If you're cooking fresh sardines (not the salty ones from cans or jars), you'll have to season the fish. After all, sardines taste drastically different when they're not canned. To figure out the best ...

National Sardines Day on Nov. 24 is giving chefs a reason to look twice at one of the ocean’s smallest yet most rewarding ...

They may be small, but sardines are the oily powerhouses of the sea. Often mistaken for the similarly omega-3-rich anchovies, sardines bring their own briny charm to the table. You'll find them lining ...

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 ...

Chef Andrea Appuzo makes Pasta Cu Li Sarde Milanese, a classic dish from Sicily every St. Josephs' Day. (Photo from Andrea's restaurant) Chef Andrea Appuzo's St. Joseph's Day recipe for Pasta Cu Li ...

Remember those little fish sleeping in a tin in your grandmother's pantry? In Monterey, Calif., fans of the sardine are hoping it can make a big splash. "My compadres in the Sardinista clan here, we ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. PASTA WITH FRESH SARDINES Yield: 4 to 6 servings 2 tablespoons raisins 12 to 14 fresh whole sardines, cleaned 1. Soak raisins for ...

“Semolina pilchard / Climbing up the Eiffel Tower / Elementary penguin singing hare krishna / Man, you should have seen them kicking Edgar Allan Poe.” That’s from The Beatles’ “I Am the Walrus.” I bet ...

If you've got beetles in your semolina, that's a problem. If you've got Beatles in your semolina, on the other hand, it's because of that song "I Am the Walrus," in which John Lennon lilts "Semolina ...