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Sardines in Spicy Tomato Sauce from 'The Adobo Road Cookbook'

Serious Eats Kate Williams Post a comment

For Marvin Gapultos, canned sardines in tomato sauce were the ultimate bachelor comfort food. These days, however, he has ditched the can for a fresh version featured in his new cookbook, The Adobo Road. His sauce is a perfect example of the melting pot of culinary influences in the Philippines: tomatoes from the Americas, smoked paprika and white wine from Spain, and fish sauce and calamansi lime juice from Southeast Asia. Fresh sardines quickly broiled atop the fragrant sauce are a step above the canned variety and just as effortless to prepare. More

Canned Sardine Banh Mi

Serious Eats Marvin Gapultos Post a comment

When combined with the usual banh mi accoutrements of mayonnaise, pickled carrots and daikon, fresh cilantro, jalapenos, and a drizzle of Maggi seasoning, a simple tin of sardines transforms into a savory and satisfying sandwich. More

Grilled Sardines with Lemon, Garlic, and Paprika

Serious Eats Marvin Gapultos 1 comment

Because of their small size, sardines make for a quick and easy to prepare finger food option, and when quickly crisped over an open flame, they are great when paired with a glass of Rioja or a cold beer. More

Andrea Nguyen's Chilled Tofu with Crunchy Baby Sardines

Serious Eats Caroline Russock 1 comment

This Chilled Tofu with Crunchy Baby Sardines from Andrea Nguyen's newly released bean curd bible, Asian Tofu, is all about textures. Creamy tofu is topped with crisp fried tiny sardine, fresh shiso, and crunchy toasted sesame seeds. More

Marinated and Broiled Sardines

Serious Eats Chichi Wang 1 comment

Cooked properly so that the flesh has only begun to flake, the flesh is tender and not very fishy at all. If you can get sardines that are very fresh, the easiest thing to do is to grill or broil them so the skin chars a little. More

Eat for Eight Bucks: Sardine Linguine with Sundried Tomatoes and Olives

Serious Eats Phoebe Lapine and Cara Eisenpress 5 comments

Sardines seem to be having a moment in the sun. They're not just an easy-to-prepare bachelor food, they're also apparently a health food—just see Alton Brown. But I'm in it for the flavor. Gather a mess of Mediterranean ingredients and go to town. Chop up some pitted black olives, sweet and tangy sundried tomatoes, and fennel to complement the pungent fish. More

Dinner Tonight: Sardines with Lemon and Mint Salsa

Serious Eats Blake Royer 8 comments

A bright, acidic salsa made of lemon, onion, mint, and parsley complements the distinct taste of the fresh sardines and reminds us that sunnier times are coming. More

Alton Brown's Sardine-Avocado Sandwiches

Serious Eats Erin Zimmer 22 comments

Or the "sardicado" sandwich.... More

Cook the Book Party Planner: Pasta with Sardines

Serious Eats Caroline Russock 2 comments

[Photograph: rockyeda on Flickr] Pasta with Sardines is one the most popular pasta dishes in Sicily—Palermo to be exact—but for all of America's love for pasta this dish has never really caught on. My theory is that pasta con sarde... More

Cook the Book: Grilled Sardines with Chopped Salad and Skordalia Soup

Serious Eats Caroline Russock 1 comment

[Photograph: Caroline Russock] After a week of recreating recipes from How to Roast a Lamb by Michael Psilakis, it occurred to me that I haven't had such consistently healthy meals in a long time. During normal weeks I'll go through... More

Sunday Brunch: Sardine Sandwiches with Tomato Jam and Fresh Cheese

Serious Eats Robin Bellinger 11 comments

[Robin Bellinger] This deliciously unusual sandwich comes from Clotilde Dusoulier's Chocolate and Zucchini—the book, not the blog! Making your own tomato condiment may sound a bit fussy, but it’s actually very little trouble (and, more important, totally worth it). Although... More

Dinner Tonight: Venetian Spaghetti with Sardines

Serious Eats Blake Royer 17 comments

"It tastes a bit like clam chowder on pasta," came the observation after I'd served this to my fiancée. When that comment was met with silence—the silence of a cook's slightly bruised ego—her follow-up went, "But I mean that as... More

Roasted Sardines with Bread Crumbs, Green Garlic, and Mint

Serious Eats Lucy Baker 1 comment

The following recipe is from the September 3rd edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! This week's recipe is for a salty, crispy, addictive dish of roasted sardines with bread crumbs,... More

Dinner Tonight: Deviled Sardines

Serious Eats Nick Kindelsperger 9 comments

I’ve been feeling so guilty recently about the plight of salmon and the overfishing of tuna that I’ve kind of sworn off fish for the season. How do you balance the supposed health benefits of a miracle food with the... More

Sack Lunch: Sardine-and-Egg Salad Sandwich

Serious Eats Robin Bellinger 6 comments

Photograph from RockyEda on Flickr I've been working my way through everyone’s suggestions in response to last month’s post about how to eat sardines. With many methods and recipes left to try, I have already discovered one new favorite.... More

Eating for Two: How Do You Love Sardines, Tell Me All the Ways

Serious Eats Robin Bellinger 58 comments

I know I’m not the only person frustrated by the breathless announcements of nutrition journalism and by the studies behind it, which are so often contradictory and can always be manipulated to show just about anything (as discussed in last... More

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