40 trail recipes

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.

Fettuccine with shrimp and scallions in a ginger-chili-soy sauce spiked with pecans and sesame oil. A 25-minute Asian-Italian fusion pasta.

Fettuccine Uzie tosses shrimp and sea scallops in a buttery cream sauce with shallots and garlic. The pasta starch thickens the sauce naturally for a silky, rich finish.

Crocodile seasoned with Wattleseed and served with Riberry Confit.

Quiabada is a Bahian Brazilian beef and okra stew with garlic, tomatoes, and malagueta peppers, simmered into a reddish sauce served over rice or angu.

Classic French trout amandine with whole trout pan-fried in butter, topped with golden sauteed almonds, fresh lemon, and parsley. Bistro elegance from a simple technique.

No-bake chocolate truffles shaped like tiny mice with almond ears, dragee eyes, and licorice tails. A fun holiday treat kids love to make and eat. Makes 2 dozen.

Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.