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Fit to Eat

Explore 105 recipes, 2 articles, 1 video, and more

recipe

Adding toasted whole-wheat breadcrumbs gives this dish a nice crunch that balances out the creaminess of the sauce. Rather than baking the shells with the crumbs on top (which can make them soggy), toast the breadcrumbs separately, and toss a handful over each serving right before you put it on the table.

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recipe

The same salty-sweet mixture that flavors the tofu also coats the noodles. Consider making a double batch of the sauce and refrigerating half for use on chicken, fish, or pork another night.

recipe

Earthy textures make this salad as interesting to look at as it is to eat. French lentils are firmer than many other varieties, so they won't get mushy or break apart as they simmer. Don't be turned off by the gnarled appearance of celery root. Once caramelized, the vegetable's citrusy, licoricelike flavor shines.