Normally, the logic of healthy fisheries management goes something like this: Keep the big ones, toss back the small fry. Logical, right? That way, not only do we eaters get thicker tuna steaks and ...

Heat half the oil in a saucepan over low heat and gently fry the shallot and garlic for 5 minutes. Add the lentils, bay leaf and stock, and season well. Increase the heat and bring to a boil, then ...

I recently returned from a trip to Lisbon, Portugal, and if there’s one thing I learned while there, it’s that the Portuguese love sardines. I can’t blame them. Sardines, or sardinhas, are a small yet ...

Julia Busuttil Nishimura is a cook, author and teacher. Her work celebrates simple ingredients, seasonal produce and the joys of coming together at the table. She's the author of two cookbooks, Ostro ...

Add articles to your saved list and come back to them anytime. My association with sardines is such a Mediterranean one, and I typically default to using the classic flavours of Italy, Spain, Greece ...

Generally, this column pokes fun at food that comes in a can, but I’m making an exception in this case since those slimy little fish have a lot going for them. On a trip to Portugal, I noticed ...

The best beefsteak bargain in Brooklyn. $15; 355 Metropolitan Ave., nr. Havemeyer St.; Williamsburg; 718-384-5054 Isa’s Sardine Skeleton Beyond nose-to-tail: one plump sardine fillet served beside its ...