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

In my post last week about what to eat on an ice-fishing trip, I mentioned both moose steaks and fried fish. Well, here are the meals I was talking about—both cooked up by my friend Phil Francone, a native to the Nebraska Panhandle who’s been working out of Cabela’s Canada headquarters for the past couple years. While he’s not quite fully assimilated, he does have a firm handle on the hospitality Canadians are so well known for and opened his home to us for a few days of fun on the ice.

By Colin Kearns

I don't know about your neck of the woods, but here in New York it hardly feels like spring yet. It's freezing today. It's supposed to be freezing all weekend. And Monday's forecast calls for snow. Nonetheless, I'm ready for spring—ready for the trout, the gobblers, and some fresh, seasonal flavors—and if that means I have to live in denial for another week or so, so be it.

As root vegetables and apples begin to give way to asparagus and strawberries in my kitchen, it's also time to refresh the cocktail menu with drinks that help me cool off rather than stay warm. Typically, gin is my go-to warm-weather spirit, but the good folks at George Dickel have shared a couple whiskey drinks that are perfect for spring.

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.