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Video Proves Lobsters are Cannibals

Video Proves Lobsters are Cannibals


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Holy cannoli this is disturbing; a Blair Witch-esque video has surfaced on the Web, proving that lobsters really are cannibals out in the wild.

Past reports have shown that lobsters have eaten each other while in small quarters, when caught in traps, and baby lobsters have been found in the bellies of adult lobsters. This video below, however, is proof that even in the wild, lobsters will eat young'uns if they can.

Maine graduate student Noah Oppenheim tied a baby lobster to a camera and waited to search for movements. Using infrared technology, he found that lobster predators like cod often ignored the tiny bait, but adults lobsters simply attack, even fighting over a baby lobster.

Oppenheim blamed the cannibalism on overpopulation. "If you go scuba diving out here, they're carpeting the ground," Oppenheim told The Salt. "So the rate that they encounter each other has dramatically increased." Luckily, if you really love lobster, they probably won't eat themselves to extinction, The Salt reports.


Dragon Quest Builders 2: 10 Best Food Recipes In The Game

These recipes are the best at filling up players' bellies and getting their HP to the highest levels possible. Time to fill up!

Dragon Quest Builders 2 is an action role-playing sandbox video game developed and published by Square Enix that came out on the Nintendo Switch and PS4 across the world in July 2019. Then in December 2019, it released on PC. Eventually, on May 4, 2021, the game dropped on Xbox One via Xbox Play Anywhere.

In Dragon Quest Builders 2, just like Dragon Quest Builders, the player may cook food through recipes obtained throughout the world. These recipes take ingredients, either one or more, and create dishes. The meals will heal a certain amount of Hunger and HP, as well as possibly have a beneficial effect on the player.


The Do’s and Don’ts of Making Perfect Lobster Rolls Every Time

The ideal place to enjoy a lobster roll, without question, is at a seafood shack down by the New England shore. I’m talking about the sort of place where you might just rub elbows with the lobstermen who caught the crustaceans you’re eating that same morning.

First Things First How to Choose a Live Lobster If you’re further than shouting distance from the waters of Maine or Massachusetts, however, there’s no need to despair. Lots of restaurants have gotten on the lobster roll bandwagon, serving passable, if overly chef-ified versions of the summertime classic. Or if you’re willing to take matters into your own shell-cracking hands, you can make your own at home, toasted bun and all.

There are a few things to know before attempting a homemade lobster roll. Like all great sandwiches, there is an art and a fine balance to maintain within between those bready ends. Read on for a guide to the do’s and don’ts of lobster roll artisanry.

1. DO: Learn How to Properly Cook, Crack, and Clean a Lobster

Lobster rolls are all about the lobster. Everything else is secondary. This may seem obvious, but the scores of not very good rolls out there prove how easy it is to lose sight of this fact. For the best tasting, sweetest, and plumpest meat, you’ll want to start with live, kicking and crawling lobsters (see how to choose live lobster if you’re unsure).

Frozen meat is pretty dull and feathery, while pre-cooked lobster from the store often gets rubbery and tough. Sure, the task of slaughtering, steaming, and breaking down a whole crustacean may seem like a lot of work for one itty bitty sandwich, but the results are well worth it. Our steamed lobster 101 will take you through the process from start to finish. Get our Basic Steamed Lobster recipe.

2-Pound Live Lobster, $49.95 from Lobster Anywhere

If you can't find live lobster locally, look online.

2. DON’T: Turn Your Lobster Roll into Lobster Salad

After you’ve picked your meat out of the shell, it’s easy sailing, right? Not quite—one of the biggest no-nos you can commit is turning your lobster into a mushy, mince meat salad with teeny tiny pieces. You want to keep it extra-chunky, with very coarsely chopped meat—not so large that you have to tear at it with your teeth, but big enough that you can still appreciate each morsel’s tenderness. This means that you’ll want to use only the tail, claw, and knuckle meat. Save the heads, smaller walking legs, and leftover shells for making a lobster stock.

This kind of lobster salad is good, though. (Chowhound)

3. DO: Keep Your Seasonings Simple

Sorry, but a wasabi-ginger-bacon lobster roll is enough to make any true seafarer groan. The classic Connecticut-style roll is the simple standard for how to do it right: butter, herbs, salt and pepper to season. That’s it. You barely even need a recipe for it, although ours will certainly help you keep things on track. Get our mayo-free Lobster Rolls recipe.

