Sardines are a bit underrated, aren’t they? Let’s bring them back! I am so happy to share these easy and nutritious canned sardine recipes with you. Why we should eat sardines? Outside of a few ...

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 ...

In this age of fresh and local, canned foods are so far out of fashion that it sometimes seems as if they hide their heads when you walk past them in the grocery store. In some cases, this is valid: ...

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 ...

Appetizer: To accompany your aperitif or create an easy no-cook starter, opt for our sardine rillettes! An express recipe ...

If you prefer, have the fishmonger clean and fillet the sardines for you.Plus: More Appetizer Recipes and Tips Arrange the sardines, skin side down, in a shallow glass or ceramic baking dish just ...

Sardines are small, oily fish with flaky texture and often confused with their tinier silver-skinned cousin, anchovies. Unlike anchovies, sardines remain firm when heated in oil, can be mashed into a ...

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 ...