In a new book, Chef Hugh Mangum — based in Los Angeles, with contributions from Chef May Chow in Hong Kong — compiles ...

Garlic Beef Stir-Fry with Crunchy Spring Onions takes me straight to the buzzing street food stalls of Asia, where speedy, fresh cooking rules. ... The White House Bulldozes the Rose Garden.

Heat a large, heavy-based, non-stick saucepan over a medium heat. Add the onion and beef and fry for 6-8 minutes, stirring regularly to break up the beef mince as you go.

With about 40 different garlic-based dishes on the menu, the Stinking Rose goes through a whopping 7 tons of garlic a year (that’s about 40 pounds of garlic a day).

3) Rub half of the seasoning onto the beef roast. 4) In a large bowl, toss potatoes, bell pepper, and onion with olive oil and the remaining seasoning. 5) Place the roast on a rack in a shallow ...

Canned corned beef is a famous staple in the Philippines and is used in a dish called "silog." The meat is mixed with sauteed beef, onions, garlic fried rice, and fried eggs.

You'll leave The Stinking Rose, a restaurant in San Fransisco that features garlic in everything from cocktails to dessert, with a full belly and fiery breath.

1 beef Tri-Tip Roast (1-1/2 to 2 pounds) 1 tablespoon olive oil; 12 small red-skinned potatoes, halved; 2 medium red, yellow or green bell peppers, cut into eighths ...

1 garlic bulb, loose skin removed and root end cleaned of dirt and grit. 2 thyme sprigs. 3 tablespoons water. 6 tablespoons extra-virgin olive oil. Kosher salt. Black pepper in a mill.

Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until reduced by half. Add in the stock and thyme and bring to a simmer.