4. DON’T: Go Overboard on the Mayo and Other Dressings

The only acceptable alternative to the butter-dressed roll is a New England-style one with just a smidge of mayo and a sprinkle of finely diced celery. Seriously, a smidge and a sprinkle. The mayo shouldn’t overwhelm the meat or create a gloopy, creamy mess, while the celery is there to add just a hint of crunch. And forget your flavored mayos—the simple old plain variety will do just fine. Get our New England Lobster Rolls recipe.

5. DO: Butter and Toast Your Buns

Some purists argue that the only acceptable vehicle for a lobster roll is a top-split white bread hot dog bun, the kind that is flat on the sides. We won’t go so far as to tell you that, but it is important that regardless of what bread you use, it should be liberally buttered and toasted. That gently-browned flavor is an essential complement to the meat inside. If you like to DIY it, our homemade hot dog buns are a fine choice—you can carefully trim a slice off the sides of each roll for a faux top-split finish, then butter up those surfaces and toast ‘em in a pan. Get our Hot Dog Buns recipe.

New England Split-Top Buns, $29.99 on Amazon

For purists.

6. DON’T: Get Too Precious with the Bread

You may not have to use a top-split roll, but there should be a few ground rules when choosing the bread with which you’re going to swaddle all that precious meat. It should be substantial enough so as not to fall limp under the weight of your fillings, but not so hefty or crusty that it distracts from what’s inside. An eggy brioche or a potato roll might pass muster.

This isn’t the time to break out your seed and nut-encrusted, fifteen-grain bread recipes, though—anything too strongly flavored is just going to be a distraction. If we wanted to get creative with our lobster roll bread, we might opt for something like these tender pretzel rolls. Get our Soft Pretzel Rolls recipes.

7. DO: Remember the Pickles and Chips

Lobster rolls may look humble and rustic, but in actuality they’re one of the more decadent things you can eat. Amazingly sweet and succulent flesh coated in butter/mayo and plopped in a bun coated in more butter? That’s pretty freakin’ rich. There’s a reason why they almost always come with a pickle and chips (preferably in a flavor like salt and vinegar): to cut through all that fat and provide a bit of palate-cleansing respite between bites. While you’re out shopping for those clawed friends you’ll be bringing home, make sure to pick up a jar of dill spears and some crispy spuds. Or better yet, make your own. Get our Garlic Dill Pickles recipe.


100 Fun Facts About Lobsters

Everyone loves lobster. A little butter, a little candlelight, yum! But, have you ever wondered about the secret life of this tasty crustacean? Here are 100 fun facts you probably never knew about the lowly lobster.

