan, combine butter, 1/4 teaspoon salt, several turns of pepper, and 3/4 cup pea puree. Transfer pasta to the skillet with 1/2 cup pasta water. Simmer, stirring gently, until sauce tightens slightly, 30 seconds to 1 minute.
Add reserved peas, lemon zest, and shiso (tear as you add). Cook, stirring frequently and adding pasta water as needed, until pasta is al dente and sauce coats the noodles, about 1 minute more. Add lemon juice and toss well.
Serve pasta with dollops of burrata. Drizzle with lemon oil and sprinkle with additional pepper and flaky sea salt.
Tips and tricks
This is a great way to use frozen peas, and I actually prefer frozen over fresh for this recipe. They are frozen at peak season for a reason, and I find it yields a sweet, smooth pea puree. I like leftover pea puree on toast with ricotta. Or add veg stock or coconut milk and turn it into a pea soup.
You can use an variety of pasta from fresh or store bought dried papardelle, fettuccine, tagliatelle.
If you can’t find Japanese shiso they can certainly use mint.
You can top with burrata for more richness.
This can be a quick vegetarian friendly pasta, can add mushrooms or other spring vegetables: asparagus, artichokes, or ramps.
Scallion Hash Browns with Crème Fraîche and Asian Pear
Serves: 4 to 6
Ingredients
Asian Pear Sauce:
2 pounds Asian pears (about 2), peeled, cored, and sliced
1 pound Fuji or Gala apples (about 2), peeled, cored, and sliced
1/4 cup white sugar
Pinch of Diamond Crystal kosher salt
1/2 cup water
1 teaspoon lemon juice
Scallion Hash Browns:
2 pounds russet potatoes (about 4)
1 small yellow onion, halved lengthwise and peeled
6 scallions, cut into 2-inch julienne
1 large egg
2 tablespoons potato starch
1 teaspoon Diamond Crystal kosher salt, plus more for sprinkling
1/4 teaspoon finely ground black pepper, plus more for sprinkling
Canola oil (about 2 cups), for shallow-frying
Flaky sea salt
Thinly sliced scallions, for garnish
Crème fraîche, for serving
Directions
Make the Asian pear sauce: In a medium pot, combine pears, apples, sugar, salt, and water. Bring to a boil over high heat, then reduce to a gentle simmer, covered, stirring occasionally, until fruit is very soft, about 30 minutes.
Uncover, increase heat, and simmer, stirring frequently, until most liquid evaporates, 15 to 20 minutes. Transfer to a blender, add lemon juice, and blend on low to medium-high speed until smooth, 10 to 20 seconds. Cool completely and refrigerate until chilled, at least 30 minutes or up to 1 week.
Make the hash browns: Peel potatoes and keep submerged in water to prevent discoloration. Line a large bowl with two layers of cheesecloth. Grate onion into the cheesecloth-lined bowl, then grate potatoes into the same bowl.
Gather cheesecloth around potatoes and onion and squeeze out as much liquid as possible. Return mixture to a large bowl and add scallions, egg, potato starch, salt, and pepper; toss well.
Line a large sheet pan with paper towels. Heat 1/2 inch oil in a large skillet over medium-high heat for about 2 minutes. When ready, the end of a wooden chopstick or spoon submerged in oil will release small bubbles.
Working in batches, spoon a scant 1/4 cup of potato mixture per hash brown into the oil and gently flatten to a 3-inch round, leaving space around each one. Fry, flipping once, until deep golden brown and crispy on both sides, 4 to 5 minutes. Transfer to a rack and immediately sprinkle lightly with salt and pepper. Between batches, remove any bits from the oil and allow it to reheat.
Serve warm, sprinkled with flaky salt and sliced scallions, alongside the Asian pear sauce and crème fraîche.
Tips and tricks
You can substitute scallion for leeks.
You can substitute the Asian pear sauce for apple sauce. The sauce is my favorite, adds a nice sweetness and cold element to a hot hash brown/latke.
Bring this to next level by topping these with crème fraiche, smoked salmon and caviar or trout roe.
You can make a few at a time and hold in a warm oven.
