Sardine

Keep a couple of tins of fish in the pantry and this 20-minute pantry pasta will always be within reach for last-minute dinners.

Tinned sardines add briney flavor (and protein!)—leave them whole or break them up and fold them into the soup.

Sardines are in their full glory in this umami-packed twist on Caesar.

Portuguese sardines in olive oil with piquillo peppers? Oh, Santa, you shouldn’t have!

The food trends we need in our lives, from wine bars to humongous tortas.

The chile butter is just that—mixing Calabrian chiles with butter—for this ridiculously easy appetizer.

Don’t let the veggies hang out in the vinegar for too long. You want them to stay crunchy!

Sardines can be a hard sell. Which is fine! Smoked trout, gravlax, or even grilled shrimp would be great too.

Chef Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.

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 oil content means these fish are way less prone to sticking.

Fresh sardines are only sporadically available, so we’ve recommended using canned sardines here. By all means broil fresh sardines if your fishmonger has them. If you go with canned, spend a little money on them: Imported Portuguese and Spanish sardines such as Cole’s and Matiz taste much better than the grocery store staples. You could also use good-quality tuna—again, imported canned tuna, or line-caught albacore from the Western U.S., will taste best. A time-saving tip: Soaking the farro over.…

“If you don’t like sardines,” says Gjelina chef Travis Lett, “you’re going to today.” Make sure to ask your fishmonger to remove the center bones for these baked sardines but leave the head and tail intact and serve over pepperonata.

Sardines are one of the ocean’s most sustainable superfoods. Because they tend to fall apart, save half for topping the dish just before serving.

For this sardine spread recipe, you want oil-packed sardines (they have more flavor).