  1. Lobsters were once considered the poor man’s chicken. In Colonial times, it was fed to pigs and goats and only eaten by paupers.
  2. Lobsters aren’t red. They turn red when cooked, but in nature they can be green or yellow or even bright blue.
  3. Lobster fishermen throw back lobsters that are too small and lobsters that are too big. The small ones need to grow, while the large ones add vigor to the gene pool.
  4. In Maine, a lobster’s body must be at least 3 1/4 inches to keep, and can’t be over 5 inches.
  5. When lobsters mate, the eggs aren’t fertilized right away. The female carries the male’s sperm and chooses when to fertilize her eggs.
  6. Lobsters shed their shells, or molt.
  7. A female lobster can only mate just after she has molted.
  8. Lobsters can swim forward and backward. When they’re alarmed, they scoot away in reverse by rapidly curling and uncurling their tails.
  9. Because its nervous system is similar to that of grasshoppers and ants, lobsters are sometimes called “bugs.”
  10. When food is scarce, lobsters can turn cannibal and dine on smaller lobsters.
  11. Lobsters reproduce by laying lobster eggs. The eggs are carried by the female until they’re ready to hatch.
  12. Lobster eggs are called roe, just like fish eggs.
  13. Former President and First Lady George and Barbara Bush loved to eat lobster served up fresh at Mable’s restaurant in Kennebunkport, Maine.
  14. Prisoners sometimes dined like kings, often eating lobster because it was plentiful and cheap.
  15. Maine lobsters are clawed lobsters, and have large, meaty claws.
  16. Spiny Caribbean lobsters have no claws and are sold mainly for their tails.
  17. Besides American lobsters, people also enjoy European lobsters, Spiny lobsters, scampi, and crayfish.
  18. Lobsters are usually caught in an underwater trap called a “lobster pot,” baited with dead fish.
  19. Lobsters usually feed on bottom dwellers like clams, snails, and crabs.
  20. Lobsters live in the murk and mud at the bottom of the ocean.
  21. Lobsters can grow up to four feet long and weigh as much as 40 pounds.
  22. It is believed that lobsters can live as long as 100 years.
  23. Lobsters have a crusher claw and a pincer claw some lobsters have the crusher claw on the right side and others have it on the left.
  24. Native Americans ate lobsters after wrapping them in seaweed and baking them over hot rocks.
  25. Native Americans also used lobster as bait and to fertilize their crops.
  26. Lobster meat is a great source of protein, providing 28 grams of protein per cup.
  27. Lobsters are a great source of heart-healthy omega-3 fatty acids.
  28. If you hold the butter, lobsters aren’t fattening. Three and a half ounces only have 96 calories and about two grams of fat.
  29. Lobsters are considered marine crustaceans along with shrimp, krill, and barnacles.
  30. The American lobster, found in the Atlantic Ocean, bears the scientific name Homarus americanus.
  31. Lobsters were once so plentiful that after a storm they would wash ashore in deep piles.
  32. Lobsters were originally gathered by hand. It wasn’t until the mid-19th century that lobster trapping became popular.
  33. Soft-shelled lobster is considered to have sweeter, more tender meat.
  34. A soft-shelled lobster is one that has just molted and is in a growing phase.
  35. Soft-shelled lobsters are called “shedders.”
  36. Most soft-shelled lobsters are caught from July to October.
  37. Hard-shelled lobsters have darker claws than the soft-shelled ones.
  38. Since striped bass have no teeth, they swallow lobsters whole, but only the tiny ones.
  39. Even full-grown lobsters can fall prey to codfish and the occasional octopus.
  40. You can catch lobsters by hand, just be sure to wear heavy-duty gloves.
  41. Lobsters have poor eyesight, but have highly developed senses of smell and taste.
  42. It’s not illegal to hunt lobsters at night with a flashlight, but the limit you can take is seven.
  43. Lobsters can be grown on farms.
  44. Lobster blood is not red like ours it’s clear.
  45. When cooked, lobster blood turns into a whitish gel.
  46. A lobster will, quite literally, drown in fresh water.
  47. Lobsters have teeth in their stomachs.
  48. The lobster’s voice is a crackly noise some people compare to violins.
  49. It’s a myth that lobsters scream when you put them in hot water – they have no lungs and no vocal cords.
  50. A one-pound lobster should be cooked for about 15 minutes.
  51. Lobster steamed in beer is delicious. A pilsner or lager is the best choice.
  52. Maine is famous for producing the most lobsters, and, some would claim, the best.
  53. Most of the hundreds of regulations concerning lobster fishing apply to commercial fishermen.
  54. In some states you need a saltwater fishing license to catch lobsters in Hawaii, no license is required unless you want to sell your catch.
  55. A residential license in Maryland allows you to use two lobster pots to trap lobsters.
  56. New fishermen sometimes have to wait for someone else to retire before they can get their own commercial lobster license.
  57. Some states allow commercial fisherman to use as many as 800 lobster pots.
  58. The design of the lobster pot has not changed much in the last 200 years.
  59. Each year nearly $300 million worth of lobster is harvested in the U.S.
  60. Maine requires lobstermen to complete a two-year apprenticeship before they can captain their own boat.
  61. Apprentice lobstermen can be on a waiting list for 10 years before they get their own license.
  62. Lobstermen swear a lot! Nearly as much as truck drivers.
  63. It is illegal to boil lobsters in some places, such as the village of Reggio Emilia in Italy.
  64. Grilled lobster tails are a true delicacy.
  65. There is meat in lobster legs. Bite down hard and you can suck it out.
  66. Lobsters are the original pea brains. Their brains are no bigger than the tip of a ball-point pen!
  67. The black line you see on the lobster’s tail is unfertilized eggs you can eat them.
  68. The tomalley is not the lobster’s liver, it’s part of the digestive tract.
  69. The tomalley turns green when cooked some people considered it a delicacy.
  70. You can buy live lobsters for saltwater fish tanks from an aquarium supplier.
  71. They’re not very friendly, but some people do keep lobsters as pets.
  72. Larry the Lobster is the lifeguard on SpongeBob SquarePants.
  73. A lobster’s claws are strong. A very large lobster could break your finger.
  74. Lobsters use their three pairs of antennas as sensors.
  75. Once you bait your lobster traps, you can check them the next morning.
  76. It’s a felony to rob someone else’s lobster pots.
  77. Lots of things get caught in lobster traps: cod, flounder, mackerel, even Coke cans.
  78. White fish is a good bait for lobster pots.
  79. Some lobstermen bait their pots with artificial bait cakes.
  80. Lobster traps have biodegradable doors, insuring that an abandoned trap doesn’t turn into a lobster death sentence.
  81. Lobsters are nocturnal, so it’s best to hunt them at night.
  82. Clawed lobsters like to hide in rocky crevices.
  83. Spiny lobsters can be found on rocky reefs.
  84. Most Maine lobsters are caught between June and December.
  85. There are around 6,000 licensed lobstermen in Maine.
  86. Maine lobstermen have caught over 100 million pounds of lobster annually since 2011.
  87. In Maine, lobster landings totaled 127,808,436 pounds in 2013, the highest amount since the Department of Marine Resources began keeping records. [Update: preliminary numbers indicate 2016’s catch to be a record-breaking 130,844,773 pounds!]
  88. Lobstermen are very territorial because if someone else is hunting in their area, the traps can get tangled.
  89. A crewman on a lobster boat makes about $50,000 a year.
  90. Boat owners make a lot more than crewmen, but must invest a lot more as well.
  91. A lobster fisherman needs to catch about 150 pounds of lobster a day just to cover the cost of bait and gas.
  92. The lobsterman’s day usually starts at 4:30 am and can go until dark.
  93. Some people consider lobster an aphrodisiac.
  94. People were once ashamed to eat lobsters because it was considered a poor man’s food.
  95. New England is one of the best places to hunt lobster because its rocky shores give them lots of places to hide.
  96. Female lobsters carry their eggs with their swimmerets, which are abdominal appendages.
  97. Depending on how warm the water is, lobsters will carry their eggs for up to a year.
  98. Only .1 percent of a lobster’s eggs will live more than six weeks.
  99. Lobstermen cut a notch in the tale of a female lobster to tell other fishermen she’s a good egg bearer.
  100. Lobsters eat voraciously after molting, and will often consume their own recently emptied shells. Eating the old shell replenishes lost calcium and hastens the hardening of the new shell.

