Though most people are familiar only with canned sardines, the fresh ones are an entirely different fish -- small and rich, with a pronounced flavor that’s like a more assertive tuna. With the current ...

Though most people are familiar only with canned sardines, the fresh ones are an entirely different fish -- small and rich, with a pronounced flavor that’s like a more assertive tuna. With the current ...

Get the best of the Magazine’s award-winning stories and features right in your e-mail inbox every Sunday. Sign up here. I am that guy. The one who will stand over the sink, eating sardines right out ...

This Moroccan salad is usually made with the Middle Eastern spice sumac, which you’d probably have to order online. He’s replaced it here with Mrs. Dash. Swap out the fresh salad ingredients if you ...

Looking for a quick Filipino home-style meal? Learn how to make Sautéed Bottle Gourd with Sardines (Ginisang Upo) — a simple one-pan recipe with tender bottle gourd, canned sardines, garlic, and onion ...

Anna Hezel, author of "Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados, offers "Sunday Morning" viewers her recipe using tinned seafood. She writes: "This is sort of a ...

The best part of cooking with sardines is that, first, you probably won't have to do any actual cooking at all; and second, you'll feel like a gourmet chef when really all you did is mix a bunch of ...

Before cooking, sardines need to be carefully cleaned and filleted - a less glamorous but essential step that ensures you won't encounter any stray bones.

In a medium bowl, season zucchini ribbons with a generous pinch of salt, massage it in well and set zucchini aside for at least 15 minutes. (Salting the zucchini helps to draw out moisture, which ...