Sardines are not the most beautiful food in the world. However, it’s worth trying not to judge based on appearances here.

Atlanta chef Hector Santiago of La Metro and El Super Pan shares tips and recipes to elevate the humble tin of sardines with next-level accompaniments.

Chermoula adds a pleasing spiciness to butterflied sardines, but it can also be used ... Pulse again until a coarse paste is formed. Add a little olive oil to loosen the paste (it should be ...

There’s a good variety of tinned sardines available in the supermarkets: in water, brine, olive oil, tomato sauce or sunflower oil, some with herbs or spices too. But oily fish does best ...

5. Give the sardines a good wash, getting rid of any traces of blood. Dry, then season inside and out. Cook either in a frying pan with a little olive oil, or brushed with a little oil on a ridged ...

The waters of the River Ebro have long shaped not only the landscapes but also the gastronomy of Catalonia’s Terres de l’Ebre ...