Weekend Cook and Tell Round Up: Celebrating Sardines and Anchovies


Spaghetti Puttanesca. [Photograph: TheKitchenWitch]

For last week's Weekend Cook and Tell we asked all of you to wade into the murky waters of cooking with sardines and anchovies. We wanted to know where you stood on these little fishes and if and how they make their way into your kitchen. Turns out you guys have a lot of love for these little swimmers. Let's take a peak at some of your fishiest ideas.

For TheKitchenWitch it's all about puttanesca, a punchy plate of spaghetti sauced with a mix of anchovies, olives, chili flakes, and tomatoes.

Monelle shared a dish that seems like it's right out of the Better Homes and Gardens cookbook circa 1963—a mash of canned sardines, black olives, hard boiled eggs, and cream cheese, a pungent spread that Monelle updated with a bit of goat cheese.

AnnieNT goes the breakfast route with an egg fried with anchovies and butter sandwiched between two slices of toast.

Speaking of sandwiches seikel's favorite is a sardine bánh mì which includes all of your typical toppings plus a few perfectly fat and oily canned sardines.

dongale is another supporter of the sardine sandwich, especially one with sardines, avocado, and lemon sandwich on toast adapted from Alton Brown.

Lorenzo's not so sure why we called these little fish much maligned. He likes his sardines (fresh, of course) deep fried with a squeeze of lemon.

Sov adds a layer of fishy goodness to a summer caprese salad of homegrown tomatoes, fresh mozzarella, and anchovies drizzled with a vinaigrette.

janes4 offered up a sardine-centric lunchtime favorite, brisling sardines dressed with olive oil and red wine vinegar served with saltines and potato salad.

A big thank you to everyone who shared their fishiest favorites for this week's Weekend Cook and Tell challenge. Be sure to head over to Talk and read about next week's challenge: Kernels of Deliciousness part 2.

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