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This recipe, from Alan Ashkinaze of the now-closed Millesime in Manhattan, came to The Times in 2012 In his version of the classic Caesar salad, a light grilling enhances the flavor of the romaine lettuce, which is then brushed with a dressing brightened by lime juice The whole thing is finished with Parmesan, toasted on the grill
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Chef Daniel Green's answer to the Taco Challenge was to not only swap pork for beef but also to make his own taco shells from soft corn tortillas.
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Get Green Rice Recipe from Food Network
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Get Beef Taco Salad with Chunky Tomato Dressing Recipe from Food Network