Hell's Kitchen: Season 20

Premiere chef Gordon Ramsay spices up Hell's Kitchen with 18 competitors. These aspiring restaurateurs will brave Ramsay and his fiery command of the kitchen as he puts the competitors through an intense culinary academy to prove they possess the right combination of ingredients to win the life-changing grand prize As the competition progresses, the teams will be reduced until only two chefs are left to compete for the ultimate prize and fulfill their dreams of working in the culinary industry

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I shopped at Aldi and Lidl to see which grocery store was better, and the newer chain was clearly superior

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15 Recipes From the June 2021 Issue of Real Simple

Get the recipes from this month’s issue.

15 Healthy Lunch Recipes in 15 Minutes

From sandwiches to salads and more, these lunch recipes are quick and tasty while being packed with nutritious vegetables, lean proteins and whole grains. This salad with lentils, feta and apple is a satisfying vegetarian entree to whip together for lunch. To save time, swap in drained canned lentils--just make sure to look for low-sodium and give them a rinse before adding them to the salad.

Wondering What to Serve with Ribs? Here are 27 Quick and Easy Side Dishes for Your Barbecue

Yep, barbecue ribs are pretty darn delicious on their own, but don’t underestimate the power of sides . To round.

Chicken Again? Yes, When the Recipes Are This Good!

When it comes to a quick and delicious dinner, you can't go wrong with chicken. Not only is it low-cal and full of protein (one 3.5 oz serving of chicken breast meat is only 165 calories, with 31 g protein), but it cooks quickly and is super versatile. Most people have their go-to chicken dinner recipes that they rely on when they need to get a meal on the table to avoid a meltdown or serve up something quick between busy schedules, but it’s easy to get stuck in the routine of making the same recipe night after night.

Burger King is finally launching its new chicken sandwich soon, and it comes with a free Whopper

Burger King might sell other chicken items as well, inspired by the success of sister brand Popeye's.


Turn to your pantry for this colorful, crispy Spam and pineapple fried rice

At the pandemic’s onset, many of us rushed to the grocery store to stock our pantries with rice, beans, canned goods and all manner of other shelf-stable foods, not knowing when we might next be able to shop. While the experience was new for some, others had faced this predicament long before we first heard of covid-19 and will continue to do so long after the pandemic is pushed from the forefront of society’s collective consciousness (whenever that may be).

