By David Draper

After more than a year of anticipation, I finally got my hands on an advance copy of the new "Remington Camp Cooking" cookbook. Chef Charlie Palmer first clued me into the project when I sat next to him at dinner during the 2012 SHOT Show.

As I mentioned in that post, Palmer is one of us, a hunter and all-around regular guy, despite the fact that he’s responsible for more than a dozen restaurants around the country, as well as a handful of wine shops and boutique hotels. You wouldn’t know it by sitting next to him as he relates stories of hunting with his boys. True to that everyman style, the recipes in Remington Camp Cooking aren’t out of reach for most home cooks.

By David Draper

I just got home from a 2,000-mile road trip from western Nebraska to Winnipeg, where some friends and I battled blizzard conditions in the hopes of icing a few perch, walleye, and whitefish. Unfortunately, the fish stayed pretty tight lipped, though we did manage to catch enough for a fish fry—including the largest, fattest perch I’ve ever pulled through the ice. And while underwater, mouths were closed, on top of the hard-water ours were routinely open as we tried to stay warm by ingesting as many calories as possible.

By Jonathan Miles

The perfect way for an angler who loves to cook to show off his fish is serving it whole, fresh off the grill, with crispy skin and moist flesh. Problem is, that’s not usually how it happens. Here is how to grill a whole fish so it’s juicy, smoky, and beautifully intact.

By Jonathan Miles

Melt Bar & Grilled, in the Cleveland suburbs of Lakewood and Cleveland Heights, has one specialty: grilled-cheese sandwiches. The menu presence of 26 variations on that humble childhood favorite—there’s even one stuffed with lasagna—is just one indicator of how far and wide owner Matt Fish is willing to take a grilled-cheese. Another: the Lake Erie Monster, in which a Guinness-battered walleye fillet is swamped in a gleeful mess of melted American cheese, jammed between thick slices of toast, and served with jalapeño-spiked tartar sauce. This is fish camp cuisine taken to its belt-loosening outer limits.