Trout plus bacon is one of civilization’s greatest formulas; it always equals pleasure. In this recipe, Atlanta chef and angler Ford Fry compounds the delight by scattering the bacon over smashed ...

Anytime ones love for food is inspired by someone they care about, you better believe it will be amazing! Billie Essco says his grandmother was his inspiration for his love for food. He joined ...

When I was younger, I used to occasionally go fishing, hitting up the local lakes around the Bay Area. You could almost always be certain to catch a rainbow trout in the stocked lakes, which was a ...

*Stuff cavity with thinly sliced lemon (about ½ lemon) and a large sprig of tarragon. *Salt and pepper both sides of the trout. *Spray the grilling grate of the grill with non-stick spray (spray ...

Ely says he likes to leave the trout skin on the grill after he has lifted the flesh off the grill — separating the flesh from the skin at the end of cooking. He likes to crisp up the skin and eat it.

There's more than one way to skin a catfish and a dozen or more ways to cook a trout. Steve Dunlap, an educator with the Arkansas Game and Fish Commission, proved it's true during a trout cooking ...

For years as our family went camping at Kohler Andrae State Park in the last week of August, we drove by the same sign at County V. It pointed west, indicating fishing was available at a trout farm.

In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

Brush the cut side with olive oil and sprinkle with salt. Grill the cut side down until lightly browned and cooked all the way through. If the eggplants brown too quickly, turn them over and finish ...

Last week, I had lunch at The Kitchen nestled within Plants of the Southwest. I try not to have favorites with so many incredible restaurants in town, but each time I go, I leave with the feeling it ...

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