TRAVERSE CITY -- The way Kevin Gagnon makes fish, it's hard to imagine why meatless Fridays during Lent are supposed to be a sacrifice. A Traverse City resident since 1983, Gagnon grew up fishing the ...

Cook's notes: Raw fish loses its texture (and appeal) when it gets too warm. It's crucial to keep fish cool from hook to pan. To keep fish from curling up while cooking, place a frypan on top of it ...

There is nothing quite like the flavor of fresh-caught perch, even though it is an expensive treat these days. Perch are a family of freshwater fish in North America and Europe. Most have an olive ...

The "Food Network-educated" writer and devourer of cookbooks and classes, says his preference for international cuisines led the book, with Vietnamese-styled summer rolls utilizing bass fish, and ...

From berbere, the spice blend that takes more than three days to achieve complexity within heat, to injera, our gluten-free daily teff flatbread, which also requires three moons to acquire the perfect ...

Fishing duo Cole and Jay cook trout, perch, and smallmouth bass for the first time. Kelley Mack's cause of death revealed GOP Senator Faces Backlash Over Impeachment Vote 'Gray Divorce' Is On The Rise ...

Mike Mullins just might be the best Sonoma County chef you’ve never heard of. The young toque is limping around the dining rooms of downtown Santa Rosa’s newest restaurant, Perch + Plow, delivering ...