Baked fish and spaghetti with fried shallots are on the table in (and with) a snap. By Emily Weinstein “Crispy” is one of the most appealing adjectives in food, right up there with “crunchy” and ...

Pulse in food processor until jammy consistency. Serve over sauteed trout. Heat a pan on medium-high Add oil and let come up to temp Coat trout in blackening seasoning and lay in pan skin side down ...

I discovered a great restaurant in Inman Park: Delbar Middle Eastern. I ordered the delicious trout and a wonderful rice dish called Polo Sefid. I would love the opportunity to fix this dish at home.

I love a fried fish fillet but sometimes can’t face the mess: the egg wash, the flour/cornmeal coating and the skillet of hot oil. So, when that craving strikes, especially on a weeknight, I turn ...

This creamy dip is impressive, tasty and comes together so quickly! I love serving it with crispy crackers but an assortment of fresh vegetables will give party guests plenty of options.

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 ...

In a heavy chicken fryer or saute skillet melt down enough of the shortening to give you about 1/2 inch of frying liquid in the bottom of the pan. Then, with the help of a thermometer, adjust the ...

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 ...