Lent Recipes | Allrecipes

Lent Recipes | Allrecipes

Staff Picks

Chef John's Salmon Cakes

Rating: 4.55 stars
263

I'm using canned salmon for this delicious recipe. Every grocery store carries it, and canned salmon is almost always wild salmon. I'm not going to go into the wild-versus-farmed salmon debate here, but wild is not only more eco-friendly, it tastes better and is more nutritious. You could use fresh cooked salmon for this recipe if you have leftovers, but since we are mixing this up with eggs and cracker crumbs, fresh salmon just isn't necessary, so why spend the extra cash?

Spaghetti Cacio e Pepe

Rating: 4.57 stars
291

This is a recipe that we have made in our family for many years--everyone loves it. It's a very basic and easy variation on mac 'n cheese.

Homemade Spanakopita

Rating: 4.11 stars
9

My father and mother survived World War II and immigrated to America. They used food and tradition to overcome their struggles and raise a healthy, joyous family. It's the good memories I have of bringing family together -- and family is of number-one importance to me.

Mediterranean-Style Eggplant Pasta

Rating: 4.85 stars
39

A Mediterranean-style eggplant sauce for pasta that can be served with chicken for meat-lovers. Use good quality pasta, cheeses, and fresh herbs for best results. Serve with slivered or grated Parmesan. Serve with a green salad.

Overnight Asparagus Mushroom Strata

Rating: 4.63 stars
169

This recipe of my mom's is a colorful make-ahead dish that makes brunch a breeze! Substitute the asparagus with other veggies such as broccoli or zucchini, or add a cup of cooked diced ham or sausage for a non-vegetarian twist.

Lemony Steamed Fish

Rating: 4.22 stars
166

Mild flavored, flaky fish fillets. Any number of different types of fish will work, and you can increase the recipe easily. Try halibut, cod, salmon, red snapper, trout, etc. Serve with a white and wild rice blend.

Louisiana Crawfish Boil

Rating: 4.44 stars
27

What a feast! Invite the family and dig into this messy, yummy boil. Combining crawfish, sausage, corn, mushrooms, potatoes, and artichokes, this is a dish you'll crave over and over. Add other seafood or vegetables to your liking.

Chef John's Pasta con le Sarde

Rating: 4.07 stars
28

I'm no survivalist, but like any responsible chef I like to have a few cans of sardines stocked away, just in case. If times ever get tough, I could survive for hours, maybe days on them; but since things are going pretty well, I decided to dust off a can, and show you my version of Sicily's famous pasta con le sarde. You can substitute thick spaghetti for the bucatini, if desired.

The Best Veggie Sandwich

Rating: 4.5 stars
141

A local restaurant used to serve a version of this sandwich but when they discontinued it, I experimented and made it better with the addition of dry roasted sesame seeds and using English Muffins instead of whole wheat bread. Garnish each with a black olive, if desired.

Fish Friday Tuna Burgers

Rating: 4.6 stars
35

This is a meal on a bun. My Mother used to make this for us when time was limited or when meat wasn't allowed. You can serve it alone with rice and vegetables or on a bun with tomato and lettuce. Delicious and filling.

Avocado and Tuna Tapas

Rating: 4.66 stars
287

Living in Spain I have come across a literal plethora of tapas. This is a light, healthy tapa that goes best with crisp white wines and crunchy bread. This recipe is great for experimenting with a variety of different vegetables, spices, and vinegars.

Cioppino

Rating: 4.77 stars
869

A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!

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Inspiration and Ideas

10 Best Fish Fry Recipes

Don't forget the tartar sauce and malt vinegar!

Quick Dinners You Can Make With Eggs

Eggs aren't just for breakfast, they also make incredibly quick and tasty dinners.


Spaghetti Aglio e Olio

Rating: 4.69 stars
461

No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.

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