Get the best of the Magazine’s award-winning stories and features right in your e-mail inbox every Sunday. Sign up here. I am that guy. The one who will stand over the sink, eating sardines right out ...

Having a few tins of fish in your pantry can make putting together a last-minute meal or appetizer really simple and appealing.

In this age of fresh and local, canned foods are so far out of fashion that it sometimes seems as if they hide their heads when you walk past them in the grocery store. In some cases, this is valid: ...

Turn canned sardines into a flavorful Spanish-style dish with this simple tomato sauce recipe. Perfect as a snack, appetizer, ...

Glowy skin starts on your plate, and this easy smashed avo and sardines-on-toast recipe delivers where it counts.

Anna Hezel, author of "Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados, offers "Sunday Morning" viewers her recipe using tinned seafood. She writes: "This is sort of a ...

You don’t have to have an outdoor grill to get that special charred flavor—particularly when you’re cooking fish. You can use a grill pan or a cast iron skillet on your stove top, which is what I do ...

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 ...

Canned sardines are a powerhouse ingredient if you know how to incorporate them without making them mushy. An experienced chef has the answers.

There will be no California sardines in the market this summer. But, as much as we’ll miss them, that’s probably a good thing. Monday the Pacific Fishery Management Council, the group responsible for ...