In this episode, I cook fresh rainbow trout wrapped in bacon over an open campfire after a day outdoors, and the results turned out even better than expected. There is just something about fresh fish, ...
Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. “Cooking with fire is primal,” says Brian Howard, chef and owner of Las Vegas restaurant Sparrow + Wolf, and a live ...
He and his buddy Aaron paddled into the Boundary Waters for a trout catch-and-cook that ended with fresh rainbow trout and a bright mango jalapeño salsa over the fire. The mix of canoe travel, ...
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