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 ...

Though most people are familiar only with canned sardines, the fresh ones are an entirely different fish -- small and rich, with a pronounced flavor that’s like a more assertive tuna. With the current ...

There are tiny tomatoes hidden in the back of Maryann Carpenter’s Coastal Organics stand at the Santa Monica farmers market, cases of them. They look like exotic jewelry strewn in cardboard treasure ...

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 ...

Skewer the sardines from the mouth down to the tail, as close as possible to the central bone. Season the cavity with salt, pepper, 1 or 2 slices of garlic, and a rosemary sprig. Place the sardines in ...

“This simple combination of saffron, almond and sardines is wonderful, says Josh Niland: “the saffron vinegar brings an elegant floral sweetness that perfectly complements the savoury minerality of ...

This Moroccan salad is usually made with the Middle Eastern spice sumac, which you’d probably have to order online. He’s replaced it here with Mrs. Dash. Swap out the fresh salad ingredients if you ...

Sardines and tuna are available at grocery stores and are common ingredients in many pantries. Although they are both fish, ...