“Hunger is a hidden hardship that the pandemic has made visible, a persistent crisis that the pandemic has made worse,” my colleagues wrote back in January. Though the number of adults facing food scarcity (those reporting they sometimes or often didn’t have enough to eat within the past week) has decreased in recent weeks, according to the U.S. Census Bureau’s Household Pulse Survey, the latest number still includes 18.5 million adults, almost 9 percent of the adult population.

There are myriad reasons for food scarcity among them is access, or rather a lack thereof, to grocery stores or delivery. As such, many regularly rely on a well-stocked pantry to provide their meals, and it is with this intention that I will now be sharing pantry-focused recipes in this space every month. The foundation of these recipes will be shelf-stable and frozen foods — items that you might find in the center of the grocery store, among the aisles and apart from the fresh produce, meat, seafood and dairy along the periphery. Feel free to swap in fresh ingredients if they are available to you, but know that these recipes are meant to work without them.

To kick things off, I’m sharing a recipe for fried rice — a great dish to always keep in your back pocket that can utilize just about anything you want — that features Spam and pineapple as a nod to Hawaiian pizza.

Spam may be novel to some, but I remember eating it as a kid, sliced, fried and layered in a sandwich. The punch of salty umami that it brings is unparalleled — a true culinary marvel. Unfortunately, the canned meat often has to compete with the stigma of being just that — canned meat — when trying to win over new eaters. “For years Hormel Foods Corporation has been fighting the maligned reputation that its star product is somehow ‘mystery meat’ when really it’s just six ingredients plus water,” Eric Kim wrote in Food52.

However, that isn’t the case for a number of communities. Spam is extremely popular in Hawaii, the Philippines, South Korea and other places where U.S. soldiers were stationed during World War II, during which Hormel shipped more than 100 million pounds of it abroad to feed allied troops.

“We love the stuff with the whole of our hearts,” Sheldon Simeon writes in his new cookbook, “Cook Real Hawai’i.” “The porcine saltiness, the impossibly emulsified texture, the infinite shelf life — these are reasons why we add this humble king of canned luncheon meat to fried rice, saimin, wontons, or somen salad.” It is even viewed as a luxury item in South Korea, where it’s sometimes given as a gift during Lunar New Year. That same reverence isn’t always found in the continental United States, but those who embrace Spam do so with pride. “For many in the Asian American diaspora, openly loving the canned meat product means openly loving one’s culture, history, and skin, as well,” Kim wrote.

Spam comes in a number of flavors and varieties, such as hickory smoke, teriyaki and jalapeño. In this recipe, I recommend the “Lite” version for its reduced sodium, fat and calories, but whatever you have available will work. Similarly, with the rice and vegetables, any type of cooked grain can be used along with whatever canned, frozen or leftover vegetables you want to throw in. When shopping for canned pineapple, I prefer fruit packed in juice over heavy syrup for less added sugar, but again, either will do. (If it is packed in juice, save it to mix into a cocktail or top with seltzer to serve alongside the fried rice.)

This recipe comes together in a matter of minutes: Fry up the Spam and pineapple chunks (feel free to cut them into smaller pieces if you prefer) until the meat starts to brown and the fruit begins to caramelize, and then add in the rest of the ingredients, and you’re pretty much good to go. I like to fry the rice for longer than some recipes might suggest so it crisps up a bit and adds some textural contrast, but as long as it’s warmed through, dinner is ready.


16 of Our All-Time Favorite Sandwich Recipes

While it may be true that many sandwiches need no recipes&mdashhello, ham and cheese, peanut butter and jelly, tuna salad&mdashthere are some combinations of fillings and bread that are just so good, they're worth paying attention to and following directions for. The sandwiches in this gallery all fall into that category. In fact, these recipes show just how diverse and delicious this humble food can be.

We're starting with a recipe from Martha, which is her beloved Cabbage-and-Bacon Sandwiches shown here. It's her take on the classic BLT for those months when fresh, local tomatoes are not in season, and it's absolutely genius.

Our other recipes can be divided into a few groups: Some are picnic-ready, able to be eaten with one hand while you play a game of checkers or page through a magazine on the porch. Egg salad with avocado, chicken salad with apricots and almonds, and a ham salad sandwich that will have you wondering where it's been all your life are some options that fall into this group.

