The flavorful mustard and sardine combination is fabulous in a sandwich or to eat with whole grain crackers. Give your sardines a vibrant punch with a dash of mustard. Chop Up Some Olives For A ...

Long-keeping vegetables and citrus may already be part of your pantry checklist, and garlic and onions, potatoes and sweet ...

As a substitute for sardines, Kalamata olives provide a hefty, chewy texture that you can use to replace large pieces of fish. You can also break the olives down into a diced tapenade to stir into ...

Sardines are best when cooked near where they're caught - they don't travel well. They're available throughout the winter but are at their best in spring. Sardines are usually sold whole, whether ...

It’s traditionally spread on bread, but you can use it in canapés or starters such as crostini or bruschetta, or you can stir a little into pasta dishes or sauces, use it as a marinade for meat ...

Tapenade and pork are a perfect match. The saltiness of the tapenade complements the soft subtle flavours of the meat. Pork fillets are no-fuss when it comes to cooking. They are small and take ...

A 62-year-old retired military therapist struggling with extreme foot pain, inflammation and food addiction claims she lost 35 pounds by eating only sardines for more than three months.

If you buy something, we may earn an affiliate commission. When you’re hankering for tinned sardines, nothing else will do. While canned tuna is lean and mean, sardines are delightfully rich.

You will make about ½ cup of fig tapenade with this recipe. Any tapenade left over can be spread on toasted bread with your favourite goat’s cheese — grill it if you wish.

Spread the tapenade on 2 bread slices. Top with the arugula, chicken, tomato and remaining bread slices. Tip: This recipe can be halved to make 1 serving.

Photograph by Elliott Jerome Brown Jr., Prop Styling by Emma Ringness, Food Styling by Mieko Takahashi When you’re hankering for tinned sardines, nothing else will do. While canned tuna is lean ...