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The additions of mushrooms and dumplings made from scratch make a flavorful difference in this classic chicken dish.
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This recipe for takeout-style orange beef is a variation on one the Brooklyn chef Dale Talde included in his new cookbook, "Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn," with a slightly more intensely flavored orange-flavored sauce Mr Talde's key insight is protected, however: Use very good steak, and cook it fast, so that below the lovely crust of its egg-white-and-cornstarch batter, the meat remains rare and luscious
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This recipe is by Molly O'Neill and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.