Make sure to use Idaho potatoes or potato with high starch and low moisture content for best and crispiest results.
Later, on “GMA3,” King showed us how to make two more dishes with her recipes for pork lettuce wraps and charred peaches with feta cheese. Check out her pork lettuce wrap recipe below.
Pork Lettuce Wraps
Serves: 4 to 6
Ingredients
Ground pork:
1 pound ground pork (preferably 20% fat)
2 tablespoons Shaoxing wine
1 tablespoon Chinese light soy sauce
1 teaspoon Chinese dark soy sauce
1 tablespoon cornstarch
Dash of ground white pepper or a few turns of black pepper
Sauce:
3 tablespoons hoisin sauce
2 tablespoons Shaoxing wine
2 tablespoons Chinese oyster sauce
1 tablespoon Chinese dark soy sauce
1 tablespoon Chinese light soy sauce
2 teaspoons white sugar
1 teaspoon cornstarch
Dash of ground white pepper or a few turns of black pepper
Assembly:
1 tablespoon canola oil
1 cup finely diced yellow onion
4 garlic cloves, minced
1-by-1-inch knob ginger, peeled and finely grated
1 cup finely diced fresh shiitake mushrooms
2 cups diced (1/4 inch) peeled jicama
Handful of cilantro (leaves and stems), finely chopped
3 scallions, thinly sliced
1 head iceberg lettuce, cored, leaves separated, and chilled
Hoisin sauce, for drizzling
Directions
Prepare the ground pork: In a medium mixing bowl, combine all the ground pork ingredients and mix well. Let sit 15 minutes to absorb the flavors.
Make the sauce: In a small mixing bowl, stir together all sauce ingredients until smooth. Set aside.
To assemble: Heat a large skillet or wok over high heat until lightly smoking. Add canola oil and swirl to coat.
Add the ground pork mixture and cook, stirring occasionally and breaking up clumps, until caramelized, about 6 to 7 minutes.
Stir in onion, garlic, and ginger; cook 1 minute. Add mushrooms and cook until softened, about 2 minutes.
Add jicama and sauce; cook, stirring frequently, for 2 minutes to absorb the flavors. Remove from heat and stir in cilantro and scallions (or serve on the side).
Serve with lettuce leaves for wrapping and drizzle with additional hoisin sauce.
Spiced Charred Peaches with Olives, Feta, and Orange Zest
Serves: 4 to 6
Ingredients
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/4 teaspoon coriander seeds
1/2 cup drained Castelvetrano olives, lightly smashed and pitted
3 tablespoons extra-virgin olive oil, plus more for cooking and drizzling
1 teaspoon finely grated orange zest
1/2 teaspoon toasted sesame seeds
2 ripe peaches or nectarines, halved and pitted
1/8 teaspoon Diamond Crystal kosher salt, plus more as needed
Coarsely ground black pepper
One 7-ounce block feta, drained and broken into large chunks
Flaky sea salt
Directions
Toast the cumin, fennel, and coriander seeds in a small dry skillet over medium heat, shaking frequently, until fragrant and slightly darker, about 2 minutes. Transfer to a mortar or spice grinder and coarsely grind.
In a medium bowl, combine the toasted spices, olives, olive oil, orange zest, and sesame seeds. Stir well and set aside.
Prepare a grill for high heat, or preheat a broiler with a sheet pan lined with foil. Rub the cut side of each peach lightly with olive oil and sprinkle with kosher salt.
Grill peaches cut-side down (or broil cut-side up) until charred with dark spots but still firm, 2 to 3 minutes. Leave whole or cut into smaller pieces.
Transfer peaches to the bowl with the spice mixture, season lightly with salt and pepper, and toss gently to coat. Arrange on a plate in a single layer, add feta, scatter olives, and spoon on remaining spice mixture. Drizzle with extra olive oil and sprinkle with flaky salt and black pepper. Serve immediately.
“Cook Like a King” text copyright © 2025 by Melissa King. Food photographs copyright © 2025 by Ed Anderson. Lifestyle photographs copyright © 2025 by Ashley Batz. Published by Ten Speed Press, an imprint of the Crown Publishing Group A division of Penguin Random House LLC.