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 ...

All products featured on Bon Appétit are independently selected by Bon Appétit editors. However, when you buy something through our retail links, Condé Nast may earn an affiliate commission.

Fresh sardines are a bit of work to prepare. Small fish usually are, but don’t let that deter you. They’re worth the effort. And once you get it down, the process goes quickly. You don’t even need a ...

The secret to this dish is to not compromise on the quality of produce – from the sardines to the bread and olive oil, right down to the salt you use to cure the sardines, everything needs to be as ...

From “Japanese Kitchen Knives,” by Hiromitsu Nozaki. Serves 2. Ingredients Two 8-inch sardines, cut into fillets, skin-on Salt for sprinkling 2 slices cheddar or other sharp cheese 1 egg yolk, lightly ...

How healthy is this store cupboard staple? We’ve scrutinised 90+ tinned fish products to find good sources of omega-3s ...

Good things come in small packages. Sardines and mackerel are proof of this adage. These are fish for the converted, fish for people who truly enjoy the flavor of fish. My first experience with fish ...

Patricia Wells shares her ideas for making a meal out of salad. I was particularly interested in her use of raw sardines and poached chicken. Below is a recipe for her Sardine Tartines with Herb ...

Sardine crostini—honestly, it's a super tasty way to bring people together. Especially, you know, during aperitivo hour in ...