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 ...

Andrew Zimmern is an Emmy-winning and James Beard Award-winning TV personality, chef, writer, and social justice advocate. Preheat the oven to 350°. On a rimmed baking sheet, spread the almonds in an ...

FOR years, the only kind of sardines available to the average American were packed in oil, water or tomato sauce, sold in little rectangular cans, first with keys and later with pop-tops. But because ...

1. Heat the oven to 300 degrees. Cut each tomato in half and arrange them in a single layer cut side up in a 5-quart earthenware gratin dish. Sprinkle lightly with salt and scatter the whole garlic ...

Recipe courtesy of Dominic Mercurio, owner of Cafe Fina and Domenico's restaurants in Monterey, Calif. Head and gut fresh sardines. Rinse well and dry. Sprinkle with salt, pepper and cumin. Over a ...

For years, the only kind of sardines available to the average American were packed in oil, water or tomato sauce, sold in little rectangular cans, first with keys and later with pop-tops. But because ...

Sardinas Asadas En Hojas de Parras (Grilled Sardines in Grape Leaves) Serves 8 as an appetizer 8 whole fresh sardines 8 grape leaves, from a jar 4 bay leaves (fresh or dried) ¼ cup sea salt 2 lemons, ...

This may be the best way to cook sardines. It’s certainly the simplest. You could dress the fish up with paprika, capers and a fresh parsley garnish if desired. Just don’t skip the lemon. Its bright, ...