In the Roberts household, you could track the advancement of trout season by the number of milk cartons piling up in the freezer. My father had decided that the best way to freeze a fish was to float ...

High Country anglers often practice catch-and-release, but sometimes a meal of fresh fish is just what the doctor ordered after a long day on the river or a tough day on the lake. Below are a few ...

In this elegant tartare from chef Larry Feldmeier at The Bristol in Chicago, buttery soft fresh trout is combined with fennel, red onion, yellow bell pepper, and cucumber, and then coated in a bold ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. This recipe is simple yet spectacular, making it perfect for a dinner party. The recipe is from I Fratellini, 7624 Wydown ...

The fish takes center stage in Sheri’s delicious Hot Smoked Trout and Potato Soup recipe. The fish takes center stage in Sheri’s simple, but flavor packed Hot Smoked Trout and Potato Soup recipe. The ...

With intensive salmon farming falling out of favour, restaurateurs and home cooks are beginning to appreciate the oft-overlooked trout - Liz & Max Haarala Hamilton Salmon farming has been linked to a ...

Wallsé chef Kurt Gutenbrunner's savory take on a traditional Austrian breakfast crêpe makes an elegant New Year's hors d'oeuvre. In a medium bowl, whisk the flour with ¼ teaspoon of salt and the sugar ...

YORK, Pa. — Olivia's latest creation is a breath of fresh air in the dead of winter. Fresh Baked Rainbow Trout served with shrimp and topped with a savory Burre Blanc Sauce will take you down memory ...

The foot-long brown trout wriggled lazily as I pulled it out of the deep, slow eddy beneath the giant willow tree and placed the beautiful trout in a nearby snowbank to keep him fresh. Half of my ...

This dish is light and clean, and calls out for wines that are the same. Three selections — a Champagne, a sauvignon blanc from New Zealand and a gruner veltliner from California — will complement the ...

Wallsé chef Kurt Gutenbrunner's savory take on a traditional Austrian breakfast crêpe makes an elegant New Year's hors d'oeuvre. In a medium bowl, whisk the flour with ¼ teaspoon of salt and the sugar ...