The Pretty Little Liars star and creator recall their wildest -- and sometimes incredilbly uncomfortable -- encounters with fans
July 5, 2002
Included: vegetarian satays; sesame tofu and cucumber salad with soy-sauce eggs; somen-noodle sushi with wasabi oil and soy syrup.
June 25, 2002
Included: parsley couscous; roasted birds stuffed with shiitakes and preserved lemons; glazed carrots, parsnips and pearl onions.
June 24, 2002
Included: mixed satays with peanut sauce; grilled beef short ribs.
June 11, 2002
Five-chile strip steak with corned-beef hash; hot-mustard sauce.
June 10, 2002
Included: homemade tofu; tofu and spinach salad; spicy miso dressing.
Included: baked crisp with five-spiced apples, pears and prunes; banana-rum-macadamia flambé with brown-sugar ice cream.
Included: aromatic braised oxtail with preserved-lemon polenta; warm polenta and oxtail cakes on fennel salad.
Included: tamarind-glazed duck with spicy rice tamale; green papaya and corn salsa.
Included: a marinade recipe; grilled New Zealand lamb with five-spice root-vegetable gratin and star-anise demi glace.
Prepared: pork and clams “East-West” style.
Multispiced crusted tuna with black beer and shiraz butter sauce; roasted shiitake and Yukon Gold potatoes; citrus pea-sprout salad.
Grilled rib-eye steak au poivre with dijon and roasted-garlic aioli; panko fries; tomato salad.
Included: venison carpaccio with shiitake chips; spiced venison loin with parsnip puree and parsley oil.
Grilled marinated duck breast with fresh plum chutney; leek and garlic fondue with hoisin-lime oil.
Chicken and vegetable satay with peanut-somen-noodle salad; grilled tamarind-shrimp salad with chili-lime vinaigrette.
Included: Asian coq au vin; garlic baby bok choy.
Included: gingered salmon with warm citrus sauce; turnip cake with fresh oyster ragout.
Included: taro-coated chicken with tropical sweet-and-sour sauce; fried poke with tuna.
Included: sesame head-on prawns with cucumber kimchee and Korean chili aioli; sautéed head-on prawns with ginger.
Included: tofu Caesar salad; steamed vegetarian tofu roll with soy-sambal chutney; edamame-crusted ahi tuna with daikon salad.
Herb-chicken stew; spicy vegetarian peanut-noodle salad.
Grilled lamb loin with lime-peanut sauce; lamb soup with curried-cucumber salad.
Marinated-beef satays with sweet-chile dipping sauce; Mongolian-beef sandwiches with black-bean aioli.
Braised lotus and leek duck; slow-roasted veal shank with “melted” cabbage and onions.
An impromptu meal is prepared with ingredients from Ming Tsai's pantry.
Included: pork and ginger pot stickers; hot-water dough; boiled chive dumplings; cold-water dough.
Included: wonton-noodle soup with five-spice beef shank.
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