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cooking.nytimes.com
This is not your corner takeout's moo shu pork, but it is popular in China, where its northern origins are debated, according to the author Carolyn Phillips The egg is thought to resemble the flowers of the sweet olive (osmanthus fragrans) shrub, hence its Chinese name, muxi rou, or osmathus blossom pork The ingredients are stir-fried in batches to cook evenly and retain the vibrancy of the colors
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Michael Bulkowski, chef of Revolver restaurant, serves his tomato soup with squash pickles and a grilled cheese made with zucchini bread.
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A classic, sweet, yeasted German bread recipe filled with candied booze-soaked fruit and served at Christmastime.
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