I can’t blame them. Sardines, or sardinhas, are a small yet versatile fish. You can have them deep-fried, canned, grilled—or pan-fried atop a mixture of rice, olives, nuts, and mustard. This dish, the ...

Americans “weren’t going to embrace grandpa’s can of sardines on the supermarket shelf,” says Elizabeth Moskow, culinary director for the Sterling-Rice Group, a branding agency that put ...

Grilled sardines are a must-have appetizer ... arancino Catanese ($15.95) is a trio of small fried rice balls. A meaty ragu pours out when you cut into them, and two sauces — one white and ...

5. Working in batches, dredge the sardines through the rice flour, shaking off any excess, then through the egg white and then back through the rice flour. Lower into the oil and cook for one ...

Who could resist the combination of warm, sauteed Ligo sardines and garlic fried rice? Despite the many changes, from its can design to brand identity, one thing remains the same and even better ...

For the rice, rinse rice three times under running water until water runs clear. Place into a rice cooker or small saucepan with the water. Bring to the boil, cover, reduce heat to low and cook ...

To assemble, divide the hot rice among 10 bowls. Top with the tofu, greens, toasted pine nuts and fried sardines, then lightly season with Sichuan salt. Place the “tea” in a warmed pot ...