Other recipes are decidedly two-handed (and multi-napkin) affairs, such as a grilled snapper sandwich with loads of fresh vegetables that's strikingly familiar to a Vietnamese banh mi, yet also brand new a piece of buttermilk fried chicken with unbelievably crisp skin served on a squishy bun with homemade tartar sauce, shredded lettuce, and dill pickles or a cheesy, meaty Reuben on fresh rye bread.

And then there are regional specialties, such as Cuban sandwiches, New Orleans po' boys, and New England lobster rolls. The classic BLT and club sandwiches are here, too, as are a number of others. No matter your mood, we've got a sandwich to suit it&mdashand we're certain every one of these would taste even better with a heaping pile of crispy, salty potato chips.


To prove just how versatile seafood is, we've put together a collection of 11 recipes from top Indian chefs, ranging from coconut-y curries to delectable snacks. You'll find the perfect seafood recipe for every occasion here, we promise.

1. Prawn Pollichathu

Cooked in coconut milk and an array of masalas, get to ready to experience the authentic flavours of Malabari food. And guess what? This mind blowing recipe comes to you exclusively from the kitchens of Taj Kumarakom, Kerala.

2. Prawn Sesame Toast

Coated with sesame and fried to perfection, this Prawn Sesame Toast makes for a simply scrumptious evening snack.

3. Calamari Fritters

A hint of chilli mayo makes everything a little bit more delicious, and these crispy calamari fritters are no exception.

4. Goan Crab Curry

Let the magic of Goan food take over… You'll love this coastal favourite cooked with coconut cream, Kashmiri chillies, cumin, cinnamon, toddy vinegar, tamarind and jaggery.

5. Mussels with Lemongrass

Now this is what we call food for the soul. Enjoy mussels in a simple broth that highlights their natural flavour. Flavoured with fragrant lemongrass, a handful of chillies and peanuts, serve the dish with a portion of rice or noodles.

6. Lobster Malay Curry

We admit, deshelling the lobster takes a little effort. But the result is nothing short of spectacular! Simmered in coconut milk, this Malay curry is totally worth it.

Simmered in coconut milk, this lobster curry is totally worth it.

7. Abhay Deol's Seafood Spaghetti

Actor Abhay Deol tries his hands on a summery seafood spaghetti, and magic happened. Expect: Squid, lobster, prawns and scallops cooked in a mildly flavored tomato sauce with a sprinkle of fresh basil.

8. Curried Scallops

Spruced up with butter, basil, garlic, gur, cinnamon and nutmeg, these curried scallops are just divine. Serve with cream, on a crisp potato wafer with sliced keri and a splash of lime.

9. Macchi ke Sooley

If you're a fan of Rajasthani food, you'll love this dish. All you need to do is bake fish with a marinade that stars coriander, onions, garlic, ginger and mango powder.

10. Seafood Rasam

Jazz up some piping hot rasam with clams, mussels, squid, prawns, fish and a whole lot of flavour.

11. Bihari Fish Curry

A sumptuous, flavourful fish curry. This Bihari fish curry is an absolute favourite one at the dinner or lunch menu. Pair this with steamed rice.


5 Delicious Dinners for Lent That Aren't Fish

Because there's only so much shrimp scampi you can eat.

Related To:

Food Network Kitchen's Chicken Fried Mushroom Po’Boy.

For Christians, Catholics and other religious denominations, Lent is a time of self-reflection, repentance and preparation. Lasting a period of 40 days total, Lent usually begins on Ash Wednesday and ends on Holy Saturday and is often commemorated by the act of giving something up before the celebration of Easter. In many cultures, this includes abstaining from eating meat on Fridays. While fish offers a great alternative to this, it can prove hard for adults and kids who aren’t the biggest fans of seafood. Thankfully, there's a wide variety of meatless and fish-free dinner options that’ll make your fasting period a little more bearable this year. From creamy pastas to savory tarts, here’s what we’ll be making for the remainder of this Lenten season.

Don’t let the name of this dish fool you — there’s actually no chicken whatsoever in it. Instead, you’ll find golden and delicious bites of oyster, shiitake and cremini mushrooms, plus classic po’boy fixings like juicy sliced tomatoes, crunchy lettuce and homemade remoulade sauce. It’s a nice way to satisfy your po’boy craving minus the seafood.


While we love all of the pineapple recipes we've mentioned, we must admit a real soft spot for cakes that include the fruit. Shredded pineapple adds moisture and sweetness to this carrot cake. (Pssst! It's also good in zucchini bread.)

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

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Watch the video: Lobsters Fighting to Breed. Blue Planet. BBC Earth (July 2022).


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