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This recipe is by Alex Witchel and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Brunch Pizza with Scrambled Eggs and Smoked Salmon Recipe from Food Network
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Get Lettuce Cups with Tofu and Beef Recipe from Food Network
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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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These moist and fluffy vegan chocolate cupcakes are enhanced by the matcha icing that tops them and the natural green color makes them perfect for Halloween.
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Inspired by a wonderful dessert in the pastry chef Sherry Yard’s “Desserts by the Yard,” this is a beautifully layered jello First make the lemon gelée – even better if you have Meyer lemons at your disposal – and let it set in the glasses (this will take about an hour, so plan accordingly) Then make the blood orange jelly and pour on top of the lemon layer