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.
In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the flour, stirring often, and cook to a medium-brown roux, about 30 minutes.
How to Make: Mix canned salmon with breadcrumbs ... From crispy fish fingers to hearty fish chowder, these 10 recipes make it easy to serve seafood that’s both delicious and healthy. Whether you’re ...