217 trail recipes

Serve this rich and creamy shrimp over cooked rice, toast points or pasta.

Puffy baked fondue, an individual cheese souffle made with French bread, Swiss cheese, white wine, and folded egg whites. The dinner-for-two souffle that doesn't require a souffle dish or French training.

This bunny cake is really simple and easy to make, if you don't want to use coconut flakes, you can just color the frosting with food coloring, and it will still look cute and pretty!

How to butterfly shrimp the easy, safe way, a simple paring-knife technique that opens each shrimp flat so it cooks evenly and looks restaurant-ready. Ideal prep for fried, grilled, or stuffed shrimp.

Crayfish etouffee built on a deep buttery base of onion, celery, green pepper, and garlic, simmered with tomato paste, white wine, and tender crayfish tails. The Cajun classic, served over rice. Best made a day ahead.

Authentic Pad Thai with shrimp, chicken, and rice ribbon noodles in a dry-coat sauce of yellow bean, fish sauce, and tomato paste. Finished with peanuts, bean sprouts, lime, and cilantro the way a Bangkok street stall would.

Pan-fried trout with sage and almonds coats whole trout in a ground almond, sage, and flour crust, then sears it in hot peanut oil until golden and crisp. A weeknight-fast riverside classic ready in 30 minutes.

Southern-style green beans simmered low and slow with a smoky ham bone until fork-tender. Just 5 ingredients and the kind of home cooking that feeds the soul.

Crispy fried spring rolls stuffed with crab, ground pork, bean thread noodles, and tree-ear mushrooms in rice paper wrappers. Served with fresh herbs and lettuce for wrapping.

Monkfish with Garlic and Herb Butter (Irish) recipe

Sauteed smallmouth bass meunier dredged in cornmeal and flour, pan-fried in butter, and finished with a vinegar pan sauce. A classic French-meets-camp fish preparation.

Jamaican red pea soup with kidney beans, stewing beef, pig's tail, and coconut milk simmered low and slow with Scotch bonnet and fresh thyme.

Grilled shrimp marinated in pineapple juice, lemon, and hot sauce for a sweet-heat kick. Thread on skewers for a crowd-pleasing appetizer or serve as a sizzling summer entree for 6 to 8.

Pan-fried bass coated in cornmeal and cooked in bacon drippings in a cast iron skillet. A classic Southern fish fry technique with a crispy golden crust and just three main ingredients.

My families they all like this healthy and light reipe, especially these days, people do care about their diet.

Norwegian pan-fried trout in sour cream sauce with lemon and parsley. Whole fish, flour-dredged and fried in butter, with a quick pan sauce from the drippings.