Sardines react really well to grilling and pair well with big flavors. Grill them on the skin-side only until the flesh turns color all the way through. This way the skin crisps up nicely, a real plus ...

There are tiny tomatoes hidden in the back of Maryann Carpenter’s Coastal Organics stand at the Santa Monica farmers market, cases of them. They look like exotic jewelry strewn in cardboard treasure ...

If you're not traveling too far this summer, or if you just want to take a short trip to the Mediterranean in your own backyard, I have a secret for you — sardines. These lovely little fish are not ...

Light a grill or preheat a grill pan and brush with olive oil. Brush the sardines with olive oil and season with salt and pepper. Grill over moderately high heat, turning once, until lightly charred ...

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, ...

My wife, Fiona, remembers as a schoolgirl being forced to eat a lunch of large canned pilchards (the old name in the UK for the now hip “Cornish sardines”) packed in a bland tomato sauce. Asked for a ...

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 ...

Even if assertive fish like sardines aren’t typically your thing, the mellowed flavor that they take on when grilled—not to mention that crisp skin—might change your mind. What’s more, the skin’s high ...

Sardines can be a hard sell. Which is fine! Smoked trout, gravlax, or even grilled shrimp would be great too. Using the side of a chef’s knife, mash garlic and a pinch of salt to a paste on a cutting ...